I love biscuits, so when VeganMoFo rolls around, I have to find a way to make my favorite buttermilk biscuits, vegan style. This year, I’ve been using a lot of coconut milk and coconut oil. They’re great substitutes even if you’re not vegan. They have a very subtle flavor and they’re incredibly good for you. I actually use the coconut oil a lot when I’m baking for my neighbor who has cholesterol issues. Coconut oil has zero cholesterol! And the fact that it’s shelf stable is super awesome, too.
Plus, I recently discovered (though I love my LouAnn brand in the regular grocery) that I can get a HUGE bucket o’ organic coconut oil at Costco for super cheap next time I run out.
You may remember these plates, too, if you follow me over on Organic Authority. These are the beautiful Hacienda Gold Franciscan plates that I got for $10 for the whole set (they’re worth around $100!). So pretty! If you’re interested, check out my tips on Finding Eco Chic Thrift Shop Dinnerware.
Vegan Buttermilk Biscuits
Ingredients
2 cups flour
- 1 tablespoon sucanat
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup coconut oil, chopped into pieces
- 3/4 cup coconut milk
Method
The Results
Oh my goodness, fantastic! I think I may like them more than regular biscuits. And the kids and husband liked them, too. I had mine with a little pat of coconut oil spread, while the kids and Mr. Meaty had them plain. Delicious! A definite repeat. And incredibly fast to whip together. I think it took about 5 minutes to mix up once I ground the flour.
These biscuits are great for lunch box biscuit sandwiches, too! Throw on your little one’s favorite toppings and it’s a delicious homemade sandwich. Don’t limit yourself to breakfast toppings, either. Add whatever you like!
This post is shared with Keep It Real Thursdays, Simple Lives Thursday, Frugal Food Thursday, It’s a Keeper, Full Plate Thursday, Tastetastic Thursday and Ultimate Recipe Swap.
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Hi Kristi,
Your Vegan Buttermilk Biscuits look awesome, I will have to make these for my Vegan Granddaughters. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thanks Helen, that's awesome about your granddaughters. I remember reading about them on your Corn Empanadas recipe. Yummy!
We just made this recipe and it turned out great. I used rice milk instead of coconut milk and a gluten free flour blend instead of whole wheat white. It’s been quite a while since I’ve had a bread recipe and this was just perfect. Thank you.
I’m so glad it worked for you! I’ll need to convert this to gluten-free now, too. 🙂 Which blend did you use?
I used a local company called Fusion Flour (fusionflours.com) – they have a Baker’s Blend that isn’t listed on their website. I noticed Costco has a similar flour blend that I’ll probably try next because it’s way cheaper and looks to be very similar in composition. I also used Kirkland Rice milk from Costco. I’m currently making batch number 3!