Vegan Drop Biscuits (with Coconut Oil and Almond Milk)

• 2 cups (270 g) all purpose flour
• 3 tablespoons (40 g) sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 5 tablespoons melted coconut oil, divided (use neutral tasting coconut oil)
• 1/2 cup (120 ml) unsweetened almond milk
• 1 tablespoon white vinegar
• 1/2 teaspoon vanilla extract

Directions:

1. Preheat the oven:

   Preheat the oven to 450°F.
2. Whisk the dry ingredients:

   Whisk together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
3. Prime the flour with coconut oil:

   Add 2 tablespoons of the melted coconut oil to the flour mixture and whisk to distribute it evenly across the flour.

4. Add the wet ingredients:

   Stir together the almond milk, vinegar, and vanilla extract. Make a well in the center of the flour, and add the almond milk mixture and the remaining 3 tablespoons of melted coconut oil.

   Gently stir until the dough just comes together. Do not over-mix! (If the dough is too dry, sprinkle a few drops of water over it.)

5. Shape the biscuits:

   Divide the dough into 6 somewhat equal parts and drop by spoonfuls onto a greased parchment- or silicone-lined baking sheet, 2 inches apart.

6. Bake the biscuits:

   Bake for 11 to 13 minutes at 450°F until the tops of the biscuits are lightly browned and the biscuits do not give when you press down on them.
7. Cool:

   Let cool for 5 minutes before eating. Best eaten while warm.

If you want to freeze, let cool to room temperature, then place in a freezer bag to freeze.

SOURCE: Relish