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Vegan Drop Biscuits

Vegan Drop Biscuits (with Coconut Oil and Almond Milk)

These vegan biscuits are fluffy, tender, and yum with a dollop of jam or vegan butter. This recipe incorporates almond milk and coconut oil so they’re delectably flaky and full of flavour.

These vegan biscuits are fluffy, tender, and yum with a dollop of jam or vegan butter. This recipe incorporates almond milk and coconut oil so they’re delectably flaky and full of flavour.

Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins

Ingredients:

  • 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 

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