Dairy Free Biscuits
These vegan friendly dairy free biscuits are crisp on the outside, and fluffy on the inside. Serve with your favorite jam, and a pat of vegan butter. Perfect for your breakfast sandwiches or as a side dish for your holiday meal!
- 1 cup unsweetened soy milk
- 1 tbsp apple cider vinegar
- 2 tsp lemon juice
- 2 cups white whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp salt
- 5 tbsp coconut oil in it's solid form, not melted
Preheat oven to 450 F. Combine soy milk with apple cider vinegar, and lemon juice. Whisk together and allow to sit for 10 minutes.
In a large mixing bowl combine flour, baking powder, baking soda and salt. Whisk together until combines. Add coconut oil. Using a pastry cutter (or fork or food processor) cut the oil into the flour until it resembles a crumbly mixture.
Make a well in the center of the flour mixture. Pour in soy milk (after it has sat for 10 minutes) into the center. Fold the milk into the flour until just combined. Don't over mix!
Lightly flour counter or work surface. Remove dough from bowl onto floured work station. Lightly flour the top of the dough and hands. Gently flatten dough until until it's about 10 inches wide and 1 ½ inches thick.
Using a mason jar, lid, or circular cookie cutter, cut biscuits out of dough. It helps to flour the cookie cutter.
Place biscuits on baking sheet lined with parchment paper. If you have extra dough, carefully flatten it out, and cut out additional circles, until most of the dough has been used. Pierce each biscuit with a fork. This will help the biscuits get more height!
Bake for 10 minutes at 450 F or until lightly browned on top. Serve warm!
- Handle dough carefully. The more you manipulate the dough, the tougher the biscuits will become when baked.
Calories: 148kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Sodium: 581mg | Potassium: 56mg | Fiber: 3g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg