Description
These biscuits have layers of flaky goodness with so much flavor, and most importantly they are dairy-free. The biscuits go great with butter and jam, sorghum, or sausage gravy.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 tablespoons vegan butter (such as Earth Balance®)
- 3 tablespoons coconut oil
- 1 cup cold unsweetened almond milk, or as needed
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with parchment paper or a nonstick silicone baking mat
- such as SILPAT™.
- Whisk together flour
- baking powder
- sugar
- and salt in a large bowl. Cut in vegan butter and coconut oil with a pastry blender or a fork until the mixture resembles coarse crumbs.
- Slowly add cold almond milk and stir until dough just comes together. It may not be necessary to use all the milk; dough will be wet and sticky.
- Turn dough out onto a lightly floured surface and knead (fold over) 15 times. Gently roll or pat dough to a 1- or 1 1/2-inch thickness. Cut biscuits with a small biscuit cutter or a small bourbon glass. Gently re-roll the dough scraps and cut remaining biscuits.
- Place biscuits on the prepared baking sheet. Be sure they are touching each other and the sides of the pan; don’t be afraid to squish them in–this helps them to rise high.
- Bake in the preheated oven until tops are golden brown
- 12 to 15 minutes.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 12