Michele Wallace
Wow, I promise you everyone will love these delicious plant-based coconut biscuits! You can make them in a cinch without any oil. It’s perfect for the holidays, alongside your favorite soup or stew, dipped in gravy, or even with jam in the morning.
Making good plant-based coconut biscuits sometimes can be a little of a challenge if the right flour is not used. For this recipe, I used a combination of pastry flour (whole wheat) and almond flour. This gives it the perfect balance. You can use regular whole wheat flour but the consistency is denser than with pastry flour.
Making these are pretty simple, takes little time to make and I’m sure you’ll love the great taste. Make sure you use fresh shredded coconut (not coconut flakes). Start by preheating your oven to 425° F. and line a baking sheet with a silicone mat or parchment paper.
In a bowl, add the apple cider vinegar into the coconut milk, stir slightly and set aside for 10 minutes to allow it to curdle. This is an important step.
Whisk together in a large bowl, the dry ingredients; flour, almond flour, baking powder, baking soda, shredded coconut, and salt. Then pour the milk and vinegar mixture along with the vanilla into the dry ingredients and mix. Note: It is important not to over stir. Just blend enough. If you over stir, the biscuits will not turn out properly.
Next, sprinkle flour on the surface and your hands, then start gently work it with your hands, adding a little more flour as you go if it becomes too sticky. Do not overwork the dough or it will not rise properly and may become too dense. Fold in to combine the ingredients.
Add a little more flour onto the work surface and roll the dough out to no less than 1/2″ thickness. Using a biscuit cutter, cut out the biscuits and place them on your prepared baking sheet. Continue to re-roll the dough until you have used it up, placing them on the baking sheet as you go.
Place in the oven and bake for approximately 12 minutes (check the biscuits at 10 minutes) until they are a light golden brown and fluffy.
Remove and allow to cool just slightly before serving!
Coconut Biscuits
Delicious fluffy
Ingredients
- 2 Cups coconut non-dairy milk
- 1 Tbsp. apple cider vinegar
- 4 Cups pastry flour, plus more as needed
- 1 Cup almond flour
- 2 Tbsp. baking powder
- 1 1/2 Tsp. baking soda
- 1 1/2 Tsp. salt
- 1/2 Cup shredded coconut (not flakes)
- 1 Tsp. clear vanilla
- 2 Tsp. chives (optional)
Instructions
- Preheat the oven to 425°F. Line a baking sheet with a silicone mat or parchment paper.
- In a bowl, add the apple cider vinegar and the coconut milk and stir slightly. Set aside for 10 min.
- In a large bowl, whisk together the dry ingredients; flour, almond flour, baking powder, baking soda, shredded coconut, and salt.
- Pour the milk/vinegar mixture along with the vanilla into the dry ingredients and stir lightly to blend. It's important not to over-stir - just blend enough.
- Turn out the dough onto a floured surface and gently, with your floured hands, work it, adding more flour as you go if it is too sticky. Be careful not to overwork the dough or it will not rise properly and may become too dense. Continue to fold in to combine.
- Sprinkle more flour on the surface, rolling the dough out to no less than 1/2" thickness. Then using a biscuit cutter, cut out each biscuit, placing it on the baking sheet as you go. Continue to re-roll the dough gently until you have used up all the dough.
- Bake for approximately 12 minutes, checking at 10 minutes until they are a light golden brown and fluffy.
- Remove and allow to cool just slightly before serving.
Notes
The biscuits will keep 3-4 days in the refrigerator and freezes for up to 2 months wrapped properly and stored in a freezer Ziploc bag.
