Coconut Cream Biscuits
Coconut Cream Biscuits
There is nothing like waking up on Sunday morning to the sight and smell of piping hot biscuits. It is literally the blueprint for a perfect morning.
Unless...you don't have a recipe for plant-based oil-free biscuits.
I have been trying to make this plant-based breakfast pipe-dream into a reality for quite some time now. However, most recipes still call for ingredients that are wildly unhealthy like canola oil or even shortening. I wanted fluffy biscuits without all of the processed food.
One day, I stumbled upon a recipe for cream biscuits. It was essentially a biscuit dough made from heavy cream and flour. The minute I saw it, the wheels in my head started turning. Coconut milk is fatty enough to mimic some of the elements of heavy cream and adding apple cider vinegar would help it simulate some of the elements of buttermilk as well. After a number of trials, these simple Coconut Cream Biscuits came to fruition.
These biscuits are light, flavorful, fluffy, and will stand up to the staunchest biscuit critics. (Full Disclosure: My husband is from South Carolina and LOVES these biscuits.) Try it for yourself!
- 1 14 oz. Can Full Fat Coconut Milk I recommend Thai Kitchen brand
- 1 Tbsp Apple Cider Vinegar
- 2 Cup All-Purpose Flour
- 1 Cup Whole Wheat Flour
- 2 1/2 Tbsp Baking Powder
- 1 Tsp Salt
- 1 Tsp Sugar
Sift the flour, baking powder, and salt together. Place in a large mixing bowl and refrigerate for about thirty minutes.
Combine the coconut milk, apple cider vinegar, and maple syrup in a small mixing bowl and chill for one hour.
After chilling, whisk the coconut milk to ensure the coconut milk has not separated.
Pour the coconut milk mixture into the dry ingredients and gently stir with a large spoon until a sticky dough has formed.
Once the dough has formed, dump the dough onto a floured surface.
Preheat the oven to 425-degrees.
Quickly and gently press the dough into a flat disk about 1/2-inch thick.
Use a cup to cut the dough into 2-inch circles or squares.
Place onto a parchment-paper lined baking sheet. Place the biscuits close together and bake for 12-13 minutes. If you want the biscuits to be browned, place under the broiler for about 2 minutes.
The biscuits can keep in a tightly sealed container for up to three days, but are best when consumed fresh.