I have been making biscuits for over a year now but I have yet to share my recipe! I’ve tried making them several ways and this is my favorite. Adding garlic powder and nutritional yeast (the optional ingredients listed below) will add extra flavor and give these a cheesy taste- a perfect compliment to dinner. Traditional biscuit recipes, usually, only include butter. My version uses vegan butter and coconut oil, for a healthier, lighter flare.

Confession time- I don’t remember ever having homemade biscuits growing up! We always had store bought. Initially, I was intimidated by the idea of making my own biscuits. My very first batch of biscuits were flat, tasty but flat! By my third try, I got them just right. I’ve said this before, I am not a good baker. I am still learning. So with my baking recipes, I have to make the recipe over and over to perfect it and feel confident enough to share you. These biscuits are moist, fluffy and even delicious when reheated. You can enjoy these in the morning with a dollop of jam and a cup of coffee (or tea). Maybe get adventurous and add tofu scramble and veggie bacon to make a breakfast sandwich!

Ingredients

2 cups unbleached all-purpose flour

1 tbsp baking powder

1 tbsp baking soda, optional

½ tsp salt

½ tsp cracked black pepper, or more

2 tbsp non-dairy butter (earth balance or coconut butter)

2 tbsp solid coconut oil

1 cup almond milk (or other non-dairy milk)

½ lemon, juiced, optional*

Other optional Ingredients

½ tsp garlic powder

2 tbsp nutritional yeast

*Adding lemon juice to the almond milk is the plant based version of buttermilk! If you want to try that, add the lemon juice to the milk before you start.

Instructions

Preheat oven to 450 degrees Fahrenheit. In a large mixing bowl add the flour, baking powder, baking soda, salt and pepper (optional ingredients should be added at this point, if using). Blend the dry ingredients with a whisk. Now add in the cold butter and coconut oil- Whisk with a fork (or pastry blender or whisk) until mixture looks crumbly. Pour milk into flour mixture, while stirring with a fork (or your hands). The dough will be a bit sticky. Lightly flour a clean counter top or cutting board. Now turn the dough onto a floured surface and toss with flour until it is no longer sticky. Roll the dough out into a 1/2 inch thick sheet and cut with cookie cutter (or a cut with short glass). Press the unused dough and repeat the rolling and cutting steps. Place biscuits on parchment paper and bake until golden brown, about 10 to 12 minutes.