Vegan Biscuits
Being lactose intolerant, I am always creating new recipes out of old favorites to omit the dairy.
I used these biscuits for shortcake and they were perfect! I increased the sugar to 1Tbs for shortcake.
Vegan Biscuits
Being lactose intolerant, I am always creating new recipes out of old favorites to omit the dairy.
I used these biscuits for shortcake and they were perfect! I increased the sugar to 1Tbs for shortcake.
Cooking Instructions
- 1
Preheat oven to 450°F
- 2
Blend dry ingredients, add coconut oil and blend until crumbly with fork or pastry blender.
- 3
Add milk and stir (do not over stir)
- 4
Flour a clean, dry surface. Press out dough 1inch thick and cut.
- 5
Cover baking sheet in parchment paper and arrange biscuits.
- 6
Bake 8-12 minutes or until golden
- 7
Cool on wire rack. Once completely cooled, store in an air tight container.
- 8
For a more traditional biscuit, use softened butter in place of the coconut oil.
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