Dairy-free Vegan Biscuits

How to make vegan, dairy-free biscuits that are just as tender and flavorful as the real thing? Coconut oil and almond milk! Try these and you won’t be disappointed.

Biscuits are usually rich with butter, eggs, and milk or cream, right? That’s why we love them so, and why they are so perfect for treats like strawberry shortcake. All that tender, flaky, buttery goodness.

Friends, I’m here to tell you that you don’t need any of those things — butter, eggs, or milk — to make a tender and flavorful biscuit! Sacrilege? Maybe, but hear me out.

This vegan biscuit, made with coconut oil and almond milk, is every bit as good as the classic. In fact, when I offered a taste test to my butter-loving, meat and potatoes father, not only did he prefer the coconut oil biscuits, he asked for a batch to take home.

Tender Vegan Biscuits

The tricks to making these vegan biscuits tender?

  • Mix some coconut oil with the flour mixture before adding almond milk. The gluten in flour will strengthen and bind when it comes in contact with liquid, so to help keep that from happening, we whisk some coconut oil into the flour mixture first, before adding the almond milk. This is similar to the way in which you would typically mix butter with flour first, before adding milk, for a standard biscuit recipe.
  • Use a light touch when making the dough. The less you handle the dough the better. The more you handle it, the more opportunity you give the gluten in the flour to strengthen. The dough should be shaggy, not smooth.

You can easily turn these vegan biscuits into scones if you want, just by changing the shape. Instead of dropping six biscuit shapes onto the baking sheet, form one ball of dough, flatten it into a disk, and cut it into wedges like the pieces of a pie. You can even add raisins or dried sweetened cranberries to the dough.

Best The Day They’re Made

Or Freeze for later

If you don’t plan on serving the biscuits within a few hours, I recommend letting them cool completely, then freezing them. To freeze, wrap them first in plastic wrap and then wrap them tightly in foil. They can be kept frozen for up to a month.

To thaw, just put one on a paper towel and heat it in the microwave for 30 to 4o seconds, or until warm. Add more time if you are defrosting more than one at a time.

Try These Other Vegan Treats!

  • Vegan & Gluten-Free Chocolate Chip Muffins
  • Vegan & Gluten-Free Chocolate Banana Cupcakes
  • Vegan & Gluten-Free Fudgy Chocolate Brownies
  • Vegan & Gluten-Free Vanilla Birthday Cake
  • Vegan & Gluten-Free Chocolate Chip Skillet Cookie

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