I have to admit I was a little hesitant to try this recipe (I mean really, biscuits and NO butter, this can’t be good). Boy oh boy was I sadly mistaken. This classic duo in vegan form is truly wonderful.
- 2 cups bread flour.
- 1 teaspoon baking soda.
- 4 teaspoons baking powder.
- 1 teaspoon pink Himalayan salt.
- ½ cup coconut oil, solid form.
- 1 cup almond milk.
- 1 teaspoon honey.
Preheat oven to 425º Fahrenheit.
In a large bowl, whisk together flour, baking soda, baking powder, and salt. Using your hands or large fork, cut oil into flour mixture. Note: the coconut oil must be in solid form. Keep the amount needed refrigerate until ready to use. The mixture should resemble a coarse meal.
Add milk, mix until just combined -you can add in honey now, or drizzle it over the warm baked biscuits-.Turn dough out onto lightly floured surface. Tip: if dough is too tacky/sticky, add an extra teaspoon or 2 of flour (you shouldn’t need more than 2 extra teaspoons). Gently fold dough 3-4 times before rolling. Roll out dough to about ¾” thickness. Cut out 2″ rounds with a biscuits or cookie cutter. Place biscuits on a parchment lined baking sheet. Bake for 12-15 minutes or until lightly browned. Remove from oven to cool on wire rack.
- ¼ cup +2 teaspoons all purpose flour.
- 1 tablespoon avocado oil.
- 3 cups vegetable broth.
- 2 tablespoons warm water.
- 2 teaspoons soy sauce.
- ¼ teaspoon each onion powder & pepper
In a saucepan, warm oil over medium heat. Sift in flour; whisk until smooth. Add in remaining ingredients and stir until desired thickness achieved. Allow to cool slightly. Enjoy!