Description
Light, fluffy, and buttery vegan biscuits, perfect for any occasion.
Ingredients
Scale
- 200 grams spelt flour
- 2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 80 grams solid coconut oil
- 120 ml non-dairy milk
- 1 teaspoon vinegar
Instructions
- Make the buttermilk: Add vinegar to non-dairy milk and set aside for at least 5 minutes.
- Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
- Mix the dry ingredients: Whisk together spelt flour, baking powder, sea salt, and baking soda.
- Incorporate coconut oil: Mix solid coconut oil into the flour mixture until it resembles coarse crumbs.
- Combine with buttermilk: Stir in the buttermilk gently until just combined.
- Shape the dough: Pat dough into a 3 cm thick square, fold it, and press it out again to 3 cm thickness.
- Cut & bake: Cut out biscuits, place on the baking sheet, brush tops with non-dairy milk, and bake for 10-12 minutes.
- Enjoy warm with your favorite spread.
Notes
For a richer taste, opt for unrefined coconut oil. Handle the dough gently to ensure fluffiness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 biscuit
- Calories: 150
- Sugar: 1g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan biscuits, plant-based baking, comfort food, quick recipes, easy biscuits
