3-Ingredient Vegan Biscuits
There's something so comforting about a warm biscuit, and these 3-Ingredient Vegan Biscuits take the classic comfort food to new heights. Whether you're vegan or just in the mood for a dairy-free treat, these flaky and fluffy biscuits are sure to become a favorite.
Servings: 12 biscuits
Calories: 218kcal
Ingredients
- 2 ½ cups self-rising flour
- 8 tablespoons refined coconut oil chilled
- 1 cup unsweetened coconut milk well shaken and more for brushing on before baking (optional)
Instructions
- Preheat oven to 425°F. Line a large sheet pan, or other baking tray, with parchment paper or foil and set aside.
- Place self-rising flour into a large bowl. Add chilled coconut oil that has been separated into small pieces. Use your fingers, or a pastry cutter, to rub the coconut oil into the flour until it is the size of small peas, or smaller.
- Add coconut milk to flour and coconut oil mixture. Using wooden spoon or silicone spatula, mix everything together until you have a fairly uniform, stiff dough. The flour might not look all mixed in and that's okay. It will come together.
- Dump the shaggy dough out onto a lightly floured surface. Using your hands, or a bench scraper, gently bring everything together, folding the dough over itself until all the dry bits are incorporated. Do not knead the dough.
- With a bench scraper or knife, cut into four smaller squares. Stack the pieces of biscuit dough on top of each other.
- Press it all down into a square again. Repeat this cutting and stacking procedure 2 more times.
- Roll or pat the dough to about ½ inch thick. Use a 2 inch biscuit cutter or cookie cutter to cut out your biscuits.
- Gather your scraps as you go and gently re-form them together and cut as many biscuits as you can.
- Brush the tops of the biscuits lightly with more coconut milk. Sprinkle the top of each biscuit with flaky sea salt, if desired. Bake in a 425°F oven for 13 to 15 minutes, or until golden brown.
Notes
If you store coconut oil in the refrigerator it will be the perfect texture for making these biscuits at a moment’s notice.
Storage: Store leftover biscuits in a covered container on the counter for up to 2 days.
Reheating: To reheat, wrap in aluminum foil and place in a 350°F oven for about 5 to 10 minutes. You can also wrap them in a lightly dampened paper towel and microwave them for about 10 seconds.
Nutrition
Calories: 218kcal | Carbohydrates: 20g | Protein: 4g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
