Drop Biscuits
2 cups flour
2 tsp baking powder
1 tsp sugar
3/4 tsp salt
1/2 tsp baking soda
1 cup unsweetened coconut milk (beverage), chilled
8 T coconut oil, melted & cooled
1 T lemon juice
Heat oven to 475 degrees. Line baking sheet with parchment paper and place on a second baking sheet (this keeps the bottoms of the biscuits from burning).
Combine flour, baking powder, sugar, salt, and baking soda in a large bowl. Whisk coconut milk, melted oil, and lemon juice in a second bowl (the oil will clump or separate, it's okay). Stir the wet mixture into the dry until just combined.
Grease a measuring cup (1/3 or 1/2, depending on how big you want your biscuits to be). Drop level scoops of batter onto the prepared sheet. Bake until the tops are golden, 10-14 minutes.
Let biscuits cool for at least 5 minutes before serving.
Adapted from Vegan for Everybody by America's Test Kitchen
I also used this recipe to put on top of a chicken pot pie, and it was delicious!
2 tsp baking powder
1 tsp sugar
3/4 tsp salt
1/2 tsp baking soda
1 cup unsweetened coconut milk (beverage), chilled
8 T coconut oil, melted & cooled
1 T lemon juice
Heat oven to 475 degrees. Line baking sheet with parchment paper and place on a second baking sheet (this keeps the bottoms of the biscuits from burning).
Combine flour, baking powder, sugar, salt, and baking soda in a large bowl. Whisk coconut milk, melted oil, and lemon juice in a second bowl (the oil will clump or separate, it's okay). Stir the wet mixture into the dry until just combined.
Grease a measuring cup (1/3 or 1/2, depending on how big you want your biscuits to be). Drop level scoops of batter onto the prepared sheet. Bake until the tops are golden, 10-14 minutes.
Let biscuits cool for at least 5 minutes before serving.
Adapted from Vegan for Everybody by America's Test Kitchen
I also used this recipe to put on top of a chicken pot pie, and it was delicious!
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