With just six ingredients and ready in less than 20 minutes, you can't go wrong with these super-easy coconut oil biscuits. American style, these are fluffy vegan biscuits (scones) made with spelt flour.
Course Muffins and Quick Bread, Pantry Recipes, Sides, Staples
Start by making the buttermilk. Add the vinegar to the milk and set aside for at least five minutes.
120 ml non-dairy milk, 1 teaspoon vinegar
Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
Add the flour, baking powder, and salt to a mixing bowl and whisk to combine. Alternatively, pulse in a food processor until mixed.
200 grams spelt flour*, 1 tablespoon baking powder, 3/4 teaspoon sea salt
Add the coconut oil to the flour mixture. Use your hands to quickly mix until the oil is in small pieces, at largest pea-sized. If using a food processor, briefly pulse until the mixture resembles coarse crumbs.
80 grams solid coconut oil
Add the buttermilk you made earlier to the bowl. Use a wooden spoon or spatula to mix until just combined. The mixture will seem too wet but it should look that way.
120 ml non-dairy milk, 1 teaspoon vinegar
Form a rough ball with the dough, and then flour a clean working surface. Gently press the dough out to a rough square about 3 cm (1.2 inches) thick, then fold in half and then half again (into a square again). Press it out to 3 cm again.
Cut the dough with a small biscuit cutter (8 cm / 3 inches). Bring the scraps together and roll them out again, continuing to cut biscuits until no dough remains. Alternatively, cut into squares with a sharp knife.
Place the biscuits onto your prepared baking sheet and brush the tops with non-dairy milk. Bake for 10-12 minutes, or until golden. Best served warm.
Video
Notes
• If using a larger biscuit cutter, adjust baking time accordingly (just watch until they're golden). If you don't want to roll/cut, then make drop biscuits instead.• To avoid any light coconut flavour, use refined coconut oil.* Whole grain or light spelt, or a mix of the two. I've also made these with kamut, einkorn, and sprouted spelt flour, all with good results.