Coconut Oil Biscuits

A stack of four biscuits with a blue background.

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

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 12

Total Time 20

Servings biscuits

Calories 186kcal

Author Alexandra Daum

Ingredients

200 grams (1¼ cup) spelt flour*
2 teaspoons baking powder
¾ teaspoon sea salt
½ teaspoon baking soda
80 grams (⅓ cup) solid coconut oil
120 ml (scant ½ cup) non-dairy milk
1 teaspoon vinegar

Metric - Cups

Instructions

Start by making the buttermilk. Add the vinegar to the milk and set aside for at least five minutes.
120 ml (scant ½ cup) 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, salt, and baking soda to a mixing bowl and whisk to combine. Alternatively, pulse in a food processor until mixed.
200 grams (1¼ cup) spelt flour*, 2 teaspoons baking powder, ¾ 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 (⅓ cup) 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 (scant ½ cup) non-dairy milk, 1 teaspoon vinegar
Lightly flour a clean working surface, then turn the dough out onto it. Gently press the dough out to a rough square about 3 cm (1 ¼ inch) thick, then fold in half and then half again (into a square again). Press it out to 3 cm (1 ¼ in.) 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

• This recipe originally used a full tablespoon of baking powder and no baking soda. I've updated it after further testing and find that the new recipe has an improved flavour and better texture, with the buttermilk reacting more effectively with the baking soda.

• 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. For the lightest biscuits use light (also called white or sifted) spelt flour.

Storage: biscuits are best served the day they're baked, but they can be stored in a sealed container for up to three days. They will dry out slightly the longer they're stored.

Freezing: the dough can be frozen before baking, or freeze the biscuits once they're finished. To freeze before baking, place the cut-out biscuits onto a tray and freeze until solid. Place into an airtight container, then bake as needed from frozen, but add an extra couple minutes onto the baking time as outlined in the recipe.

Nutrition