Easy Whole Wheat Dairy-Free Biscuits
Prep time
Cook time
Total time
Author: Alisa Fleming
Recipe type: Breakfast
Serves: 10-12
Ingredients
Whole Wheat Biscuits
- 2 cups white-wheat or whole wheat pastry flour, plus additional as needed
- 4 teaspoons baking powder (1 tablespoon above 3000 ft)
- ¾ teaspoon salt
- 2 tablespoon coconut sugar or granulated sugar of choice
- 1¼ cups canned coconut milk or coconut cream
- Dairy-free milk beverage, for brushing (optional)
Creamy Jam Topping (optional)
- 2 tablespoons all-fruit jam
- 1 tablespoon coconut cream, skimmed from So Delicious Original Culinary Coconut Milk)
- ½ tablespoon coconut oil, softened
Instructions
- Preheat your oven to 450ºF.
- For the biscuits, whisk together the flour, sugar (if using coconut sugar or evaporated cane sugar, I recommend powdering it in a spice grinder first), baking powder, and salt in a medium bowl.
- Add the coconut milk and stir until it comes together into dough. If it is too sticky to handle, pat in additional flour as needed.
- Place the dough on a floured surface and gently pat down. Fold in half, then pat or roll to ½-inch thickness (be gentle with the dough and minimize handling).
- Cut dough using your favorite 2 to 2-1/2 inch cookie cutters, and place the cut dough on a baking sheet. Pat together excess scraps and cut or shape for remaining biscuits.
- If desired, brush the tops of each biscuit with coconut milk beverage.
- Bake for 10 to 12 minutes or until the tops are lightly browned.
- For a creamy, sweet topping, whisk together the jam coconut cream and softened (but not melted) coconut oil until smooth. Chill to thicken.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/whole-wheat-dairy-free-biscuits