Thyme Country Style Biscuits


This recipe for country style biscuits was an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Wai Leng (Kelly) Loke. To qualify, the recipe includes Coconut Milk Beverage or Almond Plus Protein Almond Milk by So Delicious Dairy Free.

Thyme Country Style Biscuits - Made with fresh thyme and surprisingly dairy-free and vegan - they use coconut oil rather than butter for equally tender results.

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingKelly says, “Fresh herbs always reminds me of spring because that’s the time when I start planting my own herbs at home. Thyme is one of my favorite herbs. It is very versatile…a perfect flavor enhancer in both sweet and savory dishes. I love country style biscuits but I never order them when I eat out at restaurants because they are usually made with butter. So I came up with this recipe that uses coconut oil instead of butter to satisfy my biscuit cravings. The use of the almond or coconut milk beverage instead of water in this recipe makes the biscuits really moist and creamy….yum!”

Special Diet Notes & Options: Thyme Country Style Biscuits

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

Thyme Country Style Biscuits
Prep time
Cook time
Total time
Get your kitchen scale out - this recipe is made by weight for very precise measurements and results!
Serves: about 18 biscuits
  • 600 grams (5⅔ cups) pastry flour
  • 12 grams (2½ teaspoons) salt
  • 15 grams (1 tablespoon + 2 teaspoons) maple sugar crystals
  • 30 grams (2½ tablespoons) baking powder
  • 15 grams (1/3 cup) fresh thyme, chopped (leave some to sprinkle on top)
  • 200 grams (1 cup) coconut oil, solid break into chunks
  • 360 milliliters (1½ cups) So Delicious Dairy Free Almond Plus Protein Almond Milk or Coconut Milk Beverage
  1. Sift dry ingredients together into a mixing bowl, making sure they are blended thoroughly.
  2. Cut in the chunks of coconut oil. Cutting in means - add coconut oil chunks into the bowl of dry ingredients. Then using your finger tips, swiftly and gently break up the coconut oil chunks into smaller pieces about the size of a green pea. The mixture should look mealy. Do not overmix.
  3. Add almond milk or coconut milk into mixing bowl and stir with a wooden spoon, combining only until the mixture holds together.
  4. Transfer the dough to a lightly floured surface. Knead gently until it forms one mass, should take only about 5 to 6 kneadings. Do not use to much force like you would when kneading a bread dough.
  5. Roll out the dough to a thickness of about 1 centimeter. Cut with a floured cutter and placed the biscuits on a paper-lined sheet pan.
  6. Bake at 400ºF until the tops are light brown, the sides almost white and the interiors still moist. This should take about 10-12 minutes.
  7. Remove biscuits from oven and sprinkle fresh thyme over the biscuits. Serve warm.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Ugh. We just made theses using a digital scale as requested and there’s way way way too much backing soda. We had to throw them out. Texture and look was great but the taste made us sick to our stomachs.

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