Whole Wheat Dairy-Free Biscuits with Berries ‘n Cream Jam

In honor of the Fast & Fresh Dairy-Free Time Trials Recipe Contest and for So Delicious, I decided to share one of my own quick recipes, while adding a heart-healthy Valentine spin. So what is my secret speedy ingredient for these dairy-free biscuits? Rich and creamy, original coconut milk.

I receive quite a few questions about coconut milk (not to be mistaken with lighter coconut milk beverage), particularly from people seeking options with no additives, BPA-free cans, etc. My latest love is the new Culinary Coconut Milk from So Delicious Dairy Free.

So Delicious forgoes the BPA can issue altogether with a little aseptic container and the coconut milk contents contain just three ingredients: water, organic coconut cream, and organic guar gum. It’s also super thick and rich (my only complaint on the packaging – it takes a little work to get all of the creamy goodness out!), certified organic, non-GMO verified, vegan and gluten-free certified. I think that covers the bases, no?

Coconut milk replaces both the butter and milk found in traditional recipes to make these equally delicious dairy-free biscuits. For fun, I also used cream from the coconut milk to make a creamy all-fruit jam topping.

I’m not eligible to win the recipe contest, which is sponsored by So Delicious, but you are! Enjoy the inspiration of my dairy-free biscuits recipe and then go enter your favorite quick recipes here!

Special Diet Notes & Options: Whole Wheat Dairy-Free Biscuits

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian. And yes, no margarine or shortening is required in these dairy-free biscuits and I made them refined sugar-free.

Note that these are heartier biscuits, but still somewhat light thanks to the use of white-wheat or whole wheat pastry flour (both options are 100% whole grain and easy to find in grocery stores). If you prefer fluffier dairy-free biscuits, all-purpose flour can be substituted, but I would reduce the baking powder to 1 tablespoon.

Easy Whole Wheat Dairy-Free Biscuits

 

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Prep time

10 mins

Cook time

12 mins

Total time

22 mins

 

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

1. Preheat your oven to 450ºF.
2. 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.
3. 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.
4. 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).
5. 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.
6. If desired, brush the tops of each biscuit with coconut milk beverage.
7. Bake for 10 to 12 minutes or until the tops are lightly browned.
8. For a creamy, sweet topping, whisk together the jam coconut cream and softened (but not melted) coconut oil until smooth. Chill to thicken.

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