Confession time, y’all. Homemade biscuits used to scare me so much that I didn’t try my hand at the actual from-scratch kind (see: not the ones in a tube from the grocery) until I was 23.
In my young mind, biscuits were like a pie crust, and they took some serious commitment because if you messed ‘em up, they were awful.
Fast forward to when I was living alone in Southern Mississippi and had a craving for biscuits one morning. Not wanting to leave the apartment, I actually made some biscuits with the butter, flour, salt and baking powder I had on hand.
It should go without saying that my life was transformed, and I’ve been making biscuits from scratch ever since.
However, when I learned that I was more than likely lactose intolerant this summer, I was told by my doctor to do a three week trial with absolutely no dairy to confirm the diagnosis.
This wasn’t as challenging as I thought it would be. (Because let’s be real: I don’t need to add cheese to what I’ve cooked. And I can sub almond and coconut milk for dairy milk if need be, and they taste pretty similar.) However, I ran into issues when we went out to eat a few times. Living in the South means there is a lot of awesome food, but I had a really hard time finding food at restaurants that wasn’t laden in butter or cream.
So when my in-laws came in town at the end of August for the first LSU game of the season, we made biscuits and boudin, one of my favorite breakfast combinations. When I was prepping the biscuits, I quickly realized my go-to recipe was a no-go since it called for dairy.
What’s a girl to do?
She makes the traditional biscuits for her family, and she decides she’ll make an experiment for herself. She realizes she has coconut oil in the pantry. She pops it into the freezer to firm up a bit. Then she makes a small batch of biscuits for herself using the coconut oil in place of the traditional butter and milk.
Bonus points? They’re vegan, delightfully flaky and pretty freaking delicious. The biscuits have a light coconut taste, and they crisped up perfectly in the oven.
Here’s how you make ‘em:
- 1 cup unbleached all-purpose flour
- ¾ teaspoon kosher salt
- 1½ teaspoons baking powder
- 5 tablespoons coconut oil, chilled
- ½ cup unsweetened almond milk
- 1 tablespoon lemon juice, freshly squeezed
- In a medium-sized bowl, combine the flour, salt and baking powder. Set aside.
- In a small bowl, combine the almond milk and lemon juice. Set aside.
- Using a pastry cutter, cut the chilled (relatively solid) coconut oil into the flour mixture until just combined. It will look like wet sand.
- Slowly stir in the wet ingredients, then form into a rough dough.
- On a floured surface, press out the dough with your hands and cut into biscuits with a biscuit cutter (or a cookie cutter, your call.)
- Transfer to a parchment paper-lined baking sheet.
- Bake at 400° for 15-20 minutes or until golden brown.
- Enjoy warm with your favorite jam or by themselves!
Do you have a favorite biscuit recipe?