The Speckled Palate

October 14, 2013

Vegan Coconut Oil Southern-Style Biscuits

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Do you have a hankering for some Southern biscuits this morn? Try my Coconut Oil Southern-Style Biscuits, which are sure to please a crowd and are vegan!

(Vegan!) Coconut Butter Breakfast Biscuits // The Speckled Palate

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.

(Vegan!) Coconut Butter Breakfast Biscuits // The Speckled Palate

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?

(Vegan!) Coconut Butter Breakfast Biscuits // The Speckled Palate

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.

Jelly is dolloped onto a Coconut Oil Southern-Style Biscuit, with Pinterest text

Here’s how you make ’em:

Vegan Coconut Oil Southern-Style Biscuits
Yield: 8 biscuits

Vegan Coconut Oil Southern-Style Biscuits

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Do you have a hankering for some Southern biscuits this morn? Try my Coconut Oil Southern-Style Biscuits, which are sure to please a crowd and are vegan!

Ingredients

  • 1 cup unbleached all-purpose flour
  • ¾ teaspoon kosher salt
  • 1 ½ teaspoons baking powder
  • 5 tablespoons coconut oil, chilled
  • ½ cup unsweetened almond milk
  • 1 tablespoon lemon juice, freshly squeezed

Instructions

  1. In a medium-sized bowl, combine the flour, salt and baking powder. Set aside.
  2. In a small bowl, combine the almond milk and lemon juice. Set aside.
  3. Using a pastry cutter, cut the chilled (relatively solid) coconut oil into the flour mixture until just combined. It will look like wet sand.
  4. Slowly stir in the wet ingredients, then form into a rough dough.
  5. 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.)
  6. Transfer to a parchment paper-lined baking sheet.
  7. Bake at 400° for 15-20 minutes or until golden brown.
  8. Enjoy warm with your favorite jam or by themselves!

Nutrition Information:

Yield:

8 biscuits

Serving Size:

1

Amount Per Serving: Calories: 135 Total Fat: 9g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 291mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 2g
Nutrition facts are an estimate and not guaranteed to be accurate.

Do you have a favorite biscuit recipe?


15 Comments

  1. Megan I The Emotional Baker

    I was scared to make biscuits, too, but they’re really not so bad. (A lot easier than sugar cookies, my worst enemy) The addition of coconut oil in these is brilliant! Can’t wait to try them.

  2. Ann @ PersnicketyBiscuit

    Mmm… there is nothing like a biscuit fresh from the oven is there? These look wonderful. Congratulations on a successful experiment 🙂

  3. laurasmess

    Aw, Erin! Lactose intolerant? That’s my worst nightmare in food terms, as I am pretty much addicted to cheese, milk, ice-cream, sour cream, yoghurt… uh, well you get my drift! I guess gluten intolerance could be worse. Yes, actually, that’d be worse.
    Anyway, back to these AWESOME biscuits. They look deliciously flaky and light. It’s been a very long time since I ate American biscuits (as opposed to English biscuits, which are cookies in American terms!) but I remember how delicious they are when spread with butter or dipped in gravy. Mmmm. Coconut oil is pretty adaptable, isn’t it? I’m growing to love it as a vegan/dairy-free alternative when my friends in those categories come to dinner! SO glad that you have a dairy-free option you enjoy! Hope you’re well Erin dear! xx

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  5. Leanne

    So I am old hat at making biscuits, have been doing so from scratch for years for my family. But due to my littlest one being intollarent to milk fats, I needed a dariy free rec. I use cocnut oil all the time, and alternative milk. But I used coconut milk and lime juice, for the added fat. They are very fluffy! Something that is hard to get without animal milk. I put the dry mix in to the freezer
    For 3min with the oil. Befor using a pastry knife to cut it into it. The colder your oil, the better when making biscuits. Also I added the wet ingridens, and mixing with a spatula just till all combined. And then droped them instead to roll them.

    • Erin

      Glad that you’re accustomed to all kinds of biscuit-making, Leanne, and I love that you use coconut oil in yours, too!

  6. Danielle

    Can we substitute the white flour for something else ? Perhaps coconut flour ? Or almond?

    • Erin

      Danielle, I think coconut or almond flour would be interesting in these biscuits, and I’m sure you can sub them out. Unfortunately, I’ve never subbed the all-purpose flour for either of them in this recipe, so I’d be hard-pressed to talk ratios and other things to ensure the biscuits turned out the same. However, if you do give it a shot, I’d love to know how it turned out…

  7. Kate

    Fantastic biscuits! Thank you so much for the great, moist and fluffy recipe. I dropped mine instead of rolling them.

  8. helen

    My son has a dairy allergy and I’m always looking for new recipes for him.
    He unfortunately also has a nut allergy too. Any suggestions for substitutions instead of the almond milk? He drinks soymilk, could that be used?
    Thanks for the ideas!

    • Erin

      Helen, I’m sorry to hear about your son’s dairy and nut allergies! Allergies are so challenging sometimes, huh? While I haven’t made this recipe with soy milk and cannot attest to it turning out the same, I think the substitution should work for you. If you do make them, I’d love to know how it turns out, and good luck finding recipes for your son!

  9. Bob

    I follow the recipe carefully, but my biscuits don’t rise. Very tasty, but flat! Help. Bob

    • Erin

      Hmm. Strange, Bob. Mine didn’t rise TOO much, as evidenced in the photos, but they DID rise a bit in the oven. Maybe your baking powder was a little old? Possibly? That’s the only guess I’ve got.

      I’m glad they were tasty, though, and I hope my guess helps! Sorry I’m not much more help.

  10. Stephanie

    These were fabulous! They were so moist we didn’t even add butter…no, we’re not vegan but I was out of butter so Googled for a recipe using coconut oil which I had on hand. I will recommend these and make them again. The dough was very sticky, but once one the floured board it came together perfectly. I used regular skim milk instead of vegan and it too was great.
    Thanks

    • Erin

      Stephanie, I am THRILLED to hear that these worked for y’all! I love that you didn’t have butter and that you found this recipe through Google. 😀 I’ve been in that boat before, and it’s fun when the recipe turns out. Thanks so much for taking the time to leave a comment–it means the world to me! And if y’all make these again, I hope you enjoy them just as much!

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