These biscuits are light, flakey, and vegan! I came up with the recipe as a spin-off of a biscuit recipe I once cam across in a Martha Stewart magazine (mine are better!). Pair with a buttery spread or some jam for a nice snack or breakfast.
2 cups of whole wheat flour (or white, if that’s what you happen to have)
1 tablespoon of baking powder
A few shakes of salt
4 tablespoons of coconut oil (if you aren’t feeling vegan, unsalted butter is another option)
3/4 cup milk (almond, soy, coconut, cow’s…it’s really up to you)
Preheat oven to 450 degrees. Mix together dry ingredients, then cut in softened coconut oil or butter until the mix looks crumbly. Pour in milk and stir around until the dough is entirely moistened. Careful not to overstir or the biscuits will come out tough. Briefly knead dough, then roll out until about 1/2 inch thick. Cut out rough pieces of dough, using either the floured rim to a round drinking glass or (if you are fancy) a appropriately sized cookie cutter. Place biscuits on an ungreased baking sheet and bake for 15 minutes or so.
I hope you enjoy!