recipe by So Delicious Kitchen
3⁄4 c. So Delicious Dairy Free Original Coconutmilk
2 c. unbleached all-purpose flour
4 tsp. baking powder
1 tbsp. apple cider vinegar
1.5 tsp. salt
1⁄3 c. vegan butter, plus more for brushing
- Stir together the coconut milk and the vinegar/lemon juice and set aside.
- Preheat oven to 450°F.
- Sift together dry ingredients. With a fork, cut in vegan butter until your mixture forms crumbles the size of large peas. Add the coconut milk mixed with vinegar and stir until a loose dough ball is formed
- Use a floured biscuit cutter or the rim of a drinking glass to cut 2 1⁄2” circles out of the dough. Rework scraps until you’ve used it up and place your uncooked biscuits onto a greased baking pan or cookie sheet slightly touching.
- Brush the tops with melted vegan butter (optional) and bake for 8-12 minutes or until golden brown.
Top with your favorite vegan jelly or butter for a breakfast treat!