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Vegan Coconut Biscuits

Delightful and flaky, these Vegan Coconut Biscuits combine a hint of tropical coconut goodness with a wholesome twist of spelt flour. Perfect for any occasion, they melt in your mouth and are a breeze to make.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 12 biscuits
Course: Brunch, Snack
Cuisine: Plant-Based, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 200 grams spelt flour Can substitute with whole wheat or all-purpose flour, though the taste may vary.
  • 2 teaspoons baking powder For that lovely rise, ensuring your biscuits don’t turn out flat.
  • 3/4 teaspoon sea salt Enhances overall flavor.
  • 1/2 teaspoon baking soda Helps in creating a fluffy texture.
Wet Ingredients
  • 80 grams solid coconut oil Ensure it’s at room temperature but still firm.
  • 120 ml non-dairy milk Almond or oat milk work beautifully; make sure they are unsweetened.
  • 1 teaspoon vinegar Creates a homemade buttermilk for the perfect biscuit consistency.

Method
 

Preparation
  1. Make the Buttermilk: Start by adding the vinegar to the non-dairy milk and set it aside for at least five minutes.
  2. Get Baking Ready: Preheat your oven to 190 degrees C (375 degrees F) and line a baking sheet with parchment paper.
  3. Combine Dry Ingredients: Add the spelt flour, baking powder, sea salt, and baking soda in a mixing bowl. Whisk to combine or give it a few pulses in a food processor.
  4. Incorporate Coconut Oil: Add the solid coconut oil to the flour mixture and mix until it's in small pieces no larger than a pea.
  5. Mix in the Buttermilk: Pour in the buttermilk mixture and use a wooden spoon or spatula to combine; do not overmix.
  6. Prepare for Cutting: Lightly flour a clean working surface and turn out the dough. Gently press it into a rough square approximately 3 cm thick.
  7. Folding Technique: Fold the dough in half, then in half again. Press it back out to about 3 cm.
  8. Cut Your Biscuits: Using a small biscuit cutter, cut your biscuits and place them on the prepared baking sheet.
  9. Brush and Bake: Brush the tops with a bit of non-dairy milk for a golden finish. Bake for 10-12 minutes or until golden brown on top.
  10. Serve Warm: Best enjoyed fresh out of the oven!

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for longer storage. Customize by adding chocolate chips, nuts, or seasonal spices.