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Ingredients
- 2 cups unbleached all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 Tablespoon lemon juice
- 1 cup coconut milk (full fat and cold)
Ingredients
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Instructions
- Preheat oven to 450F/230C.
- Mix together flour, baking powder, sea salt and cane sugar in a medium-size bowl.
- Mix together coconut milk and lemon juice in a small-size bowl. If your coconut milk has lumps in it, blend it to make it creamy smooth. Your coconut milk should be cold for the fluffiest biscuits possible!
- Make a well in the middle of the dry ingredients and slowly pour the milk into the well. Mix with a spatula until just combined. The dough will be a bit sticky but still pliable. Do not overmix the dough or else the biscuits will be tough.
- Flour your hands and dust the countertop with flour. Pat the dough out until it is about ¾ inch thick and cut out 8 biscuits (using a lightly floured cookie cutter or the rim of a glass). Pat out any corners or unused dough and cut until you have used up all your dough.
- Transfer the biscuits to a parchment-lined baking sheet. Bake for 12 to 15 minutes until golden brown. Remove from oven and let cool slightly before transferring to a plate.
Recipe Notes
Add 1/4 to 1/3 cup sweetener of choice to turn these biscuits into shortcakes!
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