Dairy Free and Gluten Free Coconut Oil Biscuits
Delicious fluffy biscuits that are both dairy free and gluten free! These are amazing with fresh raspberry jam or a drizzle of honey on top.
THE RECIPE
- 1 bag Pamela's Biscuits & Scone Mix
- 1/3 cup softened coconut oil
- 1 cup unsweetened almond milk
- 1 tablespoon honey
- 2 teaspoons apple cider vinegar (or fresh lemon juice)
INSTRUCTIONS
- Preheat oven to 400 degrees F.
- Add baking mix and coconut oil to a large bowl of a stand mixer with paddle attachment; mix for 1 minute.
- Add in almond milk, honey and vinegar and mix until just combined. Scoop dough onto a large piece of parchment paper and using a rolling pin to roll out dough to 1 1/2 inches high. You may need to dust rolling pin with extra baking mix or just spray with nonstick cooking spray. Use a biscuit cutter or dental floss to cut dough into 10 pieces. I often use a mason jar to make round biscuits. Bake for 18-21 minutes or until biscuits are beginning to brown. Allow to cool for a few minutes on baking sheet before transferring to a wire rack to cool. Enjoy warm with honey, jam or nut butter.
Source: ambitiouskitchen.com
