Dairy-Free Biscuits

Recipe View Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a nonstick silicone baking mat. (5 minutes)

Recipe View In a large bowl, whisk together flour, baking powder, sugar, and salt. (2 minutes)

Recipe View Cut in the chilled vegan butter and coconut oil using a pastry blender or a fork until the mixture resembles coarse crumbs. (5 minutes)

Recipe View Slowly stir in the cold almond milk, adding just enough until a wet and sticky dough comes together. Be careful not to overmix. (3 minutes)

Recipe View Turn the dough out onto a lightly floured surface. Knead (fold over) about 15 times to develop flaky layers. (3 minutes)

Recipe View Gently roll or pat the dough to a thickness of 1 to 1 1/2 inches. Cut out biscuits using a small biscuit cutter or a small bourbon glass. Gently re-roll dough scraps and cut remaining biscuits for a total of about 12 biscuits. (5 minutes)

Recipe View Place the biscuits onto the prepared baking sheet so they are touching each other. This helps them rise higher. (2 minutes)

Recipe View Bake in the preheated oven until the tops are golden brown, approximately 12 to 15 minutes. (15 minutes)