Fluffy Dairy Free Biscuit Recipe

A few months back I was diagnosed with a few food sensitivities, with dairy, egg, and corn being the main ones. I started looking for recipes to make; I found vegan, paleo, whole 30, and several more. None of these fit what I was looking for.  I started experimenting and the result is this healthy, fluffy biscuit that my family and I love. I am delighted to share this recipe with you!


Fluffy Biscuit Recipe (Makes 5 Biscuits)

Ingredients:
1 cup organic whole wheat flour
1 cup organic all purpose flour
2 teaspoons gmo free cream of tartar (I use Frontier Brand)
1 teaspoon baking soda
1/2 teaspoon sea salt
4 tablespoon organic coconut oil cubes (see note below)
1 cup full fat organic coconut milk (see note below)

Instructions:

Add 4 tablespoons coconut oil to a ice cube tray (I freeze one tablespoon per cube). I like these ice trays because they are easy to pop the coconut cubes out.  I let the coconut oil just get set not rock hard and then I pull them out of the freezer. I can smash them into little pieces from the underside of the tray. If they freeze completely you will have to let them set out for a few minutes while you are measuring your ingredients and then use a pastry blender to cut them up.

Preheat oven to 450 degrees. Line baking sheet with parchment paper.

In a mixing bowl combine the following ingredients: whole wheat flour, all purpose flour, cream of tartar, baking soda, and sea salt.

Once combined, add your coconut oil cubes to the bowl. Use a pastry blender to cut the coconut oil cubes into pea size pieces.

Add the coconut milk to the bowl and stir till combined.

Place a piece of parchment paper on a flat surface to cut your biscuits on. This makes clean up so much easier.

Pull dough from the bowl with your hands, if it is too sticky lightly dust it with a little more of either type of flour.

Then pat out dough on the parchment paper till it is a inch thick. Cut with a biscuit cutter. Do this until you have 5 biscuits.

Place all biscuits in baking sheet and cook for 10-12 minutes till golden brown.



Coconut milk:  I use a 15 ounce can of full fat coconut milk mixed with 2 cans of filtered water in a glass pitcher. Then I use an immersion blender to mix it all up.

Let me know how it turns out for you, I love comments they make my day.