Today I’m sharing an absolute holiday essential: biscuits.
But not just any biscuits. These fluffy, flaky, tender little bread-nuggets of joy are made with half all-purpose and half whole wheat flour for a little whole grain lovin’, are dairy-free and vegan-friendly thanks to almond milk and coconut oil, and are made in 1-bowl in 25 minutes flat.
They pass the ‘regular biscuit’ test, which is to say, people happily shove these into their mouths and give me incredulous looks as I share that they are, in fact, vegan biscuits.
Thank the heavens for coconut oil.
These biscuits are extra flaky thanks to a special (but super easy) dough folding method, and are ideal for slathering with your favorite butter, dunking into gravy, and otherwise eating alongside your Thanksgiving feast.
And, if you’re in the market for a Thanksgiving leftovers sandwich (probably my favorite part of the entire feast), these biscuits make the cutest little slider-sized snack sandwich, which, frankly, is all I ever wanted in life.
Let’s not waste any more time…we have biscuits to make!
Dry ingredients go into a bowl.
Coconut oil joins the party and gets mashed into the flour with a fork.
Wet ingredients are poured over and stirred to form a shaggy dough.
Dough gets dumped onto a countertop and pressed into a large rectangle/oval.
Said rectangular/ovular dough gets folded up like a letter, pressed back into a 1-inch thick rectangle, and cut into circles.
Excess dough gets gently pressed back together and cut to form the remaining biscuits (which won’t be as pretty as the first-cut ones, but I never mind snacking on the ugly ones, and suspect you won’t, either).
Biscuits bake for 15 minutes then get tucked into a clean kitchen towel-lined basket to keep warm (how we do it at my grandparent’s house), or eaten immediately with as much butter as your little heart desires.
If you want to get a head start on the work for Thanksgiving Day, you can even make these biscuits in advance! Make a batch this weekend and place the entire pan of unbaked biscuits into your freezer. When you’re ready to bake them, simply pop them into the oven frozen, add 5 minutes to the bake time, and you’ll have warm, flaky, golden biscuits with absolutely no prep time at all!
Stay tuned tomorrow for the very last recipe of Thanksgiving Week here at Baked Greens, as well as my Thanksgiving Recipe Roundup on Monday!
As always, if you make this recipe, let me know how it turns out! Leave a comment below, or take a picture and tag me on Instagram so I can see all your Thanksgiving recipes in action
- 1 cup all-purpose flour
- 1 cup white whole wheat flour (or 2 cups total of either)
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 Tablespoon cane sugar
- 1 teaspoon sea salt
- 1/3 cup virgin coconut oil, solid (at room temp)
- 3/4 cup unsweetened almond, cashew, or other milk of choice
- 1 Tablespoon apple cider vinegar
- 1. Preheat oven to 425 degrees Fahrenheit.
- 2. Measure out all dry ingredients into a medium-sized mixing bowl. Add in coconut oil and use a fork to mash the coconut oil into the flour mixture. The coconut oil should be well dispersed into the flour, with pieces no larger than a pea remaining.
- 3. Add apple cider vinegar to the milk, then pour into the dry mixture. Use a spoon to just barely mix the biscuits together (do not overmix!! a few shaggy dry pieces are fine).
- 4. Dump biscuit dough onto a lightly floured surface (like a countertop, large cutting board, or a piece of parchment paper, for easy clean-up). Press the dough with your hands to form a large (about 10-inch) rough rectangle/oval shape. Then, fold it like a letter (fold the top third in towards itself, then fold the bottom third over the top). Press this tall rectangle out until it's 3/4-1 inch tall, then use a 3-inch biscuit cutter to cut circles out of the dough OR use a sharp knife to just cut the dough into 8 even squares, so you have no excess. If making circles, you can gently press scraps back together to cut out another 2-3 biscuits, but know that these ones will be uglier and rise less than the first ones cut. We tend to keep these ones as bakers' snacks.
- 5. Place biscuits onto a sheet pan, large cast iron skillet, or large casserole dish at least 1-inch apart, and bake for 15 minutes, or until golden. Serve immediately, or at room temperature. Best eaten the day they're made, but leftovers can be stored at room temperature for 2-3 days and reheated before serving again.
- Feel free to double this recipe to yield 16+ biscuits if you're feeding a crown on Thanksgiving!