These amazing morsels leave nothing to be desired and are super easy to make! They are flaky and crispy on the outside while being soft and smooth on the inside. You definitely won’t feel deprived biting into one of these Thanksgiving goodies.
Serve with honey butter or as a perfect compliment alongside your turkey and gravy. Stir in a teaspoon or two of your favorite herb if you’re wanting something super extra special for the holidays.
If you’re itching a craving for homemade biscuits and don’t need the dairy free option, feel free to substitute butter for the coconut oil and cow’s milk for the almond milk.
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tarter
- 2 teaspoons sugar
- 1/2 cup coconut oil, softened
- 2/3 cup plain or original almond or soy milk
- Sift together dry ingredients
- Cut in softened coconut oil. Since coconut oil is solid at room temperature, you may need to microwave it for just a few seconds to make it a pliable but consistency but not melted.
- Smash coconut oil into the dry ingredients until it the mixture is very crumbly.
- Add milk and stir with a fork. Knead very gently as you stir, using only 10 to 15 strokes.
- Using a spoon, scoop out batter and form loosely held together balls of dough. Use a teaspoon for 15-20 bite-sized biscuits or a tablespoon for 10-12 dinner sized biscuits.
- Place biscuits on a lightly greased baking sheet
- Bake at 450°F for 10 to 15 minutes until lightly browned on top.