It wasn’t until college that I had my first taste of biscuits & gravy, and I can thank my roommate Lauren for introducing this wonderful combination into my life. Subsequently, I’ve had many biscuits for which I’ve learned that fat and flour is key to a good biscuit. Using low-gluten flour like White Lily and cream from coconut & almond milk, these vegan biscuits are tall, tender and fluffy. Adapted from the White Lily recipe. —jonajim
about 12 biscuits
white lily flour
In This Recipe
Preheat oven to 475F and line a baking sheet with parchment paper.
Combine coconut cream and almond milk in a measuring cup. Cut chilled butter into 1/4” cubes. Set aside both in the refrigerator to chill. Whisk or sift dry ingredients into a large bowl.
Using a pastry cutter, quickly cut chilled butter into dry mix until pea-sized clumps of butter remain. Gradually & gently blend in chilled cream with a fork, just until dough clears the sides of the bowl. You may have leftover cream. The dough will be shaggy.
Turn out dough onto a lightly-floured counter and gently fold the dough until it comes together, only about 4-6 times. Shape into a 7” x 3/4” disk. Cut out biscuits using a floured 2” round cutter, and place on baking sheet. Re-roll scraps and repeat.