May 04, 2023 2 min read

Vegan Biscuits 

Yield: 10 biscuits

Download a printable version of the recipe here.

170g BSM AP Flour

70g Purple Straw WW

3g Baking soda

12g Baking powder

3g Salt

7g Sugar

140g cold vegan butter (salted)

195g Coconut milk plus 2 TBSP reserved for brushing

6g Apple cider vinegar

Optional add ins:

Chopped herbs

Vegan Cheese



Baking instructions:

Preheat oven to 400F.

Weigh out your 195g coconut milk in a microwave safe container. You will need to melt the coconut milk as to allow the fat cap to melt back into the milk. Heat just enough so that the fat melts. Do not overheat. Once liquefied, add your apple cider vinegar and set aside.

In a large mixing bowl, combine all of the dry ingredients. Add the dry ingredients to a food processor followed by the cold vegan butter. Pulse until the butter is pea-sized bits. Pour mixture back into the bowl and chill in the freezer for 10min.

Take the flour mixture and make a well in the center. Pour the coconut milk mixture into the well and fold the dough until it all comes together. Allow the dough to “rest” in the bowl for 10min in the fridge. 

Pour the mixture out onto your floured work surface, and gently bring the mixture together in a continuous pressing motion. Be careful not to knead the dough as this will result in tough biscuits. Take a rolling pin and roll the dough out into a rectangular shape. Cut the dough in thirds. Place one on top of the other as this will create a rough lamination of the butter in the dough. Roll the dough back out until you achieve a 1in thick mass. Cut the biscuits either square shape with a knife or use a round biscuit cutter. Do not re-roll the dough more than twice.

Brush the tops with the reserved coconut milk. Bake on a parchment lined baking sheet for 20min or until golden.