Maybe it’s because I’m not Southern, but I really don’t spend much time thinking about biscuits. But when I do, it’s because I come across a jar of jam that needs the perfect vessel or I make a stew that needs something to soak up broth. In fact, the last time I made biscuits, I had just purchased a jar of jam (that likely contained mold) from that problematic restaurant in LA ran by that very problematic “chef”. That being said, these biscuits pair really well with jam. I recommend buying jam or preserves from a local, trusted jam/preserves maker that uses high quality ingredients and, more importantly, that follows health code.
|360g All-Purpose Flour||60g Coconut Oil|
|8g Baking Powder||35g Apple Cider Vinegar|
|3g Baking Soda||210g Oat Milk|
1. Measure the Coconut Oil
When making biscuits, the most important this is to keep the butter, or coconut oil in this case, cold as possible to prevent it from melting. Measure out 60g of coconut oil into a bowl and refrigerate for at least 30 minutes.
2. Preheat the Oven to 425° F.
3. Make the Dough
Whisk together all dry ingredients in a mixing bowl. Create a well in the center of the bowl and add the 35g of apple cider vinegar and 210g of the oat milk. Using a dough scraper, stir together the wet and dry ingredients until it forms a shaggy dough. Next, pull out the bowl of refrigerated coconut oil and scrape into small chunks using a fork. Add the coconut oil to the dough and mix in. Knead the dough until the coconut oil is even distributed throughout and not chunks larger than peas remain.
4. Refrigerate the Dough for 10 Minutes
This will ensure the coconut oil stays cold and in solid form.
5. Shape the Dough
Transfer the dough to a dry surface. Use a bench scraper to shape the dough into a rectangle, approximately 5 x 7 inches and 1 inch thick. Cut the dough into four equal squares and stack one on top of the other. Use the side of the dough scraper to flatten and reshape the dough into the 5 x 7 x 1 rectangle. Repeat two more times.
Cut the dough into 6 equal pieces. Transfer biscuits to a baking sheet lined with a silicone baking mat or parchment paper. Bake for 18-20 minutes.