Dairy-free, Whole-Wheat Biscuits: Flaky & Delicious!

I love biscuits. Love ’em, love ’em.

When I was in high school, I made a batch homemade…and threw them out because they were gross. Repeat x12.

Finally I got the secret from a friend’s mom (who had worked at a southern country diner in her youth).

Don’t overmix it, sweetheart. That’s the secret to good biscuits.

It took a few years, but now I can make biscuits like the best of em. I am 90% certain it was my homemade biscuits that hooked my husband for good.

Well fast-forward five years…We are trying to eat healthier, and we have a son allergic to dairy. So the recipe has changed, but, luckily, they’re still just as delicious.

I recently adapted this recipe and loved the results. So much, in fact, that I went sprinting from my house with a piping hot one for my neighbor to taste and gush over. Does everyone love their food as much as I do?

Ingredients:

• 1 cup whole wheat flour
• 1 1/2 cup white flour
• 1 1/4 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup palm oil shortening or coconut oil
• 3/4 cup unsweetened coconut milk
• dairy-free butter, or coconut oil, melted, for brushing

Instructions:

• Mix together all the dry ingredients with a wire whisk.
• With a fork, cut in the shortening. Make sure the whole batch is blended well, and resembles course crumbs.
• Add the cold coconut milk. Here is the part where you must be sure you don’t overmix! I mix just until everything looks moistened, and then stop.

• Sprinkle flour over a clean kneading surface. Dump out your biscuit batter, and pat down into a big circle about one inch thick.
• Use a round cookie cutter, or, in a pinch, a glass with flour dusted around the rims, to cut out biscuit-sized circles.
• Place the biscuits on a greased cookie sheets. I like to place them so they’re  touching, so they’re soft around the edges after baking.

• Bake at 425 degrees for 10 minutes. When they’re done, brush with melted dairy-free butter or coconut oil. Enjoy while they’re hot!

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