Ingredients
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2
-
2
-
1/2
-
1
-
1/2
-
1
-
-
-
-
-
-
-
-
-
Directions
Biscuits,This is a foolproof recipe. The dough can be made up in the morning and placed in the refrigerator until evening when they are ready to be rolled out and cut.,Made this with coconut oil and almond milk. I doubled the baking powder, that worked well. Biscuits turned out delicious and flaky, just like a biscuit should be. However there was a coconut fragrance to the biscuits that was a little off-putting for some things (made it with chicken a-la-king). I would suggest using refined coconut oil instead of the virgin coconut oil unless you want a coconut-scented biscuit :D,I wanted to make my mom’s family recipe for chocolate gravy and didn’t know we had can biscuits. I also couldn’t find the other recipe I had for biscuits. It’s a good thing to! I love these biscuits even better! I, like most people that wrote a review, just dropped them onto a cookie sheet instead of rolling them. They was very flaky, fell apart easily and was wonderful! I will have to bookmark this and use it from now on.
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Steps
|
1
Done
|
Preheat Oven to 450f. |
|
2
Done
|
Sift Dry Ingredients Together Including Buttermilk Powder If Using. |
|
3
Done
|
Cut in Shortening, Coconut Oil or Butter. Add Buttermilk (or Water If Using Powder.). |
|
4
Done
|
Roll Out and Cut or Pinch and Shape Biscuits. |
|
5
Done
|
Bake About 15-20 Minutes Until Golden Brown. |
