Dairy-Free Maple "Buttermilk" Biscuits
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Cook time: 
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Serves: 10
These Dairy-Free Maple "Buttermilk" Biscuits are soft and flaky, with a hint of maple flavour- the perfect dairy-free twist to traditional buttermilk breakfast biscuits
  • 2 cups whole wheat flour + extra for flouring rolling surface
  • 2 tbsp baking powder
  • ½ tsp baing soda
  • 1 tsp salt
  • ¼ cup coconut oil (solid)
  • ¾ cup almond milk + 1½ tsp apple cider vinegar
  • ¼ cup maple syrup + extra for brushing
  1. Preheat oven to 425F and line a baking sheet with parchment paper or leave unlined and ungreased
  2. Mix the almond milk and apple cider vinegar in a measuring cup and set aside
  3. Sift flour, baking powder, baking soda and salt into a large bowl
  4. Cut the solid coconut oil into the flour mixture with a pastry cutter, fork or your fingertips until the mixture is crumbly and no large pieces of coconut oil remain
  5. Add the maple syrup to the almond milk + vinegar mixture, stir and pour into the batter
  6. Stir in the milk mixture until just combined and a rough ball of dough is formed
  7. Turn the dough out onto a floured surface and knead lightly, once or twice. The dough should be soft but not sticky. If it is too sticky add a little more flour. Do not overwork the dough as this will result in hard biscuits
  8. Roll out the dough into a circle about ½" thick and cut circles in the dough using a cookie cutter or glass. You should get 10-12 medium sized circles
  9. Place the circles onto the baking sheet, making sure that they touch (see image above)
  10. Brush the tops with extra maple syrup and bake for 10 to 12 minutes or until golden brown and fluffy
  11. Serve fresh from the oven or store for up to two days in an airtight container
Recipe by Diary of an ExSloth at https://www.exsloth.com/dairy-free-maple-buttermilk-biscuits/