Vegan Whole Wheat Biscuits (with coconut milk AND coco oil)

We had a seemingly never ending stomach bug at our house. The odd thing was that no matter how much I cleaned it kept showing up. But only with the kids (so odd). THANK the Lord I was able to stay healthy and take care of them.

Well, I think today is their first day in the clear but still in an effort to be cautious I decided to keep them out of school for the rest of the week & whip up these simple biscuits made with coconut oil & coconut milk because dairy is hard on a tummy and I imagine saltines, oyster crackers and pretzels get really boring (even for kids).

First things first. Preheat oven to 400 degrees. Make your “buttermilk” by mixing 1 C. unsweetened coconut milk + 1 tbsp of lemon juice. Set aside.

Then put the following ingredients in a bowl:

2 C. Whole Wheat Flour
1 tsp sugar
1 tbs baking powder
1/2 tsp salt
1/2 C. Cold/Solid Coconut Oil

Mix well and slowly pour in 3/4 C of the milk & lemon mixture. I think I might’ve added an addiontal tsp to get a good dough.

Sprinkle small amount of flour on a baking sheet and roll out dough into small rectangle. Cut the biscuits with a cookie cutter or upside down glass.

You should have six good size biscuits. Put these on a sheet of parchment paper (on cookie sheet). I used the rest of the “buttermilk” coconut milk to brush on top of the biscuits before placing them into oven for 12-15 min.

Enjoy! I’m going to be honest- I prefer a milky, buttery biscuit over this one but it got the job done and was still tasty with honey (and no worries of upsetting tummies)! I really think it would be a good addition to soup as well!