Dairy-Free Flaky Breakfast Biscuits
Indulge in the buttery, tender layers of these Dairy-Free Flaky Breakfast Biscuits, a perfect morning treat for those seeking a plant-based alternative. This recipe swaps classic ingredients for solid coconut oil and a homemade almond milk “buttermilk,” delivering all the rich flavor and fluffy texture without any dairy. The secret to their signature flakiness lies in a simple folding technique that creates irresistible layers, while golden edges offer a delightful crunch. Ready in just 30 minutes, these biscuits are ideal for busy mornings or leisurely brunch spreads. Enjoy them warm with sweet jams, savory spreads, or completely on their own—these versatile biscuits are sure to become a household favorite! Perfect for anyone looking for dairy-free recipes, vegan breakfast ideas, or flaky biscuit inspiration.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 0.5 teaspoon baking soda
- 0.5 cup coconut oil, solid
- 0.75 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
Instructions
Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
Add the solid coconut oil to the dry ingredients. Using a pastry cutter or your hands, cut the coconut oil into the flour mixture until it resembles coarse crumbs.
In a small bowl, combine the almond milk and apple cider vinegar. Stir and let it sit for a minute to curdle slightly, creating a dairy-free buttermilk.
Pour the buttermilk mixture into the dry ingredients, folding gently with a spatula until the dough just comes together. Be careful not to overmix.
Transfer the dough onto a lightly floured surface. Pat it into a rectangle and fold it over itself in thirds, as if folding a letter. Rotate the dough, roll it out again, and repeat the folding process two more times. This creates flaky layers.
Roll out the dough to about 1/2-inch thickness. Using a biscuit cutter or a glass, cut out biscuits and place them on the prepared baking sheet.
Reform any leftover dough and cut more biscuits until all the dough is used.
Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown.
Let the biscuits cool slightly on a wire rack before serving them warm with your favorite toppings.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3340 mg | 145% | |
| Total Carbohydrate | 204.8 g | 74% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 13.1 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 368 mg | 28% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 248 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
