These are the flakiest, most delicious biscuits I've ever made. Need I say more?
I first read about coconut oil way back when in Super Natural Cooking. Heidi pointed out that "coconut oil is one of the only unrefined vegetable oils that isn't heavily compromised at higher temperatures," which makes it a good substitute for butter. And according to some studies, coconut oil may be better for you than other saturated fats. But make sure you use organic unrefined coconut oil and not anything hydrogenated/trans-fatty. I used Dr. Bronner's (gotta love that guy).
Coconut Oil Biscuits
Makes 6-8 biscuits
2/3 c. white AP flour
2/3 c. whole wheat pastry flour
1 scant tsp. salt
2 tsp. baking powder
1 tsp. baking soda
2 tbsp. coconut oil
almond milk, as needed
1 small container plain soy yogurt
Preheat oven to 450 degrees. Mix the dry ingredients together in a bowl. Microwave the coconut oil for about a minute, until there is a layer of liquid oil on the top. Use a small spoon to scoop out about 2 tablespoons of the solid coconut oil. It should still be slightly cold, but pliable. I use my hands to break the oil into small pieces and incorporate it into the dry mixture, but you can use a fork or a food processor if you prefer. Next, stir in the yogurt with a large spoon until the mixture forms a soft dough ball. This is the part where I usually need to add a few drops of almond milk to help everything come together. Finally, turn the dough out onto a floured surface and knead 10 times. Pat or roll the dough to your desired thickness and cut out round biscuits. Place the biscuits on a non-greased cookie sheet and bake for 7-9 minutes.
Shown with a heap of spicy tempeh and greens. And, because we can, a smidge of maple syrup!