One of my favorite memories as a kid, was waking up, on an ordinary morning, to homemade biscuits hot out of the oven. Suddenly that unremarkable day was special; oozing with a generous drizzle of honey and a slab of soft butter. And now, many years later, I find myself going back to those happy mornings, with these vegan olive oil biscuits.
I have been so busy lately with work, which is something I’ll never get tired of saying—busy is a true blessing in the Biz—that cooking has taken a back burner. So yesterday, after an early morning audition, I was thrilled to come home to my kitchen and whip up these vegan olive oil biscuits.
In all honesty, these vegan olive oil biscuits did not start out as such. I prepped a package of instant yeast with some warm water, added apple cider vinegar to coconut milk to recreate buttermilk, and then somewhere along the way, I got the idea for olive oil instead of butter. And with that, we were off to the races!
It is also worth mentioning that these vegan olive oil biscuits are gluten free. Every gluten free flour acts a little differently, I use Bob’s Red Mill 1-to-1 baking flour, so just be aware as you’re adding the flour, and stop when your dough is no longer sticky.
Vegan Olive Oil Biscuits
Yields 8 biscuits
1 pkg instant yeast
1/4 cup warm water
1 t. coconut sugar
1 cup coconut milk + 1 t. apple cider vinegar
1/2 cup olive oil
2 1/2 cups 1-to-1 gluten free baking flour
1/4 t. baking soda
1 t. baking powder
1/2 t. xanthan gum
1 t. salt
1. Begin by adding the ACV to the coconut milk. Stir and set aside.
2. In a large bowl, add the water, yeast, and sugar. Let sit until the yeast begins to bloom on the surface. While that rests, stir together the dry ingredients. Start with 2 cups of flour.
3. Pour the coconut milk mixture into the yeast, then add in the dry ingredients. Stir with a wooden spoon until all the flour in incorporated, then use your hands to knead gently, adding more flour as needed.
4. Once the dough is soft, not sticky (it won’t have the elasticity of dough with gluten, so don’t knead away waiting for that to happen), shape it into a disk, about 2 inches thick. Cut the disk into 8ths, and transfer the triangles onto a parchment-lined baking sheet. Cover with a dish towel and preheat the oven to 400 degrees.
5. Bake the biscuits for 20 minutes. The edges will be golden brown and crispy, while the center is soft and fluffy. Allow to rest for 10 minutes. Enjoy warm with your favorite spreads, jams, eggs, or butters.