Ingredients
The following ingredients have 6 Servings
- 1/2 cup original unsweetened coconut milk ((tetra pack))
- 1 tbsp apple cider vinegar
- 2 cups oat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp maple syrup
Instruction
- In a cup or a bowl combine cold coconut milk and apple cider vinegar. Stir and keep it aside.
- Preheat oven at 375-degree Fahrenheit and prepare a baking sheet with a parchment paper. Cut extra parchment paper and keep it aside for rolling the dough.
- In a mixing bowl combine oat flour, baking powder, baking soda and salt. Mix it well until there are no lumps.
- Pour in prepared buttermilk and maple syrup to the flour mixture. Mix it roughly with a spoon/spatula. Then, bind it into a rough dough. Do not over knead it. They should just stick to each other and not fall apart. If needed grease your palms with coconut milk to keep the dough soft.
- Now, place the dough on a flat surface covered with parchment paper and roll it gently with rolling pin. While rolling do not put too much pressure but make sure the sides are sticking and not crack. So, keep binding the sides with your fingers while rolling the dough. The rolled dough must me ½ inch thick or you may go up to ¼ inch thick. The thickness of the biscuits will depend on the thickness of the rolled dough as they do not rise too much while baking.
- Now with a cookie/pastry cutter or a small bowl with sharp edges cut 6 rounds on the dough. Gently, separate the round biscuits from the rest of the dough and place them on the prepared baking sheet. Discard the leftover dough. Then, brush the top of each biscuit with coconut milk.
- Place the baking sheet in the middle rack of the oven and bake it for 15 minutes. Turn it off and take it out. Let it cool down a bit and firms up a bit more. Enjoy it with vegan Nutella, jam, vegan gravy.
