I have a secret ingredient more making fast, tender, dairy-free whole wheat biscuits. You know what it is? Coconut milk! Cream-style biscuits are an amazing culinary invention where cream is used instead of butter and milk. Coconut milk works equally well, though I do have some tips below to help ensure the best results.
Dairy-Free Whole Wheat Biscuits in Minutes
These are heartier biscuits, but still somewhat light thanks to the use of white-wheat or whole wheat pastry flour (both options are 100% whole grain and easy to find in grocery stores). If you prefer fluffier dairy-free biscuits, I do have an all-purpose option below.
Recipe Tips & Options
- Use Good Quality Coconut Milk or Cream: Trust me, the recipe works as written. If you struggle with the dough or results, it’s your ingredients. Poor quality coconut milk is a primary culprit. If the brand you have is too thin, the dough won’t be firm enough. But note that if you only use thick, spoonable coconut cream the dough can be too dry.
- Test Your Baking Powder: The other ingredients wild card is your leavener. I regularly test to make sure mine is fresh before using it. Just put a 1/2 teaspoon or so in a bowl, and add hot or boiling water. It should bubble and fizz vigorously. If it’s underwhelming, you might need new baking powder.
- Shake It: I actually open and check the coconut milk to ensure it has a good layer of very thick cream *a sign of quality), but then I blend it or whisk it to emulsify before using in this recipe. If you trust your coconut milk, you can just shake the can before opening … unless you are making the fruit spread.
- Use the Cream for the Spread: If you opt to make the fruit spread, skim 1 tablespoon of the thick cream from the top of the coconut milk before stirring it and using it in your recipe.
- Add Some Fluff: If you want fluffier biscuits, you can use half all-purpose flour and half white-whole wheat flour, or you can use just all-purpose flour. If you do opt for white flour, reduce the baking powder to 1 tablespoon.
- Waste Note Want Not: I made the fruit spread to use up some of the coconut milk / coconut cream that’s leftover. You will have around 1/3 cup remaining from a normal can. You can use it in sauces or soups for creaminess, or water it down (about 1/3 cup rich coconut milk to 2/3 cup water), and use it as milk alternative!
Special Diet Notes: Dairy-Free Whole Wheat Biscuits
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian. It’s also refined sugar-free.
Dairy-Free Whole Wheat Biscuits
These tender, hearty biscuits are cream-style, which means no butter alternative, oil, or shortening is needed!
Ingredients
Method
- Preheat your oven to 450ºF.
- For the biscuits, whisk together the flour, sugar (if using coconut sugar or evaporated cane sugar, I recommend powdering it in a spice grinder first), baking powder, and salt in a medium bowl.
- Add the coconut milk and stir until it comes together into dough. If it is too sticky to handle, pat in additional flour as needed.
- Place the dough on a floured surface and gently pat down. Fold in half, then pat or roll to 1/2-inch thickness (be gentle with the dough and minimize handling).
- Cut dough using your favorite 2 to 2-1/2 inch cookie cutters, and place the cut dough on a baking sheet. Pat together excess scraps and cut or shape for remaining biscuits.
- If desired, brush the tops of each biscuit with coconut milk beverage.
- Bake for 10 to 12 minutes or until the tops are lightly browned.
Nutrition
Notes
High Altitude Adjustment: If you live above 3000 ft, reduce the baking powder to 1 tablespoon.
Creamy Fruit Spread: For a creamy, sweet topping, whisk together the 2 tablespoons jam, 1 tablespoon thick coconut cream, and 1/2 tablespoon softened (but not melted) coconut oil until smooth. Refrigerate it to thicken.
7 Comments
What do you mean by “1 tablespoon above 3000ft?” 🤯
Apologies for any confusion. If you live at high altitude, above 3000 feet, then use 1 tablespoon.
Have you ever tried to make your own sprouted wheat bread? I am looking for something that turns out like the Silver Hill loaf and not finding anywhere!
I haven’t. You can buy sprouted flour, but it will turn out more like Organic Bead of Heaven’s sprouted wheat bread (which is smoother, and still really good) than Silver Hills. I’m not sure how to get the more rustic texture without sprouting grains and doing various grinds yourself.
Yum, these look so good!
Yum! Am gonna try this using a gf flour blend!
I love the look of these, Alisa! The recipe seems fairly straightforward and simple as well, great for busy families. Such pretty photos, thanks for sharing!