Is there anything better than a biscuit? No … there’s not. Biscuits make everything better. There’s a biscuit for gravy, a biscuit for soup, a biscuit for your butter, a biscuit for your tea, and you can pretty much guarantee that whatever it is you’re making is going to be yum-azing when all things biscuit are involved.
I know what you’re thinking: You’d love some biscuit but your bumper won’t fit through a doorway if you do. That’s why I’m saving your life (and your waistline) with this healthy upgrade.
Meet the healthy version of a sweet buttermilk biscuit. Easy to make, fast to bake, and super delicious. Since they’re healthy, you can have a least two before you start feeling guilty about eating something carb, and if you want … you can share with everyone else too. Your biscuit. Your call.
PrintSweet “Buttermilk” Biscuits
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 8 1x
Ingredients
- 2 cups of white spelt flour
- 1 T baking powder
- 1/4 t Salt
- 1 T raw coconut sugar
- 1/4 cup coconut oil
- 3/4 cup coconut milk (or other non-dairy milk)
- 1 t lemon juice (about 1/4 of a lemon)
Instructions
- Preheat the oven to 425º F and add the lemon juice to the coconut milk. Set aside.
- Add the dry ingredients to a mixing bowl and whisk until combined.
- Add in the coconut oil and mix until it resembles fine crumbs. (Don’t over mix.)
- Slowly pour in the “buttermilk” (coconut milk w/ lemon juice) until a soft dough forms. (Don’t over mix it – a dough that looks rough makes a better biscuit.)
- Pour the dough onto a lightly floured surface and knead 3-4 times. Roll out with a rolling pin
- to a ½” thickness and use the end of a glass or biscuit cutter to cut circles.
- Transfer the biscuits to a lightly greased baking sheet and bake for 10 minutes until the biscuits have risen and the tops are just slightly golden.
- Remove from the oven and serve with raw honey, butter, or chia jam for the best biscuits ever.
Enjoy!
How could I make these in a gluten free version?
Hi Niki, I usually use 1/2 brown rice flour and 1/2 arrowroot or tapioca flour for each cup of regular or spelt flour, but I haven’t tried it in this recipe yet. If you want to make it easy, you could just buy a pre-mixed gluten-free flour. 😉
That’s exactly what I will do then! We have a gluten free all purpose flour that we love (Nu Life). I will let you know how they turn out! Thank you for the recipe!
This contains gluten, yes? Thanks
I’m confused by the name of these biscuits, are they sweet? If they are, can I omit the sugar? Would they taste like buttermilk biscuits?
You can omit the coconut sugar and yes.
By coconut milk, do you mean the one in the can, or the refrigerated version? If the canned version, would you mix it up first, it typically separates?
Refrigerated version! You could use any non-dairy milk. 😉