Due to the diet changes from Interstitial Cystitis, I've lost a significant amount of weight so finding a safe carb that won't flare me was a huge plus!
These biscuits are now a staple for me. I make them on a weekly basis and are perfect for breakfast or lunch or dinner pairing. I, personally, eat mine with honey but you could also use a vegan butter or any preferred ic-friendly spread.
Ingredients:
Self-rising Flour- 2 cups
Coconut Oil- 1/4 cup
Milk alternative preference- I used an almond/coconut blend
Directions
Preheat the oven to 425 degrees F.
In a large bowl, add two cups of flour
Add 1/4 cup of coconut oil, unmelted, and use two forks in opposite directions to cut the coconut oil so you can mix it evenly
Add 3/4 cups of vegan milk and mix everything together
At a certain point, it will not mix anymore and you'll have to knead by hand
Form the dough into a ball and on a lightly floured surface, spread the dough evenly to about 1/2" thick
Use a biscuit cutter and cut out biscuits and add them to a cookie sheet
If you don't have a biscuit cutter you can use a mason jar lid or something similar. I used a peanut butter jar lid. If you do this, sprinkle a little flour on the lid so the dough doesn't stick
Cook in oven for 10 minutes
When I make these, the tops don't get golden brown and if I wait until they do, they'll be overcooked
Serve immediately or store for meal prep.
When I reheat these, 25 seconds is the microwave is the ideal time
This recipe and pictures are from https://www.gimmesomeoven.com/3-ingredient-coconut-oil-biscuits-recipe/
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