Spring or green onion biscuits from Occasionally Eggs, collective member Alex's first cookbook! These easy coconut oil biscuits are ready in less than half an hour. They're so quick to make, and a great side dish for any soup or stew. We've included some more substitutions here that Alex recommends so anyone can make this recipe.

For some more delicious vegan sides, try our vegan soda bread, easy vegan cornbread, and sourdough crackers (made with discard).

Close up of vegan biscuits on a round wire rack.
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Spring onion biscuit ingredients with labels.

Ingredient Notes and Substitutions

  • Onions: spring and green onions are often used interchangeably, so use what you have on hand. Chives are a good substitution.
  • Spelt flour: use white flour in place of spelt if preferred. Whole grain spelt flour works too, but will make a slightly heavier biscuit.
  • Sugar: sub cane or white sugar for the coconut sugar if you want to.
  • Milk: oat milk is our go-to plant based milk, but you can use any unsweetened type. Sub lemon juice to make the buttermilk if you don't have vinegar.
  • Coconut oil: if you want to avoid a subtle coconut undertone, use refined coconut oil.


Spring onion biscuits steps 1 to 4, making and dividing the dough.

Step 1: make the buttermilk, then whisk together the dry ingredients. Rub in the coconut oil.

Step 2: stir in the onions, then mix the milk in.

Step 3: form two discs of dough, each about 4cm (1 ½ inches) thick.

Step 4: cut each disc into four wedges.

Biscuits steps 5 and 6, before and after baking.

Step 5: place the biscuits onto a lined baking sheet.

Step 6: bake until lightly golden, about 20 minutes.

Top Tips

  • Don't skip the buttermilk: buttermilk adds extra lift to the biscuits. The acid added to the milk interacts with the baking soda, activating it and providing a stronger rise.
  • Don't overwork the dough: you can use your hands to bring the dough together before forming the discs, but don't knead. Just gently gather to form a loose ball. We don't do folds for these biscuits because spelt is a lower gluten flour, and becomes tough when over-worked. You can do a couple if you're subbing white flour.
  • Use solid oil: coconut oil should be hard before adding. If yours is too soft, refrigerate or freeze for a few minutes beforehand.


Can you bake with coconut oil?

Coconut oil is an excellent baking oil! It does add a slight coconut flavour, but it's hardly noticeable. It's tricky to sub for other fats and oils, so seek out recipes specifically developed with coconut oil in mind.

Is it better to make biscuits with butter or oil?

Butter is usually used for biscuits because it's solid at room temperature and creates nicer pockets in the biscuits when baked - this is what makes them flakey - but coconut oil acts in much the same way.

Is coconut oil better than olive oil for baking?

Coconut oil is a little more similar to butter, so it makes more traditionally textured baked goods. Olive oil is great for cakes but coconut is better for things like biscuits and pastry.

If you make this Coconut Oil Biscuit recipe or any other biscuit recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.

Close up of vegan biscuits on a round wire rack.
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Spring Onion Biscuits

Spring or green onion biscuits from Occasionally Eggs, a new cookbook by Alex, one of our contributors! These easy coconut oil biscuits are ready in less than half an hour.
Reprinted with permission from Occasionally Eggs, © 2021 by Alexandra Daum. Published by Appetite by Random House.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Yield: 8 biscuits


  • baking sheet
  • Parchment paper
  • Measuring cups and spoons or a digital kitchen scale
  • Mixing bowl
  • Pastry cutter
  • Wooden spoon or spatula


  • 1 teaspoon apple cider vinegar
  • ½ cup non-dairy milk
  • 1 ½ cups light spelt flour
  • 1 tablespoon coconut sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon sea salt
  • ¼ cup solid coconut oil
  • 2 green or spring onions chopped


  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Whisk the vinegar into the milk and set aside, to make a quick vegan buttermilk.
  • Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl.
  • Use your hands or a pastry cutter to rub or cut in the coconut oil to form pea-sized crumbs.
  • Stir in the chopped onions, then use a wooden spoon or spatula to stir the milk mixture into the dry ingredients until just combined.
  • Form the dough into two equal discs, about 1 ½ inches (4cm) thick. Cut each into four wedges.
  • Place the biscuits onto the prepared baking sheet and bake for 18-20 minutes, or until golden. Serve warm.
  • As with any biscuit, these are best eaten fresh, but will keep in a sealed container for a couple of days.


Serving: 1biscuit | Calories: 161kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Sodium: 442mg | Potassium: 22mg | Fiber: 3g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg

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