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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 Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Author:
Alexandra Daum
Yield:
8
biscuits
Equipment
▢
baking sheet
▢
Parchment paper
▢
Measuring cups and spoons or a digital kitchen scale
▢
Mixing bowl
▢
Pastry cutter
▢
Wooden spoon or spatula
Ingredients
▢
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
US Customary
-
Metric
Instructions
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.
Nutrition
Serving:
1
biscuit
|
Calories:
161
kcal
|
Carbohydrates:
19
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
0.5
g
|
Sodium:
442
mg
|
Potassium:
22
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
59
IU
|
Vitamin C:
1
mg
|
Calcium:
80
mg
|
Iron:
1
mg