♫ Listening to: We've Had Enough by Alkaline Trio ♫
- 3 c flour
- 1 T baking powder
- ¼ t salt
- 5 T cold coconut oil or earth balance
- 5 T sugar
- 1 c nondairy milk
Preheat the oven to 400°.
Using the dough hook, combine the dry ingredients in the kitchenaid.
Cut in the earth balance or coconut oil little pieces at a time and mix until crumbly.
Slowly add the non-dairy milk while mixing until all the dough forms a nice tight ball.
Place the dough on a lightly floured cutting board or counter and roll it to ½ inch thickness.
Cut out shapes using a cookie cutter.
Line 2 cookie sheets with parchment paper.
Place the cut dough pieces gently onto the cookie sheets.
Bake for 10-20 minutes, depending on the size of your biscuits. I baked mine for only 10 minutes, because they were babies.
Remove from the oven and transfer to cooling racks.
Whipped Cream Ingredients:
- 2 cans of coconut cream (I buy mine from Trader Joe’s.)
- 2 tablespoons vanilla
- ½ cup powdered sugar
- ½ teaspoon xantham gum
Whipped Cream Directions:
Whisk the ingredients until smooth in the kitchenaid.
Transfer into piping bag fitted with tip of choice.
Chill bag overnight if you’re planning to pipe it like I am.
To assemble, I just piped a dollop of whipped cream onto each biscuit. Then I took a cute toothpick, poked a strawberry slice, and then poked the rest of the toothpick into the biscuit topped with whipped cream. (I got a lot of my cute toothpicks in Japan, but Amazon sells these ones.)
If you have to transport these after you make them (like to the patio of a nearby bar), I suggest bringing a friend to volunteer to hold them on their lap while you drive.
Shared on recipe of the week.