Appetizer, Breakfast, brunch, Snack
Chef Abbie Gellman RD
whole wheat pastry flour
unsweetened plain almond milk
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silpat.
In a bowl, mix flour, baking powder, and salt together. Cut coconut oil into the dry ingredients. Add almond milk and chives and stir together until just combined.
On a clean surface, add some flour. Roll dough ¼ inch thick. Fold ends toward each other and fold up dough, adding in a little flour if necessary.
Roll out a ½ inch thick. Use a circular cookie cutter or the top of a small glass to make 6 biscuits.
Bake for 10 minutes. Turn and bake another 10 minutes, until golden brown.
Notes: for a sweet version, swap out chives and add in ¼ teaspoon cinnamon and 1/8 teaspoon nutmeg.