Vegan Snickerdoodle Biscuits

rolls 1

In New York, the “cronut” craze has taken the city by storm. Half donut, half croissant, crazy people are standing in unholy lines to experience this funky hybrid. The little treat I made this morning has the mutt effect as well:

Cinnamon roll? Sorta.

Biscuit? Well, not quite.

Scone? Hmmm. I guess it’s scone-ISH.

Perhaps I should call it a cinna-bis-cone. But that’s a mouthful. I’m going to compromise with myself and call these bad boys “Vegan Snickerdoodle Biscuits” because they don’t contain any animal products and were born of a biscuit recipe.

In May, Cooking Light published recipe makeover for drop biscuits, which I made and loved. I tinkered with that recipe to the point that it’s almost unrecognizable. That’s okay…I think you’ll recognize it as your new favorite breakfast.

Vegan Snickerdoodle Biscuits

for the biscuits

1 1/4 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

2 tablespoons coconut oil

3/4 cup coconut milk (full fat)

 

for the filling

1 tablespoon coconut oil, melted

2 tablespoons brown sugar

1 tablespoon cinnamon

*1 tablespoon coconut oil for brushing on top and a bit more brown sugar to sprinkle over the shaped biscuits

Preheat oven to 450°.

Combine flour, baking powder, salt, and baking soda in a large bowl, stirring to combine.

Place 2 tablespoons coconut oil in a microwave-safe bowl. Microwave for about 30 seconds or until melted. Add coconut milk, stirring well.

Add coconut milk mixture to flour mixture. Stir with a spatula until just incorporated and batter pulls away from sides of bowl. The dough will be a little sticky.

Dough Sized

Transfer the dough to a well-floured surface. Sprinkle the top of your dough with additional flour and use a rolling pin to shape the dough into a long rectangle about 1/4 inch thick.

Rolled Dough sized

Use a brush to spread the melted 1 tablespoon of coconut oil over the entire surface of the dough. Sprinkle on the cinnamon and brown sugar evenly.

Brown Sugar Baby sized

Starting rolling your dough, long end to long end, jelly roll style. (You should have a long skinny round when finished.)

Rollin sized

Use a knife to cut 10-12 equal biscuits.

Cut up Sized

Transfer them to a baking sheet coated in parchment paper, and brush the additional 1 tablespoon oil over the top of each biscuit. Sprinkle with brown sugar.

brush sized

Bake at 450° for 10 minutes or until golden. Cool 3 minutes; serve warm.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s