Biscuits elevate any meal or snack, and this savory recipe delivers something extra special. The ingredients are forgiving and adaptable—swap in sherry or white vinegar instead of ACV, or use almond milk or real buttermilk instead of coconut milk. You could also use unsalted butter instead of ghee if that’s what you have on hand. For a sweeter version to pair with jam or berries, nix the garlic and onion powder and add 1 tablespoon of honey instead. No matter which version you try, be sure to start with very cold ingredients, which is the secret to a flakier biscuit. Make a batch this weekend for the week ahead. You’ll thank yourself later!
Yields: 8 biscuits
Prep time: 10 minutes
Total time: 45 minutes with chilling and baking
6 tablespoons Thrive Market Organic Ghee
⅔ cup Thrive Market Organic Coconut Milk
1 teaspoon Thrive Market Organic Apple Cider Vinegar
2 cups all-purpose flour, or 1:1 gluten-free flour
1 ½ tablespoons Thrive Market Baking Powder
1 teaspoon kosher salt
1 teaspoon Thrive Market Organic Onion Powder
1 teaspoon Thrive Market Organic Garlic Powder
Preheat oven to 450°F and line a sheet tray with parchment paper. Spoon ghee into a small bowl and freeze 10 minutes. Combine coconut milk and vinegar in a small bowl; refrigerate 10 minutes.
Whisk flour, baking powder, salt, onion powder, and garlic powder in a large bowl. Add cold ghee to flour mixture. Using your hands or 2 forks, mix until dough is crumbly and pea-size. Make a well in the center and add coconut milk mixture; stir until combined and dough comes together. The dough is ready when you can grab some and squeeze it into a ball. Portion dough with an ice cream scooper onto prepared sheet tray. (Biscuits can be made ahead and refrigerated, but bake within one day.)
Bake for 12 to 14 minutes, or until golden. If biscuits get too brown, drop to the lowest rack or loosely cover with foil. Remove and let sit for a few minutes; serve warm. Refrigerate leftovers in an airtight container; reheat before serving.
Recipe by: Angela Gaines
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