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.
Green onion biscuits are a delicious side for spring, and this coconut oil version is fluffy and light! They’re so quick to make and a great side dish for any soup or stew.
We’re so happy to share this recipe from Alex’s new book, Occasionally Eggs: Simple Vegetarian Recipes for Every Season. She’s a long-time Baked member and this is her first cookbook, with over 110 healthier vegetarian recipes divided by seasons.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Ingredients
Method
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.
Tips and Notes
Buttermilk adds extra lift to the biscuits. The acid added to the milk interacts with the baking soda, activating it and providing a stronger rise.
We don’t do folds for these biscuits because spelt is a lower gluten flour, and becomes tough when over-worked. You can do a couple if you’re subbing white flour.
Coconut oil should be hard before adding. If yours is too soft, refrigerate or freeze for a few minutes beforehand.
You can use your hands to bring the dough together before forming the discs, but don’t knead. Just gently gather to form a loose ball.
Substitutions
Spring and green onions are often used interchangeably, so use what you have on hand. Chives are a good substitution.
Use white flour in place of spelt if preferred. Whole grain spelt flour works too, but will make a slightly heavier biscuit.
Sub cane or white sugar for the coconut sugar if you want to.
Oat milk is our go-to plant based milk, but you can use any unsweetened type.
More Biscuits and Scones
Sourdough Biscuits
Orange Cranberry Scones
Easy Cheese Tea Biscuits
Vegan Scones
Blueberry White Chocolate Scones
If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.
Recipe
Spring Onion Biscuits
Description
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
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.
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