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Baked » Recipes » Biscuits, Muffins, and Scones

Spring Onion Biscuits

Published: Apr 24, 2021 · Modified: Jun 3, 2022 by Baked · This post may contain affiliate links · Leave a Comment

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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.

Side view of biscuit on small cooling rack.

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.

Jump to:
  • Ingredients
  • Method
  • Tips and Notes
  • Substitutions
  • Recipe

The Occasionally Eggs cookbook with tulips around.

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

Spring onion biscuit 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.

Making the buttermilk.

Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl.

Sifting dry ingredients into a bowl.

Use your hands or a pastry cutter to rub or cut in the coconut oil to form pea-sized crumbs.

Mixing the coconut oil into the dry ingredients.

Stir in the chopped onions, then use a wooden spoon or spatula to stir the milk mixture into the dry ingredients until just combined.

  • Mixing green onions into the biscuit mixer.
  • Mixing buttermilk into the bowl.

Form the dough into two equal discs, about 1 ½ inches (4cm) thick. Cut each into four wedges.

  • Dividing the biscuit dough.
  • Forming the dough into a round.
  • Cutting the dough into quarters.

Place the biscuits onto the prepared baking sheet and bake for 18-20 minutes, or until golden. Serve warm.

  • Unbaked biscuits on a baking tray.
  • Baked biscuits topped with green onion.

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.

Finished biscuits on a cooling rack with butter.

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.

Side view of biscuits on baking sheet to show layers.

More Biscuits and Scones

Sourdough Biscuits
Orange Cranberry Scones
Easy Cheese Tea Biscuits
Vegan Scones
Blueberry White Chocolate Scones

Biscuits on a small cooling rack.

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

Side view of biscuit on small cooling rack.

Spring Onion Biscuits

4.8 from 4 votes
Author: Alexandra Daum
Yield: 8
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Print Recipe Pin Recipe Comments

Description

 

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.
Reprinted with permission from Occasionally Eggs, © 2021 by Alexandra Daum. Published by Appetite by Random House.

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.

Nutrition

Serving: 1g | Calories: 114kcal | Carbohydrates: 23g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 462mg | Fiber: 3g | Sugar: 4g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!
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