INSTRUCTIONS HOW TO MAKE VEGAN BISCUITS WITH COCONUT MILK:

• Preheat oven to 205°C (400°F) and set oven rack to middle position.
• Line a large rectangular tray with parchment paper.
• In a mixing bowl add the self-rising flour and shortening and with a paddle attachment mix together on low speed until a bread crumb consistency. If your not using self-rising flour, add the flour and baking powder and mix the dry ingredients for about 2 minutes on slow speed, then add the shortening and follow the same instructions.
• Don’t have a mixing machine, no worries, follow the same steps, and use a fork or pastry cutter blend in the shortening. You can also rub the shortening into the flour using your fingers until you feel a coarse bread crumb consistency.
• Next step, add in the coconut milk and mix just until the biscuit dough starts to come together (1-2 minutes), don’t over mix it otherwise you will have a chewy tough biscuit.
• If your mixing without a mixing machine, use a spatula and mix the ingredients together until the flour absorbs most of the water and slightly comes together.
• Turn the biscuit mixture onto a lightly floured working surface, dust the top of the dough with some flour and using a rolling pin, gently roll out the dough until it reaches about 1/2 inch in thickness.
• Use a round 2-inch diameter cookie cutter and cut out the biscuits and place them onto the baking tray 1 1/2 inch apart. With the remaining dough trim, work the dough back together and repeat.
• Place the baking tray into the oven and bake for approximately 15 minutes or until lightly golden brown.
• Remove from the oven and serve.