This fairly easy recipe was originally a vegan one, it works well with a variety of non-vegan replacements for soy milk. If you're into that sort of thing. When you buy dill for a particular recipe it tends to last and last, so this week dill has been sneaking into anywhere and everywhere (including a sauce to go with poached eggs that didn't turn out so hot).
- 1 cup unbleached all-purpose flour
- ¾ teaspoon kosher salt
- 1½ teaspoons baking powder
- 5 tablespoons coconut oil, chilled
- ½ cup mixture of plain, whole milk yogurt and water
- 1 tablespoon lemon juice, freshly squeezed
- dill as needed
- Preheat the oven to 400°
- In a medium-sized bowl, combine the flour, salt and baking powder. Set aside.
- In a small bowl, combine the yogurt with water until the consistency is similar to milk or cream. Add lemon juice. Set aside.
- Using a pastry cutter, cut the chilled (relatively solid) coconut oil into the flour mixture until just combined. It will look like wet sand.
- Slowly stir in the wet ingredients and the dill, then form into a rough dough.
- On a floured surface, press out the dough with your hands and cut into biscuits with a biscuit cutter (or a cookie cutter, your call.)
- Transfer to a parchment paper-lined baking sheet.
- Bake at 400° for 15-20 minutes or until golden brown.
Serve with eggs for a hearty breakfast, or with jam as a snack. We chose to hard boil some eggs and eat the biscuits with maple-bacon-onion jam. The magic sweet-and-savory combo.