Easy Whole Wheat Dairy-Free Biscuits

Ingredients

• 4 teaspoons double-acting baking powder (1 tablespoon above 3000 ft)
• 1 tablespoon full fat coconut cream 
• 1.3 cups so delicious original culinary coconut milk 
• 0.5 tablespoon coconut oil softened
• 2 tablespoon granulated sugar 
• 2 tablespoons all-fruit jam 
• 0.8 teaspoon salt 
• 2 cups pastry flour whole wheat as needed

Equipment

• bowl
• baking sheet
• oven
• whisk
• cookie cutter

Directions

1. Preheat your oven to 450ºF.For the biscuits, whisk together the flour, sugar (if using coconut sugar or evaporated cane sugar, I recommend powdering it in a spice grinder first), baking powder, and salt in a medium bowl.
2. Add the coconut milk and stir until it comes together into dough. If it is too sticky to handle, pat in additional flour as needed.
3. Place the dough on a floured surface and gently pat down. Fold in half, then pat or roll to ½-inch thickness (be gentle with the dough and minimize handling).
4. Cut dough using your favorite 2 to 2-1/2 inch cookie cutters, and place the cut dough on a baking sheet. Pat together excess scraps and cut or shape for remaining biscuits.If desired, brush the tops of each biscuit with coconut milk beverage.
5. Bake for 10 to 12 minutes or until the tops are lightly browned.For a creamy, sweet topping, whisk together the jam coconut cream and softened (but not melted) coconut oil until smooth. Chill to thicken.