Step 1

Into a small bowl, whisk together the non-dairy milk and lemon juice, this will make vegan buttermilk

Step 2

Into a food processor, add in the flour, baking powder, sugar, salt, nutritional yeast and dried herbs (if using) and blend until combined (around 10 seconds).

Step 3

Add in the buttermilk and drop in the coconut cream. Pulse blend 5-6 times, just until it starts to look crumbly. From here, it's important to work fast.

Step 4

Transfer the dough onto a parchment lined floured surface. Dust your hands with flour and then pat the dough out into a rectangle, around 1/2 an inch thick. Then fold the dough inward into 1/3 (refer to photo). Use the parchment paper to lift the sides inwards so that you don't have to keep adding flour (to prevent them from becoming too dry). Repeat this step 2 more times.

Step 5

After the third time, using your hands flatten the dough into 1/2 inch thick.

Step 6

With a 2-inch round metal biscuit cutter, firmly push straight down through the dough without twisting the cutter. If you do not have a biscuit cutter, use a knife and cut the dough into 6 squares. You should be able to cut out 5 circular biscuits.

Step 7

Use the scraps of the dough to form one more biscuit, 1 inch in thickness.

Step 8

Place the biscuits in the freezer and then preheat the oven to 230 C (450 F).

Step 9

Once fully preheated, brush some melted coconut cream on top of the biscuits and bake in the oven for 15-18 minutes or until the tops are golden brown.

Step 10

Transfer to a cooling rack and enjoy immediately.