These quick and easy vegan drop biscuits are a cinch to make, and are a great accompaniment to your favorite vegan gravy.
Add all ingredients to a food processor. Process until you have a uniform consistency, and there are no chunks of coconut oil. Refrigerate in an airtight container until ready to use.
Add the vinegar to 1 cup of milk. After about 10 minutes, add the milk mixture to the baking mix. Gently stir with a fork to combine. Add more milk as needed so that you don't have any dry baking mix in the bottom of the bowl. The dough should be slightly sticky, but not gloppy.
Using a 4 tablespoon ice cream scoop, or ¼ cup measuring cup, scoop out 8 biscuits, and place them on a parchment or Silpat lined baking sheet.
Bake for 15 to 20 minutes, or until the tops and bottoms are lightly golden.
If you want to make smaller biscuits, use a 2 tablespoon scoop to divide the dough, and reduce the baking time to about 10 minutes.