Graham cracker-crumb crusted biscuits with a melted chocolate center topped with a gooey toasted marshmallow
2tbsp baking powder
1/2c cold coconut oil, cubed
1c almond milk, less 1tbsp
1tbsp apple cider vinegar
2tbsp maple syrup
4 graham crackers, blended to a crumb
handful chocolate chips (dairy-free)
4 marshmallows, cut in half width-wise
Preheat oven to 425 degrees and in food processor, pulse the first three ingredients. Pulse in the coconut oil until the consistency of breadcrumbs. Transfer to a medium sized bowl and stir in maple syrup and almond milk mixture until just combined. Dump out onto a floured surface and gently packed into a 1" thick rectangle. Fold like a letter: fold 1/3 onto the middle then cover with the other third and pat down to another 1" thick rectangle shape. Repeat two more times (three folds altogether).
Pat into a rectangle roughly 1" thick and use a 3in round biscuit cutter to cut your biscuit shapes. Be sure not to twist the biscuit cutter as that will ruin those wonderful layers you just made. (Check out the link below for a way to use those biscuit dough scraps!) Roll the sides and top of each biscuit (leave the bottom bare so the crumb doesn't burn) in the graham cracker crumb and lay bare-side down on a baking sheet. Make an indent in the middle of each biscuit top with your thumb. Bake 10min then remove from the oven. Use a small spoon or the handle of a wooden spoon to push back in the indent again, then fill with a few chocolate chips and top with a marshmallow half. Return to the oven for another 1-2min until the marshmallows are toasted. Serve immediately.
Don't do it.