So, my mom just bought her first jar of coconut oil this month, and I have had a blast (a little too enthusiastically) explaining the hundreds of ways that you can use it. I mean, just yesterday we had a very deep conversation about oil pulling as I was walking through the produce section at Costco. No one gave me weird looks at all…
But amongst the thousands of recipes out there using coconut oil, I think I have discovered a new favorite. It began with a craving for biscuits, and a bag of self-rising flour that I needed to use up, and an old 3-ingredient recipe that used to call for shortening. Nowadays, anytime I see shortening, it’s like the recipe is just begging me to try substituting in some coconut oil to see if it works. And when I saw milk, I decided to sub in some coconut milk. And my oh my, it worked!
3-Ingredient Coconut Oil Biscuits | 1-Minute Video
3-Ingredient Coconut Oil Biscuits
Ingredients
- 2 cups self-rising flour, store-bought or homemade
- 1/4 cup coconut oil (solid, not melted)
- 3/4 cup milk*
Instructions
- Preheat oven to 425 degrees.
- Add self-rising flour and coconut oil to a mixing bowl, and use a pastry cutter or forks to cut the coconut oil into the flour until the mixture is like fine crumbs. Stir in the milk until mixture forms a soft dough and no longer sticks to the sides of the bowl. Knead the mixture until combined, but be careful not to over-knead.
- Turn the dough out onto a cutting board that has been lightly dusted with flour. Gently roll the dough out until it reaches a 1/2-inch thickness. Use a biscuit cutter (mine was a 2-inch circle) to cut out the biscuits, and transfer to a baking sheet.
- Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to brown on top. Remove and serve immediately.
- *I used refrigerated coconut milk from the carton, not the thicker coconut milk from the can. But any kind of milk will work here.
Did you make this?Let me know how it turned out in the comments below!
My coconut oil was sitting in the cabinet and worked wonders! Great recipe. How do you think it would fair with wheat flour? Also, what methods do you suggest for storing?
I have made these with white whole wheat flour successfully, but haven’t tried whole wheat flour. I always recommend only substituting out half of the flour if you try whole wheat in baking recipes.
These were perfect for bacon jam and pimento cheese that I made for a party. Thanks for the recipe. I did chop up rosemary to make them a little more savory.
Oh my goodness, what a great idea, that sounds delicious! Bacon jam and pimento cheese *swoon* And I love your rosemary addition. Thanks for giving them a try!
i found this recipe about 2 months ago. It is now my go to recipe for biscuits which I make 3-4x a week. I changed it slightly. I used buttermilk and added flax seed meal.
I come from a long line of southern women making biscuits and let me tell you these are amazing, plus good for you.
Thanks Ali for posting this.
Tried making these gluten free with coconut and almond flour, and it didn’t turn out well :-(
OMG are these good!!! I experimented some, and had a amazing results. I lowered tge oven by 25 degrees and added finely ground dried cranberries. Now I make them all the time
I made these today using Doves Farm gluten free self raising flour (I’m from the UK) and it turned out GREAT. The dough didn’t cut well so I put “blobs” into a muffin pan. They came out light and fluffy, like a little dumpling mmm. I put some really super mature cheese on top of mine to go with soup. Yummy! Thank you :)
To comment on Jessica’s previous comment – margarine was an engineered product and does not decompose, coconut oil is an all natural, healthy fat. I would suggest to use the coconut oil over margarine any day!
Thank you for the recipe, I can’t wait to try!
Jessica posted earlier that coconut oil is ‘super un-healthy’ and has the most fat of all the oils. I don’t know if this is true, but if it is, why in the world would you sub it for other fats?
Have you made the gluten free version yet? These look delicious!
i can’t wait to make these!