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!
this is not low carb u r using flour w/high carbs s/b on a diff board not a low carb boards
just made these and they are to die for! Super easy. These will definitely be gone today
Thanks Ashleigh, that’s great to hear! : )
Thank you for introducing to me that recipe ! It’s easy and delicious. I introduce it on my blog to Japanese people :) I hope many Japanese visit to your amazing blog, and enjoy cooking !!
Thanks Yumi, I’m so happy you like them! And thanks so much for sharing my blog with you friends, that’s so awesome!
I admit I was sceptical about making these biscuits as I had a few Pinterest “nailed it” failures. So I happily and humbly bow before you. These were beyond easy to make. I used my hands for the most part and a jelly jar to cut them out (mother necessity). The biscuits were perfecto. The smell and texture drew you in. Very southern, hardy and rustic. My neice ate four in a row. Deepest thanks!
Thanks for giving them a try Vicky, I’m happy you enjoyed them! They are pretty addicting! ; )
Did you ever come up with a gluten free version?
Not yet — still working on it! :)
Can I substitute self rising regular flour for cassava flour and if so , what would the conversion be and how much baking powder and salt ?
Unfortunately I don’t have experience baking with cassava flour, so I’m not sure. If you have success with the substitution, let me know!
Was so excited to try this!! I messed up at a couple points–put everything in at once–and my oven might be having some trouble, so they could definitely use some improvement on my end. BUT I can’t wait to try these again!! Thank you so much for sharing!
Thank you Drucilla (I love your name by the way)! Thanks for giving them a try. : )
My mouth is watering. I can’t wait to try this. I’ve recently gone coconut oil wild. This looks and sounds great
These were wonderful! They didn’t rise quite as prettily as your pictures, but I’m totally okay with that. I used cashew milk, because that’s what I had on hand. Super delish! I ate three right out of the oven, then immediately realized they were going to be a problem (i.e., I was quickly headed down to the eat-all-twelve-in-one-sitting zone), so I brought some over to my neighbor. I wonder if I let them sit a little bit would help them rise better in the oven? Still, though, amazing! I’m always looking for ways to get more coconut oil in my belly! :)
I just saw this recipe, and I’m curious if it could work with whole-wheat flour rather than the all-purpose flour?
I’ve tried it with white whole wheat flour, and love it!