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!
Just made these formy breakfast sandwiches for the week–they are delicious! It made more than I needed so I shared them after they came out of the oven. My family loved them with butter and jam on them. :)
Next time I might add a bit of salt to the dough–do you think that would be ok? Thanks for sharing this recipe!! Will definitely be a regular around here. :)
Thanks Danielle, I’m glad you and your family loved these! And sure, I think adding a little salt to the dough would be just fine! : )
oh my! Just made these delicious biscuits; probs didn’t need to eat 3 in one sitting but they were just fab with my friends homemade damson jam! Used 1/2 spelt flour and half gluten free sr flour and they turned out just perfect! Thank you for the recipe!
Thanks Helen, I’m so glad you enjoyed them! I’m also glad they turned out delicious gf!And homemade damson jam…yum!
Hi! I just made these and they are fantastic! I used your ‘make your own self rising flour’, but I used my all purpose gluten free flour because that’s all i had, and they turned out great!! I read the comments after I made them and saw that it said they wouldn’t turn out the same. I thought they were great! So yummy with homemade strawberry jam!
Thanks Amber, I’m so happy these worked out for you! And strawberry jam is my faaaaaavorite on biscuits! : )
excelente!!!, receta facil y deliciosa!!! Gracias por compartirla!!!,
Glad you liked these Maria, thank you! : )
This is my second time making these, and I don’t comment hardly ever, but these biscuits are so delicious and so easy, I couldn’t help myself! Who knew 3 simple ingredients would make these light, fluffy little things! I love them!
Thanks Maria, I’m so happy you like them!
These sound awesome was wondering if they would work with almond flour or coconut flour?
Thanks Carolyn! I haven’t tried them with either of those flours, so I’m not positive how they would turn out. However, you could certainly give it a try! If you use coconut flour, just remember it is really dense and absorbent, so you’ll only need about 1/2 cup total in this recipe (the usual rule of thumb is 1/4 cup per cup of all purpose/wheat flour). Also, if you use either coconut or almond flour, you will need to add baking powder and baking soda (probably 4 tsp baking powder, 1/4 tsp of baking soda, or you could just do 1 TBS of baking powder). I hope this was helpful! If you’re nervous about it, just try doing half the batch as an experiment. : )
Just made these! Super yummy. Will be making them again. Thanks for the wonderful recipe.
Thanks Heather, glad you liked them! : )
Mine did not rise very nicely, I used King Arthur Self Rising Flour. Any idea what I may have done wrong?
Whoa!!! Amazing, I never thought to do that with the coconut oil. I love using coconut oil in cooking, and I love buttermilk biscuits, but my husband is now totally vegan lol. So it’s great to know I can still create some biscuits and not worry if he can eat it or not.
I can’t wait to try these for my Easter brunch this weekend. 2 questions…
1. Mine coconut oil is liquid at room temperature, do you know if refrigerating it would give it the right consistency?
2. Have you experienced with cutting the recipe in half? Would it come out just the same?