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!
hi, I made these this morning and despite using coconut milk from a can (as that was all I had) I still think they worked fine. Not massive in flavour but that’s what jam is for right! I have seen a recipe for whipped coconut cream so I am giving that a try to have with them and cherry jam. I also have some baking at the mo with chia seeds and lemon zest, exciting times A little twist on my English heritage and new vegetarian adventure! I will check out the supermarket for the carton milk though, never looked before and interested to taste the difference.
Thank you for this recipe, it’s so easy to make, amend and enjoy!
Thank you for sharing, Jackie! We think the cherry jam and whipped coconut cream sound lovely, and we’re glad these biscuits turned out well for you! Cheers!
Hi I just wanted to say these look yummy, im going to make them now!! And thank you soooooo much for having a “print” this recipe button!! I can’t tell you how frustrating it is to find a good recipe and you have to print 5 pages just to get it!! Thank u for sharing!!
Thank you, Tina! I hope you love them!
I’m sooooo excited to make these! Even more excited that I can easily take this recipe with me when I move to England in July! My British bf is so excited to have Southern home cooking, and I’m excited to have a healthier alternative to a Southern staple :D
Thank you, I hope you and your boyfriend love them! Also, good luck with your move, that’s so exciting! : )
Saw this recipe and thought I must give this a go. I did everything you said apart from at the end I saw you said don’t use canned coconut milk which I did. They were horrible they just tasted of flour
Hi Hannah. I’m sorry you misunderstood about the coconut milk. Whenever I have an important note regarding an ingredient or a cooking method in my recipe, I place an asterisk to denote what that is. I don’t mean to cause any confusion, and all of my recipes are formatted that way. It’s most helpful if you can read the recipe fully before you get going. I promise if you make them with coconut milk from the carton they turn out beautifully and you will love them!
Made these tonight to make strawberry shortcake. They turned out beautifully…thanks for sharing this awesome recipe!
Thank you, Kim, I’m glad to hear that!
I was wondering if these are healthy or not? Im watching what I eat and these look delicious. However, I don’t want to cheat!
Hi Susy, thank you for your comment. While I wouldn’t say these are necessarily bad for you, I probably wouldn’t call them healthy either. Coconut oil is high in saturated fat, however, there’s about 54.5g of fat in the amount of coconut oil in this recipe, whereas 1/4 cup of butter has 46.03g of fat. So this recipe is arguably a tad healthier than your average biscuit. Also, if you make these with a milk that’s lower in fat (like 1 or 2%, or if you use lite coconut milk), they will be a little lighter than traditional biscuits (made with butter, and buttermilk or cream). I hope that helps answer your question!
Oh, and I used your recipe to make my own self-rising flour. It worked perfectly. Thank you!
This recipe brought me to your blog for the first time and I’m enjoying browsing through all your recipes. Yum! I recently had to eliminate all sugars/sweeteners, yeast and dairy (among other foods) from my diet due to my nursing baby’s allergies. Thankfully, I can still enjoy wheat and nuts without my baby getting a rash and coconut oil is my favorite butter replacement. Your recipe was so helpful. I made your biscuits this morning following your recipe exactly and used unsweetened almond milk, served warm with unsweetened spiced applesauce and scrambled eggs. It was wonderful! Thank you for doing the test kitchen research for me. I had to cook mine a bit longer to get them the color I wanted, but I think that might just be my particular new-to-me oven. The slight coconutty scent as I pulled them from the oven was heavenly. I’m going to use the leftovers for sandwiches.
You’re so welcome, and thank you for sharing! I’m so happy to know that some of my recipes have helped you with your diet restrictions, and especially that you enjoy them! : ) Best of luck to you and your new little one!
Sorry, meaning ‘love it’, not ‘live it’… ;-)
Hello. I’m from germany and thank you for this recipe. We all live it, especcially my 6 year old son. :-))
We eat it Witha selfmade chia jam (hope, it’s the wright word in english…).
One question: can I prepare the dough an evening befor?!?
Greetings from germany!!!
Alice
Hi Alice! You’re so welcome, I’m happy to hear you and your little boy enjoy this recipe! I probably wouldn’t prepare the dough in advance though, just because the longer it sits, the less effective the leavening will be (making the biscuits rise all nice and fluffy). I hope that was helpful to you! : )