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!
Whaaaat… I had no idea you can make biscuits so easily!! These look amazing. I am pinning this and making these this weekend!
Made the biscuits even though I was hesitant because I don’t care for the taste of coconut oil but they came out tasting great. I halved the recipe to try it out and I ended up with 5 biscuits. I used a smooth jar to roll them out and a mason jar lid to cut the dough. For anyone wonder how I cut the recipe in half I used about 2/3 rds of a 1/4 cup which is about an 1/8 cup and a tablespoon of coconut oil and I used a little less than half a cup of almond milk! I used the homemade self raising flour recipe with 1 cup of flour.
Tianna, we’re happy they turned out so well, and that you liked them! Thanks for sharing your tips as well!
I am going to try to make these but Inwas wondering if you have a calorie breakdown on this recipe and salt …looking for a low sodium biscuit to use in our school cafeteria. Thanks
Hi Mardella! Unfortunately we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
This is probably a stupid question but how strong is the coconut flavor of these biscuts? I’m not the biggest fan of the flavor.
I think the coconut flavor is really subtle in these. (And I’m not a big fan of coconut.) Hope you enjoy them!
Just made these and they are wonderful ! Although during the dough process I found the 3/4 c milk to be too much that I had very wet and sticky dough so I had to add tablespoons of flour until it finally came together but loosely as depicted in your photos. Still yummy and thank you for the receipe!
Thanks Vicki! We’re sorry the dough turned out too wet, but are glad these still turned out good for you!
I used whole wheat white flour and they came out horrible. Very dry and dense, not sure what I did wrong maybe I will try a different flour.
Oh no, we’re sorry to hear that Cici! Whole wheat flour definitely is drier and denser, especially when you’re trying to bake something that should be light and tender. Therefore, we recommend just using 1/2 cup of whole wheat flour, and 1 1/2 cups white flour.
Oh boy these are good. Thanks for the recipe via pintrest. I taken a picture onto facebook with your #GIMMESOMEOVEN
Hope you can see them.
Now how many left!
Thanks Elaine, they look awesome! We’re so glad you liked them! :)
AMAZING! Just made these and it literally took no time at all. 20 minutes ago I was searching for recipes and I just ate one fresh out of the oven. Planning on putting fresh strawberries and coconut cream on them! Thank you Ali! :)
Thanks Emily, we’re so happy you enjoyed these!
Wow, I like the idea! I am a big coconut fan now, I am using all the coconut products. I think I am going to try to ad a bit of sweetness with a few tsp of this sugar replacement https://www.tiana-coconut.com/products/coconut-superfoods/coconut-nectar-sugar-substitute/ and I hope it still works :)
Awesome, we hope you like them!
I have made this recipe 2 times now, and both times they have turned out wonderfully! I love the substitution of coconut oil over butter – and I’m surprised at how light they turned out! The second time I made them, I substituted a cup of oat flour and cup of whole wheat flour for the 2 cups of white flour, and added blueberries and grated lemon. Although they did not rise as much as my first batch, they were still excellent! Thank you for the great recipes:)
Thanks, Leslie, we’re so glad you like them! We’ll have to try some lemon zest and blueberries next time, that sounds like a killer combo!