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!
I tried these last night and while they were delicious, they didn’t rise at all really. I used a self-rising flour recipe (https://allrecipes.com/recipe/149310/self-rising-flour), so could that be the problem?
Hi Theresa! We’re glad you enjoyed these but are sorry they didn’t rise well! :( We’ve tried this with our homemade self-rising flour recipe (which looks exactly the same as the All Recipes one you used), and store-bought self-rising flour, and have had great results with each. So this is puzzling to us! Could it be that your baking powder was really old maybe?
What can you use in place of the flour – I can’t eat wheat
I used cocomilk milk from a can, I added 2 tsp of sugar et a few drops of vanilla extract. It’s to die for, il love it !!
Very cool Anne, thanks for sharing with us! :)
These look amazing! I need to make thsee this weekend! I’ll be sure to tag you in my IG post if I can get them to be this photogenic?
Thank you Marina, we hope you enjoy them! :D
Hi, I’m wondering how you would suggest storing these? I live alone so I don’t think I could eat 12 at once! Thanks
Hi Meagan! We just store them in a tupperware container. :)
Made these a few minutes ago! They’re sooo good! Would have uploaded a photo but can’t seem to figure out how.
Susan, we’re so happy you liked them! You can always try sharing a photo on Instagram (hashtag gimmesomeoven, you can tweet us, or share on our Facebook wall — we’d love to see! :)
I used coconut flour, because thats what I had on hand. And they did not rise! They turned out really dry and crumbled. I mashed them together for a pie crust! Oh well! They made my house smell amazing though.
We’re sorry to hear that Gabi, they definitely need leavener to rise. Try them with the regular self-rising flour next time, or add some baking soda and baking powder if you’re using anything other than self-rising. We hope the pie crust worked out at least! :)
My husband is a biscuit snob. Lol. He liked these! I have not made biscuits since my youngest son was diagnosed allergic to dairy 3 months ago. I avoided biscuits since I did not want to use “fake” butter. I don’t miss the butter. Most of mine rose nicely. They are flaky, soft, and oh so good. Thanks.
Thanks for sharing Samantha, we’re so glad to hear that! :)
I cannot say enough about these! I used almond milk, made my own self rising flour using the link you provided, and doubled the coconut oil. They came out fantastic. Thank you. Definitely a new favorite.
Thank you Camden, we’re so happy you loved them! :D
WOW! Never thought that only three ingredients could turn in something like that, so easy and delicious!
Thanks Lisa, we’re happy you’re happy with the results! :D