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!
How many days would these keep for out of interest? I’m making a vegan hamper for my sister, first attempts at anything vegan…
We think these should keep for a couple of days, in a well-sealed ziploc bag or container. We hope you and your sister enjoy these!
I’ve tried these a couple of different ways (as written, with regular milk instead of coconut, with butter instead of coconut oil, etc.) and they’ve come out fantastic every time! Great to have such a versatile recipe that can take lots of substitutions. Thanks for posting, Ali!!
Thanks Jackie, we’re glad to hear the recipe’s so versatile and that you enjoy these! :)
I’m surprised you didn’t try coconut flour as well…
You could certainly experiment with using coconut flour in this Carly, though we’re not sure what amount might work since it’s not an even exchange. We didn’t try these with coconut flour because it’s so dry and absorbent, we worry it would make the biscuits too dry and dense, and not very fluffy. However, if you try it, let us know!
I consider myself a pretty competent baker, at least when it comes to the basics, but somehow my every attempt at homemade biscuits had failed…until I found this recipe on Pinterest. These are amazing! I think I may have slightly overbaked them (waiting for them to turn the golden brown I usually expect from a good biscuit) but even with that they were delicious. I have to say, I’m pretty proud of myself for pulling it off.
Thanks Tenisha, we’re so happy to hear you enjoyed these! :)
Any tips for what type of cheese might work in these if wanting to make cheesy biscuits? Thanks!
Hmmm, we think any type of cheddar, parmesan or gruyere would be nice!
I would definitely try these out, they look delicious. The fact they won’t take more than 30 minutes to prepare makes them a must-do! I like simple recipes and I was searching for a coconut oil ones. Can’t wait to try them!
Thanks Sarah, we hop you love them! :)
Hey these sound great can’t wait to try them. I was wondering how well do they do when frozen then reheated? Do they still taste good? Or could I freeze the dough and then cook at a later time?
Thanks Julie, we hope you like them! We think they should freeze and reheat fine! We’d definitely reheat them in the oven after they’ve thawed all the way. You could also freeze the dough as well. :)
My biscuits didn’t rise. Was it because I used coconut milk from the can? It was a bit thicker…
That might be it :/ Or did you make your own self-rising flour? Maybe the leaveners were too old? We’re sorry these didn’t rise, that’s never happened to us before – we hope you can track down some coconut milk in the carton and give these another try!
can you use whole wheat flour in this recipe….
We haven’t tried that, and you certainly could, or you could try a combo. However, we’d be worried about them being a little too sturdy/dense.
I’m having a “Friendsgiving” this weekend and I’m all be trying these out! My best friend is an extremely picky – lactose intolerant eater so I’m praying she approves! Can’t wait!
How fun Kristin, we hope you have a blast, and that your friend enjoys these! :)