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 wonder could u use coconut flour and add a little baking powder? I’m gonna try the canned coconut milk I used the fluff for home made icing so I have 2 huge jars of the liquid!
Hi Kelli! We haven’t had good luck experimenting with GF flours in this recipe, but you’re certainly welcome to try. If so, we’d suggest using mostly all-purpose, and then a tiny amount of coconut flour – it’s just super dense, and you want these biscuits to be light and tender. We hope you enjoy these!
Hi, would anything change if I were to substitute coconut milk for almond milk or even 2%? Looks awesome and I really want to try!!
Hi Grace! We think you could try either of those milks, we hope you enjoy! :)
Thank you for this recipe! Turned out really well but i had to use coconut milk from can as it was all I had. But they were delicious! Definitely use recipe again x
You’re welcome Katie, and that’s great to know these turned out well with canned coconut milk – we’re so glad you enjoyed them! :)
Recipie looks amazing! Can I substitute flour with white whole wheat pastry flour? Thanks!
Thanks Sage, we hope you enjoy these! We haven’t tried that ourselves, but we think that should be fine!
So good! I did add some Himalayan pink salt and some vegan butter and made my own self rising. Also! I learned awhile back from southern living to fold your dough about 10-15 times to get some good layers and it worked very well!
Thank you!
We’re so glad you enjoyed these, and we think that folding trick is on point! :)
I love the look of the flaky layers in these biscuits. They actually remind me of scones, especially when dolloped with bright red jam! Impressive, especially for using only three ingredients
Thanks Rosie, we hope you love them! :)
I’ve been dying to try this recipe for a while. Decided to do it this morning. Really excellent recipe! A very solid and tasty biscuit! Thanks so much for posting it!!!
Thank you Britain, we’re so happy you enjoyed these! :)
Tried this recipe on new year’s day and loved it! I used gluten free flour (using your self-rising flour recipe as well) and they turned out perfectly!! So easy to make, delicious and vegan/gluten free friendly! Thanks for sharing this easy and delicious recipe!
Awesome Sinead, we’re so happy you were able to make these gluten-free, and that you enjoyed them! We’re glad to hear a gluten-free flour blend works because quite a few people have been asking about making these GF. Good to know! :)
Do you think I could use a gluten free flour blend to make the gluten free? I am wondering if that would work…
Hi Josie, we haven’t tried that ourselves, but we are working on a gluten-free version of these, so stay tuned! Or if you like, you could try just doing a very small batch of these with a gluten-free flour blend, we just aren’t able to guarantee how they would turn out.
I have made these 8x now using the self rising flour recipe. My husband and kids love them. I have made them with dinners and for breakfast with some jam. This recipe is easy and so yummy. I used a round metal cup to shape the biscuits. Also I dont have coconut milk but using soymilk comes out delish too. I would post a pic but I’m not sure how. Thank you for this recipe
We’re so happy you and your family enjoyed these Jenny, thanks for sharing! That’s good to know that soy milk works well for these too! :)