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!
My grandson has EoE can not have wheat what flour do you think I could use ?
Hi Lois! Can he have white flour? If so, you can definitely use that. Unfortunately though, these do not work well at all with gluten-free flour.
I love this recipe! I did not have self rising flour but you gave a link for that. My family loved it and it was so simple!
Thanks Jessica — we’re glad to hear that! :)
What about sugar? If i were to add some, how much would you recommend?
Hi Anaya! You could probably add 1 TBS to these. We hope you enjoy!
These are scones not biscuits, but I love the recipe
Just made these with unsweetened plain almond milk instead of coconut milk, and wow, they are delicious! The coconut oil gives them a great hint of sweetness without any sugar.
Awesome Megan — we’re so glad you enjoyed them! :D
I want can’t wait to try this! Do you think I can sub the bleached self rising flour to unbleached self rising flour?
Yes, definitely! We hope you enjoy!
I made these this morning -added 1/2 tsp cardamom and 1/2 tsp powdered lemon peel to the dough. They were amazing!
We’re so happy you enjoyed these Beth! And we think that cardamom and lemon peel sound heavenly!
For those of us that get confused easily about baking measurements can someone please say how much each ingredient is in grams? Thanks.
-256g flour
-50g coconut oil
-185g coconut milk (or other milk)
We find these conversion sites helpful (they’re what we used to figure this out): We hope you enjoy!
My husband requested chicken and dumplings for dinner, which I usually make with buttermilk biscuits. We have recently had to switch our house to dairy free and I have been hesitant to try making biscuits sans butter and milk. These were AWESOME, you could hardly tell the difference from the buttermilk biscuits I usually make. I used coconut almond milk since I already had it and cooked them over the chicken for 20 minutes. Thank you for an awesome recipe!
Awww, we’re so happy your family liked these! Thanks for taking the time to let us know! :)
Thank you ,from Roatan Bay Islands of Honduras.