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 just made these and have to tell you: they are amazing. I am a self-proclaimed dough failure (pies, biscuits, bread, pretty much anything other than a cookie), but this recipe was so easy and the biscuits came out perfectly! I will be making them again soon.
Thank you Rachel — we’re so happy you enjoyed them! :D
This sound fab! Do you have the ingredients in gramms please? Cups can be very confusing, I live in England and scones are very popular, can’t wait to try them! Thanks
Thanks Dani, we hope you enjoy! We like this site for a cup to gram converter: We hope that helps!
These are sheer biscuit perfection! I thought I could add nutritional yeast to make them cheesy. Any recommendations as to how much I should use?
Thanks Abigail — we’re so glad you enjoyed these! Hmmm, we haven’t tried adding nutritional yeast to these, so we’re not totally sure. However, we would suggest maybe 3 TBS. Let us know how they turn out! :)
We’re a little confused by what you mean Jeannie!
Mine did not rise at all. What’s the trick?
We’re sorry to hear that Danielle! We wonder if your self-rising flour was old?
Would you ever use gluten free flour along with baking powder and salt or gluten free Bisquik? They look wonderful. I love coconut oil so much, I use it in brownies or cake mixes to replace butter or vegetable oil.
Thanks for sharing
Jeannie
Hi Jeannie! Unfortunately we’ve tried this recipe with gf flour and didn’t have good results. :( We haven’t tried gf Bisquik though. If you give it a try, let us know how it works out! :)
These are awesome! Just made them (So quick!) Was feeling peckish for something small. Didn’t have any plant based milks on hand only a can of coconut cream in the fridge. Watered it down until it resembled coconut milk and that did just the trick! They taste amazing – like scones actually :) Thanks!
Thanks Tayla — we’re happy you enjoyed them! :D
Do these have a coconut flavor? I’d like to try them but at least one of my picky kids doesn’t like coconut.
Hi Gale! We don’t think these have a strong coconut flavor — we think you should be fine! :)
Ooh, I bet you COULD use sweetened vanilla almond milk for a yummy dessert biscuit that’d be perfect for strawberry shortcake
Do you happen to know the nutritional value on these amazing biscuits?
Hi Erin! We’re sorry but 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!