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!
WoW these came out AMAZING!!!!! mine didn’t rise as tall as yours (i probably made them too thin), but they tasted so good
We’re so glad you enjoyed them Christy! :D
These are fantastic! They rose so well and the slight coconut smell in the house is an added bonus! I made my own self rising flour according to your instructions and that worked well. Wondering if you could add cheese to these to make a cheddar type biscuit?
Thanks Krystel! We’re so happy you enjoyed them and we think you could definitely add some cheese to these. We’d just grate it/add it already grated or shredded to the dough as you’re bringing it together. Maybe 1/2 cup? Let us know if you give this a try, we bet it’ll be yummy! :)
Can I substitute a different oil for this recipe if I don’t have coconut oil? Thanks for this awesome simple recipe!
Hi Ruby! If you don’t have coconut oil, we’d just recommend butter. Just make sure it’s very cold, and that you cut it into little squares and blend it into the dry mix with a pastry blender or a fork. We hope you enjoy these!
I couldn’t find the amount of how much to put in-where would I find this?
We’re not sure what you’re referring to?
Did you hit the OPEN button on the left side of post so the entire recipe opens up?
Can I refrigerate the left over biscuits?
Yes, you can! We’ve found that leftover biscuits typically don’t hold up as well, but you can definitely refrigerate them. For reheating, we’d suggest wrapping them in foil and heating up in the oven, versus microwaving. We hope this helps! :)
Do you think this recipe would work with an all-purpose gluten free flour?
Hi Hillary! We haven’t had good luck with using GF flour in these, but you could experiment with half a batch if you want. We do know some people have used whole wheat flour (we’d try white whole wheat). We hope this helps, and that you enjoy these!
I’m on the TRIM HEALTH MAMA life style change of eating.
Low carb etc. Can you use whole wheat or the THM blend of flour for this recipe?
Thank you?
Hi Michelle! We’ve had better results with all-purpose, but you can definitely give it a try (we’d recommend white-whole wheat though)! We hope you enjoy these! :)
Hello,
I’d love to try a variation of these and make them kind of like scones. Do you think I could add 1 tbsp raw honey and blackberries to this recipe? If so, how many blackberries do you think would work? (They are little wild blackberries). Would whole wheat pastry flour work as well? Thanks in advance!
Hi Shaelin! We think raw honey and blackberries would be absolutely lovely in these! We haven’t had great luck with whole wheat pastry flour, but we’d suggest white whole wheat instead. We hope this helps, and that you enjoy these! :)
I love these biscuits! They are tasty and very flaky. I used almond milk so they would be dairy free, but will use coconut milk next time.
Thanks Michele — we’re so glad to hear that! :)
Would fresh coconut milk straigt from the coconut work? (The young green ones that have more milk and less meat)
Also do you think I could add some pure stevia leaf powder for extra sweetness without messing up the biscuits?
Also what about tossing in some coconut flakes on top?
Serve with Rum during sunset on beach while dolphines are coming in to feed. Mwahahahaha!!!
Hi Jason! We haven’t tired that, but we’d be concerned that it’s more like coconut water. And we haven’t tried Stevia leaf powder either, so we can’t say for sure. The coconut flakes on top sound good though (as does the “served with rum during sunset on the beach while dolphins are coming to feed”) – haha! If you try this with fresh coconut milk and Stevia though, definitely let us know how they turn out! :)