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!
Thanks for the recipe. It was easy and delicious.
You’re very welcome, Danielle — we’re happy you enjoyed these!
These are so so good. They turned out to be a lot like scones, I’m from Australia, so maybe that’s what biscuits are in America? No idea, but I almost ate the whole batch before the family even got home from work…oops. I made my own homemade raspberry, chia seed jam and it complimented them perfectly, thanks.
We’re so glad you enjoyed them! These are a bit less like traditional American biscuits, since they don’t have butter or buttermilk, so that explains why they taste more like scones. We appreciate you giving the recipe a try and we bet your raspberry chia seed jam was fantastic on these! :)
How long do you think the uncooked biscuits will remain good stored in the freezer?
Hi Rhoda! We’d say as long as they’re covered and sealed really well, they should be good in your freezer for a couple of months. We hope you enjoy these!
I made the biscuits AS requested except I used 1% milk as that’s what I had and my biscuits was a bit firm, crunch to it. I don’t know what I done but they still are really good.
We’re glad you enjoyed these — if they were on the firm side, it sounds like you could have over-worked the dough a little bit, and/or baked them a bit too long. We hope this helps for next time!
Any idea if you can use Coconut flour?
Hi Julie! Unfortunately we haven’t had much look with trying to make these gluten-free. Definitely feel free to experiment, but we would be careful with the coconut flour since it’s so dense and can be drying (it might prevent these biscuits from being tender).
complete fail.. followed recipe exactly and my bisquits did not rise!!
Oh no, we’re so sorry Angela! We haven’t had this happen before and it sounds like maybe the self-rising flour was old? Or if you made your own, maybe the baking powder was old?
Could this recipe work with other kinds of flour perhaps rice or coconut?
Hi Cindy! Unfortunately we haven’t had much look with trying to make these gluten-free. Definitely feel free to experiment, but we would be careful with the coconut flour since it’s so dense and can be drying (it might prevent these biscuits from being tender).
:) Hi! I was wondering a few things. How much baking powder and salt do you add to regular all-purpose flour to make it self-rising? Also, would you freeze these after cutting them into biscuits (raw dough) or after baking them? I only cook for one most of the time and don’t want to waste anything.
Hi Meli! We actually have a homemade self-rising flour recipe (so, so simple) and you can check it out here! And we would recommend freezing before baking. We hope you enjoy them!
Do these taste sweet or coconut like with the oil and milk? We are trying to eat healthy and lose some weight and man are we missing biscuits!! Lol
Hey Monica! We don’t think these taste very sweet and the coconut oil flavor is barely noticeable. We hope you and your family can try these! :)
Oh my yummy! Super easy turned out wonderful. Family says next time make a double batch!!! Thanks!
We’re so glad you enjoyed these Madeleine! :)