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 made these the first time with the homemade self-rising flour recipe and they turned out great. I just tried making them with store bought self-rising flour and the dough is super sticky! I couldn’t roll or cut them, so I just put blobs of the sticky dough on the pan and stuck them in the oven. I am not hopeful they’ll taste anything like the first time. My advice = stick with the homemade self-rising flour!
That’s good to know, Melissa — we’re sorry the store-bought self-rising flour didn’t yield good results! :(
I just figured out how to put these into my menu this week – they should go nicely with chicken-fried steak. It is rare that I find a must-make-immediately recipe, but this is one of them. My cooking week starts on Tuesday, and these are on the menu for dinner on Tuesday.
Can’t wait to try these out! Do you think I can use liquid coconut oil with the same amount of measurement as well?
Hi Denise! Hmmm, we haven’t tried these with liquid coconut oil, so we’re honestly not sure. If you try it, definitely let us know how they turn out (just make sure your oil is room temp and not hot)!
Use a spatula to combine the flour/oil mixture with the milk, just quickly pressing it together. Work it only enough with spatula so it holds together, turn out on board and knead less than 15 times. Roll or pat out, then cut out and bake. This is the secret to Fluffy!!
OMG these were amazing ! I stumbled upon this recipe when searching for vegan dessert recipes… i was instantly intrigued at the 3 ingredients. I whipped these up and roughly 20 minutes later they were paired with preserves and scarfed down ! Thank you !! :)
We’re so happy you enjoyed them, Chanel! :)
Can you use gf flours?
Hi Elle! Unfortunately we haven’t had much look with trying to make these gluten-free. Definitely feel free to experiment though, and let us know how they turn out if you do!
No amounts? Very disappointing
We’re not sure what you mean by no amounts? We’ve listed the ingredient amounts as well as how many biscuits the recipe makes. Please clarify so we can help you! :)
These look fabulous!! I cannot wait to try these!!
Thanks, Ashlyn — we hope you enjoy them! :)
I made a half-batch of these, yielded 9 biscuits using a 2 inch cutter (aka a 3 oz shot glass). Really good! I calculated the calories and each biscuit was around 70. Definitely be careful about overworking the dough, I ended up having to add a splash of milk, then a bit more flour to get a good consistancy, and mine ended up a bit tough on top, but still fluffy on the inside. Trial and error. My fiance approves of them too! Delicious by themselves or a bit of butter and jam. This recipe is def. a keeper.
We’re glad you enjoyed these, Maddie! :)
I’ve tried twice to make these now, and my flour, after mixing the milk and oil is just crumbs. Any advice?
Oh no! Sorry to hear that. I’m not quite sure why that’s happening. Maybe try adding less flour until the mixture reaches a good dough-like consistency? It shouldn’t be too dry…