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!
Can you put cheese into these?
Yes, you could definitely do that. We hope you enjoy!
Making today for the 3rd time, so delicious and easy! thanks
We’re so happy you enjoy them! :)
I decided to try these with a gluten free flour. I used Namaste Perfect Flour Blend. I added the baking powder and salt. I used almond milk and needed a little more than what the recipe called for.
They barely rose, but they are delicious. A little chewy/crispy on the outside and soft on the inside. The flavor is so yummy. Even my kids like them. We already ate 1/2 the batch right out of the oven!
Thanks for your feedback, Erica — we’re sorry they didn’t rise (did your flour blend not have any leavener in it)? If not, be sure to add baking soda and baking powder. We used self-rising flour for these, which already contains both of those and those ingredients are necessary for getting the biscuits to rise. We’re happy you still enjoyed them!
These are so amazing! I made a batch today and we nearly finished them by dinner. Thank you so much for this easy and healthy buiscuit recipe – it will surely become a staple in our home.
Thank you, Tanya — we’re so happy you loved them!
I first made a mistake and made the self rising flour recipe but forgot to double it for the biscuits. I tried again and it worked out. I used cashew milk plus added onion and garlic powder to make them more savory. Thanks for the recipe!
We’re glad these still worked out well for you, Monica, and we love that you added onion and garlic powder to make them savory — yummy! :)
So, I came across this recipe on Pinterest, and it’s been a hit ever since I first made it. For Christmas, I made these to go along with our soup. I got two requests for the recipe! Thanks for posting this. It’s definitely one of my most favorite, easy recipes that I have collected so far.
Thanks for sharing, Rachel — we’re so happy you’re a fan of these! :)
Until now, this has been my vegan holy grail. This biscuit is amazing. I’m so happy. Thank you.
Thank you, Ronni — we’re so happy you enjoy these!
These are amazing! Quick and delicious, my new “go to” recipe for biscuits, I’m making them again to go with our Christmas dinner. Thank you!!
Thanks, Laura — we’re so happy you enjoy these!
Can’t imagine those biscuits in the photos from this recipe. Followed recipe except used almond milk. Not fluffy, quite flat. Flour & oven good. Taste just ok. Won’t remake. What do U think happened?
We’re sorry to hear that, Rexie! We’ve never tried almond milk in these, so we’re not sure. It sounds like it could have been a combination of the almond milk and maybe the dough got overworked?
My mom used to use buttermilk, lard and self rising flour, I’m glad you gave it a try. I’m going to have to try her technique with some buttermilk and coconut oil. She never rolled hers out, always had a heavy ceramic bowl with self rising flour in it. She’d sift the flour, then plop in the lard (cold coconut should do nicely), add in some buttermilk, coat a pinch of lard with flour work it in ball in her hand barely compressing it and tuck the edges under and place that on a cast iron skillet. We liked the square skillet she’d use which made the 4 corner biscuits a little crustier. Made about 9 cat head sized biscuits.
Awesome, we hope you enjoy! :)