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!
Instead of self-rising flour, I used Namaste gluten-free flour blend (from Costco) with 1.5 tsp baking powder and .5 tsp salt. This recipe turned out very well. Super delicious! Thanks for the recipe.
Thanks for sharing with us, Lisa, we’re go glad to hear you enjoyed these and that they worked well with the gluten-free flour blend! :)
All those fluffy monsters look delicious!!! But just wanna make sure a few things before I try these out… 1. Do I need to fold the combined dough a few times to make it flaky like yours? 2. Saw in one of the comments, do I need to put them in the freezer before putting them in the oven? And if I did freeze some up for later use, would they need to thaw before being put into the oven? 3. Did you guys brush some milk to make that golden top? Thanks!!! —huge biscuit lover from Taiwan :)
Thank you! :) And you don’t have to, but you can! You can roll or flatten the dough out with your hands a bit, in the shape of a square, and then fold in thirds (envelope-style), and you will get extra flaky biscuits! If you want to freeze them, we’d recommend doing so before baking them. No need to thaw them first. We like King Arthur Flour’s method for baking frozen biscuits: Bake the biscuits for 8 minutes in a preheated 475°F oven. Turn the heat off, and leave the biscuits in the oven for another 5 to 8 minutes, until they’re golden brown. (You can read/see more here). Finally, brushing them with some milk/buttermilk on top before baking them isn’t totally necessary, but it will help give them a nice golden-brown top. :) We hope this helps and that you enjoy!
Very easy recipe, but mine didn’t rise much. Maybe baking powder is a must even with self-raising flour.
Hi Claire! Oh no, we’re sorry to hear that! :( Could your flour be a bit old? That’s the only reason we can think of for why they wouldn’t have risen as much.
How much Baking Powder and salt?
Hi Sherry! The recipe calls for self-rising flour, which has both of those ingredients in it already. In one cup of self-rising flour, there is 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. The biscuit recipe calls for two cups of self-rising flour, so there will be 3 teaspoons of baking powder and 1 teaspoon of salt.
Omg I am so pleasantly surprised at how DELICIOUS these were!
I’ve tried this recipe this morning and they are delicious!!! Super easy and quick to make, and the result is yammi! The house gets this lovely coconut smell that for me is irresistible! Loved it!
In my case I used canned coconut milk (light version), and the dough was a bit too sticky, so I had to add some extra flour, and they rose really well (and I used your homemad self-rising flour- your recipe). Deliciiiiiiouuus!!
Thank you for sharing, Marta — we’re so glad you enjoyed them! :)
So, I’m a horrible cook, but stumbled across this recipe and wanted to try it. I stay away from regular flour. I used almond flour instead. Not realizing that there was a significant conversion for how much almond flour to use compared to regular flour… mine turned out more like cookies. I had added about a 1/2 tsp. of vanilla extract in with my coconut milk also. Although they don’t look like a biscuit whatsoever, they did turn out pretty tasty. The combination of the almond flour and vanilla extract is really good. I’ll def try this recipe again – with the correct amount of almond flour!!
Thanks for sharing with us, Laura — we’ve never tried these with almond flour, but we hope they work for you the second time around (we’re happy you enjoyed the flavors)! :)
Fantastic recipe! The first time I tried it, it turned out beautifully with just the right amount of coconut flavour. This time it didn’t work out at all. (through no fault of this recipe.) My Grandmother picked up some coconut oil at the store, thinking they were all created equal despite the varying prices and came back with the absolute cheapest jar she could get her hands on. Unfortunately it was like cooking with vaseline — no smell or flavour at all. I tried to add toasted coconut to compensate for the lack of flavour and that didn’t work either. Hopefully I can pick up a jar of the B-level stuff tomorrow and try again. Until then I have a batch of flavourless pencil shaving biscuits to dispose of. :/ Friends, the oil makes ALL the difference!!
Thanks for sharing with us, Jd — we’re glad you enjoyed these the first time around — it sounds like you used unrefined coconut oil the first time and refined coconut oil the second time (has a much higher smoke point, but significantly less coconut flavor).
I make drop biscuits with Bisquik and canned coconut milk.
Basically mix the 2 ingredients until you get a dough.
Drop it by the tablespoon full on a parchment paper lined cookie sheet.
Bake until slightly brown and they turn out big, fluffy and light.
I usually make biscuits with butter, but since we ran out, thank GOD for helping me find your website, cus we usually have lots of coconut oil ? They turned out so yummylicious! Didn’t have coconut milk, but used some slightly sour raw milk, and a T sugar☺ Don’t have much energy to roll dough out, so just shape into small 2-3 in balls, and place on greased pan. So good, so good! Thank you for such an easy recipe ?
We’re dog lad to hear that, Kathleen — we’re glad you were able to give these a try! :)
Hi,
I’m trying to go gluten free, but the biscuits sound delish! Any thoughts on using coconut or another flour in this recipe?
Thanks!
Hi Karen! 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).