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!
Love, love, loved them!!! Just made the biscuits turned out big, flakey and wonderful. I used regular milk because that’s what I had on hand. Next time I want to try with coconut flour, oil and milk.
I made these biscuits today and they were totally awesome and quick. I made mine a little small so they only needed to cook for 9 minutes. This is definitely a keeper. All the other ones I have used are going in the trash. These are moist not hard like other homemade biscuits. I used 2% milk and they were fine. Thank you sooo much for the experiments that you do and to posting them.
I really liked these biscuits. I put part of the flour into the blender with the hard oil and then mixed it all gently. I patted it out, folded and repeated this step 3 times. Then I cut the rectangle into squares, let them rest 10 minutes in frig before baking. They were delicious. I couldn’t believe how they rose and how good they tasted. Will definitely make again.
quick question: I only liquid coconut oil in my pantry. Can I use this instead of the solid coconut oil? Is there anything else I’d have to add for the biscuit dough not to become sticky?
thank you! :)
did you use refined or unrefined coconut oil?…..im so confused on this, they say not to cook above 350 with unrefined or 400 with refined….
Hi Kim! We used unrefined. We hope you enjoy these! :)
Those are so delicious! They became one of my family’s favorite breakfast foods :) Reblogging to https://keenoah.com/
Greetings from Germany!
Thanks, Iris, we’re so happy you and your family enjoy them, and we appreciate you sharing them on your blog! :)
I made these tonight and my wife and kids loved them!! They go great with fried chicken and a little honey. Thank you!
We’re so glad to hear that, Tom! And what a yummy way to enjoy them! :)
These turned out great! Super easy and reliable recipe :)
Thanks, Carol, we’re so glad you enjoyed them!
Can this b made w/almond, arrowroot or coconut flour?
Hi Sonia! We haven’t experimented with those flours in this recipe, but we have heard some people have had success using a gluten-free all purpose flour blend. We hope that helps!
Yes, I have been making these for a couple of months now. I still use regular milk though. I love biscuits and decided to try using coconut oil which was fantastic. I love the light taste/aroma of the coconut oil.
Thanks for sharing, Sharon, we’re so glad you enjoy them!