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 make it with buttermilk and White Lily flour and they rock
This made a really wet dough, which meant I had to add more flour. Unfortunately that also meant that I over kneaded them and that they cooked up dense and inedible. I would suggest a better ration of flour to milk to begin with. And then rolling into balls rather than rolling flat. That way the dough is not over kneaded.
This recipe is very easy and the biscuits were delicious. Very cheap too. ??
Texture Too dry for my liking.
Tried this recipe after seeing all the positive reviews and followed all the instructions. Although the biscuits rose, texture was too dry for my liking.
Just happened upon your blog looking for a coconut biscuit recipe, wasn’t even sure I would find one, but silly me, what isn’t on the internet today right. Also vibing with all the no-bake natural raw things you provide. I like you, also love food and good social time while eating food. So I made these this morning and it was an absolute success, yeah, and everyone loved it! I look forward to utilizing your other recipes as well. I appreciate all the work you do in offering this for us; thank you grub time!
I’ve been eyeing this recipe for YEARS now and last night I got it in my head that I would make them today, and I’m so glad I did! These are so delicious! I used GF all purpose flour (with your self rising recipe) so I ended up having to add a little extra liquid to get it to the dough consistency. Also, mine did not rise AT ALL, but I suspect it’s because I made them too thin. But even with my changes they were awesome! I’m going to have to start buying flour in bulk for these!
These are amazing! We make them on an almost weekly basis. Thanks!
I love these! I find they’re better than non-vegan ones, and more moist too. My mom has recently developed a bad gluten intolerance lately, I tried these with oat flour. The consistency is a bit different, and if you want to try it I recommend cutting the salt in half, slowly adding the milk (to make sure the dough doesn’t get too sticky), and adding two teaspoons of baking powder. Ta-da! Vegan and gluten-free. They do have a slightly different texture and mild taste of oatmeal, but they’re still yummy. Try them with soup, chili, or baked beans.
Super easy, super fast, and VERY delicious.