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!
Made these Biscuts for a late brunch. I did add a tsp of salt and a tsp of sugar….used whole milk….made 10 buscuts.
Extremely easy recipe and omg….sooooo good. Only two leftover- will have for a snack tomorrow with some jam.
THESE ARE AMAZING!!!!! flaky! And you get a bit of coconut flavour. I think I like them better
Fantastic recipe. Thank you. Have baked them many times and sent your link to all my family in Australia
This is the biscuit recipe I’ve been searching for! So light and fluffy and easy. I used buttermilk and a couple of splashes of regular milk. I didn’t roll, fold or knead. Just pressed lightly with floury hands. Perfect!! Thank you so much!
very good for a first attempt
Just made them this morning and it came out looking and tasting fantastic! I used whole wheat pastry flour and had no issues. The only critique I would give this recipe is that it didn’t rise as high as yours did, but I think that’s the dense nature of the whole wheat. Either way I would still 100% make this again, thanks!
Hi, Vincent! Your biscuits didn’t rise because there are no leavening agents in whole wheat pastry flour. You can search online how to substitute whole wheat pastry flour for self-rising flour and try again. ^^
This is the BEST! All of my family loves it. It’s especially great because I have a vegan mom, so it’s easy to make to in a jiffy and I don’t have to worry about any complaints or concerns or slaving away forever! Thanks!❤
We eat these all the time!! Our favorite biscuits recipe with minimal ingredients and easy to make!!!
The fist time I made them they eere amazing. This time they had a metallic taste after chewi g then to the end. I had to spit it out. I dont know what I did wrong. Maybe it’s because I used a stone to bake them on? I will make another batch. And check in again.
I used your recipe for homemade self raising flour to make these biscuits. The biscuits turned out nice in texture but too salty. In future I would reduce the salt by at least half, if not more.