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 these be made with whole wheat flour?
These were so great. I halved the batch for me and my two kids this morning and they gobbled them up! I used and almond/coconut milk blend. I had never made home made biscuits before so I was very surprised at how easy it was. Thanks so much for the recipe!
My biscuit dough was stickier then I think it should be and didnt rise as nicely as yours! But they tasted spectacular!! What do you suggest?
Anyone know if these would work with gluten free all purpose flour??
Hi Lacey,
They do not work the same with GF flour. I’m working on developing an alternate GF recipe — stay tuned! :)
~Ali
I just made these on a whim because I wanted something to go with eggs for breakfast- YUM! So super easy, even with making the self-rising flour, and absolutely delicious. I use coconut oil all the time but wouldn’t have thought to use it in my biscuit recipe, what a great idea! Thanks for the great recipe, definitely a keeper!
Would almond flour work also?
Hi Samantha,
Almond flour will not perform like self-rising flour in this recipe. I’m working on a gluten-free version though. Hopefully coming soon!
~Ali
These look incredible. Can’t wait to try!!
Credit where credit is due! These were amazing! I made a small batch just to see for myself how they’d turn out. 2nd larger batch is currently in the oven! I used almond milk and didn’t have self rising flour so used baking soda and salt. They were the perfect texture, not too flakey, not too dense. Going to do my best to save some for the morning. Thank you for sharing :)
Can these be done with gluten free flour? If so is it the same amount as regular flour?
No, these will not turn out the same with GF flour. I’m working on a GF version of this recipe though, hopefully coming soon.
~Ali
can you post a gluten-free version recipe?
Working on it! :)