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!
Hi,
These look great! Just wanted to let you know I’ve featured them in a must make breakfast list on my blog, The Handmade Experiment. Check it out!
Hey . So I rely wanna make these they look delish and super easy but I don’t have a biscuit cutter what can I use instead?? Also could you add some grated cheddar to these to eat with a soup??
You could use the top of an aluminum can, or even just cut them into squares with a knife. And you could definitely add in cheddar cheese if you’d like (maybe also some garlic powder and/or Italian seasonings if you’d like!).
These came out fantastic! I had to add a bit more flour because mine just wouldn’t unstick :) I’d like to know if I could make the dough ahead of time and then freeze it. Has anyone tried that?
I haven’t tried freezing the dough, and am not sure how well it would work. If you do, just be sure that you let it thaw to room temperature (or close to that) before baking. Good luck!
These look amazing Ali ~ I am trying these first thing in the morning! :)
I tried this with all the ingredients and somehow they didn’t rise as much as your pic. Any ideas as to what I did wrong?
Hi Michelle,
Did you use self-rising flour? (Or if you made it yourself, was your baking powder fresh or expired?) Another way to make them rise more is to fold the dough on top of itself a few times to create more layers. Good luck!
~Ali
Hi there! Well I was certainly craving biscuits this morning and was happy to see this recipe! But I didn’t have all the exact ingredients on hand :( I substituted whole wheat flour ( knowing very well that they may be less fluffy and a little more dense), I used coconut oil like you said, but didn’t have self rising flour. I also do didn’t have baking powder and subbed for the same amount of baking soda and salt which works perfectly on pancakes but totally made these very salty and bitter – yep that would be the baking soda and salt!
They only rose a bit so next time I’m gonna try your exact ingredients because I’m seeing a good thing coming together ;) thanks so much!
Michelle
Welltrio.com
If you want to use whole wheat flour, add 1 Tbsp of vital wheat gluten per 2 c. flour and it will help maintain the fluffier texture.
These were the best and easiest biscuits ever!!
I made these tonight for strawberry shortcake….fabulous! Love this recipe, thank you!
I love these!! Your recipe was great. Could I prepare a batch and freeze these?? If so any instructions on how to do that?? Thanks!!
These are the best biscuits I have ever tasted or made. OMG. It couldn’t be any easier.