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!
These were amazing! I have made a lot of biscuits in my lifetime but these were probably the prettiest and tastiest! My granddaughter loves gravy and biscuits when she spends the night with me, but I was out of shortening. I was looking for a recipe using oil and came across this recipe. It had never occurred to me to try coconut oil. I have just recently started using coconut oil and will definitely use it for biscuits from now on. Thanks for a great biscuit recipe!
I’ve made this recipe at least a dozen times. It is my go-to biscuit recipe. So easy and delicious. Thank you!
I made these with gluten free flour and adding the ingredients to make it self rising. I also used unsweetened almond milk, they turned out fantastic!! Thanks for the recipe!
I made those today and they are to die for!!!!!!!!!!!!!!!!!!!!! I did not refrigerate the coconut oil beforehand and used your recipe for self-rising flour and they turned out perfectly. I mixed the coconut oil and the flour by hand, which works just fine and I always make my biscuits like that. The dough was so soft and how should I call it, spongy? I could hardly wait for them to come out of the oven. Thank you sooo very much for this recipe. I had purchased the coconut oil a while back but had no idea what to do with it. Now I know :-)
I’ve been seing them all over Pinterest and they stole my heart! I’m making them today, I honestly can’t wait to eat them fresh from the oven with some whipped coconut cream and rose preserves! :)
Thank you so much for this recipe! I loved them. I used almond milk, and they turned out well. I should have probably used something like a can to cut them, but I just rolled the dough into balls and baked them! I will definitely make these again! Wierd note- I made these as a ‘bun’ to my black bean burger and it was so so delicious.
In the uk this is a scone not a biscuit but looks very nice!
Coconut oil is super unhealthy and has the most fat of all the oils. Is there another option for this recipe? I read in the comments that it needs to be solid at room temp, so would margarine work?
Margarine or butter would also work.
Yum! (And yikes! Easy biscuits!) I used your measures for the self rise flour, doubling it for the biscuit recipe. I couldn’t use coconut oil because mine is in liquid form at room temperature. I used cold butter. My search was for making biscuits with almond milk. I used the sweetened kind, first preparing: 1 cup almond milk mixed with about 1 tsp white vinegar, then I stirred it and measured the 3/4 cup out of that mix, discarding remaining 1/4 c. My biscuits didn’t rise quite as much as your photo but they did rise and were very delicious. I baked them in my microwave-convection oven on convection bake for 12 minutes because I know it does not hold heat as well as a regular oven and recipes need more time or higher heat. This made about 7 biscuits using about 3″ wide glass as my cutter. Thanks for the easy recipe! and thanks to people who posted their ideas/changes/comments.
I wanted to like these but I didn’t. After making them, I wonder if maybe when you say ‘room temperature’ for the coconut oil, you mean it needs to be solidified? Coconut oil, depending on the temperature of the room, can be solid or runny. Which should it be? Mine was pretty runny which makes me wonder if I should have put it in the fridge for a bit to harden? And the other odd thing was that after 13-14 minutes these never browned. Win some, lose some!
Ah yes, sorry I will clarify that in the ingredient list. The coconut oil should be solid (which it is, under 76 degrees F). And these biscuits will only very slightly brown, but they should taste great even still. Thanks for letting me know!