3-Ingredient Coconut Oil Biscuits

This 3-ingredient Coconut Oil Biscuits recipe is SUPER easy, and makes perfectly warm, fluffy and delicious biscuits in just 20 minutes!

3-Ingredient Coconut Oil Biscuits | gimmesomeoven.com #breakfast #vegan

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.

Did it ever work.  :)

3-Ingredient Coconut Oil Biscuits | gimmesomeoven.com #breakfast #vegan

I mean, let’s be real.  I’m still not a natural morning person.  So when I pull myself out of bed earlier than I would like, I prefer to have breakfast on the table stat.  This is why No Bake Energy Bites, Greek Yogurt Parfaits, and any kinds of smoothies are big winners in mi casa on a weekday.  Yes, I have the patience of a 5-year-old when it comes to wanting breakfast n-o-w.

But I’ve now discovered these warm and flaky and irresistibly delicious biscuits can be in my hot little hands in just about 20 minutes after waking up.  10 minutes to prep.  10 minutes to bake.  And they’re so good that you basically want to eat 10.  ;)

3-Ingredient Coconut Oil Biscuits | gimmesomeoven.com #breakfast #vegan

The secret to this quick and easy prep is of course mentioned in the title — all you need are 3 ingredients!!!

3-Ingredient Coconut Oil Biscuits | gimmesomeoven.com #breakfast #vegan

So what are those three ingredients?

3-Ingredient Coconut Oil Biscuits | gimmesomeoven.com #breakfast #vegan

We’ve already mentioned the first: coconut oil.  I keep about 3.5 jars of this stuff on hand at all times (one jar admittedly in the bathroom for all of those fancy DIY beauty products ohmygoshyouhavetotry from Pinterest).  But the other jars stay in the kitchen for recipes like these.  And after making three batches of these biscuits already in one week, I think it’s about time I restock again.  ;)

The second ingredient is coconut milk.  And please, please note that this is not the coconut milk you get in the can.  Actually, that stuff might work.  But the milk I used is in the carton you buy at the grocery store.  It’s thinner, it’s unsweetened, and I use it in all sorts of things.  But if you don’t have this on hand, regular milk (or soy, or unsweetened almond) will work just fine.

The third ingredient is one I posted about yesterday: self-rising flour.  If you don’t have a bag of this stuff sitting in your pantry, never fear because there is an easy substitution you can do with all-purpose (or pastry) flour, baking powder and salt.  Basically, this secret ingredient helps those biscuits get nice and light and fluffy and, well, biscuit-y.

So once you gather your three ingredients, set that oven to 425 and get to baking!

3-Ingredient Coconut Oil Biscuits | gimmesomeoven.com #breakfast #vegan

Begin by combining your coconut oil and flour in a bowl.  And then use a pastry cutter (which I don’t own) or two forks (which I do) to cut the coconut oil into the flour.  Basically, you want to combine them until the mixture resembles fine crumbs.

3-Ingredient Coconut Oil Biscuits | gimmesomeoven.com #breakfast #vegan

Then pour in your coconut milk, and stir the dough until it is completely combined and forms a dough ball.

3-Ingredient Coconut Oil Biscuits | gimmesomeoven.com #breakfast #vegan

Turn that dough ball out onto a floured surface.

3-Ingredient Coconut Oil Biscuits | gimmesomeoven.com #breakfast #vegan

Then roll it until it is about 1/2-inch thick.  Grab a biscuit cutter (or you can use the top of an aluminum can) and cut out your desired size of biscuits.  Mine were about 2-inches wide.  Transfer them to a baking sheet, and bake for 10 minutes.

3-Ingredient Coconut Oil Biscuits | gimmesomeoven.com #breakfast #vegan

Then pull them out and enjoy the fact that you don’t have to wait for them to cool.  Just dive in!!!

3-Ingredient Coconut Oil Biscuits | gimmesomeoven.com #breakfast #vegan

Mom, you’ve got to try these.  :)

3-Ingredient Coconut Oil Biscuits | gimmesomeoven.com #breakfast #vegan

3-Ingredient Coconut Oil Biscuits | gimmesomeoven.com #breakfast #vegan

3-Ingredient Coconut Oil Biscuits

These 3-ingredient biscuits are made easy with self-rising flour and coconut oil.



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.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

3-Ingredient Coconut Oil Biscuits | gimmesomeoven.com #breakfast #vegan

Leave a Comment:


  1. Alyssa — March 18, 2015 @ 4:42 pm (#)

    I just saw this recipe, and I’m curious if it could work with whole-wheat flour rather than the all-purpose flour?

    • Ali — March 19, 2015 @ 3:14 pm (#)

      I’ve tried it with white whole wheat flour, and love it!

  2. Lydia — March 18, 2015 @ 9:41 pm (#)

    These were wonderful! They didn’t rise quite as prettily as your pictures, but I’m totally okay with that. I used cashew milk, because that’s what I had on hand. Super delish! I ate three right out of the oven, then immediately realized they were going to be a problem (i.e., I was quickly headed down to the eat-all-twelve-in-one-sitting zone), so I brought some over to my neighbor. I wonder if I let them sit a little bit would help them rise better in the oven? Still, though, amazing! I’m always looking for ways to get more coconut oil in my belly! :)

  3. Bernadette — March 19, 2015 @ 12:42 am (#)

    My mouth is watering.  I can’t wait to try this. I’ve recently gone coconut oil wild. This looks and sounds great 

  4. Drucilla — March 19, 2015 @ 9:13 pm (#)

    Was so excited to try this!! I messed up at a couple points–put everything in at once–and my oven might be having some trouble, so they could definitely use some improvement on my end. BUT I can’t wait to try these again!! Thank you so much for sharing!

    • Ali — March 21, 2015 @ 11:01 am (#)

      Thank you Drucilla (I love your name by the way)! Thanks for giving them a try. : )

  5. Claudette — March 19, 2015 @ 10:51 pm (#)

    Can I substitute self rising regular flour for cassava flour and if so , what would the conversion be and how much baking powder and salt ?

    • Ali — March 21, 2015 @ 12:21 pm (#)

      Unfortunately I don’t have experience baking with cassava flour, so I’m not sure. If you have success with the substitution, let me know!

  6. sarah — March 20, 2015 @ 7:55 pm (#)

    Did you ever come up with a gluten free version? 

    • Ali — March 21, 2015 @ 12:15 pm (#)

      Not yet — still working on it! :)

  7. vicky — March 22, 2015 @ 9:34 am (#)

    I admit I was sceptical about making these biscuits as I had a few Pinterest “nailed it” failures. So I happily and humbly bow before you. These were beyond easy to make. I used my hands for the most part and a jelly jar to cut them out (mother necessity). The biscuits were perfecto. The smell and texture drew you in. Very southern, hardy and rustic. My neice ate four in a row. Deepest thanks!

    • Ali — March 22, 2015 @ 8:57 pm (#)

      Thanks for giving them a try Vicky, I’m happy you enjoyed them! They are pretty addicting! ; )

  8. Yumi — March 24, 2015 @ 5:45 pm (#)

    Thank you for introducing to me that recipe ! It’s easy and delicious. I introduce it on my blog to Japanese people :) I hope many Japanese visit to your amazing blog, and enjoy cooking !!

    • Ali — March 25, 2015 @ 12:47 pm (#)

      Thanks Yumi, I’m so happy you like them! And thanks so much for sharing my blog with you friends, that’s so awesome!

  9. Ashleigh — March 25, 2015 @ 10:39 am (#)

    just made these and they are to die for! Super easy. These will definitely be gone today

    • Ali — March 25, 2015 @ 12:23 pm (#)

      Thanks Ashleigh, that’s great to hear! : )

  10. mike tetro — March 28, 2015 @ 4:36 pm (#)

    this is not low carb u r using flour w/high carbs s/b on a diff board not a low carb boards

  11. Becca — March 31, 2015 @ 8:20 pm (#)

    I can’t wait to try these for my Easter brunch this weekend. 2 questions…
    1. Mine coconut oil is liquid at room temperature,  do you know if refrigerating it would give it the right consistency?
    2. Have you experienced with cutting the recipe in half? Would it come out just the same?


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