3-Ingredient Coconut Oil Biscuits

April 8, 2014 by Ali

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

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: About 12 biscuits


  • 2 cups self-rising flour, store-bought or homemade
  • 1/4 cup coconut oil (room temperature)
  • 3/4 cup coconut milk*, or any milk


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.

Adapted from Betty Crocker.

(c) 2013 Gimme Some Oven. All rights reserved.

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

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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115 thoughts on “3-Ingredient Coconut Oil Biscuits

  1. 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! https://emilyflippinmaruna.wordpress.com/2014/09/15/must-make-monday-breakfast-2/

    - Emily

  2. 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?

    - NIcole

    • 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!

      - Ali

  3. These look amazing Ali ~ I am trying these first thing in the morning! :)

    - elizabeth @LocalSavour

  4. 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?

    - Michelle

    • 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

  5. 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

    • 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.

      - Shannon

  6. These were the best and easiest biscuits ever!!

    - Kelley

  7. I made these tonight for strawberry shortcake….fabulous! Love this recipe, thank you!

    - Sharon

  8. 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!!

    - Amanda

  9. These are the best biscuits I have ever tasted or made. OMG. It couldn’t be any easier.

    - Michelle

  10. Can these be made with whole wheat flour?

    - Donna C

  11. 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!

    - Maeghan

  12. 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?

    - Neha

  13. Anyone know if these would work with gluten free all purpose flour??

    - Lacey

    • Hi Lacey,

      They do not work the same with GF flour. I’m working on developing an alternate GF recipe — stay tuned! :)


      - Ali

  14. 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!

    - Molly

  15. Would almond flour work also?

    - Samantha Williams

    • 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

  16. These look incredible. Can’t wait to try!!

    - Michele

  17. 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 :)

    - Kayla

  18. Can these be done with gluten free flour? If so is it the same amount as regular flour?

    - Kassie

    • 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

  19. can you post a gluten-free version recipe?

    - Tamela

  20. Hey
    Can I use any other oil like vegetable or olive for this recipe…

    - Richa

    • You can try, but they really need a fat that is solid at room temperature like coconut oil or butter or shortening.


      - Ali

  21. These look fantastic! I have pinned them to my “must try” board, and I am seriously looking forward to making them! I love simple yet delicious sounding recipes like this. Thanks so much for sharing!

    - Kristi

    Thank you so much :)

    - Mychelle

  23. this SUCKED. I’m sorry, but they didn’t rise aren’t good at all. Didn’t rise- yes, I did use self rising flour. I cooked them for twenty minutes and they still didn’t rise. I tripled the recipe to make for my class, and now it’s just a waste of half a jar of coconut oil, all my flour, and over a can of coconut milk. Very disappointed :(

    - Lauren

    • Im not sure if anyone pointed this out to you, but you used a CAN of coconut milk, which the writer very specifically said NOT to use. Your bad, not hers.

      - Lynn Royer

    • Even if they didn’t work for you, “this SUCKED” is not the right way to address the issue. Recipe bloggers do the rest of us a favor by coming up with, testing, and sharing their yummy recipes. They work hard and put a lot of effort in, and having someone say their recipe “SUCKED” is very hurtful. Even if you had actually followed the correct recipe without the desired results, come up with a friendlier way to address it with the author.
      Thanks for sharing this recipe, Ali!

      - Lucille

    • Hi Lauren,

      I’m sorry you were disappointed with the biscuits. You mentioned using a can of coconut milk, which I’m guessing is where the problem arose. As I mentioned in the text, I made this with the refrigerated carton of (thinner) coconut milk. (Or you could sub in regular milk, unsweetened almond, etc.) If you still have ingredients left, you might try it with the other milk and hopefully it should turn out well.


      - Ali

    • hey im sorry- I found this on pinterest, and pinterst had taken the three ingiredients and shown me the proportions of each and sorted them, and they put the coconut milk under “canned”. But after reading over your page more carefully to see what I did wrong, I discovered where you said NOT to used canned. aha- moral of the story, don’t trust the simplied version under the pin- click on the link.

      - Lauren

  24. Tried it. Liked it. Adapted my currant scone recipe to use coconut oil and coconut milk, for my vegetarian/vegan friends.
    Thank you.

    - David

  25. What great timing that you just posted this so recently. I was just googling coconut oil biscuits and found it! These look incredible! I may be trying a variation of it soon, although I hardly want to mess with it because it looks so perfect! P.S. You amaze me that you have 3 different titled photos in this post – all beautiful So impressed!

    - Stef

  26. Hey!
    To anyone who, like me, skimmed through the recipe and went out and bought canned coconut milk, it works just fine! The biscuits were delicious! Thank you for the recipe!

    P.S. Strawberry jam is a perfect match for these biscuits :)

    - Shanta

  27. So I made these, and they were good. I plan on making them again. The only issue I had was that they didn’t rise up as much as I would have like. They stayed dense and not very flakey. I did make my own self-rising flour per your recipe. Any tips for my second go around? Would adding baking soda to the mixture help?

    - Travis

  28. mmm no salt??? ali, did you really make these and enjoy them with no salt?

    it’s a great idea, but not as easy as it sounds, especially since coconut oil melts at a much lower temperature than butter, so you should ONLY cut the coconut oil into the flour with a pastry cutter or food processor (and still very quickly!). otherwise your biscuits won’t have the right consistency/texture and will be either too hard or dry. it would also be suggested to put the coconut oil in the refrigerator for a few hours so that it would be super cold before cutting it into the flour (to prevent it from mixing with the flour so much).

    also, i would recommend making a homemade “buttermilk”, but with the thick coconut milk from a can. the acid would mix with the baking powder helping the biscuits rise, and thicker liquids always make a more creamy biscuit (which is why some people even use yogurt).

    - Mary Beth

  29. hey ali,
    any thoughts on if this would also work with some gluten free all purpose flour? i’m totally going to try these!

    - taryn

  30. I just tried this, I wish mine came out the same way. I used whole white wheat flour and I forgot to add baking powder so they didn’t rise but I was hoping they would still taste yummy but they aren’t even edible. Just taste like flour very similar to my tortillas I made with flour and coconut oil. Do you think my flour is the problem or it would’ve even better if they rose?

    - Alyssa

  31. Yummy, but why didn’t they rise? I used exactly the same ingredients and flooowed to the letter.

    - Beth C

    • Did you use self-rising flour? That’s the main key to being sure that they rise. If you made homemade self-rising flour, you might also check to be sure that your baking powder didn’t expire.

      - Ali

  32. I tried these this morning, using coconut milk. They were too dry, and didn’t brown. I was disappointed. I followed the exact amounts in the recipe.

    - Jean

  33. These were great! I used your self-rising flour recipe and buttermilk to make them. Even my “biscuit purist” husband loved these. Thank you for a great recipe!

    - Rachel C.

  34. Do you think you can sub oat flour in place of white all purpose flour (in your self rising flour recipe)? I’d love to try these, but don’t eat white flour.


    - Danielle

  35. I plan to try these today, sounds so good. I am a coconut lover anyway. Thanks for sharing.

    - Peggy Gooch

  36. That first image is AMAZING! I love that tall pile of delicate delicious sounding biscuits. I need like 4 of these :D

    - kita

  37. They look great! Would whole wheat flour work? I have a big bag of that on hand.

    - Beverly

  38. i love biscuits even more so if its freshly baked, i cant wait to try these soon

    - Dixya @ Food, Pleasure, and Health

  39. These sound great! I can’t wait to try them! Do you happen to know the nutrition info on them? Thanks!!

    - Mary

  40. legit have ALL these ingredients in mi casa right now, I might just have to make these tonight! oh and oil pulling – TOTALLY do it after a night of drinking red wine, you’re teeth will seriously thank you :)

    - Christine @ Cooking with Cakes

  41. Wonder if you could use coconut flour. This is an excellent recipe.

    - Hippy Mom

  42. SO pillow-y and tall and flakey and and perfect… So smart to sub out coconut oil and coconut milk. I”m in love.

    - Nicole ~ Cooking for Keeps

  43. I simply cannot wait to give these a try. I have all three ingredients in my kitchen ready and waiting to be used and with such a simple recipe there are no excuses!

    - Elizabeth @ Eating Local in the Lou

  44. Beautiful idea and photographs! I once made some biscuits/scones from just flour, lemonade and cream (so easy!) and they turned out so well. Great to see this healthier and I bet much tastier version! My only problem here in Greece is finding coconut oil … will have to wait for my return to the UK for that! (where hopefully they do have it!)

    - Helen @ Scrummy Lane

  45. Could you use almond or coconut flour for these?

    - Abbey

  46. These biscuits would be so wonderful for breakfast!

    - Medeja

  47. Wow I never thought flaky biscuits could be made without butter :) Great job!

    - Sasha

  48. Wow, can’t believe how flakey they look! I’m definitely gonna give them a try.

    - Jenn @ Foodess

  49. GENIUS!! Coconut is my favorite ingredient right now. Meaning I am somehow using it in everything. Ha. Needless to say, I love these!

    - Tieghan

  50. Wow! I never thought flaky fluffy biscuits could be made with coconut oil. I’m enlightened. We love biscuits around here and I’m gonna try this.

    - Norma @ Allspice and Nutmeg

  51. oh my GOD! I would never have expected such beautiful biscuits from coconut oil! Coconut oil is a miracle worker!!

    - Kayle (The Cooking Actress)

  52. I love how easy these are! Delish!

    - Sommer @ASpicyPerspective

  53. So delicious!

    - Meredith

  54. Can you taste the coconut? I love coconut oil!!! I’m trying them no matter what, but I will have to forewarn my husband if they taste coconutty!

    - Julie

  55. Oh, my goodness! I cannot wit to try these! I am always looking for new coconut oil recipes as well, and I’ll try a new biscuit any day! :) Thanks so much for sharing! Pinning now; baking this weekend!


    - Leslie

  56. PS: I love your mom and that convo sounds like the one I just had with mine who bought her first jar of protein powder. ;)

    - Liz @ The Lemon Bowl

  57. Can you please stop? You’re making me think I might actually be able to bake something!!

    - Liz @ The Lemon Bowl

  58. Any chance of knowing what the calorie content in your recipies are? I’m curious about the biscuits….

    - Lee

  59. I’ve been obsessed with coconut oil lately, these biscuits are the perfect recipe to try next!

    - Laura (Tutti Dolci)

  60. Love this! I have been in the mood for biscuits so much right now. They were on the agenda for this weekend. I think I need to pick me up some self rising flour though. Your fluffy-ness is what I am all about.

    - Emily @ Life on Food

  61. These look absolutely amazing! But, I had one question: if you don’t have self rising flour, how much baking powder and salt do you use?
    Thank You

    - Marta

  62. Anything with “3-ingredients” and “biscuits” catch my eye! These look so great, but I do have a question… Is there any trace of coconut flavor?

    Peace & Sunshine,
    Sammi at Sammi Sunshine- A Food Blog

    P.S. I love oil pulling!

    - Sammi @Sammi Sunshine

  63. These sound completely amazing! I foresee more biscuits in my future!

    - Amanda @ Once Upon a Recipe

  64. These sound very good. ??can you any flour? To be gluetin free.?

    - lisa.j.h

  65. Mine are in the oven as we speak! I made biscuits for the first time a few weeks ago with grated butter, and this crossed my mind. Now I am staring down the timer! Thanks for posting!

    - Kristin

  66. Wow those look delicious! Wish there could be a low carb variation :(

    - Linda @ Fit Fed and Happy

  67. Whoa, I can’t believe they look this fluffy with no butter! Amazing!

    - Annie @ Annie's City Kitchen

  68. WHAT? Only 3 Ingredients? I’m sold! I need to try these ASAP! I have all the ingredients waiting for me at home, so I’m definitely going to need to try these the second I get home…biscuits for dinner? yes please :) Thanks for posting this awesome recipe.

    - Phi @ The Sweetphi Blog

  69. These look delicious. I’m glad I bookmarked your self-rising flour recipe yesterday.

    - Maralyn Woods

  70. How would it look if we replace part of the flour with coconut flour?

    - DDS

    • The baking powder within the self-rising flour is crucial in this recipe, so if you substitute part coconut flour the biscuits will not rise quite as well. But they’ll still be tasty!

      - Ali

  71. I am totally intrigued by this! I use coconut oil all of the time, but I have never thought to use it in biscuits. I am going to try a gluten free version and see how it goes. Thanks for the idea!

    - Annie @Maebells

  72. Oh My GOODNESS! These have me super excited!! I have always wanted to make rolls/biscuits with coconut oil, and these sound perfect! They are super easy, and only three ingredients! Thank you! Can’t wait!

    - Ari

  73. These biscuits look so wonderfully flaky! I’ve never made biscuits before (truth) but I’m super eager to try your coconut oil version.

    - Kate

  74. I’m excited to try these, but my one question is: HOW DO YOU NOT OWN A PASTRY BLENDER?! :)

    - Amanda L.

  75. I can’t wait to make these. YUM!

    - Amanda

  76. These look fantastic Ali!!

    - Claire Gallam

  77. Im all over these – definitely going to try them out soon!

    - danielle

  78. I love three ingredient cooking. So simple. Great idea – and really quite healthy :)

    - Skye

  79. This is genius, Ali. I never would have ever thought about adding coconut oil to biscuits, let alone coconut milk. I’m gonna definitely have to make these, because I have to know what they taste like STAT!

    - Laura (Blogging Over Thyme)