3-Ingredient Coconut Oil Biscuits

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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

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.

Ingredients:

Directions:

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

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Comments

1 4 5 6
  1. Taylor — May 1, 2016 @ 11:26 am (#)

    I couldn’t find the amount of how much to put in-where would I find this?

    • Hayley @ Gimme Some Oven — May 1st, 2016 @ 12:13 pm

      We’re not sure what you’re referring to?

  2. Ruby — May 26, 2016 @ 5:28 pm (#)

    Can I substitute a different oil for this recipe if I don’t have coconut oil? Thanks for this awesome simple recipe!

    • Hayley @ Gimme Some Oven — May 27th, 2016 @ 3:19 pm

      Hi Ruby! If you don’t have coconut oil, we’d just recommend butter. Just make sure it’s very cold, and that you cut it into little squares and blend it into the dry mix with a pastry blender or a fork. We hope you enjoy these!

  3. Krystel — July 12, 2016 @ 5:13 pm (#)

    These are fantastic! They rose so well and the slight coconut smell in the house is an added bonus! I made my own self rising flour according to your instructions and that worked well. Wondering if you could add cheese to these to make a cheddar type biscuit?

    • Hayley @ Gimme Some Oven — July 13th, 2016 @ 3:00 pm

      Thanks Krystel! We’re so happy you enjoyed them and we think you could definitely add some cheese to these. We’d just grate it/add it already grated or shredded to the dough as you’re bringing it together. Maybe 1/2 cup? Let us know if you give this a try, we bet it’ll be yummy! :)

  4. christy — July 17, 2016 @ 10:24 pm (#)

    WoW these came out AMAZING!!!!! mine didn’t rise as tall as yours (i probably made them too thin), but they tasted so good

    • Hayley @ Gimme Some Oven — July 18th, 2016 @ 9:51 pm

      We’re so glad you enjoyed them Christy! :D

  5. madeleine — July 24, 2016 @ 3:32 pm (#)

    Oh my yummy! Super easy turned out wonderful. Family says next time make a double batch!!! Thanks!

    • Hayley @ Gimme Some Oven — July 24th, 2016 @ 4:52 pm

      We’re so glad you enjoyed these Madeleine! :)

  6. Monica — July 27, 2016 @ 1:43 pm (#)

    Do these taste sweet or coconut like with the oil and milk? We are trying to eat healthy and lose some weight and man are we missing biscuits!! Lol

    • Hayley @ Gimme Some Oven — July 28th, 2016 @ 9:34 am

      Hey Monica! We don’t think these taste very sweet and the coconut oil flavor is barely noticeable. We hope you and your family can try these! :)

  7. Meli — August 2, 2016 @ 8:57 pm (#)

    :) Hi! I was wondering a few things. How much baking powder and salt do you add to regular all-purpose flour to make it self-rising? Also, would you freeze these after cutting them into biscuits (raw dough) or after baking them? I only cook for one most of the time and don’t want to waste anything.

    • Hayley @ Gimme Some Oven — August 3rd, 2016 @ 2:21 pm

      Hi Meli! We actually have a homemade self-rising flour recipe (so, so simple) and you can check it out here! And we would recommend freezing before baking. We hope you enjoy them!

  8. cindy — August 4, 2016 @ 8:53 pm (#)

    Could this recipe work with other kinds of flour perhaps rice or coconut?

    • Hayley @ Gimme Some Oven — August 5th, 2016 @ 9:21 am

      Hi Cindy! Unfortunately we haven’t had much look with trying to make these gluten-free. Definitely feel free to experiment, but we would be careful with the coconut flour since it’s so dense and can be drying (it might prevent these biscuits from being tender).

  9. Angela — August 4, 2016 @ 11:26 pm (#)

    complete fail.. followed recipe exactly and my bisquits did not rise!!

    • Hayley @ Gimme Some Oven — August 5th, 2016 @ 9:24 am

      Oh no, we’re so sorry Angela! We haven’t had this happen before and it sounds like maybe the self-rising flour was old? Or if you made your own, maybe the baking powder was old?

  10. Julie Rosa — August 9, 2016 @ 10:55 am (#)

    Any idea if you can use Coconut flour?

    • Hayley @ Gimme Some Oven — August 10th, 2016 @ 8:36 am

      Hi Julie! Unfortunately we haven’t had much look with trying to make these gluten-free. Definitely feel free to experiment, but we would be careful with the coconut flour since it’s so dense and can be drying (it might prevent these biscuits from being tender).

  11. Brittney Richards — August 14, 2016 @ 11:08 am (#)

    I made the biscuits AS requested except I used 1% milk as that’s what I had and my biscuits was a bit firm, crunch to it. I don’t know what I done but they still are really good.

    • Hayley @ Gimme Some Oven — August 14th, 2016 @ 5:01 pm

      We’re glad you enjoyed these — if they were on the firm side, it sounds like you could have over-worked the dough a little bit, and/or baked them a bit too long. We hope this helps for next time!

  12. Rhonda — August 15, 2016 @ 11:23 am (#)

    How long do you think the uncooked biscuits will remain good stored in the freezer?

    • Hayley @ Gimme Some Oven — August 16th, 2016 @ 7:59 am

      Hi Rhoda! We’d say as long as they’re covered and sealed really well, they should be good in your freezer for a couple of months. We hope you enjoy these!

  13. Z — August 23, 2016 @ 10:12 pm (#)

    These are so so good. They turned out to be a lot like scones, I’m from Australia, so maybe that’s what biscuits are in America? No idea, but I almost ate the whole batch before the family even got home from work…oops. I made my own homemade raspberry, chia seed jam and it complimented them perfectly, thanks. 

    • Hayley @ Gimme Some Oven — August 25th, 2016 @ 7:58 am

      We’re so glad you enjoyed them! These are a bit less like traditional American biscuits, since they don’t have butter or buttermilk, so that explains why they taste more like scones. We appreciate you giving the recipe a try and we bet your raspberry chia seed jam was fantastic on these! :)

  14. Danielle — August 30, 2016 @ 6:14 pm (#)

    Thanks for the recipe. It was easy and delicious.

    • Hayley @ Gimme Some Oven — August 31st, 2016 @ 8:07 pm

      You’re very welcome, Danielle — we’re happy you enjoyed these!

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