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 | 1-Minute Video
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. ;)
The secret to this quick and easy prep is of course mentioned in the title — all you need are 3 ingredients!!!
So what are those three ingredients?
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-risingflour. 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!
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.
Then pour in your coconut milk, and stir the dough until it is completely combined and forms a dough ball.
Turn that dough ball out onto a floured surface.
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.
Then pull them out and enjoy the fact that you don’t have to wait for them to cool. Just dive in!!!
These 3-ingredient biscuits are made easy with self-rising flour and coconut oil.
2 cups self-rising flour, store-bought or homemade
1/4 cup coconut oil (solid, not melted)
3/4 cup 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. But any kind of milk will work here.
Super easy, super fast, and VERY delicious.
I love these! I find they’re better than non-vegan ones, and more moist too. My mom has recently developed a bad gluten intolerance lately, I tried these with oat flour. The consistency is a bit different, and if you want to try it I recommend cutting the salt in half, slowly adding the milk (to make sure the dough doesn’t get too sticky), and adding two teaspoons of baking powder. Ta-da! Vegan and gluten-free. They do have a slightly different texture and mild taste of oatmeal, but they’re still yummy. Try them with soup, chili, or baked beans.
These are amazing! We make them on an almost weekly basis. Thanks!
I’ve been eyeing this recipe for YEARS now and last night I got it in my head that I would make them today, and I’m so glad I did! These are so delicious! I used GF all purpose flour (with your self rising recipe) so I ended up having to add a little extra liquid to get it to the dough consistency. Also, mine did not rise AT ALL, but I suspect it’s because I made them too thin. But even with my changes they were awesome! I’m going to have to start buying flour in bulk for these!
Just happened upon your blog looking for a coconut biscuit recipe, wasn’t even sure I would find one, but silly me, what isn’t on the internet today right. Also vibing with all the no-bake natural raw things you provide. I like you, also love food and good social time while eating food. So I made these this morning and it was an absolute success, yeah, and everyone loved it! I look forward to utilizing your other recipes as well. I appreciate all the work you do in offering this for us; thank you grub time!
Tried this recipe after seeing all the positive reviews and followed all the instructions. Although the biscuits rose, texture was too dry for my liking.
Texture Too dry for my liking.
This recipe is very easy and the biscuits were delicious. Very cheap too. ??
This made a really wet dough, which meant I had to add more flour. Unfortunately that also meant that I over kneaded them and that they cooked up dense and inedible. I would suggest a better ration of flour to milk to begin with. And then rolling into balls rather than rolling flat. That way the dough is not over kneaded.
I make it with buttermilk and White Lily flour and they rock
Thank you so much for this recipe! My son and I can’t do dairy well and my husband’s favorite baked good are biscuits! We have made these so many times for family celebration breakfasts! They are Delicious! Definitely do the envelope folding method.
I’ve made this recipe lots of times as is and love it. Tonight I added a bit of cheese to the dough and after baking brushed a little garlic butter mixed with a little bit of Italian seasoning… omg… divine! Thanks!
I made it with whole meal flour+baking powder, added some ginger powder and cinnamon and little bit coconut sugar….. they are so tasty. … thank you for the great and easy idea….. love it…. !
Delicious! I also added in some fresh Dill and Garlic powder to make them savory… Yumm!!!
The only things I was wondering about though, is your biscuit cutter? I used a 2.25 inch diameter cutter and these biscuits are still small! They’re like miniature biscuits, at least the smaller ones I’ve ever seen haha.
I don’t ofen leave messages on blogs but I will for this one. They turned out fabulous for a first time biscuit maker. Mine cooked longer as I used a bigger cup to cut them with but tender and perfect to go along with stew on a cold day.
Born in the south so i know a good biscuit! And these are good! I had been scared my whole life making biscuits for some reason but pregnancy cravings kept bringing me back to this recipe so I decided to try today! Man, they don’t disappoint! I made my whole self rising flour based off of your recipe and then used soy instead of coconut milk and they’re simply delicious! Thanks so much for helping me get over my fear and feed into my pregnancy cravings! Me and baby (and toddler) are all very pleased!
Just tried the 3 ingredient biscuits, but with modifications to the flour. Used 1.5 cups all purpose flour with a 1/4 cup each of almond and coconut flour. The spouse and son both like them. We had sausage biscuits for breakfast. Will try again…soon
I make these A LOT, and I have to say, they never rise. But that actually doesn’t bother me, because they are still very tender and tasty. I am jonesin’ to make some today, but I only have white wheat flour; I’m gonna give it a shot and see how we come out!
Awesome and very EASY recipe!!!!
Mine turned out great!!! I was certain they would rise but was not expecting them to more than double in height!!!! They taste wonderful!!! I took pictures to post but was not able to post them with this review…???????
Thanks for this recipe!!!
Thank you for sharing, these look delicious!
I used your recipe for homemade self raising flour to make these biscuits. The biscuits turned out nice in texture but too salty. In future I would reduce the salt by at least half, if not more.
The fist time I made them they eere amazing. This time they had a metallic taste after chewi g then to the end. I had to spit it out. I dont know what I did wrong. Maybe it’s because I used a stone to bake them on? I will make another batch. And check in again.
We eat these all the time!! Our favorite biscuits recipe with minimal ingredients and easy to make!!!
This is the BEST! All of my family loves it. It’s especially great because I have a vegan mom, so it’s easy to make to in a jiffy and I don’t have to worry about any complaints or concerns or slaving away forever! Thanks!❤
Just made them this morning and it came out looking and tasting fantastic! I used whole wheat pastry flour and had no issues. The only critique I would give this recipe is that it didn’t rise as high as yours did, but I think that’s the dense nature of the whole wheat. Either way I would still 100% make this again, thanks!
Hi, Vincent! Your biscuits didn’t rise because there are no leavening agents in whole wheat pastry flour. You can search online how to substitute whole wheat pastry flour for self-rising flour and try again. ^^
very good for a first attempt
This is the biscuit recipe I’ve been searching for! So light and fluffy and easy. I used buttermilk and a couple of splashes of regular milk. I didn’t roll, fold or knead. Just pressed lightly with floury hands. Perfect!! Thank you so much!
Fantastic recipe. Thank you. Have baked them many times and sent your link to all my family in Australia
THESE ARE AMAZING!!!!! flaky! And you get a bit of coconut flavour. I think I like them better
Made these Biscuts for a late brunch. I did add a tsp of salt and a tsp of sugar….used whole milk….made 10 buscuts.
Extremely easy recipe and omg….sooooo good. Only two leftover- will have for a snack tomorrow with some jam.
Hey! Just tried out the recipe and they turned out amazing! I was just wondering if you store them for the morning after (I made a big batch), and if so how do you do it? Thanks :)
I made these with the “homemade” self rising flour. I had no milk so I used evaporated milk mixed with water. I think I’d add a bit of salt, but they came out quite well. I added extra milk and made drop biscuits. Was looking for a low cholesterol variety since hubs got a bad number.