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
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 12 biscuits 1x
Description
These 3-ingredient biscuits are made easy with self-rising flour and coconut oil.
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.
How would it look if we replace part of the flour with coconut flour?
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!
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!
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!
These biscuits look so wonderfully flaky! I’ve never made biscuits before (truth) but I’m super eager to try your coconut oil version.
I’m excited to try these, but my one question is: HOW DO YOU NOT OWN A PASTRY BLENDER?! :)
I know. I can’t imagine making egg salad or strawberries for shortcake without one.
I can’t wait to make these. YUM!
These look fantastic Ali!!
Im all over these – definitely going to try them out soon!
I love three ingredient cooking. So simple. Great idea – and really quite healthy :)
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!