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3-Ingredient Coconut Oil Biscuits

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3-Ingredient Coconut Oil Biscuits |

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

3-Ingredient Coconut Oil Biscuits | #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 | #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 | #breakfast #vegan

So what are those three ingredients?

3-Ingredient Coconut Oil Biscuits | #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 | #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 | #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 | #breakfast #vegan

Turn that dough ball out onto a floured surface.

3-Ingredient Coconut Oil Biscuits | #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 | #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 | #breakfast #vegan

Mom, you’ve got to try these. :)

3-Ingredient Coconut Oil Biscuits | #breakfast #vegan

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3-Ingredient Coconut Oil Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 33 reviews
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: About 12 biscuits 1x


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*


  1. Preheat oven to 425 degrees.
  2. 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.
  3. 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.
  4. Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to brown on top. Remove and serve immediately.
  5. *I used refrigerated coconut milk from the carton, not the thicker coconut milk from the can.  But any kind of milk will work here.

3-Ingredient Coconut Oil Biscuits | #breakfast #vegan

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439 comments on “3-Ingredient Coconut Oil Biscuits”

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

  2. 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).

  3. 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?

  4. 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 :)

  5. 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!

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

  7. 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 :(

    • 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.

    • 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.


    • 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!

    • 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.

    Thank you so much :)

  9. 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!

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

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


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

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

    • 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.


  13. 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 :)

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

  15. Would almond flour work also?

    • 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!


  16. 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!

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

    • Hi Lacey,

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


  18. 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?

  19. 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!

  20. Can these be made with whole wheat flour?

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

  22. 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!!

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

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

  25. 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!


    • 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.

  26. 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?

    • 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!


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

  28. 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?

    • 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!

  29. Hey . So I rely wanna make these they look delish and super easy but I don’t have a biscuit cutter what can I use instead?? Also could you add some grated cheddar to these to eat with a soup??

    • You could use the top of an aluminum can, or even just cut them into squares with a knife. And you could definitely add in cheddar cheese if you’d like (maybe also some garlic powder and/or Italian seasonings if you’d like!).

  30. 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!

  31. I wanted to like these but I didn’t. After making them, I wonder if maybe when you say ‘room temperature’ for the coconut oil, you mean it needs to be solidified? Coconut oil, depending on the temperature of the room, can be solid or runny. Which should it be? Mine was pretty runny which makes me wonder if I should have put it in the fridge for a bit to harden? And the other odd thing was that after 13-14 minutes these never browned. Win some, lose some!

    • Ah yes, sorry I will clarify that in the ingredient list. The coconut oil should be solid (which it is, under 76 degrees F). And these biscuits will only very slightly brown, but they should taste great even still. Thanks for letting me know!

  32. Yum! (And yikes! Easy biscuits!) I used your measures for the self rise flour, doubling it for the biscuit recipe. I couldn’t use coconut oil because mine is in liquid form at room temperature. I used cold butter. My search was for making biscuits with almond milk. I used the sweetened kind, first preparing: 1 cup almond milk mixed with  about 1 tsp white vinegar, then I stirred it and measured the 3/4 cup out of that mix, discarding  remaining 1/4 c. My biscuits didn’t rise quite as much as your photo but they did rise and were very delicious. I baked them in my microwave-convection oven on convection bake for 12 minutes because I know it does not hold heat as well as a regular oven and recipes need more time or higher heat. This made about 7 biscuits using about 3″ wide glass as my cutter. Thanks for the easy recipe! and thanks to people who posted their ideas/changes/comments. 

  33. Coconut oil is super unhealthy and has the most fat of all the oils. Is there another option for this recipe? I read in the comments that it needs to be solid at room temp, so would margarine work?

  34. In the uk this is a scone not a biscuit but looks very nice!

  35. Thank you so much for this recipe! I loved them. I used almond milk, and they turned out well. I should have probably used something like a can to cut them, but I just rolled the dough into balls and baked them! I will definitely make these again! Wierd note- I made these as a ‘bun’ to my black bean burger and it was so so delicious.

  36. I’ve been seing them all over Pinterest and they stole my heart! I’m making them today, I honestly can’t wait to eat them fresh from the oven with some whipped coconut cream and rose preserves! :)

  37. I made those today and they are to die for!!!!!!!!!!!!!!!!!!!!! I did not refrigerate the coconut oil beforehand and used your recipe for self-rising flour and they turned out perfectly. I mixed the coconut oil and the flour by hand, which works just fine and I always make my biscuits like that. The dough was so soft and how should I call it, spongy? I could hardly wait for them to come out of the oven. Thank you sooo very much for this recipe. I had purchased the coconut oil a while back but had no idea what to do with it. Now I know :-)

  38. I made these with gluten free flour and adding the ingredients to make it self rising. I also used unsweetened almond milk, they turned out fantastic!! Thanks for the recipe! 

  39. I’ve made this recipe at least a dozen times. It is my go-to biscuit recipe. So easy and delicious. Thank you!

  40. These were amazing! I have made a lot of biscuits in my lifetime but these were probably the prettiest and tastiest! My granddaughter loves gravy and biscuits when she spends the night with me, but I was out of shortening. I was looking for a recipe using oil and came across this recipe. It had never occurred to me to try coconut oil. I have just recently started using coconut oil and will definitely use it for biscuits from now on. Thanks for a great biscuit recipe!

  41. i can’t wait to make these!

  42. Have you made the gluten free version yet? These look delicious!

  43. Jessica posted earlier that coconut oil is ‘super un-healthy’ and has the most fat of all the oils. I don’t know if this is true, but if it is, why in the world would you sub it for other fats?

  44. To comment on Jessica’s previous comment – margarine was an engineered product and does not decompose, coconut oil is an all natural, healthy fat. I would suggest to use the coconut oil over margarine any day! 
    Thank you for the recipe, I can’t wait to try!

  45. I made these today using Doves Farm gluten free self raising flour (I’m from the UK) and it turned out GREAT. The dough didn’t cut well so I put “blobs” into a muffin pan. They came out light and fluffy, like a little dumpling mmm. I put some really super mature cheese on top of mine to go with soup. Yummy! Thank you :)

  46. OMG are these good!!!  I experimented some, and had a amazing results. I lowered tge oven by 25 degrees and added finely ground dried cranberries. Now I make them all the time

  47. Tried making these gluten free with coconut and almond flour, and it didn’t turn out well :-( 

  48. i found this recipe about 2 months ago. It is now my go to recipe for biscuits which I make 3-4x a week. I changed it slightly. I used buttermilk and added flax seed meal. 
    I come from a long line of southern women making biscuits and let me tell you these are amazing, plus good for you. 
    Thanks Ali for posting this.

  49. These were perfect for bacon jam and pimento cheese that I made for a party. Thanks for the recipe. I did chop up rosemary to make them a little more savory. 

    • Oh my goodness, what a great idea, that sounds delicious! Bacon jam and pimento cheese *swoon* And I love your rosemary addition. Thanks for giving them a try!

  50. My coconut oil was sitting in the cabinet and worked wonders! Great recipe. How do you think it would fair with wheat flour? Also, what methods do you suggest for storing?

    • I have made these with white whole wheat flour successfully, but haven’t tried whole wheat flour. I always recommend only substituting out half of the flour if you try whole wheat in baking recipes.