3-Ingredient Coconut Oil Biscuits

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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 | 1-Minute Video

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

  • 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 | gimmesomeoven.com #breakfast #vegan

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507 comments on “3-Ingredient Coconut Oil Biscuits”

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

  2. Pingback: 3-Ingredient Coconut Oil Biscuits – Gimme Some Oven | Vegan Coyote

  3. 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.

  4. 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! :)

  5. 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 :-)

  6. 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! 

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

  8. 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!

  9. i can’t wait to make these!

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

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  13. 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?

  14. 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!

  15. 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 :)

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  18. 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

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

  22. 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.

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  27. 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!

  28. 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.

  29. I just saw this recipe, and I’m curious if it could work with whole-wheat flour rather than the all-purpose flour?

  30. These were wonderful! They didn’t rise quite as prettily as your pictures, but I’m totally okay with that. I used cashew milk, because that’s what I had on hand. Super delish! I ate three right out of the oven, then immediately realized they were going to be a problem (i.e., I was quickly headed down to the eat-all-twelve-in-one-sitting zone), so I brought some over to my neighbor. I wonder if I let them sit a little bit would help them rise better in the oven? Still, though, amazing! I’m always looking for ways to get more coconut oil in my belly! :)

  31. My mouth is watering.  I can’t wait to try this. I’ve recently gone coconut oil wild. This looks and sounds great 

  32. Was so excited to try this!! I messed up at a couple points–put everything in at once–and my oven might be having some trouble, so they could definitely use some improvement on my end. BUT I can’t wait to try these again!! Thank you so much for sharing!

  33. Can I substitute self rising regular flour for cassava flour and if so , what would the conversion be and how much baking powder and salt ?

    • Unfortunately I don’t have experience baking with cassava flour, so I’m not sure. If you have success with the substitution, let me know!

  34. Did you ever come up with a gluten free version? 

  35. I admit I was sceptical about making these biscuits as I had a few Pinterest “nailed it” failures. So I happily and humbly bow before you. These were beyond easy to make. I used my hands for the most part and a jelly jar to cut them out (mother necessity). The biscuits were perfecto. The smell and texture drew you in. Very southern, hardy and rustic. My neice ate four in a row. Deepest thanks!

  36. Thank you for introducing to me that recipe ! It’s easy and delicious. I introduce it on my blog to Japanese people :) I hope many Japanese visit to your amazing blog, and enjoy cooking !!

    • Thanks Yumi, I’m so happy you like them! And thanks so much for sharing my blog with you friends, that’s so awesome!

  37. just made these and they are to die for! Super easy. These will definitely be gone today

  38. this is not low carb u r using flour w/high carbs s/b on a diff board not a low carb boards

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  40. I can’t wait to try these for my Easter brunch this weekend. 2 questions…
    1. Mine coconut oil is liquid at room temperature,  do you know if refrigerating it would give it the right consistency?
    2. Have you experienced with cutting the recipe in half? Would it come out just the same?

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  42. Whoa!!! Amazing, I never thought to do that with the coconut oil. I love using coconut oil in cooking, and I love buttermilk biscuits, but my husband is now totally vegan lol. So it’s great to know I can still create some biscuits and not worry if he can eat it or not.

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  45. Mine did not rise very nicely, I used King Arthur Self Rising Flour. Any idea what I may have done wrong?

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  47. Just made these! Super yummy. Will be making them again. Thanks for the wonderful recipe. 

  48. These sound awesome was wondering if they would work with almond flour or coconut flour? 

    • Thanks Carolyn! I haven’t tried them with either of those flours, so I’m not positive how they would turn out. However, you could certainly give it a try! If you use coconut flour, just remember it is really dense and absorbent, so you’ll only need about 1/2 cup total in this recipe (the usual rule of thumb is 1/4 cup per cup of all purpose/wheat flour). Also, if you use either coconut or almond flour, you will need to add baking powder and baking soda (probably 4 tsp baking powder, 1/4 tsp of baking soda, or you could just do 1 TBS of baking powder). I hope this was helpful! If you’re nervous about it, just try doing half the batch as an experiment. : )

  49. This is my second time making these, and I don’t comment hardly ever, but these biscuits are so delicious and so easy, I couldn’t help myself! Who knew 3 simple ingredients would make these light, fluffy little things! I love them! 

  50. excelente!!!, receta facil y deliciosa!!! Gracias por compartirla!!!,