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

  2. 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! :)

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

  4. 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!

  5. 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!

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

  7. 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!

  8. 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!

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

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

  11. 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?

  12. 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.

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

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

  15. 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. : )

  16. 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! 

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

  18. Hi! I just made these and they are fantastic! I used your ‘make your own self rising flour’, but I used my all purpose gluten free flour because that’s all i had, and they turned out great!! I read the comments after I made them and saw that it said they wouldn’t turn out the same. I thought they were great! So yummy with homemade strawberry jam!

    • Thanks Amber, I’m so happy these worked out for you! And strawberry jam is my faaaaaavorite on biscuits! : )

  19. oh my! Just made these delicious biscuits; probs didn’t need to eat 3 in one sitting but they were just fab with my friends homemade damson jam! Used 1/2 spelt flour and half gluten free sr flour and they turned out just perfect! Thank you for the recipe!

    • Thanks Helen, I’m so glad you enjoyed them! I’m also glad they turned out delicious gf!And homemade damson jam…yum!

  20. Just made these formy breakfast sandwiches for the week–they are delicious! It made more than I needed so I shared them after they came out of the oven. My family loved them with butter and jam on them. :)

    Next time I might add a bit of salt to the dough–do you think that would be ok? Thanks for sharing this recipe!! Will definitely be a regular around here. :)

    • Thanks Danielle, I’m glad you and your family loved these! And sure, I think adding a little salt to the dough would be just fine! : )

  21. Hello. I’m from germany and thank you for this recipe. We all live it, especcially my 6 year old son. :-))
    We eat it Witha selfmade chia jam (hope, it’s the wright word in english…).

    One question: can I prepare the dough an evening befor?!?

    Greetings from germany!!! 


    • Hi Alice! You’re so welcome, I’m happy to hear you and your little boy enjoy this recipe! I probably wouldn’t prepare the dough in advance though, just because the longer it sits, the less effective the leavening will be (making the biscuits rise all nice and fluffy). I hope that was helpful to you! : )

  22. Sorry, meaning ‘love it’, not ‘live it’… ;-)

  23. This recipe brought me to your blog for the first time and I’m enjoying browsing through all your recipes. Yum! I recently had to eliminate all sugars/sweeteners, yeast and dairy (among other foods) from my diet due to my nursing baby’s allergies. Thankfully, I can still enjoy wheat and nuts without my baby getting a rash and coconut oil is my favorite butter replacement. Your recipe was so helpful. I made your biscuits this morning following your recipe exactly and used unsweetened almond milk, served warm with unsweetened spiced applesauce and scrambled eggs. It was wonderful! Thank you for doing the test kitchen research for me. I had to cook mine a bit longer to get them the color I wanted, but I think that might just be my particular new-to-me oven. The slight coconutty scent as I pulled them from the oven was heavenly. I’m going to use the leftovers for sandwiches.

    • You’re so welcome, and thank you for sharing! I’m so happy to know that some of my recipes have helped you with your diet restrictions, and especially that you enjoy them! : ) Best of luck to you and your new little one!

  24. Oh, and I used your recipe to make my own self-rising flour. It worked perfectly. Thank you!

  25. I was wondering if these are healthy or not? Im watching what I eat and these look delicious. However, I don’t want to cheat!

    • Hi Susy, thank you for your comment. While I wouldn’t say these are necessarily bad for you, I probably wouldn’t call them healthy either. Coconut oil is high in saturated fat, however, there’s about 54.5g of fat in the amount of coconut oil in this recipe, whereas 1/4 cup of butter has 46.03g of fat. So this recipe is arguably a tad healthier than your average biscuit. Also, if you make these with a milk that’s lower in fat (like 1 or 2%, or if you use lite coconut milk), they will be a little lighter than traditional biscuits (made with butter, and buttermilk or cream). I hope that helps answer your question!

  26. Made these tonight to make strawberry shortcake.  They turned out beautifully…thanks for sharing this awesome recipe!

  27. Saw this recipe and thought I must give this a go. I did everything you said apart from at the end I saw you said don’t use canned coconut milk which I did. They were horrible they just tasted of flour

    • Hi Hannah. I’m sorry you misunderstood about the coconut milk. Whenever I have an important note regarding an ingredient or a cooking method in my recipe, I place an asterisk to denote what that is. I don’t mean to cause any confusion, and all of my recipes are formatted that way. It’s most helpful if you can read the recipe fully before you get going. I promise if you make them with coconut milk from the carton they turn out beautifully and you will love them!

  28. I’m sooooo excited to make these! Even more excited that I can easily take this recipe with me when I move to England in July! My British bf is so excited to have Southern home cooking, and I’m excited to have a healthier alternative to a Southern staple :D

    • Thank you, I hope you and your boyfriend love them! Also, good luck with your move, that’s so exciting! : )

  29. Hi I just wanted to say these look yummy, im going to make them now!! And thank you soooooo much for having a “print” this recipe button!! I can’t tell you how frustrating it is to find a good recipe and you have to print 5 pages just to get it!! Thank u for sharing!!

  30. hi, I made these this morning and despite using coconut milk from a can (as that was all I had) I still think they worked fine. Not massive in flavour but that’s what jam is for right! I have seen a recipe for whipped coconut cream so I am giving that a try to have with them and cherry jam. I also have some baking at the mo with chia seeds and lemon zest, exciting times A little twist on my English heritage and new vegetarian adventure! I will check out the supermarket for the carton milk though, never looked before and interested to taste the difference.

    Thank you for this recipe, it’s so easy to make, amend and enjoy!

    • Thank you for sharing, Jackie! We think the cherry jam and whipped coconut cream sound lovely, and we’re glad these biscuits turned out well for you! Cheers!

  31. I have made this recipe 2 times now, and both times they have turned out wonderfully!  I love the substitution of coconut oil over butter – and I’m surprised at how light they turned out! The second time I made them, I substituted a cup of oat flour and cup of whole wheat flour for the 2 cups of white flour, and added blueberries and grated lemon.  Although they did not rise as much as my first batch, they were still excellent!  Thank you for the great recipes:) 

    • Thanks, Leslie, we’re so glad you like them! We’ll have to try some lemon zest and blueberries next time, that sounds like a killer combo!

  32. Wow, I like the idea! I am a big coconut fan now, I am using all the coconut products. I think I am going to try to ad a bit of sweetness with a few tsp of this sugar replacement and I hope it still works :) 

  33. AMAZING! Just made these and it literally took no time at all. 20 minutes ago I was searching for recipes and I just ate one fresh out of the oven. Planning on putting fresh strawberries and coconut cream on them! Thank you Ali! :) 

  34. Oh boy these are good. Thanks for the recipe via pintrest. I taken a picture onto facebook with your #GIMMESOMEOVEN

    Hope you can see them.
    Now how many left!

  35. I used whole wheat white flour and they came out horrible. Very dry and dense, not sure what I did wrong maybe I will try a different flour. 

    • Oh no, we’re sorry to hear that Cici! Whole wheat flour definitely is drier and denser, especially when you’re trying to bake something that should be light and tender. Therefore, we recommend just using 1/2 cup of whole wheat flour, and 1 1/2 cups white flour.

  36. Just made these and they are wonderful ! Although during the dough process I found the 3/4 c milk to be too much that I had very wet and sticky dough so I had to add tablespoons of flour until it finally came together but loosely as depicted in your photos. Still yummy and thank you for the receipe! 

    • Thanks Vicki! We’re sorry the dough turned out too wet, but are glad these still turned out good for you!

  37. This is probably a stupid question but how strong is the coconut flavor of these biscuts? I’m not the biggest fan of the flavor.

  38. I am going to try to make these but Inwas wondering if you have a calorie breakdown on this recipe and salt …looking for a low sodium biscuit to use in our school cafeteria. Thanks 

    • Hi Mardella! Unfortunately we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  39. Made the biscuits even though I was hesitant because I don’t care for the taste of coconut oil but they came out tasting great. I halved the recipe to try it out and I ended up with 5 biscuits. I used a smooth jar to roll them out and a mason jar lid to cut the dough. For anyone wonder how I cut the recipe in half I used about 2/3 rds of a 1/4 cup which is about an 1/8 cup and a tablespoon of coconut oil and I used a little less than half a cup of almond milk! I used the homemade self raising flour recipe with 1 cup of flour.

    • Tianna, we’re happy they turned out so well, and that you liked them! Thanks for sharing your tips as well!

  40. Whaaaat… I had no idea you can make biscuits so easily!! These look amazing. I am pinning this and making these this weekend!

  41. WOW! Never thought that only three ingredients could turn in something like that, so easy and delicious!

  42. I cannot say enough about these! I used almond milk, made my own self rising flour using the link you provided, and doubled the coconut oil. They came out fantastic. Thank you. Definitely a new favorite.

  43. My husband is a biscuit snob.   Lol. He liked these!   I have not made biscuits since my youngest son was diagnosed allergic to dairy 3 months ago.   I avoided biscuits since I did not want to use “fake” butter.   I don’t miss the butter.   Most of mine rose nicely.   They are flaky, soft, and oh so good.   Thanks. 

  44. I used coconut flour, because thats what I had on hand. And they did not rise! They turned out really dry and crumbled. I mashed them together for a pie crust! Oh well! They made my house smell amazing though.

    • We’re sorry to hear that Gabi, they definitely need leavener to rise. Try them with the regular self-rising flour next time, or add some baking soda and baking powder if you’re using anything other than self-rising. We hope the pie crust worked out at least! :)

  45. Made these a few minutes ago! They’re sooo good! Would have uploaded a photo but can’t seem to figure out how. 

    • Susan, we’re so happy you liked them! You can always try sharing a photo on Instagram (hashtag gimmesomeoven, you can tweet us, or share on our Facebook wall — we’d love to see! :)

  46. Hi, I’m wondering how you would suggest storing these? I live alone so I don’t think I could eat 12 at once! Thanks

  47. These look amazing! I need to make thsee this weekend! I’ll be sure to tag you in my IG post if I can get them to be this photogenic?

  48. I used cocomilk milk from a can, I added 2 tsp of sugar et a few drops of vanilla extract. It’s to die for, il love it !!

  49. What can you use in place of the flour – I can’t eat wheat

  50. I tried these last night and while they were delicious, they didn’t rise at all really. I used a self-rising flour recipe (, so could that be the problem?

    • Hi Theresa! We’re glad you enjoyed these but are sorry they didn’t rise well! :( We’ve tried this with our homemade self-rising flour recipe (which looks exactly the same as the All Recipes one you used), and store-bought self-rising flour, and have had great results with each. So this is puzzling to us! Could it be that your baking powder was really old maybe?