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.
legit have ALL these ingredients in mi casa right now, I might just have to make these tonight! oh and oil pulling – TOTALLY do it after a night of drinking red wine, you’re teeth will seriously thank you :)
Wonder if you could use coconut flour. This is an excellent recipe.
SO pillow-y and tall and flakey and and perfect… So smart to sub out coconut oil and coconut milk. I”m in love.
I simply cannot wait to give these a try. I have all three ingredients in my kitchen ready and waiting to be used and with such a simple recipe there are no excuses!
Beautiful idea and photographs! I once made some biscuits/scones from just flour, lemonade and cream (so easy!) and they turned out so well. Great to see this healthier and I bet much tastier version! My only problem here in Greece is finding coconut oil … will have to wait for my return to the UK for that! (where hopefully they do have it!)
Could you use almond or coconut flour for these?
These biscuits would be so wonderful for breakfast!
Wow I never thought flaky biscuits could be made without butter :) Great job!
Wow, can’t believe how flakey they look! I’m definitely gonna give them a try.
GENIUS!! Coconut is my favorite ingredient right now. Meaning I am somehow using it in everything. Ha. Needless to say, I love these!