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.
I just tried this, I wish mine came out the same way. I used whole white wheat flour and I forgot to add baking powder so they didn’t rise but I was hoping they would still taste yummy but they aren’t even edible. Just taste like flour very similar to my tortillas I made with flour and coconut oil. Do you think my flour is the problem or it would’ve even better if they rose?
Yummy, but why didn’t they rise? I used exactly the same ingredients and flooowed to the letter.
Did you use self-rising flour? That’s the main key to being sure that they rise. If you made homemade self-rising flour, you might also check to be sure that your baking powder didn’t expire.
I tried these this morning, using coconut milk. They were too dry, and didn’t brown. I was disappointed. I followed the exact amounts in the recipe.
Exact same thing happened to me. Mixture was way to crumbly and no way to roll it out to cut it into circles. Made ‘biscuit bites’ instead which were still good.
These were great! I used your self-rising flour recipe and buttermilk to make them. Even my “biscuit purist” husband loved these. Thank you for a great recipe!
Do you think you can sub oat flour in place of white all purpose flour (in your self rising flour recipe)? I’d love to try these, but don’t eat white flour.
Thanks!
I plan to try these today, sounds so good. I am a coconut lover anyway. Thanks for sharing.
That first image is AMAZING! I love that tall pile of delicate delicious sounding biscuits. I need like 4 of these :D
They look great! Would whole wheat flour work? I have a big bag of that on hand.
i love biscuits even more so if its freshly baked, i cant wait to try these soon
These sound great! I can’t wait to try them! Do you happen to know the nutrition info on them? Thanks!!