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
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. ;)
The secret to this quick and easy prep is of course mentioned in the title — all you need are 3 ingredients!!!
So what are those three ingredients?
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-risingflour. 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!
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.
Then pour in your coconut milk, and stir the dough until it is completely combined and forms a dough ball.
Turn that dough ball out onto a floured surface.
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.
Then pull them out and enjoy the fact that you don’t have to wait for them to cool. Just dive in!!!
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*
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.
Oh my yummy! Super easy turned out wonderful. Family says next time make a double batch!!! Thanks!
We’re so glad you enjoyed these Madeleine! :)
Do these taste sweet or coconut like with the oil and milk? We are trying to eat healthy and lose some weight and man are we missing biscuits!! Lol
Hey Monica! We don’t think these taste very sweet and the coconut oil flavor is barely noticeable. We hope you and your family can try these! :)
:) Hi! I was wondering a few things. How much baking powder and salt do you add to regular all-purpose flour to make it self-rising? Also, would you freeze these after cutting them into biscuits (raw dough) or after baking them? I only cook for one most of the time and don’t want to waste anything.
Hi Meli! We actually have a homemade self-rising flour recipe (so, so simple) and you can check it out here! And we would recommend freezing before baking. We hope you enjoy them!
Could this recipe work with other kinds of flour perhaps rice or coconut?
Hi Cindy! Unfortunately we haven’t had much look with trying to make these gluten-free. Definitely feel free to experiment, but we would be careful with the coconut flour since it’s so dense and can be drying (it might prevent these biscuits from being tender).
complete fail.. followed recipe exactly and my bisquits did not rise!!
Oh no, we’re so sorry Angela! We haven’t had this happen before and it sounds like maybe the self-rising flour was old? Or if you made your own, maybe the baking powder was old?
Any idea if you can use Coconut flour?
Hi Julie! Unfortunately we haven’t had much look with trying to make these gluten-free. Definitely feel free to experiment, but we would be careful with the coconut flour since it’s so dense and can be drying (it might prevent these biscuits from being tender).
I made the biscuits AS requested except I used 1% milk as that’s what I had and my biscuits was a bit firm, crunch to it. I don’t know what I done but they still are really good.
We’re glad you enjoyed these — if they were on the firm side, it sounds like you could have over-worked the dough a little bit, and/or baked them a bit too long. We hope this helps for next time!
How long do you think the uncooked biscuits will remain good stored in the freezer?
Hi Rhoda! We’d say as long as they’re covered and sealed really well, they should be good in your freezer for a couple of months. We hope you enjoy these!
These are so so good. They turned out to be a lot like scones, I’m from Australia, so maybe that’s what biscuits are in America? No idea, but I almost ate the whole batch before the family even got home from work…oops. I made my own homemade raspberry, chia seed jam and it complimented them perfectly, thanks.
We’re so glad you enjoyed them! These are a bit less like traditional American biscuits, since they don’t have butter or buttermilk, so that explains why they taste more like scones. We appreciate you giving the recipe a try and we bet your raspberry chia seed jam was fantastic on these! :)
Thanks for the recipe. It was easy and delicious.
You’re very welcome, Danielle — we’re happy you enjoyed these!
I’ve tried twice to make these now, and my flour, after mixing the milk and oil is just crumbs. Any advice?
Oh no! Sorry to hear that. I’m not quite sure why that’s happening. Maybe try adding less flour until the mixture reaches a good dough-like consistency? It shouldn’t be too dry…
I made a half-batch of these, yielded 9 biscuits using a 2 inch cutter (aka a 3 oz shot glass). Really good! I calculated the calories and each biscuit was around 70. Definitely be careful about overworking the dough, I ended up having to add a splash of milk, then a bit more flour to get a good consistancy, and mine ended up a bit tough on top, but still fluffy on the inside. Trial and error. My fiance approves of them too! Delicious by themselves or a bit of butter and jam. This recipe is def. a keeper.
We’re glad you enjoyed these, Maddie! :)
These look fabulous!! I cannot wait to try these!!
Thanks, Ashlyn — we hope you enjoy them! :)
No amounts? Very disappointing
We’re not sure what you mean by no amounts? We’ve listed the ingredient amounts as well as how many biscuits the recipe makes. Please clarify so we can help you! :)
Can you use gf flours?
Hi Elle! Unfortunately we haven’t had much look with trying to make these gluten-free. Definitely feel free to experiment though, and let us know how they turn out if you do!
OMG these were amazing ! I stumbled upon this recipe when searching for vegan dessert recipes… i was instantly intrigued at the 3 ingredients. I whipped these up and roughly 20 minutes later they were paired with preserves and scarfed down ! Thank you !! :)
We’re so happy you enjoyed them, Chanel! :)
Use a spatula to combine the flour/oil mixture with the milk, just quickly pressing it together. Work it only enough with spatula so it holds together, turn out on board and knead less than 15 times. Roll or pat out, then cut out and bake. This is the secret to Fluffy!!
Can’t wait to try these out! Do you think I can use liquid coconut oil with the same amount of measurement as well?
Hi Denise! Hmmm, we haven’t tried these with liquid coconut oil, so we’re honestly not sure. If you try it, definitely let us know how they turn out (just make sure your oil is room temp and not hot)!
I just figured out how to put these into my menu this week – they should go nicely with chicken-fried steak. It is rare that I find a must-make-immediately recipe, but this is one of them. My cooking week starts on Tuesday, and these are on the menu for dinner on Tuesday.
I made these the first time with the homemade self-rising flour recipe and they turned out great. I just tried making them with store bought self-rising flour and the dough is super sticky! I couldn’t roll or cut them, so I just put blobs of the sticky dough on the pan and stuck them in the oven. I am not hopeful they’ll taste anything like the first time. My advice = stick with the homemade self-rising flour!
That’s good to know, Melissa — we’re sorry the store-bought self-rising flour didn’t yield good results! :(
My mom used to use buttermilk, lard and self rising flour, I’m glad you gave it a try. I’m going to have to try her technique with some buttermilk and coconut oil. She never rolled hers out, always had a heavy ceramic bowl with self rising flour in it. She’d sift the flour, then plop in the lard (cold coconut should do nicely), add in some buttermilk, coat a pinch of lard with flour work it in ball in her hand barely compressing it and tuck the edges under and place that on a cast iron skillet. We liked the square skillet she’d use which made the 4 corner biscuits a little crustier. Made about 9 cat head sized biscuits.
Awesome, we hope you enjoy! :)
Can’t imagine those biscuits in the photos from this recipe. Followed recipe except used almond milk. Not fluffy, quite flat. Flour & oven good. Taste just ok. Won’t remake. What do U think happened?
We’re sorry to hear that, Rexie! We’ve never tried almond milk in these, so we’re not sure. It sounds like it could have been a combination of the almond milk and maybe the dough got overworked?
These are amazing! Quick and delicious, my new “go to” recipe for biscuits, I’m making them again to go with our Christmas dinner. Thank you!!
Thanks, Laura — we’re so happy you enjoy these!
Until now, this has been my vegan holy grail. This biscuit is amazing. I’m so happy. Thank you.
Thank you, Ronni — we’re so happy you enjoy these!
So, I came across this recipe on Pinterest, and it’s been a hit ever since I first made it. For Christmas, I made these to go along with our soup. I got two requests for the recipe! Thanks for posting this. It’s definitely one of my most favorite, easy recipes that I have collected so far.
Thanks for sharing, Rachel — we’re so happy you’re a fan of these! :)
I first made a mistake and made the self rising flour recipe but forgot to double it for the biscuits. I tried again and it worked out. I used cashew milk plus added onion and garlic powder to make them more savory. Thanks for the recipe!
We’re glad these still worked out well for you, Monica, and we love that you added onion and garlic powder to make them savory — yummy! :)
These are so amazing! I made a batch today and we nearly finished them by dinner. Thank you so much for this easy and healthy buiscuit recipe – it will surely become a staple in our home.
Thank you, Tanya — we’re so happy you loved them!
I decided to try these with a gluten free flour. I used Namaste Perfect Flour Blend. I added the baking powder and salt. I used almond milk and needed a little more than what the recipe called for.
They barely rose, but they are delicious. A little chewy/crispy on the outside and soft on the inside. The flavor is so yummy. Even my kids like them. We already ate 1/2 the batch right out of the oven!
Thanks for your feedback, Erica — we’re sorry they didn’t rise (did your flour blend not have any leavener in it)? If not, be sure to add baking soda and baking powder. We used self-rising flour for these, which already contains both of those and those ingredients are necessary for getting the biscuits to rise. We’re happy you still enjoyed them!
Making today for the 3rd time, so delicious and easy! thanks
We’re so happy you enjoy them! :)
Can you put cheese into these?
Yes, you could definitely do that. We hope you enjoy!
I’m trying to go gluten free, but the biscuits sound delish! Any thoughts on using coconut or another flour in this recipe?
Hi Karen! Unfortunately we haven’t had much look with trying to make these gluten-free. Definitely feel free to experiment, but we would be careful with the coconut flour since it’s so dense and can be drying (it might prevent these biscuits from being tender).
I usually make biscuits with butter, but since we ran out, thank GOD for helping me find your website, cus we usually have lots of coconut oil ? They turned out so yummylicious! Didn’t have coconut milk, but used some slightly sour raw milk, and a T sugar☺ Don’t have much energy to roll dough out, so just shape into small 2-3 in balls, and place on greased pan. So good, so good! Thank you for such an easy recipe ?
We’re dog lad to hear that, Kathleen — we’re glad you were able to give these a try! :)
I make drop biscuits with Bisquik and canned coconut milk.
Basically mix the 2 ingredients until you get a dough.
Drop it by the tablespoon full on a parchment paper lined cookie sheet.
Bake until slightly brown and they turn out big, fluffy and light.
Fantastic recipe! The first time I tried it, it turned out beautifully with just the right amount of coconut flavour. This time it didn’t work out at all. (through no fault of this recipe.) My Grandmother picked up some coconut oil at the store, thinking they were all created equal despite the varying prices and came back with the absolute cheapest jar she could get her hands on. Unfortunately it was like cooking with vaseline — no smell or flavour at all. I tried to add toasted coconut to compensate for the lack of flavour and that didn’t work either. Hopefully I can pick up a jar of the B-level stuff tomorrow and try again. Until then I have a batch of flavourless pencil shaving biscuits to dispose of. :/ Friends, the oil makes ALL the difference!!
Thanks for sharing with us, Jd — we’re glad you enjoyed these the first time around — it sounds like you used unrefined coconut oil the first time and refined coconut oil the second time (has a much higher smoke point, but significantly less coconut flavor).
So, I’m a horrible cook, but stumbled across this recipe and wanted to try it. I stay away from regular flour. I used almond flour instead. Not realizing that there was a significant conversion for how much almond flour to use compared to regular flour… mine turned out more like cookies. I had added about a 1/2 tsp. of vanilla extract in with my coconut milk also. Although they don’t look like a biscuit whatsoever, they did turn out pretty tasty. The combination of the almond flour and vanilla extract is really good. I’ll def try this recipe again – with the correct amount of almond flour!!
Thanks for sharing with us, Laura — we’ve never tried these with almond flour, but we hope they work for you the second time around (we’re happy you enjoyed the flavors)! :)
I’ve tried this recipe this morning and they are delicious!!! Super easy and quick to make, and the result is yammi! The house gets this lovely coconut smell that for me is irresistible! Loved it!
In my case I used canned coconut milk (light version), and the dough was a bit too sticky, so I had to add some extra flour, and they rose really well (and I used your homemad self-rising flour- your recipe). Deliciiiiiiouuus!!
Thank you for sharing, Marta — we’re so glad you enjoyed them! :)
How much Baking Powder and salt?
Hi Sherry! The recipe calls for self-rising flour, which has both of those ingredients in it already. In one cup of self-rising flour, there is 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. The biscuit recipe calls for two cups of self-rising flour, so there will be 3 teaspoons of baking powder and 1 teaspoon of salt.
Omg I am so pleasantly surprised at how DELICIOUS these were!
Very easy recipe, but mine didn’t rise much. Maybe baking powder is a must even with self-raising flour.
Hi Claire! Oh no, we’re sorry to hear that! :( Could your flour be a bit old? That’s the only reason we can think of for why they wouldn’t have risen as much.
All those fluffy monsters look delicious!!! But just wanna make sure a few things before I try these out… 1. Do I need to fold the combined dough a few times to make it flaky like yours? 2. Saw in one of the comments, do I need to put them in the freezer before putting them in the oven? And if I did freeze some up for later use, would they need to thaw before being put into the oven? 3. Did you guys brush some milk to make that golden top? Thanks!!! —huge biscuit lover from Taiwan :)
Thank you! :) And you don’t have to, but you can! You can roll or flatten the dough out with your hands a bit, in the shape of a square, and then fold in thirds (envelope-style), and you will get extra flaky biscuits! If you want to freeze them, we’d recommend doing so before baking them. No need to thaw them first. We like King Arthur Flour’s method for baking frozen biscuits: Bake the biscuits for 8 minutes in a preheated 475°F oven. Turn the heat off, and leave the biscuits in the oven for another 5 to 8 minutes, until they’re golden brown. (You can read/see more here). Finally, brushing them with some milk/buttermilk on top before baking them isn’t totally necessary, but it will help give them a nice golden-brown top. :) We hope this helps and that you enjoy!
Instead of self-rising flour, I used Namaste gluten-free flour blend (from Costco) with 1.5 tsp baking powder and .5 tsp salt. This recipe turned out very well. Super delicious! Thanks for the recipe.
Thanks for sharing with us, Lisa, we’re go glad to hear you enjoyed these and that they worked well with the gluten-free flour blend! :)
Yes, I have been making these for a couple of months now. I still use regular milk though. I love biscuits and decided to try using coconut oil which was fantastic. I love the light taste/aroma of the coconut oil.
Thanks for sharing, Sharon, we’re so glad you enjoy them!
Can this b made w/almond, arrowroot or coconut flour?
Hi Sonia! We haven’t experimented with those flours in this recipe, but we have heard some people have had success using a gluten-free all purpose flour blend. We hope that helps!
These turned out great! Super easy and reliable recipe :)
Thanks, Carol, we’re so glad you enjoyed them!
I made these tonight and my wife and kids loved them!! They go great with fried chicken and a little honey. Thank you!
We’re so glad to hear that, Tom! And what a yummy way to enjoy them! :)
Those are so delicious! They became one of my family’s favorite breakfast foods :) Reblogging to https://keenoah.com/
Greetings from Germany!
Thanks, Iris, we’re so happy you and your family enjoy them, and we appreciate you sharing them on your blog! :)
did you use refined or unrefined coconut oil?…..im so confused on this, they say not to cook above 350 with unrefined or 400 with refined….
Hi Kim! We used unrefined. We hope you enjoy these! :)
quick question: I only liquid coconut oil in my pantry. Can I use this instead of the solid coconut oil? Is there anything else I’d have to add for the biscuit dough not to become sticky?
thank you! :)
I really liked these biscuits. I put part of the flour into the blender with the hard oil and then mixed it all gently. I patted it out, folded and repeated this step 3 times. Then I cut the rectangle into squares, let them rest 10 minutes in frig before baking. They were delicious. I couldn’t believe how they rose and how good they tasted. Will definitely make again.
I made these biscuits today and they were totally awesome and quick. I made mine a little small so they only needed to cook for 9 minutes. This is definitely a keeper. All the other ones I have used are going in the trash. These are moist not hard like other homemade biscuits. I used 2% milk and they were fine. Thank you sooo much for the experiments that you do and to posting them.
Love, love, loved them!!! Just made the biscuits turned out big, flakey and wonderful. I used regular milk because that’s what I had on hand. Next time I want to try with coconut flour, oil and milk.