3-Ingredient Coconut Oil Biscuits

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

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3-Ingredient Coconut Oil Biscuits

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*

Directions:

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.

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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

3-Ingredient Coconut Oil Biscuits | gimmesomeoven.com #breakfast #vegan

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499 comments on “3-Ingredient Coconut Oil Biscuits”

  1. I’m surprised you didn’t try coconut flour as well…

    • You could certainly experiment with using coconut flour in this Carly, though we’re not sure what amount might work since it’s not an even exchange. We didn’t try these with coconut flour because it’s so dry and absorbent, we worry it would make the biscuits too dry and dense, and not very fluffy. However, if you try it, let us know!

  2. I’ve tried these a couple of different ways (as written, with regular milk instead of coconut, with butter instead of coconut oil, etc.) and they’ve come out fantastic every time! Great to have such a versatile recipe that can take lots of substitutions. Thanks for posting, Ali!!

    • Thanks Jackie, we’re glad to hear the recipe’s so versatile and that you enjoy these! :)

  3. How many days would these keep for out of interest? I’m making a vegan hamper for my sister, first attempts at anything vegan…

    • We think these should keep for a couple of days, in a well-sealed ziploc bag or container. We hope you and your sister enjoy these!

  4. I have made these 8x now using the self rising flour recipe. My husband and kids love them. I have made them with dinners and for breakfast with some jam. This recipe is easy and so yummy. I used a round metal cup to shape the biscuits. Also I dont have coconut milk but using soymilk comes out delish too. I would post a pic but I’m not sure how. Thank you for this recipe 

    • We’re so happy you and your family enjoyed these Jenny, thanks for sharing! That’s good to know that soy milk works well for these too! :)

  5. Do you think I could use a gluten free flour blend to make the gluten free? I am wondering if that would work…

    • Hi Josie, we haven’t tried that ourselves, but we are working on a gluten-free version of these, so stay tuned! Or if you like, you could try just doing a very small batch of these with a gluten-free flour blend, we just aren’t able to guarantee how they would turn out.

  6. Tried this recipe on new year’s day and loved it! I used gluten free flour (using your self-rising flour recipe as well) and they turned out perfectly!! So easy to make, delicious and vegan/gluten free friendly! Thanks for sharing this easy and delicious recipe! 

    • Awesome Sinead, we’re so happy you were able to make these gluten-free, and that you enjoyed them! We’re glad to hear a gluten-free flour blend works because quite a few people have been asking about making these GF. Good to know! :)

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  8. I’ve been dying to try this recipe for a while. Decided to do it this morning. Really excellent recipe! A very solid and tasty biscuit! Thanks so much for posting it!!! 

  9. I love the look of the flaky layers in these biscuits. They actually remind me of scones, especially when dolloped with bright red jam! Impressive, especially for using only three ingredients

  10. So good! I did add some Himalayan pink salt and some vegan butter and made my own self rising. Also! I learned awhile back from southern living to fold your dough about 10-15 times to get some good layers and it worked very well! 
    Thank you!

    • We’re so glad you enjoyed these, and we think that folding trick is on point! :)

  11. Recipie looks amazing! Can I substitute flour with white whole wheat pastry flour? Thanks!

    • Thanks Sage, we hope you enjoy these! We haven’t tried that ourselves, but we think that should be fine!

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  13. Thank you for this recipe! Turned out really well but i had to use coconut milk from can as it was all I had. But they were delicious! Definitely use recipe again x 

    • You’re welcome Katie, and that’s great to know these turned out well with canned coconut milk – we’re so glad you enjoyed them! :)

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  15. Hi, would anything change if I were to substitute coconut milk for almond milk or even 2%? Looks awesome and I really want to try!!

  16. I wonder could u use coconut flour and add a little baking powder? I’m gonna try the canned coconut milk I used the fluff for home made icing so I have 2 huge jars of the liquid!

    • Hi Kelli! We haven’t had good luck experimenting with GF flours in this recipe, but you’re certainly welcome to try. If so, we’d suggest using mostly all-purpose, and then a tiny amount of coconut flour – it’s just super dense, and you want these biscuits to be light and tender. We hope you enjoy these!

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  18. Thank you ,from Roatan Bay Islands of Honduras.

  19. My husband requested chicken and dumplings for dinner, which I usually make with buttermilk biscuits. We have recently had to switch our house to dairy free and I have been hesitant to try making biscuits sans butter and milk. These were AWESOME, you could hardly tell the difference from the buttermilk biscuits I usually make. I used coconut almond milk since I already had it and cooked them over the chicken for 20 minutes. Thank you for an awesome recipe! 

    • Awww, we’re so happy your family liked these! Thanks for taking the time to let us know! :)

  20. For those of us that get confused easily about baking measurements can someone please say how much each ingredient is in grams? Thanks.

    • -256g flour
      -50g coconut oil
      -185g coconut milk (or other milk)

      We find these conversion sites helpful (they’re what we used to figure this out): We hope you enjoy!

  21. I made these this morning -added 1/2 tsp cardamom and 1/2 tsp powdered lemon peel to the dough. They were amazing!  

    • We’re so happy you enjoyed these Beth! And we think that cardamom and lemon peel sound heavenly!

  22. I want can’t wait to try this! Do you think I can sub the bleached self rising flour to unbleached self rising flour?

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  24. Just made these with unsweetened plain almond milk instead of coconut milk, and wow, they are delicious! The coconut oil gives them a great hint of sweetness without any sugar.

  25. These are scones not biscuits, but I love the recipe

  26. What about sugar? If i were to add some, how much would you recommend?

  27. I love this recipe!  I did not have self rising flour but you gave a link for that. My family loved it and it was so simple!

  28. My grandson has EoE can not have wheat what flour do you think I could use ?

    • Hi Lois! Can he have white flour? If so, you can definitely use that. Unfortunately though, these do not work well at all with gluten-free flour.

  29. Pingback: 10 Best Gluten Free Biscuit Recipes You Need in Your Life - Urban Tastebud

  30. Do you happen to know the nutritional value on these amazing biscuits? 

    • Hi Erin! We’re sorry but 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!

  31. Ooh, I bet you COULD use sweetened vanilla almond milk for a yummy dessert biscuit that’d be perfect for strawberry shortcake

  32. Do these have a coconut flavor? I’d like to try them but at least one of my picky kids doesn’t like coconut. 

    • Hi Gale! We don’t think these have a strong coconut flavor — we think you should be fine! :)

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  37. These are awesome! Just made them (So quick!) Was feeling peckish for something small. Didn’t have any plant based milks on hand only a can of coconut cream in the fridge. Watered it down until it resembled coconut milk and that did just the trick! They taste amazing – like scones actually :) Thanks!

  38. Would you ever use gluten free flour along with baking powder and salt or gluten free Bisquik? They look wonderful. I love coconut oil so much, I use it in brownies or cake mixes to replace butter or vegetable oil. 
    Thanks for sharing 
    Jeannie 

    • Hi Jeannie! Unfortunately we’ve tried this recipe with gf flour and didn’t have good results. :( We haven’t tried gf Bisquik though. If you give it a try, let us know how it works out! :)

  39. Mine did not rise at all. What’s the trick? 

    • We’re sorry to hear that Danielle! We wonder if your self-rising flour was old?

  40. We’re a little confused by what you mean Jeannie!

  41. These are sheer biscuit perfection! I thought I could add nutritional yeast to make them cheesy. Any recommendations as to how much I should use?

    • Thanks Abigail — we’re so glad you enjoyed these! Hmmm, we haven’t tried adding nutritional yeast to these, so we’re not totally sure. However, we would suggest maybe 3 TBS. Let us know how they turn out! :)

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  43. This sound fab! Do you have the ingredients in gramms please? Cups can be very confusing, I live in England and scones are very popular, can’t wait to try them! Thanks

    • Thanks Dani, we hope you enjoy! We like this site for a cup to gram converter: We hope that helps!

  44. I just made these and have to tell you: they are amazing. I am a self-proclaimed dough failure (pies, biscuits, bread, pretty much anything other than a cookie), but this recipe was so easy and the biscuits came out perfectly! I will be making them again soon. 

  45. Would fresh coconut milk straigt from the coconut work? (The young green ones that have more milk and less meat)

    Also do you think I could add some pure stevia leaf powder for extra sweetness without messing up the biscuits?

    Also what about tossing in some coconut flakes on top?

    Serve with Rum during sunset on beach while dolphines are coming in to feed. Mwahahahaha!!!

    • Hi Jason! We haven’t tired that, but we’d be concerned that it’s more like coconut water. And we haven’t tried Stevia leaf powder either, so we can’t say for sure. The coconut flakes on top sound good though (as does the “served with rum during sunset on the beach while dolphins are coming to feed”) – haha! If you try this with fresh coconut milk and Stevia though, definitely let us know how they turn out! :)

  46. I love these biscuits! They are tasty and very flaky. I used almond milk so they would be dairy free, but will use coconut milk next time. 

  47. Hello,
    I’d love to try a variation of these and make them kind of like scones. Do you think I could add 1 tbsp raw honey and blackberries to this recipe? If so, how many blackberries do you think would work? (They are little wild blackberries). Would whole wheat pastry flour work as well? Thanks in advance!

    • Hi Shaelin! We think raw honey and blackberries would be absolutely lovely in these! We haven’t had great luck with whole wheat pastry flour, but we’d suggest white whole wheat instead. We hope this helps, and that you enjoy these! :)

  48. I’m on the TRIM HEALTH MAMA life style change of eating.
    Low carb etc. Can you use whole wheat or the THM blend of flour for this recipe?
    Thank you?

    • Hi Michelle! We’ve had better results with all-purpose, but you can definitely give it a try (we’d recommend white-whole wheat though)! We hope you enjoy these! :)

  49. Do you think this recipe would work with an all-purpose gluten free flour?

    • Hi Hillary! We haven’t had good luck with using GF flour in these, but you could experiment with half a batch if you want. We do know some people have used whole wheat flour (we’d try white whole wheat). We hope this helps, and that you enjoy these!

  50. Can I refrigerate the left over biscuits?

    • Yes, you can! We’ve found that leftover biscuits typically don’t hold up as well, but you can definitely refrigerate them. For reheating, we’d suggest wrapping them in foil and heating up in the oven, versus microwaving. We hope this helps! :)