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.
Hey
Can I use any other oil like vegetable or olive for this recipe…
You can try, but they really need a fat that is solid at room temperature like coconut oil or butter or shortening.
~Ali
These look fantastic! I have pinned them to my “must try” board, and I am seriously looking forward to making them! I love simple yet delicious sounding recipes like this. Thanks so much for sharing!
THE BEST SCONES IVE EVER MADE!!
Thank you so much :)
this SUCKED. I’m sorry, but they didn’t rise aren’t good at all. Didn’t rise- yes, I did use self rising flour. I cooked them for twenty minutes and they still didn’t rise. I tripled the recipe to make for my class, and now it’s just a waste of half a jar of coconut oil, all my flour, and over a can of coconut milk. Very disappointed :(
hey im sorry- I found this on pinterest, and pinterst had taken the three ingiredients and shown me the proportions of each and sorted them, and they put the coconut milk under “canned”. But after reading over your page more carefully to see what I did wrong, I discovered where you said NOT to used canned. aha- moral of the story, don’t trust the simplied version under the pin- click on the link.
Hi Lauren,
I’m sorry you were disappointed with the biscuits. You mentioned using a can of coconut milk, which I’m guessing is where the problem arose. As I mentioned in the text, I made this with the refrigerated carton of (thinner) coconut milk. (Or you could sub in regular milk, unsweetened almond, etc.) If you still have ingredients left, you might try it with the other milk and hopefully it should turn out well.
~Ali
Even if they didn’t work for you, “this SUCKED” is not the right way to address the issue. Recipe bloggers do the rest of us a favor by coming up with, testing, and sharing their yummy recipes. They work hard and put a lot of effort in, and having someone say their recipe “SUCKED” is very hurtful. Even if you had actually followed the correct recipe without the desired results, come up with a friendlier way to address it with the author.
Thanks for sharing this recipe, Ali!
Im not sure if anyone pointed this out to you, but you used a CAN of coconut milk, which the writer very specifically said NOT to use. Your bad, not hers.
Tried it. Liked it. Adapted my currant scone recipe to use coconut oil and coconut milk, for my vegetarian/vegan friends.
Thank you.
What great timing that you just posted this so recently. I was just googling coconut oil biscuits and found it! These look incredible! I may be trying a variation of it soon, although I hardly want to mess with it because it looks so perfect! P.S. You amaze me that you have 3 different titled photos in this post – all beautiful So impressed!
Hey!
To anyone who, like me, skimmed through the recipe and went out and bought canned coconut milk, it works just fine! The biscuits were delicious! Thank you for the recipe!
P.S. Strawberry jam is a perfect match for these biscuits :)
So I made these, and they were good. I plan on making them again. The only issue I had was that they didn’t rise up as much as I would have like. They stayed dense and not very flakey. I did make my own self-rising flour per your recipe. Any tips for my second go around? Would adding baking soda to the mixture help?
mmm no salt??? ali, did you really make these and enjoy them with no salt?
it’s a great idea, but not as easy as it sounds, especially since coconut oil melts at a much lower temperature than butter, so you should ONLY cut the coconut oil into the flour with a pastry cutter or food processor (and still very quickly!). otherwise your biscuits won’t have the right consistency/texture and will be either too hard or dry. it would also be suggested to put the coconut oil in the refrigerator for a few hours so that it would be super cold before cutting it into the flour (to prevent it from mixing with the flour so much).
also, i would recommend making a homemade “buttermilk”, but with the thick coconut milk from a can. the acid would mix with the baking powder helping the biscuits rise, and thicker liquids always make a more creamy biscuit (which is why some people even use yogurt).
ahhh of course, self-rising flour has salt! well that’s good news for those of us who never use it. :)
hey ali,
any thoughts on if this would also work with some gluten free all purpose flour? i’m totally going to try these!
They won’t turn out the same, but I’m working on a GF version. Coming soon! :)
~Ali