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.