One of the biggest questions that I get asked about using coconut oil is, “Doesn’t it make everything taste like coconuts?”. I feel like this is a huge misconception that people have because they think all of your food MUST taste like an almond joy. However, this is incorrect because most people are unaware of the versatility of using coconut oil while cooking and baking. I love baking with coconut oil and making cookies and cakes but I also love baking with coconut oil and making savory foods, like biscuits! When I think of a biscuit, I think of delicious, buttery goodness but this recipe tops that flavor, I promise!
- 2 cups self-rising flour
- 1/4 cup Kelapo coconut oil; room temperature
- 3/4 cup milk
- Preheat oven to 425 degrees F.
- Add flour and coconut oil into a mixing bowl. Using forks cut the coconut oil into the flour so that the mixture becomes like fine crumbs.
- Stir in the milk until the mixture becomes dough-y and no longer sticks to the sides of your bowl.
- Knead the mixture until it is all combined being weary not to over knead.
- Place dough on cutting board that is lightly dusted with flour.
- Gently roll dough out until it reaches 1/2 in thickness.
- Using a biscuit cutter, cut out biscuits and place on baking sheet.
- Bake for 10 minutes, or until biscuits have risen and are slightly browned.
This recipe is great for little hands as well because there aren’t too many ingredients or steps. These biscuits are sure to turn out flaky, moist and flavorful because of the coconut oil. You can serve these biscuits for breakfast with your favorite jelly or try making your own biscuits and gravy, a personal favorite of mine! This recipe is perfect to whip up on the weekend for an easy side to any breakfast favorite because your ingredients are already on hand.