Crispy on the outside, tender and fluffy on the inside, these Coconut Oil Biscuits are welcome at every meal. You can serve them with soups and stews, or do what I like to do, and simply top them with jam and clotted cream for Afternoon Tea. Looking for a healthy-ish quick bread that comes together in less than 30 minutes? Follow me into the kitchen:
Ingredients for Coconut Oil Biscuits
2 1/2 cups (325g) all-purpose flour, plus extra for dusting
2 tablespoons (yes, tablespoons!) baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 cup (105g) coconut oil (at room temperature; not melted)
1 cup (237ml) buttermilk (or, use regular milk)
Extra buttermilk or regular milk for brushing
How to Make Coconut Oil Biscuits
Whisk together the flour, baking powder, sugar, and salt in a large wide bowl.
Add the coconut oil…
And use your fingers to rub the oil and flour together until the mixture resembles coarse bread crumbs — about 1 minute.
Add the buttermilk…
And stir with a spatula or your hand just until the dough cleans the sides of the bowl.
Dump the dough onto a floured work surface, sprinkle a little flour on top of the dough, and then pat the dough into a rough rectangle that is 1/2- to 1-inch thick.
Fold the dough into thirds, as if you were folding a business letter. Pat out and fold into thirds again. (We’re making layers here.)
Then pat the dough into a fairly neat 1-inch-thick rectangle, and press out rounds with a 2-inch diameter biscuit or cookie cutter.
Arrange the biscuits with their sides touching on a parchment-lined baking sheet, and then brush the tops with a little buttermilk (or, use regular milk).
Bake at 425°F oven until the biscuits are puffed and browned — 15-20 minutes.
Enjoy!
Wanna make traditional biscuits with butter instead of coconut oil? Here’s the recipe.
Hungry for more? Get my email updates.
Here’s the printable:
Coconut Oil Biscuits
Ingredients
- 2 1/2 cups|325g all-purpose flour (plus extra for dusting)
- 2 tablespoons baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup|105g coconut oil (at room temperature; not melted)
- 1 cup|237ml buttermilk or regular milk (plus extra for brushing)
Instructions
- Center the oven rack; preheat the oven to 425°F. In a large, wide bowl, whisk together the flour, baking powder, sugar, and salt. Add the coconut oil, and use your fingers to rub the oil and flour together until the mixture resembles coarse crumbs. Add the buttermilk, and stir just until a dough comes together and cleans the sides of the bowl.
- Scrape the dough onto a generously floured surface. Flip the dough so that both sides are coated with flour. Then pat the dough into a rough, 1-inch-thick rectangle. Fold into thirds, as if you were folding a business letter (see video below). Pat out and fold into thirds again. Then pat the dough into a fairly neat 1-inch-thick rectangle.
- Press out biscuits with a round, 2-inch-diameter biscuit cutter dipped in flour. Do not twist the cutting gadget; simply push it straight down into the dough, and then pull it up. Arrange the biscuits with their sides touching on a parchment-lined baking sheet. Brush the tops with buttermilk or regular milk.
- Bake in the preheated oven until the biscuits puff up and brown lightly -- 15-20 minutes. Enjoy hot or warm, with or without a pat of butter and a dollop of jam. Freeze leftover biscuits.
Video
JOHN ROOT says
Thanks, Kevin, for making this printable. Tomorrow morning, this will be on the menu for breakfast. 🙂
Sandra says
Oh my, Kevin. I’ll make these today. They look terrific. My mother made them with lard as well.
Renee says
Hi Kevin, I am excited to try this since I use Coconut oil for most of my cooking. I will be using Gluten Free all purpose flour so I am keeping my fingers crossed that these come out good. I
haven’t had good biscuits for many years. Thank you.
Elaine says
Thank you Kevin! They look wonderful ~
Dori Lewis says
So happy for your coconut oil biscuits recipe.Always looking for this in recipes.
Meghan says
Hi Kevin,
Can you do a video on scallion pancakes? I have tried and failed-your videos help.
Thanks,
Meg
Molly says
Can’t wait to try! Your biscuits looks absolutely delicious
Sandy says
Thank you for posting this recipe. I haven’t seen too many with coconut oil which is what I prefer to use. They turned out just the way I remembered from childhood – delicious.
Kevin Lee Jacobs says
Hi Sandy – So glad you enjoyed these Coconut Oil Biscuits!
Wanda says
Hello Kevin, I am Wanda Rogers from Battle Creek Michigan USA
I am a brand-new subscriber and have been enjoying visiting your website and watching all of the videos. I especially enjoy the history you share with your recipes. You have a beautiful home from what I can see, and I just want to thank you for your time and teaching of these amazing recipes. I have added each recipe to my files to try. My husband said he cannot wait for me to make them as they looked very delicious to him. I wanted you to know I love tea sets and have a few that were left to me from relatives. I am 68 and the one teapot is from my great grandmother so that gives you an idea of its age. I also have some sent to me from friends in England. My favorites are the rose prints. Please what is the name of the pattern on your blue rose set and who is the maker of that pattern.
Kevin Lee Jacobs says
Hi Wanda – I saw your comment over on YouTube earlier today and responded there. You are lucky to have your great grandmother’s tea pot. My set is Royal Albert “Moonlight Rose.” I purchased the set (tea pot, coffee pot, cups, saucers, and dessert plates) in London in 2000. Sadly, the Moonlight Rose pattern is no longer being produced.
Judy says
Thank you Kevin. These sound great and I’m going to make them now. I’m adding these to my cookbook for my grandchildren and have added your name and website to give you credit and thanks.
Sarah says
Hi! Can’t wait to try these. Am I able to make them a day ahead of time and refrigerate the unbaked biscuits until the next day?