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.
Wanna make traditional biscuits with butter instead of coconut oil? Here’s the recipe.
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Here’s the printable:
Coconut Oil Biscuits
- 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)
- 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.