I know what you’re thinking. “Coconut oil in biscuits? This girl’s lost her mind!”
But hear me out. Until last week, I felt the same way. Up to that point, every great biscuit I had ever eaten was made with butter and buttermilk, or occasionally, heavy cream. But while surfing Pinterest one morning, I came across a recipe for Coconut Oil Biscuits. At first, I was horrified. Coconut oil? In biscuits? No way. And they were vegan? I love experimenting with vegan recipes, but biscuits were sacred.
I kept scrolling. But the evil geniuses who designed the Pinterest algorithm had other ideas. The recipe kept showing up! I closed the app and went about my day.
But that Pin kept popping up in my mind. And the more I thought about it, the more I welcomed the idea. Biscuits made with coconut oil and coconut milk? I like coconut. I love biscuits. Was it so wrong to put them together? I gave in and decided to try it myself. I figured that if they were a real disaster, I could toss them and go back to my buttermilk biscuit-only mentality.
Very long story short, I shouldn’t have worried. Coconut Oil Biscuits rise high and are super soft and fluffy. And they don’t need any of the chilling, rolling, folding, or thwacking that my buttermilk biscuits require. None of those things are difficult or take much time, but there’s something really awesome about being able to make scratch biscuits in 25 minutes start-to-finish. Yes, if you turn the oven to 425F right now, you are only 25 minutes away from slathering jam onto a warm biscuit!
But before you go running to the kitchen, there are a couple of ingredients we need to talk about. First, the coconut oil. In buttermilk biscuits, the butter must be kept cold so that it only melts in the oven–this creates flakiness and layers. If it were at room temperature during the mixing, the resulting biscuits would be dense and dry because the butter “pockets” basically wouldn’t exist. But unlike butter, coconut oil is solid (and kind of hard) at room temperature, so it will cut into the flour easily without becoming gooey. And since the oil doesn’t have butter’s water content, it keeps these biscuits nice and moist. Hello fluffy, flaky magic.
The other thing we need to talk about is the milk. In buttermilk biscuits, the liquid is buttermilk (duh). Here, you could use regular dairy buttermilk, but why not add an extra dose of flavor (and keep the biscuits vegan!) by using coconut milk?! I use refrigerated coconut milk because of it’s textural similarity to dairy buttermilk. Doctored up with a teaspoon of vinegar, it creates tenderness just like its dairy counterpart.
Coconut Oil Biscuits bake up in just 10-12 minutes. They don’t really turn golden, but they definitely rise high. And they are so tender that you can lift the tops right off–perfect for topping with whatever your biscuit-loving heart desires!
For those wondering if these are super coconutty or not, well…they definitely have a coconut flavor, but as there isn’t much sugar, they are decidedly on the savory side. I like them with a little jam (raspberry is my favorite!), but I think a sweeter nut butter, like this one, would do well here. I could also imagine them slathered with some salted butter or made into little breakfast sandwiches.
No matter how you serve them, these Coconut Oil Biscuits are sure to be a new favorite.
Coconut Oil Biscuits
adapted from Gimme Some Oven
makes about 12 biscuits
1 teaspoon white or apple cider vinegar
3/4 cup milk of choice*, plus extra for brushing
2 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon Kosher or sea salt
1/4 cup coconut oil,* solid
Preheat oven to 425F. Grease a 9″ pie plate with coconut oil. Set aside.
Pour vinegar into a liquid measuring cup. Pour in milk until you have 3/4 cup total liquid, and stir to combine. Place measuring cup in the fridge to chill while you prepare the other ingredients.
In a large bowl, combine flour, sugar, baking powder, and salt. Whisk to combine. Using a pastry blender or two forks, cut coconut oil into the dry ingredients until the largest pieces are the size of small peas. Pour in milk mixture and use a silicone spatula or wooden spoon to fold everything together, scraping the sides and bottom of the bowl as you go.
Turn dough out onto a floured surface. Use floured fingertips to knead a few times, until everything is fully combined. Pat dough to a 1/2-inch thickness. Use a 2-inch round biscuit cutter or sharp knife to cut biscuits. When cutting, press directly down–do not twist or saw. Pat dough out again as necessary.
Place biscuits close together in prepared pan. Brush the tops with additional coconut milk. Bake for 10-12 minutes, until biscuits have risen and are no longer doughy. The tops may not turn golden.
Let cool for a few minutes, and serve warm with your jam of choice.
1. I use SO Delicious Unsweetened Vanilla Coconut Milk Beverage. Any non-dairy milk will work, as will whole, 1%, and 2% cow’s milk. Do not use skim or fat-free cow’s milk.
2. I use Trader Joe’s Extra Virgin Coconut Oil.
I just have to try these today. I’ve been thinking about biscuits for days. Are you physic? Keep up the great work. I love your recipes and stories. L
Hi Lynn! So good to hear from you. I hope you and Brad love these 😊