3-Ingredient Coconut Oil Biscuits
Recipe: #21825
November 21, 2015
Categories: Breads, Breakfast, Coconut, 5 Ingredients Or Less, Brunch, Christmas, Easter, Mothers Day, Romantic Dinner, Sunday Dinner, Thanksgiving, Oven Bake Gluten-Free, Kosher, No Eggs, Non-Dairy, Vegan, Vegetarian, Flour, Oil, Vegetarian Dinner, Vegan Dinner, more
"This recipe comes from Ali and her blog is called Gimme Some Oven. I can not make a bread recipe to save my life and this one seemed simple and I liked that it used the coconut oil and milk. Ali did mention that the coconut milk was from a carton and not the canned from the shelf and also she used a 2-inch round biscuit cutter."
Ingredients
Nutritional
- Serving Size: 1 (23.8 g)
- Calories 71.4
- Total Fat - 3.4 g
- Saturated Fat - 2.8 g
- Cholesterol - 0 mg
- Sodium - 2.2 mg
- Total Carbohydrate - 9.6 g
- Dietary Fiber - 1.7 g
- Sugars - 0.5 g
- Protein - 1.9 g
- Calcium - 5.9 mg
- Iron - 0.6 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees.
Step 2
To a mixing bowl add the self-rising flour and the coconut oil. Using a pastry cutter or forks cut the coconut oil into the flour until fine crumbs form. Add milk to flour mixture to make a soft dough that does not stick to sides of the bowl. Knead until combined being careful not to over-knead.
Step 3
Turn dough onto a lightly floured cutting board or other work surface and gently roll to a 1/2-inch thickness. Usa a biscuit cutter to cut biscuits and transfer to a baking sheet.
Step 4
Bake biscuits until they have risen and slightly browning on top, approximately 10 minutes. Remove and serve immediately.
Tips
No special items needed.