Paired with something sweet, savory, or enjoyed on their own, these flaky coconut oil biscuits are a simple and quick bread that’s perfect to add to breakfast or dinner meals.
Biscuits as a recipe are pretty straightforward and easy with a few techniques to produce a few flakey layers. This small batch of biscuits uses coconut oil in place of butter as the fat portion of the recipe. The resulting biscuit came out fairly similar to its butter counterpart, with a slight crisp when bitten into and a hint of coconut scent and flavor from the oil.
Ingredients needed to make coconut oil biscuits
All-Purpose Flour
Coconut Oil
Baking Powder
Salt
Apple Cider Vinegar
Non-Dairy Milk
Yield: 4
Coconut Oil Biscuits
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Flakey, tender biscuits made with coconut oil in place of butter.
Ingredients
- 1 cup (125g) all-purpose flour
- 2 teaspoons (9g) baking powder
- 1/2 teaspoon sea salt
- 3 tablespoons (38g) solid unrefined coconut oil
- 1/3 cup (79g) unsweetened almond milk
- 1 teaspoon apple cider vinegar
Instructions
- In a small bowl mix together almond milk and apple cider vinegar, set aside.
- Next, in a large bowl combine flour, baking powder, and salt. Mix well.
- Then using either a fork or your fingertips cut solid coconut oil into the flour until pea sized bits remain. Working quickly to ensure the coconut oil does not melt too much.
- Add the almond milk vinegar mixture to the dry ingredients and stir until just combined, careful not to over mix.
- Turn dough onto a lightly floured surface. Working quickly so that the coconut oil does not melt, roll out the dough into a square about 1 inch in thickness. Fold the dough over length wise and then width wise and roll out again. Fold the dough again and gently press it down back to 1 inch in thickness
- Using a 3 inch round biscuit cutter, cut out 4 biscuits from the dough and place on a parchment lined baking sheet. Then place the sheet of biscuits in the refrigerator while you preheat the oven.
- Preheat oven to 400°F (204°C).
- Remove biscuits from refrigerator and bake for 20 to 30 minutes
- Allow to cool on baking sheet for about 5 minutes and serve warm.