3-Ingredient Coconut Oil Biscuits (2024)

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439 comments on “3-Ingredient Coconut Oil Biscuits”

1. madeleine — July 24, 2016 @ 3:32 pm Reply

   Oh my yummy! Super easy turned out wonderful. Family says next time make a double batch!!! Thanks!

   • Hayley @ Gimme Some Oven — July 24, 2016 @ 4:52 pm

     We’re so glad you enjoyed these Madeleine! :)

2. Monica — July 27, 2016 @ 1:43 pm Reply

   Do these taste sweet or coconut like with the oil and milk? We are trying to eat healthy and lose some weight and man are we missing biscuits!! Lol

   • Hayley @ Gimme Some Oven — July 28, 2016 @ 9:34 am

     Hey Monica! We don’t think these taste very sweet and the coconut oil flavor is barely noticeable. We hope you and your family can try these! :)

3. Meli — August 2, 2016 @ 8:57 pm Reply

   :) Hi! I was wondering a few things. How much baking powder and salt do you add to regular all-purpose flour to make it self-rising? Also, would you freeze these after cutting them into biscuits (raw dough) or after baking them? I only cook for one most of the time and don’t want to waste anything.

   • Hayley @ Gimme Some Oven — August 3, 2016 @ 2:21 pm

     Hi Meli! We actually have a homemade self-rising flour recipe (so, so simple) and you can check it out here! And we would recommend freezing before baking. We hope you enjoy them!

4. cindy — August 4, 2016 @ 8:53 pm Reply

   Could this recipe work with other kinds of flour perhaps rice or coconut?

   • Hayley @ Gimme Some Oven — August 5, 2016 @ 9:21 am

     Hi Cindy! Unfortunately we haven’t had much look with trying to make these gluten-free. Definitely feel free to experiment, but we would be careful with the coconut flour since it’s so dense and can be drying (it might prevent these biscuits from being tender).

5. Angela — August 4, 2016 @ 11:26 pm Reply

   complete fail.. followed recipe exactly and my bisquits did not rise!!

   • Hayley @ Gimme Some Oven — August 5, 2016 @ 9:24 am

     Oh no, we’re so sorry Angela! We haven’t had this happen before and it sounds like maybe the self-rising flour was old? Or if you made your own, maybe the baking powder was old?

6. Julie Rosa — August 9, 2016 @ 10:55 am Reply

   Any idea if you can use Coconut flour?

   • Hayley @ Gimme Some Oven — August 10, 2016 @ 8:36 am

     Hi Julie! Unfortunately we haven’t had much look with trying to make these gluten-free. Definitely feel free to experiment, but we would be careful with the coconut flour since it’s so dense and can be drying (it might prevent these biscuits from being tender).

7. Brittney Richards — August 14, 2016 @ 11:08 am Reply

   I made the biscuits AS requested except I used 1% milk as that’s what I had and my biscuits was a bit firm, crunch to it. I don’t know what I done but they still are really good.

   • Hayley @ Gimme Some Oven — August 14, 2016 @ 5:01 pm

     We’re glad you enjoyed these —if they were on the firm side, it sounds like you could have over-worked the dough a little bit, and/or baked them a bit too long. We hope this helps for next time!

8. Rhonda — August 15, 2016 @ 11:23 am Reply

   How long do you think the uncooked biscuits will remain good stored in the freezer?

   • Hayley @ Gimme Some Oven — August 16, 2016 @ 7:59 am

     Hi Rhoda! We’d say as long as they’re covered and sealed really well, they should be good in your freezer for a couple of months. We hope you enjoy these!

     See Also

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9. Z — August 23, 2016 @ 10:12 pm Reply

   These are so so good. They turned out to be a lot like scones, I’m from Australia, so maybe that’s what biscuits are in America? No idea, but I almost ate the whole batch before the family even got home from work…oops. I made my own homemade raspberry, chia seed jam and it complimented them perfectly, thanks.

   • Hayley @ Gimme Some Oven — August 25, 2016 @ 7:58 am

     We’re so glad you enjoyed them! These are a bit less like traditional American biscuits, since they don’t have butter or buttermilk, so that explains why they taste more like scones. We appreciate you giving the recipe a try and we bet your raspberry chia seed jam was fantastic on these! :)

10. Danielle — August 30, 2016 @ 6:14 pm Reply

    Thanks for the recipe. It was easy and delicious.

    • Hayley @ Gimme Some Oven — August 31, 2016 @ 8:07 pm

      You’re very welcome, Danielle —we’re happy you enjoyed these!

11. Erin — September 3, 2016 @ 9:16 am Reply

    I’ve tried twice to make these now, and my flour, after mixing the milk and oil is just crumbs. Any advice?

    • Ali — October 12, 2016 @ 5:35 pm

      Oh no! Sorry to hear that. I’m not quite sure why that’s happening. Maybe try adding less flour until the mixture reaches a good dough-like consistency? It shouldn’t be too dry…

12. Maddie — September 14, 2016 @ 10:40 pm Reply

    I made a half-batch of these, yielded 9 biscuits using a 2 inch cutter (aka a 3 oz shot glass). Really good! I calculated the calories and each biscuit was around 70. Definitely be careful about overworking the dough, I ended up having to add a splash of milk, then a bit more flour to get a good consistancy, and mine ended up a bit tough on top, but still fluffy on the inside. Trial and error. My fiance approves of them too! Delicious by themselves or a bit of butter and jam. This recipe is def. a keeper.

    • Hayley @ Gimme Some Oven — September 16, 2016 @ 12:54 pm

      We’re glad you enjoyed these, Maddie! :)

13. Ashlyn — October 5, 2016 @ 10:28 am Reply

    These look fabulous!! I cannot wait to try these!!

    • Hayley @ Gimme Some Oven — October 7, 2016 @ 2:09 pm

      Thanks, Ashlyn —we hope you enjoy them! :)

14. Linda h — October 17, 2016 @ 2:27 pm Reply

    No amounts? Very disappointing

    • Hayley @ Gimme Some Oven — October 24, 2016 @ 8:42 am

      We’re not sure what you mean by no amounts? We’ve listed the ingredient amounts as well as how many biscuits the recipe makes. Please clarify so we can help you! :)

15. Elle — October 20, 2016 @ 1:11 pm Reply

    Can you use gf flours?

    • Hayley @ Gimme Some Oven — October 25, 2016 @ 8:44 pm

      Hi Elle! Unfortunately we haven’t had much look with trying to make these gluten-free. Definitely feel free to experiment though, and let us know how they turn out if you do!

16. Chanel — November 1, 2016 @ 8:47 pm Reply

    OMG these were amazing ! I stumbled upon this recipe when searching for vegan dessert recipes… i was instantly intrigued at the 3 ingredients. I whipped these up and roughly 20 minutes later they were paired with preserves and scarfed down ! Thank you !! :)

    • Hayley @ Gimme Some Oven — November 7, 2016 @ 11:22 am

      We’re so happy you enjoyed them, Chanel! :)

17. olena — November 7, 2016 @ 12:33 pm Reply

    Use a spatula to combine the flour/oil mixture with the milk, just quickly pressing it together. Work it only enough with spatula so it holds together, turn out on board and knead less than 15 times. Roll or pat out, then cut out and bake. This is the secret to Fluffy!!

18. Denise — November 8, 2016 @ 7:14 am Reply

    Can’t wait to try these out! Do you think I can use liquid coconut oil with the same amount of measurement as well?

    • Hayley @ Gimme Some Oven — November 15, 2016 @ 11:15 am

      Hi Denise! Hmmm, we haven’t tried these with liquid coconut oil, so we’re honestly not sure. If you try it, definitely let us know how they turn out (just make sure your oil is room temp and not hot)!

19. Susan — November 13, 2016 @ 10:58 am Reply

    I just figured out how to put these into my menu this week – they should go nicely with chicken-fried steak. It is rare that I find a must-make-immediately recipe, but this is one of them. My cooking week starts on Tuesday, and these are on the menu for dinner on Tuesday.

20. Melissa — November 23, 2016 @ 9:05 am Reply

    I made these the first time with the homemade self-rising flour recipe and they turned out great. I just tried making them with store bought self-rising flour and the dough is super sticky! I couldn’t roll or cut them, so I just put blobs of the sticky dough on the pan and stuck them in the oven. I am not hopeful they’ll taste anything like the first time. My advice = stick with the homemade self-rising flour!

    • Hayley @ Gimme Some Oven — November 23, 2016 @ 10:35 pm

      That’s good to know, Melissa —we’re sorry the store-bought self-rising flour didn’t yield good results! :(

21. Willie — December 5, 2016 @ 5:18 pm Reply

    My mom used to use buttermilk, lard and self rising flour, I’m glad you gave it a try. I’m going to have to try her technique with some buttermilk and coconut oil. She never rolled hers out, always had a heavy ceramic bowl with self rising flour in it. She’d sift the flour, then plop in the lard (cold coconut should do nicely), add in some buttermilk, coat a pinch of lard with flour work it in ball in her hand barely compressing it and tuck the edges under and place that on a cast iron skillet. We liked the square skillet she’d use which made the 4 corner biscuits a little crustier. Made about 9 cat head sized biscuits.

    • Hayley @ Gimme Some Oven — December 11, 2016 @ 10:34 am

      Awesome, we hope you enjoy! :)

22. rexie — December 9, 2016 @ 1:54 pm Reply

    Can’t imagine those biscuits in the photos from this recipe. Followed recipe except used almond milk. Not fluffy, quite flat. Flour & oven good. Taste just ok. Won’t remake. What do U think happened?

    • Hayley @ Gimme Some Oven — December 15, 2016 @ 11:11 am

      We’re sorry to hear that, Rexie! We’ve never tried almond milk in these, so we’re not sure. It sounds like it could have been a combination of the almond milk and maybe the dough got overworked?

23. Laura — December 24, 2016 @ 5:14 am Reply

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    These are amazing! Quick and delicious, my new “go to” recipe for biscuits, I’m making them again to go with our Christmas dinner. Thank you!!

    • Hayley @ Gimme Some Oven — December 27, 2016 @ 9:48 am

      Thanks, Laura —we’re so happy you enjoy these!

24. Ronni — December 28, 2016 @ 3:40 am Reply

    Until now, this has been my vegan holy grail. This biscuit is amazing. I’m so happy. Thank you.

    • Hayley @ Gimme Some Oven — January 9, 2017 @ 9:04 pm

      Thank you, Ronni —we’re so happy you enjoy these!

25. Rachel — December 29, 2016 @ 6:53 pm Reply

    So, I came across this recipe on Pinterest, and it’s been a hit ever since I first made it. For Christmas, I made these to go along with our soup. I got two requests for the recipe! Thanks for posting this. It’s definitely one of my most favorite, easy recipes that I have collected so far.

    • Hayley @ Gimme Some Oven — January 9, 2017 @ 8:05 pm

      Thanks for sharing, Rachel —we’re so happy you’re a fan of these! :)

26. Monica — December 31, 2016 @ 8:11 pm Reply

    I first made a mistake and made the self rising flour recipe but forgot to double it for the biscuits. I tried again and it worked out. I used cashew milk plus added onion and garlic powder to make them more savory. Thanks for the recipe!

    • Hayley @ Gimme Some Oven — January 16, 2017 @ 7:55 pm

      We’re glad these still worked out well for you, Monica, and we love that you added onion and garlic powder to make them savory —yummy! :)

27. Tanya — January 2, 2017 @ 8:43 pm Reply

    These are so amazing! I made a batch today and we nearly finished them by dinner. Thank you so much for this easy and healthy buiscuit recipe – it will surely become a staple in our home.

    • Hayley @ Gimme Some Oven — January 13, 2017 @ 9:43 am

      Thank you, Tanya —we’re so happy you loved them!

28. Erica — January 11, 2017 @ 4:44 pm Reply

    I decided to try these with a gluten free flour. I used Namaste Perfect Flour Blend. I added the baking powder and salt. I used almond milk and needed a little more than what the recipe called for.
    They barely rose, but they are delicious. A little chewy/crispy on the outside and soft on the inside. The flavor is so yummy. Even my kids like them. We already ate 1/2 the batch right out of the oven!

    • Hayley @ Gimme Some Oven — January 16, 2017 @ 10:34 am

      Thanks for your feedback, Erica —we’re sorry they didn’t rise (did your flour blend not have any leavener in it)? If not, be sure to add baking soda and baking powder. We used self-rising flour for these, which already contains both of those and those ingredients are necessary for getting the biscuits to rise. We’re happy you still enjoyed them!

29. Mamita646 — January 12, 2017 @ 3:34 pm Reply

    Making today for the 3rd time, so delicious and easy! thanks

    • Hayley @ Gimme Some Oven — January 16, 2017 @ 10:13 am

      We’re so happy you enjoy them! :)

30. steff — January 20, 2017 @ 8:20 am Reply

    Can you put cheese into these?

    • Hayley @ Gimme Some Oven — January 22, 2017 @ 5:09 pm

      Yes, you could definitely do that. We hope you enjoy!

31. Karen — February 2, 2017 @ 2:19 pm Reply

    Hi,
    I’m trying to go gluten free, but the biscuits sound delish! Any thoughts on using coconut or another flour in this recipe?
    Thanks!

    • Hayley @ Gimme Some Oven — February 5, 2017 @ 6:57 pm

      Hi Karen! Unfortunately we haven’t had much look with trying to make these gluten-free. Definitely feel free to experiment, but we would be careful with the coconut flour since it’s so dense and can be drying (it might prevent these biscuits from being tender).

32. Kathleen — February 12, 2017 @ 6:11 pm Reply

    I usually make biscuits with butter, but since we ran out, thank GOD for helping me find your website, cus we usually have lots of coconut oil ? They turned out so yummylicious! Didn’t have coconut milk, but used some slightly sour raw milk, and a T sugar☺ Don’t have much energy to roll dough out, so just shape into small 2-3 in balls, and place on greased pan. So good, so good! Thank you for such an easy recipe ?

    • Hayley @ Gimme Some Oven — February 12, 2017 @ 6:49 pm

      We’re dog lad to hear that, Kathleen —we’re glad you were able to give these a try! :)

33. Cris — February 15, 2017 @ 10:31 pm Reply

    I make drop biscuits with Bisquik and canned coconut milk.
    Basically mix the 2 ingredients until you get a dough.
    Drop it by the tablespoon full on a parchment paper lined cookie sheet.
    Bake until slightly brown and they turn out big, fluffy and light.

34. Jd — March 2, 2017 @ 10:54 pm Reply

    Fantastic recipe! The first time I tried it, it turned out beautifully with just the right amount of coconut flavour. This time it didn’t work out at all. (through no fault of this recipe.) My Grandmother picked up some coconut oil at the store, thinking they were all created equal despite the varying prices and came back with the absolute cheapest jar she could get her hands on. Unfortunately it was like cooking with vaseline — no smell or flavour at all. I tried to add toasted coconut to compensate for the lack of flavour and that didn’t work either. Hopefully I can pick up a jar of the B-level stuff tomorrow and try again. Until then I have a batch of flavourless pencil shaving biscuits to dispose of. :/ Friends, the oil makes ALL the difference!!

    • Hayley @ Gimme Some Oven — March 8, 2017 @ 11:14 am

      Thanks for sharing with us, Jd —we’re glad you enjoyed these the first time around — it sounds like you used unrefined coconut oil the first time and refined coconut oil the second time (has a much higher smoke point, but significantly less coconut flavor).

35. Laura — March 16, 2017 @ 10:34 am Reply

    So, I’m a horrible cook, but stumbled across this recipe and wanted to try it. I stay away from regular flour. I used almond flour instead. Not realizing that there was a significant conversion for how much almond flour to use compared to regular flour… mine turned out more like cookies. I had added about a 1/2 tsp. of vanilla extract in with my coconut milk also. Although they don’t look like a biscuit whatsoever, they did turn out pretty tasty. The combination of the almond flour and vanilla extract is really good. I’ll def try this recipe again – with the correct amount of almond flour!!

    • Hayley @ Gimme Some Oven — March 16, 2017 @ 8:23 pm

      Thanks for sharing with us, Laura —we’ve never tried these with almond flour, but we hope they work for you the second time around (we’re happy you enjoyed the flavors)! :)

36. Marta — April 1, 2017 @ 10:36 am Reply

    I’ve tried this recipe this morning and they are delicious!!! Super easy and quick to make, and the result is yammi! The house gets this lovely coconut smell that for me is irresistible! Loved it!
    In my case I used canned coconut milk (light version), and the dough was a bit too sticky, so I had to add some extra flour, and they rose really well (and I used your homemad self-rising flour- your recipe). Deliciiiiiiouuus!!

    • Hayley @ Gimme Some Oven — May 4, 2017 @ 11:23 am

      Thank you for sharing, Marta —we’re so glad you enjoyed them! :)

37. Sherry Workman — May 30, 2017 @ 9:20 am Reply

    How much Baking Powder and salt?

    • Hayley @ Gimme Some Oven — June 2, 2017 @ 8:34 am

      Hi Sherry! The recipe calls for self-rising flour, which has both of those ingredients in it already. In one cup of self-rising flour, there is 1 1/2 teaspoons of baking powder, and 1/2 teaspoon of salt. The biscuit recipe calls for two cups of self-rising flour, so there will be 3 teaspoons of baking powder and 1 teaspoon of salt.

    • Elizabeth Beck — November 5, 2019 @ 2:31 pm

      Omg I am so pleasantly surprised at how DELICIOUS these were!

38. Claire Elia — May 31, 2017 @ 12:34 am Reply

    Very easy recipe, but mine didn’t rise much. Maybe baking powder is a must even with self-raising flour.

    • Hayley @ Gimme Some Oven — June 2, 2017 @ 8:46 am

      Hi Claire! Oh no, we’re sorry to hear that! :( Could your flour be a bit old? That’s the only reason we can think of for why they wouldn’t have risen as much.

39. oceanchild — May 31, 2017 @ 9:55 pm Reply

    All those fluffy monsters look delicious!!! But just wanna make sure a few things before I try these out… 1. Do I need to fold the combined dough a few times to make it flaky like yours? 2. Saw in one of the comments, do I need to put them in the freezer before putting them in the oven? And if I did freeze some up for later use, would they need to thaw before being put into the oven? 3. Did you guys brush some milk to make that golden top? Thanks!!! —huge biscuit lover from Taiwan :)

    • Hayley @ Gimme Some Oven — June 9, 2017 @ 2:19 pm

      Thank you! :) And you don’t have to, but you can! You can roll or flatten the dough out with your hands a bit, in the shape of a square, and then fold in thirds (envelope-style), and you will get extra flaky biscuits! If you want to freeze them, we’d recommend doing so before baking them. No need to thaw them first. We like King Arthur Flour’s method for baking frozen biscuits: Bake the biscuits for 8 minutes in a preheated 475°F oven. Turn the heat off, and leave the biscuits in the oven for another 5 to 8 minutes, until they’re golden brown. (You can read/see more here). Finally, brushing them with some milk/buttermilk on top before baking them isn’t totally necessary, but it will help give them a nice golden-brown top. :) We hope this helps and that you enjoy!

40. Lisa — June 9, 2017 @ 12:30 pm Reply

    Instead of self-rising flour, I used Namaste gluten-free flour blend (from Costco) with 1.5 tsp baking powder and .5 tsp salt. This recipe turned out very well. Super delicious! Thanks for the recipe.

    • Hayley @ Gimme Some Oven — June 12, 2017 @ 9:32 am

      Thanks for sharing with us, Lisa, we’re go glad to hear you enjoyed these and that they worked well with the gluten-free flour blend! :)

41. Sharon — June 15, 2017 @ 2:47 pm Reply

    Yes, I have been making these for a couple of months now. I still use regular milk though. I love biscuits and decided to try using coconut oil which was fantastic. I love the light taste/aroma of the coconut oil.

    • Hayley @ Gimme Some Oven — June 16, 2017 @ 9:08 am

      Thanks for sharing, Sharon, we’re so glad you enjoy them!

42. Sonia sanchez — June 17, 2017 @ 11:16 pm Reply

    Can this b made w/almond, arrowroot or coconut flour?

    • Hayley @ Gimme Some Oven — June 19, 2017 @ 8:58 am

      Hi Sonia! We haven’t experimented with those flours in this recipe, but we have heard some people have had success using a gluten-free all purpose flour blend. We hope that helps!

43. Carol — June 22, 2017 @ 2:37 pm Reply

    These turned out great! Super easy and reliable recipe :)

    • Hayley @ Gimme Some Oven — June 23, 2017 @ 7:14 pm

      Thanks, Carol, we’re so glad you enjoyed them!

44. Tom — June 22, 2017 @ 10:47 pm Reply

    I made these tonight and my wife and kids loved them!! They go great with fried chicken and a little honey. Thank you!

    • Hayley @ Gimme Some Oven — June 23, 2017 @ 7:20 pm

      We’re so glad to hear that, Tom! And what a yummy way to enjoy them! :)

45. Iris — June 25, 2017 @ 6:41 am Reply

    Those are so delicious! They became one of my family’s favorite breakfast foods :) Reblogging to https://keenoah.com/

    Greetings from Germany!

    • Hayley @ Gimme Some Oven — June 26, 2017 @ 4:07 pm

      Thanks, Iris, we’re so happy you and your family enjoy them, and we appreciate you sharing them on your blog! :)

46. kim — July 18, 2017 @ 7:21 am Reply

    did you use refined or unrefined coconut oil?…..im so confused on this, they say not to cook above 350 with unrefined or 400 with refined….

    • Hayley @ Gimme Some Oven — July 18, 2017 @ 2:47 pm

      Hi Kim! We used unrefined. We hope you enjoy these! :)

47. Sandra — August 19, 2017 @ 8:08 pm Reply

    quick question: I only liquid coconut oil in my pantry. Can I use this instead of the solid coconut oil? Is there anything else I’d have to add for the biscuit dough not to become sticky?

    thank you! :)

48. Eileen Padua — October 11, 2017 @ 5:24 pm Reply

    I really liked these biscuits. I put part of the flour into the blender with the hard oil and then mixed it all gently. I patted it out, folded and repeated this step 3 times. Then I cut the rectangle into squares, let them rest 10 minutes in frig before baking. They were delicious. I couldn’t believe how they rose and how good they tasted. Will definitely make again.

49. Donna Owens — October 20, 2017 @ 9:38 pm Reply

    I made these biscuits today and they were totally awesome and quick. I made mine a little small so they only needed to cook for 9 minutes. This is definitely a keeper. All the other ones I have used are going in the trash. These are moist not hard like other homemade biscuits. I used 2% milk and they were fine. Thank you sooo much for the experiments that you do and to posting them.

50. Kimberly — November 17, 2017 @ 11:52 am Reply

    Love, love, loved them!!! Just made the biscuits turned out big, flakey and wonderful. I used regular milk because that’s what I had on hand. Next time I want to try with coconut flour, oil and milk.