Coconut Oil Biscuits

Ingredients

• 2 cups flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 cup coconut oil (room temperature)
• 3/4 cup coconut milk*, or any milk

Prep Time: 10 minutes 
Cook Time: 10 minutes

Total Time: 20 minutes

Yield: About 12 biscuits

 

Method 

Preheat oven to 425 degrees.

Add dry ingredients and coconut oil to a mixing bowl, and use a pastry cutter or forks to cut the coconut oil into the flour until the mixture is like fine crumbs. Stir in the milk until mixture forms a soft dough and no longer sticks to the sides of the bowl. Knead the mixture until combined, but be careful not to over-knead.

Turn the dough out onto a cutting board that has been lightly dusted with flour. Gently roll the dough out until it reaches a 1/2-inch thickness. Use a biscuit cutter (mine was a 2-inch circle) to cut out the biscuits, and transfer to a baking sheet.

Bake for 10 minutes, or until the biscuits have risen and ever so slightly begin to brown on top. Remove and serve immediately.

*I used refrigerated coconut milk from the carton, not the thicker coconut milk from the can.