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Coconut Oil Biscuits

Name: Coconut Oil Biscuits
Prep time: 30

(46 votes, average: 3.74 out of 5)

30 min prep

6 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

This Coconut Oil Biscuit recipe uses coconut oil rather than butter or shortening for a healthier, lighter alternative to the southern-style CFYL Classic Biscuits. This is a great way to introduce coconut oil into...

2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon sugar
½ teaspoon salt
½ cup solid refined coconut oil
1 cup buttermilk, divided

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Nutrition Facts

Calories

313 cals

Fat

20 g

Saturated Fat

16 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

1 g

Carbohydrates

32 g

Sugar

3 g

Fiber

4 g

Protein

7 g

Sodium

260 mg

Directions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in coconut oil with a pastry blender or two knives until mixture resembles coarse crumbs.
Stir in ¾ cup of buttermilk and mix just until a dough forms. Turn the dough onto a clean surface and form into a ball. Using a rolling pin, flatten the dough into a rectangle that is about a half inch thick.
Using a one-inch cookie cutter, cut the dough into biscuits.
Arrange the biscuits on the baking tray, making sure they are evenly spaced apart.
Brush the top of the biscuits with the remaining quarter cup of buttermilk.
Place in the oven and bake for 10 to 15 minutes, until the tops are golden brown. Cool slightly before serving.

Chef Tips

Substitute the buttermilk in this recipe for coconut milk for a dairy-free, vegan treat. Using coconut milk with coconut oil will give your biscuits a lighter flavor and consistency that you may find you prefer.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.