Coconut Oil Biscuits | Recipes | Cook For Your Life
Coconut Oil Biscuits

Coconut Oil Biscuits

4
Rated 4 out of 5
4 out of 5 stars (based on 63 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 6 ingredients

This biscuit recipe uses coconut oil rather than butter or shortening for a healthier, lighter alternative to our Classic Buttermilk Biscuits. This is a great way to introduce coconut oil into your foods...


Ingredients

  • 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 (see Chef Tips)
Missing an Ingredient?
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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

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Using a one-inch cookie cutter, cut the dough into biscuits.
  5. Arrange the biscuits on the baking tray, making sure they are evenly spaced apart.
  6. Brush the top of the biscuits with the remaining quarter cup of buttermilk.
  7. 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

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society


Comments

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Rated 4 out of 5
August 19, 2022
anonymous

No Title

Rated 4 out of 5
August 11, 2022
anonymous

No Title

Rated 4 out of 5
July 8, 2022
anonymous

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