I have a strong passion for cooking so I’m starting a monthly series on the blog to indulge this foodie side. Each month I will experiment with a wide variety of ingredients, from new and trendy health world ingredients to old faithful, tried and true nutritious foods. This month I’m starting with coconut.
Scanning through the large collection of Pinterest recipes for coconuts dishes made it very hard to choose what to make. I saw everything from coconut bread, coconut rice, white layered coconut cake, and coconut chicken. Needless to say, I already know that I will be having another coconut month coming up soon! I did find one I liked for coconut oil biscuits. I immediately wanted to try this recipe because of my natural love for soft fluffy bread. While the recipe falls in line with my no sugar program this month. And with only a few ingredients, I couldn’t pass it up. This recipe came from Whole Foods Market and had ingredients that were easy to substitute so I could modify according to what I eat.
When it comes to biscuits, I like to make mine square. Mainly due to the ease of cutting the dough rather than trying to find something round in my kitchen to shape them. And since there was not alot of dough I made them mini. Which turned out to be a perfect situation so that I can freeze the pre-cut dough for later. I used a mix of self-rising flour and whole white wheat flour when baking and didn’t include the added sugar.
Coconut Oil Biscuits
2 cups self-rising flour (I used 1 cup self rising and 1 cup whole white wheat)
1 tablespoon baking powder
1 teaspoon sugar (I did not add sugar)
1/2 teaspoon fine sea salt
1/2 cup coconut oil
1 cup unsweetened coconut flakes
3/4 cup coconut milk ( see note*)
Preheat oven to 400°.
Stir in coconut milk just until dough forms. (*Note: If your dough is not forming, add more milk 1/4 cup at a time until the dough forms. I used 1 cup total for the recipe.) Place dough on a flat surface. Sprinkle flour on surface and dough. You should be able to roll and form dough in a square on flat surface without it being sticky.
Pat with your hand or roll out dough to 1/2-inch thick. Cut dough into 1 inch squares or use biscuit cutter to shape 1 inch biscuits.
Then place on baking sheet about 1/2 inch apart.
Bake for 15 minutes or until edges are slightly golden brown. Cool for 3 minutes before serving. Serve with jam or your favorite spread.
You can also spread a little coconut butter or vegan butter on the biscuits then sprinkle a pinch of sugar on top before placing in the oven.
The biscuits tasted great! They were not as fluffy as I had expected, but considering the taste I wouldn’t dare make them fluffy anyway. I spread coconut butter on top of the leftover biscuits and froze them. So I can take one or two out and bake when I want them. And they bake as fresh as the day they are made and can stay in the freezer for 2 months. Coconut oil biscuits are a great with afternoon tea or breakfast.