How to make coconut oil biscuits

Coconut oil biscuits

I unexpectedly cracked the code on coconut oil biscuits earlier this week. I had zero intentions of sharing this recipe so soon but a fierce craving resulted in some fierce recipe testing (I finally got my groove back and it feels. so. good.) and before I knew it we had five different batches of biscuits hanging out in our pantry. Which isn’t a completely terrible problem to have, except when three of the five batches are considered “mostly inedible” and your dude has given you a complex about disposing of food when there are people outside our bubble who don’t have access to food the way we do. But what’s worse – giving second-rate biscuits to houseless folks or throwing them in the garbage?

Don’t answer that.. because we need to get down to business.

First things first: you’re going to take almost everything you know about traditional biscuit-making and throw it out the window. Because traditional biscuit recipes are made with butter (or animal fat) and – contrary to popular belief – coconut oil doesn’t behave like butter. And treating it as such will only make for a big pain in your ass because have you ever tried cutting cold coconut oil into flour? If not, let me save you some time: it’s not fun. Also? Pockets of flavorless coconut oil are inferior to pockets of flavorful butter. What I’m trying to say is.. pockets of flavorless coconut oil = GROSS, you guys.

So we’re making new rules for these biscuits. There’s no cutting cold fat into flour and no need to chill along the way. Which means – from start to finish – you can have soft and tender biscuits in less time than it takes your oven to preheat.

Unlike other how to posts I’ve done, you don’t need any special tools or ingredients to make these coconut oil biscuits. But what you do need is to familiarize yourself with the folding technique that gives biscuits their layers, because that’s what we’re using here and it makes a world of difference when compared to vegan biscuits made from dough that bypasses the aforementioned technique. The layers, you need them. Otherwise your vegan biscuits are going to be mediocre and there’s not much that irks me more than mediocre vegan baked goods.

PS – If you’re interested, I posted the evolution of this recipe.

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Notes: If you want to use spelt flour, knock yourself out (just make sure you go by the weight measurement). Gluten free flour can be used but you’ll want to increase the baking powder to 1 tablespoon (12g). One thing you need to be mindful of is that you don’t overwork the dough. If it’s still wet in spots after you’ve mixed in the buttermilk, don’t sweat it – everything will come together once you start folding the dough. For sweeter biscuits, add 1 tablespoon (12g) cane sugar. If you’d rather make vegan butter-laden biscuits, you’ll probably want to find a new recipe because you’ll need to use a method that involves chilling.

More coconut oil goodness: coconut oil cinnamon rolls, coconut oil chocolate chunk cookies, coconut oil pie crust, and coconut oil sugar cookies.


2 1/4 cups (315g) all-purpose unbleached flour
1 tablespoon (10g) potato starch

1 teaspoon (6g) fine sea salt
2 teaspoons (8g) baking powder
6 tablespoons (65g) refined coconut oil, melted (but not hot)
1 cup (215g) almond buttermilk

Preheat oven to 425˚F. Line a small baking sheet with a silicone mat or parchment paper; set aside. In a large mixing bowl, sift together the flour, potato starch, salt, and baking powder. Drizzle the oil over top and use your fingertips to work the oil into the flour (you need to either use a pinching motion or a motion similar to this). Work the mixture until the oil is evenly distributed and you’re left with something that looks similar to photo #2. Create a well in the center and pour in the almond buttermilk, then use a spatula to gently fold the bottom over the top until evenly combined; do not overwork. I repeat: DO NOT OVERWORK. A few wet and/or crumbly bits are ok – as is lumpy looking dough – as everything is going to get worked out during the folding process.

Line a flat surface with parchment paper and sprinkle liberally with flour. Tip the dough out onto the floured surface and pat into a rectangle (or an oval) that’s 1/2-3-4″ thick (heads up: you want the long side to be facing you). Sprinkle the dough with flour then fold the dough over on itself in thirds, similar to how you’d fold a letter. Rotate the dough 90˚ so that the long side is facing you, then repeat the patting, flouring, and folding process once more. Once the dough has been folded two times, pat it out – I promise this is the last time – into a rectangle that’s 1/2-3/4″ thick then use a 3″ cutter to cut six biscuits (or just cut the biscuits using a sharp knife so you’re not left with any scraps). You can pat the scraps together to get two more biscuits but I wouldn’t recommend it. Transfer the biscuit dough to the prepared baking sheet and brush with almondmilk, if desired. Bake at 425˚F for 14-15 minutes; just until they start to get golden speckles on top. Enjoy immediately (preferably smeared with coconut cream and jam). If needed, biscuits can be kept for up to 24 hours but are best straight from the oven.

Yield: 6-8 3″ biscuits

Coconut oil biscuits


  • Reply Abby @ Heart of a Baker 19 January 2017 at 7:42 AM

    can I just say DANG GIRL DANG! You cracked the code on these beauties and solved all my biscuits problems. I’ve never quite gotten them right along the way and now I know why! The pictures turned out beautifully, that jam and coconut cream combo is killer! xo

  • Reply michelle @ hummingbird high 19 January 2017 at 9:03 AM

    you are a genius tbh

  • Reply Cara 19 January 2017 at 10:04 AM

    Preach sister! I’m with Michelle, you are a genius. The look of those biscuits is insane and I can’t wait to try them this weekend!

  • Reply Sophie 19 January 2017 at 11:16 AM

    I want to try these. Do you have a recipe for a jam?

    • Reply Ashlae 22 January 2017 at 4:52 PM

      Hi Sophie –

      I do not. I just buy my jam from the grocery store. :)

  • Reply Elizabeth 19 January 2017 at 1:37 PM


  • Reply Pia 19 January 2017 at 3:44 PM

    OH LADY ;) what can’t you do and how on earth do you do it?!
    Seriously, you never fail to amaze me. Your kitchen skills are outofthisworld impressive and, I admit, I am jealous of your crazy abilities. Rock on, master (still not sure if mistress is the feminine form for someone who has mastered a certain craft etc. -please don’t judge me, but do feel free to enlighten me) xx

  • Reply Sarah // The Sugar Hit 19 January 2017 at 4:31 PM

    Fuuuuuck. These biscuits look dope. You’re such an inspiration. 10/10.

  • Reply Lyndsay 19 January 2017 at 5:32 PM

    Quick question: should I overwork the dough?? Omg these look awesome. I love that you’ve cracked the recipe!! I’m going to make these for my good friend who is vegan! (I agree, mediocre vegan or any mediocre baked goods makes me sad!) xo

  • Reply Sophie @wholeheartedeats 19 January 2017 at 10:16 PM

    These must happen this weekend! <3

  • Reply Maureen Sutherland Weiser 20 January 2017 at 5:33 AM

    Will you marry me? I’m down on my knee for God’s sake!!!! xoxo

  • Reply Karlie 20 January 2017 at 6:03 AM

    Will happily accept your sub-par biscuits 🙋🏽

  • Reply Jess @nourished by nutrition 20 January 2017 at 6:10 AM

    You seriously have mad talent! I’ve been hoping these would find their way to the blog after seeing your testing on instastories. Your determination has paid off (like always). I’m not sure I know of other bloggers who take the time to perfect recipes as much as you and I’m over the moon appreciative of that! Ps I LOVE your recip evolution posts (!). Keep ’em coming.

  • Reply Heather 20 January 2017 at 6:43 AM

    I woke up to a preheated oven thanks to my partner who was promised biscuits if he could remember one simple task upon waking. ;) It took me 10 minutes to make the dough and within 15 minutes of pulling them out of the oven we polished off the entire batch. These were so easy and delicious, and I will definitely be making them again. Question! Do you think the dough would freeze well? I love the idea of fresh baked biscuits without all the effort.

    Happy Friday, Ashlae!

  • Reply Maya | Spice + Sprout 20 January 2017 at 6:49 AM

    OMGGG these look incredible! Well, I know what I am making for afternoon eats tomorrow ;)

  • Reply DessertForTwo 20 January 2017 at 6:57 AM

    I’m so glad it’s Friday because Saturday morning is biscuit-making time in my house!

  • Reply M 20 January 2017 at 3:06 PM

    if you don’t have a access to almond buttermilk, what would be a good substitute?

    • Reply Ashlae 22 January 2017 at 4:52 PM

      Hi M –

      Click the almond buttermilk link. It’ll take you to my homemade recipe. :)

  • Reply Hannah 21 January 2017 at 9:04 AM

    THESE ARE SO FUCKING GOOD!! I’ve got to get the technique down, but they are hands down the best vegan biscuits. I did end up cooking them closer to 22 minutes, but that may be because they were bigger than yours. Excellent recipe!

  • Reply Hill 21 January 2017 at 1:32 PM

    You nailed it. These biscuits are unreal! Next time I’m going to make them with some herbs and use them to make biscuits and gravy. Would you happen to have a vegan gravy recipe?

  • Reply Mac 23 January 2017 at 9:05 PM


  • Reply Sylvie 24 January 2017 at 11:45 AM

    These look absolutely perfect and are going on my must make list right away! Great pictures and instructions. And yes i know how you feel about having left overs from recipe testing to try to eat through ;)

  • Reply Amanda - Create N Plate 29 January 2017 at 5:54 PM

    Before coming across this post I had no desire to eat biscuits but now I feel like I need these in my life right this second. Yum!

  • Reply marvelous.max 29 January 2017 at 9:29 PM

    Is biscuits the equivalent of what scones are in England and NZ? Because these look like scones but I see biscuits as this thin crispy baked good ??? This probably seems like a dumb question but I will ask anyway.

    • Reply Ashlae 9 February 2017 at 12:44 PM

      Hi Max –

      I don’t think there’s an equivalent for biscuits in England and NZ. Biscuits are somewhat similar to scones (we have scones here, too), but are super light and fluffy inside.

  • Reply Rebecca 19 February 2017 at 1:42 PM

    Ok, I must have done something wrong here, because mine did not puff up hardly at all. Is it possible I was too worried about over-mixing that I didn’t mix enough??

    • Reply Ashlae 19 February 2017 at 2:46 PM

      Hi Rebecca –

      Probably not! Your baking powder is likely the culprit. I’d go snag yourself a new container.

  • Reply Brenda 25 July 2017 at 4:10 PM

    If I don’t have any potato starch can I leave it out or substitute with something else ?

    • Reply Ashlae 25 July 2017 at 6:18 PM

      Hi Brenda –

      You can’t leave it out. You’d need to substitute corn starch.

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