Winning at Biscuits

The past few months Jeremy has been trying to develop the perfect biscuit recipe. He's a fantastic cook, he can grill melt in your mouth foods, but baking does not seem to be his strong suit. And he was shocked the other day when I made up this recipe. He's been waiting and asking me to write the post with the recipe for him ever since.


I've kind of been putting it off. Firstly, because I'm a stubborn mule and when my husband asks me to do something, I dig my heels in. Secondly, because I'm not really sure I want to share my recipe. I like the feeling of being able to bake something better than my husband. It's not often I can do anything better than my master chef husband in the kitchen. But that would be a disservice because these biscuits really are amazing. And I (probably) shouldn't be so stubborn.

This recipe makes 15 or so biscuits. We needed more biscuits than a normal 2 cups of flour recipe makes because we like leftovers and there's a lot of us.

First up! 3 cups of all-purpose, 1 tablespoon baking powder, 2 teaspoons salt are mixed together.

2/3 cup of coconut oil is then cut in. This is the part I spend the most time on. I start with a pastry cutter, but then I use my hands to really get the coconut oil incorporated well. It's a little therapeutic to stand there and work the flour and coconut oil together. I sometimes get lost and just keep turning and squeezing and sifting. It feels like moon sand.


When I come back to reality again, I measure out 1 1/2 cups of milk and 2 tablespoons of honey. I go ahead and stir these a little.


Now, pour the milk and honey into the flour mixture. At this point, you can make or break your biscuits. It's such a fine line. Stir the mixture with a spoon until it comes away from the bowl and starts to form a dough ball. Turn that out onto a floured surface and knead it 5-10 times. Don't over-knead or over-stir. If you work the dough too much, the biscuits come out tough.




You can use a roller now, but I just use my hands to flatten out the dough. I do use a biscuit cutter because it's the handiest thing ever (when you're making biscuits). Try to get as many biscuits cut out in your first go round as you can. Smoosh the extra pieces back together, but don't knead them. Just push them into another flattened circle, and cut more biscuits. Finally, smoosh the rest of the pieces together.





Place the biscuits on an ungreased cookie sheet. Because there is so many, you will have to smoosh them a bit to fit together on the sheet, but they will. Bake at 425 for about 15 minutes.


Perfect, fluffy, and delicious biscuits all for your eating pleasure. For the printable, click here: Honey and Coconut Oil Biscuits.


There you go, Jeremy. Love you.


15 comments

  1. I also tend to not do things when my SO asks them of me. Not because I don't want to, but because I just don't want to do what he says....It's complicated....Luckily, he still loves me. And I love your biscuit recipe! I have been trying to find a healthier alternative to the crisco biscuits that I adored as a kid, and I think these will be perfect! Thanks for sharing on Monday Musings so I could find this!

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  2. Jennifer...Your biscuits look like rustic yummy-ness. I make mine with butter since we love the buttery flavor. But I think I will try it with coconut oil. I don't add any sweetener to mine but I may try some honey next time. Thank you for sharing your recipe at Monday's Musings.

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    1. Thanks Naomi, we've used butter too, but we struggled with getting the salt right. And I like the clean flavor of the coconut oil.

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  3. I cook with coconut oil but I've not tried it with biscuits. These look delicious. I'll have to give them a whirl!

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    1. I use it to replace shortening is any recipe, it's worked so far!

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  4. So glad you shared with hubby! This recipe looks delicious! I like that you use coconut oil :) Will pin.

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  5. These sound amazing! And by the way, I have the same baby eczema story (referencing your bio page)! Thanks so much.

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  6. Hmmm these sound interesting, a biscuit in Australia is like your cookies I think so this is more of a bread cookie? am I right?? Thanks for sharing at Good Morning Mondays I am going to give these a try though and thought they might be nice served with a stew?? Thanks and Blessings.

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    1. Well, we don't think of it as a cookie, it's more like a quick bread that we usually make in the mornings for breakfast. It's really good with sausage or eggs or both as a sandwich. And they are good with stews. I love biscuits just with butter. Your comment made me smile, Terri! Thanks for reminding me there are differences across the oceans!

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  7. I've never cooked with coconut oil. What are the benefits over other types? - Margy

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    1. Coconut oil is more like olive oil, it's a natural oil. That's one of the main reasons I trust it; if I had coconuts here I could make it (just like if I had olives). It is also very good for you, it's has anti-septic properties which make it excellent for the skin, and it's good for you insides too. Now this is not scientific, just how I feel, but coconut oil melts, glides, and is absorbed on my skin, whereas shortening doesn't go anywhere and it's hard to get it off my skin. That makes me think they will each do the same in my body. The shortening won't do anything but clog and the coconut oil will glide and be absorbed. Here's an article that gets into the science of it: https://www.organicfacts.net/health-benefits/oils/health-benefits-of-coconut-oil.html

      Thanks Margy for your question! Let me know if you have more questions!

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  8. These look wonderful... we like homemade biscuits and make them rather often. :)

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  9. I really like that this recipe uses coconut oil. I'm trying to incorporate it in more of my recipes too, and I'm using it a lot more for sautéing. Your biscuits look delicious. Scheduled to pin and tweet. Thank you for sharing with us at Hearth and Soul.

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