Biscuits are a favorite addition to the classic comfort meal. They are perfect for sopping up gravies and stews or simply eating for breakfast with jam. The butter in them makes them light, delicious and flaky. This 3-ingredient coconut oil biscuits recipe is different from the usual butter-based biscuit. Ali, from Gimme Some Oven recipe blog, came up with this biscuit recipe because of her adoration for coconut oil. Using coconut oil instead of butter gives this biscuit recipe a healthier halo because it is believed to be more beneficial to the heart than animal-based products and may help raise good cholesterol, in turn lowering bad cholesterol. This homemade bread will be accessible to vegans as well since it uses a plant-based fat rather than butter.
Biscuits are different across the world. Biscuits in the U.K. refer to a crunchy cookie, whereas the term ‘biscuit’ in the U.S. and Canada refers to a basic bread recipe. The process of making a biscuit resembles preparing scones, because it involves flour, fat, baking powder and baking soda, and milk. The flour is stirred with the chemical leavener until thoroughly combined, and then the butter is cut into the dry mixture until crumbly. The milk binds everything together into a dough when kneaded. Biscuit doughs aren’t usually rolled out as one would with rolled cookie recipes. Instead, the dough is patted into a thick layer and cut with a circular cutter. Sometimes the dough would be cut into wedges as well if you don’t own a circular cutter.
The main difference between the traditional biscuit recipe and Ali’s version is the kind of fat and milk used. She uses coconut oil in place of the butter and coconut milk in place of the usual buttermilk. Many people have been turned onto cooking with coconut oil in recent years because it is an accessible fat for several kinds of diets and those wanting to be more health conscious. Coconut oil is a beneficial choice for those wanting to eliminate animal fats in their diet. Coconut oil nutrition doesn’t contain a wide variety of minerals or nutrients, and the amount of fat is comparable to olive oil. The bonus of using coconut oil is that it is a healthier alternative to animal fats, like butter, and has a fruity taste perfect for using in coconut dessert recipes. If you are not sure where to buy coconut oil, it is very easy to find due to its increased popularity. Coconut oil can be found at bulk food stores, health food stores and in regular grocery stores. Coconuts’ popularity in both beauty applications and savory and sweet recipes means it is worthwhile to have a jar or two on hand.
This coconut oil biscuits recipe is surprising because they come out just as flaky as a butter-based biscuit. These biscuits are particularly well suited to sweet spreads like fruit jam but don’t forget to try them as a side to soups or stews as well. Thank you to Ali, the author of Gimme Some Oven recipe blog, for sharing her 3-ingredient coconut oil biscuits recipe with us.
Nutrition Facts for: 3 Ingredient Coconut Oil Biscuits From Gimme Some Oven
Ingredients: Self-rising flour, coconut oil, milk.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 12 servings. * Per Serving: Calories 123, Calories from Fat 46, Total Fat 5.1g 8%, Saturated Fat 4.2g 21%, Cholesterol 1mg 0%, Sodium 8mg 0%, Potassium 31mg 1%, Carbohydrates 16.7g 6%, Dietary Fiber 0.6g 2%, Sugars 0.8g, Protein 2.7g, Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 6%
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