Friday, August 31, 2012

Coconut Oil Biscuits

I have a slight problem when it comes to biscuits.  More of an addiction I guess you could say.  There isn't really anything I love more than to start my morning off with a big, fluffy biscuit.  And it doesn't hurt if that biscuit is hugging an egg and a few slices of bacon.

I've tried several biscuit recipes over the years and have featured several of them here on the blog.  You've got sweet potato biscuits, buttermilk cat head biscuits and then the mile high biscuits.  I love each of those recipes, but when I opened up my pantry doors this past weekend another idea popped into my head.  I recently purchased my first jar of coconut oil (in love) and I got to thinking that surely to goodness you could replace the butter or shortening in a batch of biscuits with this stuff.  Fat is fat after all, right?  Sure butter gives biscuits a slightly different flavor than does shortening, but I didn't think coconut oil would make that big of a difference.  Surely the biscuits wouldn't come out rivaling the coconut flavor of Captain Morgan Parrot Bay would they?

Thick and fluffy.  Just the way I like them.

Nope.  They certainly did not.  What resulted was the softest, most tender biscuit ever.  Ever.

Just make sure that your coconut oil doesn't get too warm and go all liquid on you.  When I pulled mine out of a room temperature jar it had the texture of soft shortening.  It just barely held its shape.  I'm guessing if your oil was in a pure liquid state that you would have a very hard time cutting it into the flour mixture.  If your oil is too soft just stick it in the fridge for a bit to firm up.




Coconut Oil Biscuits CCK Original
Printable Version
3/4 C all purpose flour
1/4 C cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 C coconut oil (*see above commentary regarding oil temperature and texture)
3/4 C buttermilk
Butter, melted, for brushing (optional)

Preheat oven to 500 degrees.  Grease or butter pan and set aside.

In large bowl combine all ingredients except for the oil and buttermilk.  Stir to combine.

Add coconut oil and use pastry cutter to cut oil into flour mixture (oil will end up in very, very small pieces).

Gently stir in buttermilk.  Be careful not to overmix.

Turn dough out onto floured surface and pat out to 1-1 1/2 inch thickness.  Use biscuit cutter to cut out biscuits.

Arrange biscuits closely together (so they are touching) in pan.  Brush biscuits with melted butter if desired.

Bake 8-10 minutes or until biscuits just become golden brown.  Remove from oven and cool slightly before serving.

 Brushing a little butter on top makes everything better.

Whoops.  A biscuit broke open...guess someone has to eat it :)


4 comments:

  1. Love the idea of using coconut oil for the fat. Can't wait to give it a try.

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  2. I figured the cost of making 9 biscuits this way is $2.07. My usual way using heavy cream costs $1.65 for 9 biscuits.

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    Replies
    1. It is definitely pricier to use coconut oil, but since it's the "healthy food" of the moment I figured I'd give it a try. I was pleased with the results, but I can see why you might want to stick with your heavy cream.

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  3. Hi, just wanted to let you know that I made this recipe this morning, and although the taste of them is wonderful, the flour to milk ratio, in my opinion was way off. I ended up putting much more flour, at least another 1/2 cup in the recipe. When I first added the buttermilk to the flour mixture it was sopping wet, and sticky. Could there be a misprint in the recipe? Like I said, the taste was wonderful, and I'll definitely make them again, but with the extra flour I added, and without adding additional baking powder and salt, they didn't rise at all. Thanks.

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Love,
Morgan