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.