Homemade biscuits are a quick way to make a stellar breakfast or brunch. And with 20 minutes of prep and about 15-20 minutes to bake, it is one of my Simple Sunday favorites!
When I forced myself to stop baking with shortening it was a pretty traumatic ordeal, I mean Southern roots stay with you. But for my family’s health, it had to be done… I bake too much to continue to make exceptions. At any rate, I went straight to all butter recipes and of course as anyone who bakes will tell you that does not cut it. My biscuits would turn out too rich and at times oily and when I cut back on the butter we ended up with bricks for breakfast. I eventually tried coconut oil and after several tries (practice makes perfect) I ended making my yummiest biscuits ever! Light and fluffy on the inside with a crispy crust on the outside and just a hint of Coconut flavor.
My Granny would be proud!
- 2 cups of all-purpose flour
- 1 tablespoon of baking powder
- 1 teaspoon of Iodized table salt
- 1/3 cup of coconut oil (melted-make sure it is not hot when you pour into the mixture)
- 2/3 cup buttermilk
- Preheat oven to 375 F and grease (lightly) a 12-inch x 9-inch baking sheet with coconut oil.
- Mix all dry ingredients in a mixing bowl.
- Use fork to fold in the oil
- Add buttermilk until you create a solid dough
- Knead dough (fold in half and squish) for 2 minutes
- Roll dough out flat on a lightly floured surface- until about 1-inch thick
- Cut biscuits
- Place on baking sheet
- Bake for about 15 minutes, until golden brown
- I usually take a pat of butter and coat the top of each biscuit after I take from the oven