Coconut Milk Biscuits

I love bread. Know what I love even more… (I mean besides chocolate)… FRESH baked bread, still warm, straight from the oven. Sometimes I longingly look to bygone days of other eras, when fresh, home baked bread was a daily occurrence. It’s floury love, I tell you! Unfortunately, busy modern schedules, often leave little time for dough to rise. And that, my friends, is where biscuits step in.

Coconut Milk Biscuits - Tender drop style biscuits that are so simple to make. {vegan}

Traditionally, biscuits are made with butter and buttermilk, but (I’m sure that by now) you know you won’t find those in my kitchen. So what did I use? Coconut oil and coconut milk, and they came out perfect! Crusty on the outside, rich and tender on the inside. They’re also quick and super easy to make. Your stews need never be lonely again!

Coconut Milk Biscuits - Tender drop style biscuits that are so simple to make. {vegan}

Originally I made these to go along side our dinner, but after my Mom tasted one, she declared that they’d be perfect with a little jam for breakfast. So I had to include a sexy jam shot πŸ˜‰.


Coconut Milk Biscuits

Recipe Type: breakfast, side
Makes: 12 biscuits

Coconut Milk Biscuits - Tender drop style biscuits that are so simple to make. {vegan}

Tender drop style biscuits that are so simple to make. Perfect for breakfast or dinner!


  • 3 cup All-Purpose Flour
  • 4 tsp Baking Powder
  • 3/4 tsp Salt
  • 3/4 tsp Cream Of Tartar
  • 2/3 cup Coconut Oil, solid (like hard butter)
  • 1 1/2 cup Full Fat Coconut Milk, shake the can well



Preheat oven to 450Β°F and line baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking powder, salt, and cream of tartar. Using a pastry blender*, cut in the oil until the mixture resembles coarse crumbs. Make a well in the centre of the flour mixture. Add the milk all at once. Stir until just combined (do not over mix).

Scoop 1/4 cup of dough, quickly and gently shape into a ball, place on baking sheet and Β gently pat down to form a 1″ thick disc. Repeat with the remaining dough (you should end up with 12 or 13 biscuits).

Bake for 10 – 12 minutes. Remove from oven and allow to cool for 10 minutes before serving. Best served fresh and warm.


*If you don’t have a pastry blender, you can substitute with a fork or a pair of knives. Pulsing in a food processor also works.

21 thoughts on “Coconut Milk Biscuits

      1. Neetha

        In some parts of Asia, cookies are also called as biscuits.. 😊😊.. hence thought these were cookies .. in general love coconut based dishes sweet or savory!! They look amazing!!

        Thanks for the recipe!!

  1. Food Meanderings

    Love the “sexy jam shot”! I know what you mean about longing for the bygone days of daily fresh bread (not that my Mom ever made it) BUT my Grandma made homemade buns etc.. I recently got my hands on my husband’s grandmother’s biscuit recipe from the 1920’s. It is soo awesome! Bread revival in this house (but mostly with my bread machine) πŸ™‚

    1. Starr @ The Misfit Baker

      Thanks!… My Mom never made bread either. Actually, she never really baked anything, which people find interesting because I bake SO much πŸ™‚ … I love those vintage recipes! You’re lucky to have gotten it, both of my Grandma’s hoarded their recipes in their heads *sigh*

  2. Rachel

    This turned out beautifully! Enjoyed these perfectly flaky biscuits with jam and tea today. So indulgent! Thanks for this recipe!

  3. Pingback: Vegan Italian Sausage & Chickpea Stew | The Misfit Baker

  4. Monika

    Delicious and so easy to make! My husband likes them with gravy and Tofurky sausage, I prefer with jam.

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