Vegan Coconut Oil Biscuits


I was so excited to find that coconut oil was a main ingredient in these Vegan Coconut Oil Biscuits since I’m always trying to find ways to incorporate more coconut oil into our meals.

Coconut oil replaces the butter in traditional homemade biscuit recipes and makes these so light and velvety they almost melt in your mouth!

As a child, I grew up with biscuits made with “Bisquick”, and as you can see from the ingredient list below, it’s not very good.

The biscuits were always good, but not with the bleached flour, GMO soybean oil and highly refined salt.

The store-bought “biscuits in a can” are just as bad with a similar ingredient list:


Bisquick All Purpose Baking Mix Ingredients:

Ingredients:  Flour Enriched Bleached (Wheat Flour, Niacin,Vitamin B3, Iron, Thiamine Mononitrate Vitamin B1, Riboflavin Vitamin B2, Folic Acid Vitamin B9), Soybeans Oil Partially Hydrogenated, and/or Cottonseed Oil Partially Hydrogenated, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Salt (source) Rating:  “F”


Pillsbury Grand Buttermilk Biscuits Ingredients:

Ingredients:  Flour Bleached Enriched (Flour Bleached, Niacin Vitamin B3, Ferrous Sulfate, Thiamine Mononitrate Vitamin B1, Riboflavin Vitamin B2, Folic Acid, Vitamin B9), Buttermilk, Soybeans Oil Partially Hydrogenated (with Citric Acid to Protect Flavor), Sugar, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Sodium Aluminum Phosphate), Salt, Xanthan Gum (source) Rating:  “F”


You are able to control the quality of ingredients with this homemade version by using unbleached, organic flour, unrefined salt and organic coconut oil.

They were really quick to make and are vegan and dairy-free.   And, I have a Gluten-Free Vegan Biscuit recipe too!

Want more healthy breakfast recipes?  Check out Raspberry and Banana Chia Pudding, Gluten-Free Vegan Banana Walnut Muffins or my Dark Cherry and Acai Berry Smoothie Bowl or my Clean Eating eCookbook with an entire chapter of healthy, clean eating breakfast smoothie recipes you will love!



Feel Good About What You Eat | The Healthy Family and Home


5 Fast Facts About Coconut Oil:*

  • super high in lauric acid
  • rich in antioxidants
  • contains natural microbial and antibacterial agents
  • improves metabolism and prevents fatigue
  • improves cholesterol levels

5 Fast Facts About Almonds (Milk):*

  • regulates cholesterol
  • regulates blood pressure
  • energy booster
  • loaded with protein, calcium and fiber
  • high in antioxidants
  • reduces risk of heart disease

5 Fast Facts About Himalayan Pink Salt:*

  • contains 84 minerals
  • unrefined, unprocessed, raw
  • promotes stable pH balance in cells
  • controls water levels in the body
  • aids digestion and facilitates better nutrient absorption


*These statements have not been evaluated by Food and Drug Administration.  This information is not intended to diagnose, treat, cure or prevent any disease.





Where to Buy:  If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door:



Tip #1: I like to use homemade almond milk, but feel free to use your favorite non-dairy milk.

Tip #2: Make sure your baking powder is fresh, it really does make a difference.


Vegan Coconut Oil Biscuits (Vegan, Dairy-Free, No Refined Sugar) The Healthy Family and Home


  • 2 cups organic all-purpose flour (unbleached)
  • 3/4 cups homemade almond milk
  • 1/2 cup organic coconut oil (solid, not melted)
  • 1 tablespoon baking powder (non-aluminum and non-gmo)
  • 1 teaspoon unrefined granular sweetener
  • 1/2 teaspoon Himalayan pink salt


Step 1 Preheat oven to 400 degrees.

In a medium bowl, mix together flour, baking powder, sugar and salt.

Stir in coconut oil until mixture resembles coarse crumbs.

Stir in coconut milk until a dough forms.

Take out a handful at a time and using your hands, gently shape them into a round biscuit shape without over handling them.

Bake for approximately 15-20 minutes.

Let them cool slightly before serving to allow the coconut oil to solidify a little which will help them be less crumbly.



This recipe will make approximately (6) biscuits.

Recipe source:



Creative Commons License
The recipe adaptation and photographs for "Vegan Coconut Oil Biscuits" by The Healthy Family and Home are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License and cannot be used without my written permission.


Clean Eating eCookbook | The Healthy Family and Home

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    • Karielyn says

      Hi Connie! I’m so glad to hear that!

      Thanks for taking the time to come back and leave feedback on how they turned out, I appreciate it 😉

    • Karielyn says

      Hi Kirsten! I’m so glad you liked them! Adding the Daiya cheese is an awesome idea and I think I will add that next time I make them…good call!

      Thanks for taking the time to leave feedback…I really appreciate it :)

  1. Jess says

    I love these biscuits as written, but I just used the recipe as a topping for pot pie and it was fantastic! I spread the entire batch of dough on top of my filling and baked at 400 for about 25 minutes. It was so fluffy and comforting, I’ll be doing this all winter.

    • Karielyn says

      Hi Jess! Oh yum! I would have never thought to use it as a topping for a pot pie but that is a great idea!

      And yes, I bet that would be a perfect meal on a cold evening.

      Thanks a lot for sharing that great tip and for trying out the recipe 😉

  2. Nadia says

    I just came across your website and absolutely love it! Thank you so much for sharing these amazing recipes with your viewers. Do you think it would be possible to sub the flour with almond or coconut flour to make it grain-free? These look and sound delicious :)

    • Karielyn says

      Hi there Nadia! Thanks for your kind comments, I really appreciate it!

      This is an older recipe and I was actually still eating regular white flour (yuck!) when I made it. I’ve since started eating a gluten-free diet (no white flour) so I can’t eat these anymore but still make them from time to time for my family.

      I did make them one time with the Bob’s All-Purpose Gluten-Free flour and they were…ok, but that flour has a strong garbanzo bean flavor which I don’t care for so I didn’t really fall in love with them.

      I haven’t experimented with almond or coconut flour – yet! It is on my “to-make” list because I really miss my biscuits.

      Feel free to experiment with the gluten-free flours and see how they do, or just check back because I will definitely be trying to make a gluten-free version soon 😉

  3. Camella says

    I just tried this recipe with half coconut flour and half rice flour and it did not work at all. Way too crumbly–they just felt apart. Going to try almond flour next. Love your website–especially providing the nutritional benefits of the ingredients.

    • Karielyn says

      Hi there Camella! I’ve been wanting to make these biscuits gluten-free for a while now and have them on my “to-make’ list.

      I haven’t started experimenting with what will work yet but am glad to hear you gave it a try.

      I would ~so~ love to be able to eat a good gluten-free biscuit!

      Thanks so much for your feedback…I really appreciate it 😉

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