Lightly Sweet Biscuit Made with Coconut Oil
Baking powder Biscuits taste so good with coffee in the morning. Let’s be honest, they taste good nearly any time of day. Since I started making them with cinnamon they’ve become a favorite lightly sweet breakfast treat.
Often I will simply drop them by small spoonfuls onto a baking pan. That makes them half size and bite size. Since they often go to a brunch at church, smaller works well. When I want a more uniform appearance, it only takes a few extra minutes to roll them out. I still like to make them small, for a bite size delight.
The basic recipe satisfies the sweet craving, without being too sweet or rich. It’s your basic baking powder biscuit with cinnamon and sugar added. Top with a drizzle of frosting, and you are done. If you like, you can add a bite of cream cheese in the center too.
Knowing how healthy coconut oil is, it was great to find how well it worked in this recipe. You don’t taste coconut, but still get the benefits.
Frost them according to the season for a pretty look. Pastel frosting for spring and Easter, Red or green frosting for Valentine’s or Christmas, orange or even black for Halloween and fall. The frosting adds just a bit more sweetness and dresses them up besides.
It’s amazing how quickly you can whip these up in the morning.
Serves: 8 to 10
- 2 cups self rising flour
- ¼ cup coconut oil (solid, not melted)
- ¾ cup milk
- 2 tablespoons sugar, or stevia
- 1 teaspoon cinnamon
- ⅔ cup powdered sugar
- 1 tablespoon milk
- Preheat oven to 425 degrees.
- Blend dry ingredients.
- Add milk, and still until blended.
- For drop biscuits out onto cookie sheet lined with parchment paper OR...
- For rolled biscuits, roll on parchment paper until about ½ inch thick, then using a cookie cutter or a glass, cut out biscuits. Then place on cookie sheet.
- Bake 8 to 12 minutes, or until they just begin to brown.
- Allow to cool a few minutes, then frost while still warm.
- Stir milk into powdered sugar until the desired consistency. Add another drop or two of water or milk if needed.
- Drizzle over biscuits.
- Serve Warm.
What you’ll need…
Insulated Baking Sheets
These should be required for cookie baking. I love my insulated cookie sheets. It used to be hard to get cookies done and set without the bottoms getting too brown. AirBake solved that problem. The pans seems to cook more evenly, and with the insulated layer!
I won’t be caught baking–or cooking–without parchment paper. I always line my cookie sheets with this paper. Makes it easy to remove, no sticking, and clean up is a breeze. Love this stuff! It is so handy for rolling out dough, chopping vegetables, and having a clean work surface that is easy to clean up. The Kirkland signature pack provides lots of length too, so you won’t run out too fast.
If you want other choices, check this out! They look so delicious stacked, don’t they? Make them with cheese, savory spices, even bacon bits. 216 pages of options! Yum!