Buttermilk Biscuits Revisited

This weekend I was reading Mel’s Kitchen Cafe blog about the uses of coconut oil. I’ve had a jar of the stuff in my cabinet forever. Maybe not that long, but long enough. I started to use it on my body as a moisturizer/lotion. The Imaginative One loves it because he can also use it around his lip area, and it doesn’t matter if he gets it in his mouth (refined), and our dog loves to lick it off my fingers. He has really dry skin, so maybe this will help him.

I also got a jar for my kitchen, so I could cook with it. I decided to make my buttermilk biscuits. Instead of butter, I used coconut oil. My father-in-law is a diabetic, and he can’t remember things at times. Coconut oil is supposed to be good for those two things. So he can have one of the biscuits (it still has flour (carbs) in it.)

Can we say AMAZ-BALLS! They were amazing (singing voice)!!!!! I tried one of them and had to refrain from eating the other dozen of them.

Buttermilk Biscuits

IMG_5118

Stars of the recipe:

  • 1/2 cup coconut oil
  • 2 1/4 c self-rising flour
  • 1 1/4 c buttermilk (or whole milk with a tablespoon of lemon juice added)
  • flour for dusting

Steps:

  1. Put coconut oil on top of the flour.   Cut coconut oil into the flour with a long-tined fork or pastry knife until crumbly.
  2.  Cover and chill for 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
  3. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle the top of the dough with additional flour.
  4.  Fold the dough over into itself, like you are folding a piece of paper into a letter, in three sections. Repeat the entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
  5.  Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased cookie sheet. Try to make sure they touch because this will help them rise higher.
  6. Bake at 450° for 13 to 15 minutes or until lightly browned.   (Mine takes about 12 minutes.)

Printable Recipe

3 responses to “Buttermilk Biscuits Revisited”

  1. […] ← Buttermilk Biscuits Revisited Coffee → […]

  2. […] Enjoy over biscuits!  Some biscuit recipes from my blog are 7-up biscuits, buttermilk biscuits, or buttermilk biscuits revisited. […]

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