Description
Buttery coconut oil biscuits with strawberry preserves offer a delightful Southern-style breakfast treat that melts in your mouth. Homemade warmth combines flaky layers and sweet fruit spread, inviting you to savor each delectable bite.
Ingredients
Scale
Flour & Dry Ingredients:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp sugar
Fats & Liquid Ingredients:
- 1/2 cup coconut oil
- 3/4 cup cold milk
- 2 tbsp buttermilk
Topping & Finishing:
- 1/2 cup strawberry preserves
- 2 tbsp unsalted butter (for brushing)
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper, creating a smooth surface for even baking.
- Sift together flour, baking powder, salt, and sugar in a large mixing bowl, ensuring a uniform dry mixture with no lumps.
- Add cold coconut oil to the dry ingredients, using fingertips to gently work it into the flour until the mixture resembles coarse crumbs.
- Pour in cold milk and buttermilk, stirring with a fork until the dough just comes together without overmixing.
- Transfer the dough onto a lightly floured surface and gently knead 3-4 times to bring the mixture together, being careful not to overwork.
- Roll out the dough to approximately 1-inch thickness and use a round cutter to create biscuit shapes, pressing straight down without twisting.
- Arrange biscuits on the prepared baking sheet, ensuring they are slightly touching to help them rise evenly.
- Bake for 12-15 minutes until the tops are golden brown and edges are crisp.
- Remove from oven and immediately brush the warm biscuits with melted unsalted butter for a rich, glossy finish.
- Allow biscuits to cool for 5 minutes, then generously dollop strawberry preserves on top, creating an elegant and fruity presentation.
Notes
- Chilling ingredients like coconut oil and milk ensures flakier, more tender biscuits with a light, delicate texture.
- Avoid overworking the dough when kneading, as this can develop gluten and result in tough, dense biscuits that lack the desired softness.
- For gluten-free variations, substitute all-purpose flour with a blend of almond and coconut flour, maintaining the same measurements for a similar crumbly consistency.
- Experiment with different fruit preserves like raspberry or apricot to create unique flavor combinations that complement the coconut oil’s subtle sweetness.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 310
- Sugar: 10 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 5 mg