Whole Wheat Coconut Oil Biscuits are light, flaky, and wholesome, thanks to 100% whole wheat flour and nourishing coconut oil. And what better to top a warm biscuit with than honey-sweetened Raspberry Butter?
There are about a zillion and one recipes out there for flaky southern biscuits. But did you know that you can make light, fluffy, healthier biscuits using 100% whole wheat flour and coconut oil? It’s true, it’s true! And today I’m going to show you just how easy it is.
If you’ve been following Five Heart Home for any time at all, you may have picked up on the fact that I have a slight obsession with both whole wheat pastry flour and coconut oil. I use whole wheat pastry flour as a substitute for all-purpose white flour in just about all of my quick breads, muffins, pancakes, waffles…you name it. It works swimmingly to yield baked goods that are 100% whole wheat without being heavy, dense, or overly “wheat-y.”
And as for coconut oil? Well, I used coconut oil…when coconut oil wasn’t cool. I used coconut oil…from my hat down to my booo-ooots!
Oh, gosh. Sorry about that. Sometimes early 80s country tunes take hold of my psyche and force their way into my blog posts.
Anyhoo, where was I? Ah, coconut oil. It may be en vogue (Free your miiiiind! Sorry. So sorry. Why oh why must it be this way?) and widely available now, but I’ve kept a tub in my pantry for going on a decade now. And I’ve been using it regularly and faithfully ever since…but would you believe that this is the first time I tried incorporating it into biscuits? Boy have I been missing out.
These Whole Wheat Coconut Oil Biscuits are everything a good biscuit should be, y’all…light, tender, and flaky. But as tasty as they are, they’re also wholesome. Whole wheat pastry flour is key to their texture, as is briefly refrigerating the coconut oil to be sure that it’s chilled and in its solid form. For the milk, I used regular ol’ whole milk since that’s what I keep on hand, but feel free to use your favorite type of milk — low-fat milk, almond milk, coconut milk, etc.
As for how to assemble your biscuit dough, there’s the tried-and-true method of cutting your fat (coconut oil) into your flour using a fork or pastry blender, then mixing in the liquid until a soft dough is formed. If you want to make things really easy, you may replicate those steps in a food processor. But however you prefer to arrive at your dough, be sure not to overwork it. It should be slightly sticky, so merely turn it out onto a lightly floured surface, knead it once or twice, gently roll it out to about 3/4-inch thickness, and break out those biscuit cutters!
Unless you’re like me and don’t actually own biscuit cutters, that is. What kind of food blogger doesn’t have an array of biscuit cutter from which to choose?…you may be asking yourself. Well, this one. But I make no apologies. As someone who possesses an impressive array of glassware and stemware, I can almost always find a glass of the desired circumference to cut out my biscuits. And sure enough, these beauties today can be attributed to a Becker Vineyards wine tasting glass (cheers, Bret & Chris!). 😉
Eeek! I almost forget about the Raspberry Butter! Real butter, sweet honey, fresh raspberries…how can three simple ingredients taste so good? I’ll tell you how. BECAUSE THEY’RE MASHED TOGETHER AND SLATHERED ON A WARM, FLUFFY BISCUIT. Trust me…don’t skip the Raspberry Butter.
Well, I suppose I better wrap up this post before I find myself veering off onto another bizarre tangent. I apologize for any sleep-deprived, stress-induced rambling tonight. I hope you’ll forgive me. And I hope you’ll try these easy-to-make, quick-to-disappear Whole Wheat Coconut Oil Biscuits with Raspberry Butter…soon! I promise that they’ll make enduring my random song lyric references worth it. 😉
Whole Wheat Coconut Oil Biscuits with Raspberry Butter Recipe
Whole Wheat Coconut Oil Biscuits with Raspberry Butter
- 2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/3 cup coconut oil, chilled, so that it's solid
- 3/4 cup milk, whole milk, coconut milk, almond milk, or your favorite kind
FOR RASPBERRY BUTTER:
- 4 tablespoons salted butter, softened
- 1 tablespoon honey
- About 6 fresh raspberries
- Adjust oven rack to center position and preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together whole wheat pastry flour, baking powder, sugar, and salt. Use a fork or pastry blender to work coconut oil into flour mixture, cutting it in until fine crumbs are formed. Stir in milk and mix until a soft dough forms, taking care not to over-mix.
- Turn dough out onto a lightly floured surface and knead once or twice. Pat into a disk and gently roll out to a 3/4-inch thickness. Use a biscuit cutter or drinking glass to cut out biscuits. Gather scraps, carefully re-roll, and cut out remaining biscuits. Arrange biscuits on prepared pan and bake for 12 to 15 minutes or until they just begin to turn golden on top. Remove biscuits from baking sheet and serve warm.
- While biscuits are baking, prepare Raspberry Butter by blending butter, honey, and raspberries. Mash raspberries and mix butter until smooth and creamy. Serve over warm biscuits.
Adapted from Whole Foods Market
More Wholesome Favorites
- Dairy-Free Coconut Waffles
- The Very Best Homemade Whole Wheat Dinner Rolls
- Homemade Whole Wheat Pancake Mix
- Chewy No-Bake Granola Bars with Coconut Oil