Cook time: 14-17 minutes | Yield: 4-6 servings
- 2 cups self-rising flour, sifted
- ¼ cup coconut oil, cold (refrigerate to solidify prior to measuring)
- ¾ cup cold milk
- Melted butter for brushing
Using your fingers, mix the flour and coconut oil very well until it feels crumbly. Add the milk and mix together but don't over mix. After kneading dought just a couple of times, roll it 1/2 inch thick onto a floured surface and cut into 3 inch rounds. Bake for about 3 minutes, and liberally brush the biscuits with melted butter. Bake 12 more minutes, until golden.
Note: Avoid over-kneading the biscuits to keep them tender and flaky.