I also got a jar of it for my kitchen so I could cook with it. I decided to make my buttermilk biscuits. Instead of butter, I used the coconut oil. My father-in-law is a diabetic and he can't remember things at times. Coconut oil is suppose to be good for those two things. So he can have one of the biscuits (still has flour (carbs) in it.)
Can we say AMAZ-BALLS! They were amazing (singing voice)!!!!! I tried one of them and have to refrain myself from eating the other dozen of them.
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
- Put coconut oil on top of flour. Cut coconut oil into flour with a long tined fork or pastry knife until crumbly.
- Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
- 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 top of dough with additional flour.
- Fold dough over into itself, like you are folding a piece of paper into a letter, in three sections. Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
- 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.
- Bake at 450° for 13 to 15 minutes or until lightly browned. (Mine take about 12 minutes.)