Coconut Oil Biscuits with Fresh Strawberry Preserves
Extra-flaky coconut oil biscuits and an insanely-fresh strawberry sauce are a match made in mid-summer heaven! Serve these summery biscuits for breakfast OR dessert!
Servings 12 biscuits (2 cups preserves)
Calories 165kcal
Ingredients
Coconut Oil Biscuits
- 2 cups white whole wheat flour
- 4 teaspoons baking powder
- 2 tablespoons coconut sugar or brown sugar
- 1/2 teaspoon salt
- 1/2 cup coconut oil chilled and finely chopped
- 1 cup milk
Strawberry Preserves
- 2 cups sliced fresh strawberries
- 2 tablespoons coconut sugar or brown sugar
- 1 teaspoon vanilla extract
Instructions
- Make the biscuits: Preheat oven to 425F and line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine flour, baking powder, sugar, and salt. Using a pastry cutter or your fingers, incorporate chilled coconut oil into flour until mixture is crumbly. Pour milk over top and gently fold dough until a shaggy dough comes together.
- Turn dough onto a floured surface and gently knead a few times until dough comes together. Pat dough out to 1-in thickness and use a medium biscuit cutter to cut out biscuits. Place biscuits upside-down on prepared baking sheet.
- Bake biscuits at 425F 10-12 minutes until biscuits are a light golden brown. Cool several minutes on a wire cooling rack.
- Make the strawberries: In a large bowl, mash strawberries with sugar and vanilla until berries release their juices. Let sauce stand 10 minutes then serve with warm coconut oil biscuits. Enjoy!
Nutrition
Serving: 1g | Calories: 165kcal | Carbohydrates: 17.7g | Protein: 3.5g | Fat: 9.9g | Saturated Fat: 8.1g | Polyunsaturated Fat: 1.8g | Cholesterol: 2mg | Sodium: 108mg | Fiber: 2.5g | Sugar: 2.8g