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!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 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!

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