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 10minutes
Cook Time 10minutes
Total Time 20minutes
Servings 12biscuits (2 cups preserves)
Calories 165kcal
Ingredients
Coconut Oil Biscuits
2cupswhite whole wheat flour
4teaspoonsbaking powder
2tablespoonscoconut sugaror brown sugar
1/2teaspoonsalt
1/2cupcoconut oilchilled and finely chopped
1cupmilk
Strawberry Preserves
2cupssliced fresh strawberries
2tablespoonscoconut sugaror brown sugar
1teaspoonvanilla 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!