Coconut Flour Biscuits

These look delicious. I’m going to give this a try without the honey because we’re following the “Modified Atkins Diet for Seizure Control” (MAD) and have to keep carbs under 20g a day. Total carbs, not net carbs. One of the things we’ve missed the most is my sausage and cheese muffins and these look like they might replace them very nicely! Thank you SO much for the recipes; your Blog has been a Godsend.

perfect timing! chili’s on the menu tonight.

How coconutty do these end up tasting? They look great!

I just baked these. After not eating breadlike things for some time, that first bite of biscuit with butter and strawberry jam was like HEAVEN.

I think that people who have an aversion to coconut will not find them offensive if they go for the butter option. People who dislike eggs, however, might find them a bit strong on that count. But I think that any flavorful topping should cover up any egginess or coconuttiness. (Those are totally not words, but you know what I mean.)

Thank you for the recipe!

Made them tonight with a big pot of buffalo chili…I couldn’t wait until dinner so one has already been consumed with butter and organic strawberry jelly and yum is the word! They are really very simple to make and the only suggestion I have is to make less biscuits making each one larger if you want to fill them…

I’m back! I made these this week and I have to say that they are fabulous! Thank you so much for this recipe. I’ve got pictures and a shout out to your recipe here: http://anewwaytoeat.blogspot.com/2011/06/adventures-in-substituting-grains.html

Thank you! I have been gobbling up all kinds of your old posts lately. Thanks for your blog.

I made these this Friday and they were like macaroons, which is a great flavor for breakfast!  I think I will add 1/2 cup of shredded sharp cheddar and some jalepenos for cheddar biscuits. Yum!

I’ve made these twice, the second time with cheddar cheese and green onions. My husband cannot get enough of them. It’s the first time he’s been enthusiastic about a grain-free baked good other than chocolate brownies. 

Wow! I just tried these and they came out buttery, light, and delicious! I will try it with cheese next time.

Mine was very runny? I added more flour & had to put in muffin tins hope they turn out! Maybe it’s the high altitude?

I tried making these with ghee as a substitution (5TBS) and I knew the batter was already NOT right as it was very soupy but I went ahead and baked them anyway and ended up with one huge FLAT biscuit, LOL.  The kids still gobbled them up but hoping to try again with coconut oil!!

Oops!!

I mad etwo batches yesterday. One with butter and one with coconut oil/ I used the cheddar. cayenne and honey. The butter ones were fantastic/ They stayed formed. They looked like yours only a touch more cheddar colored (used white cheddar). The coconut oil ones went flat on me and merged into one giant spread and the bottom burned. (I have the worst excuse for an electric oven known to mankind so I am blaming the oven on the burnt bottoms.) I lowered the temperature for the next batch of both recipes down to 350 and the coconut oil ones merged again but no burnt bottoms. The butter ones were fine even at the lower temperature. SO I scraped out the coconut ones and put them thru my food processor to make ‘coconut panko’ to use in viener schnitzel. I had been looking for a replacement to make breaded things with. I use the coconut flour for the dredge, then egg(s) with grated lemon zest, lemon juice and red pepper flakes and salt for the wash. Now I had these wonderful ‘coconut panko’ crumbs for the coating. They worked great. I added some shredded unsweetened coconut flakes to the ‘panko’ to stretch it to do 4 servings and it was just enough. Served that with a small green salad and lemon wedges and it was off to the races. It was a big hit. Then I saved the butter ones to use as a substitute for toast for my poached eggs which I love. Toasted 2 up this morning, put some butter on them and then popped and egg on each one. Perfect. Thanks so much for the recipe. I really miss my bread on Paleo and you have solved that problem for me!

yeah, but the proportions would be different because it doesn’t absorb as much. There are probably some other good ones online

Do ou realie that your recipe indicates only 1/3 cup of coconut flour??? how about 1 1/3?

I just made there… eating as i type! I just made them plain, omitted the honey and added a sprinkle of coarse grey sea salt on top. YUM!!! I havent had biscuits this good… ever! Today i topped them with gobs of cream cheese, and they totally satisfied my bagel cravings. Thanks so much for the recipe! (i’m not sure the remaining biscuits are going to make it to my hubby )

Can you use buttermilk instead of the eggs or not? 

Hi i always use flaxseed meal mixed with water in place on eggs for most recipes, especially when i do not have local eggs on hand. The ratio is 2 tablespoons of water to 1 tablespoon of flaxseed meal for each egg that recipe calls for. Stir and let sit for 5 minutes or until room temperature. You will be amazed at how closely the texture is to that of an egg! Use this method for meatloaf, dressings, etc. it’s wonderful. Hope this helps!

I’d like to try these out, but my husband has an egg allergy. Any recommendations for egg substitutes in this recipe?

I’m working on it, but coconut flour is such a different type of flour that it usually needs the egg to stick. I’ll keep you updated though!

Hmmm… there is a big variation in the textures of different coconut flours. I’ve been working on trying them all and making a conversion chart. In the meantime, use 1 tablespoon less butter/coconut oil and that should fix it! Just out of curiosity, what brand of coconut flour are you using?

Thanks for the fantastic recipe!! I just made these and they came out great!!

I  wanted to give some prep suggestions for folks who might be experiencing hockey puck biscuits. I grew up with southern cooking and giving up buttermilk biscuits has probably been the hardest thing about going low carb. Anyways, here’s my adjustment based on my technique for making fluffy traditional biscuits:

1. Pulse dry ingredients in food processor with cold butter (I prefer a blend of 50/50 homemade lard and butter) until crumbly

2. Beat eggs and add to food processor. Pulse just until mixed, DO NOT OVER MIX

3. GENTLY form batter into 6 balls and GENTLY flatten keeping them relatively thick

4. Bake @ 400 deg for 12 min

My biscuits came out much fluffier than the ones in your picture. I think you may have  overmixed them. They taste kind of eggy which is the only
downside.  I might experiment with replacing some of the egg with
strained yogurt to minimize the eggy taste…

Ground or whole Chia prepared the same way as the flax seed meal is another good alternative. I usually add extra butter for flavor when using that replacement as the egg provides extra richness you don’t get from Chia or Flax.

Made the biscuits tonight and doubled the recipe and used one stick of butter. This made 12 nice size drop biscuits that were dense and moist. I also did not roll into balls. I let the batter sit for a few minutes to thickened up before scooping heaping soup spoonfuls of batter on a lightly greased cookie sheet. The visual result reminded me of the cheddar biscuits I make. The taste not the same,but surprisingly good. Not a lot of flavor but perfect if your hankering for “bread”. Served along side with root vegy stew, nice. Will try adding a bit if milk for added flavor. Thanks for the easy quick recipe!

not quite sure what i did wrong here.  I followed the directions exactly (using coconut oil) and they came out looking like pancakes.  They taste ok, but it’s just weird eating it!  

Nope.. 1/3 cup… Coconut flour is extremely dry and absorbs a lot more than regular flour, though some brands absorb less than others … I use tropical traditions brand but if you use a different one, maybe add an extra tablespoon of coconut flour. Hope that helps…

This recipe looks great.  I’ve never baked with coconut flour but am trying to find a recipe for sweet potato biscuits that uses a non-wheat flour.  Do you have any recommendations?  Thank you sooo much!  Priscilla : )

I have been trying out a few of your recipes (specifically the pancakes, muffins, and biscuits). I have several food sensitivities and allergies and was excited about the concept of going grain-free. I am allergic to eggs but usually do fine with using them in baked goods, however I’m having a reaction to the recipes I’ve tried here with eggs. I don’t know if the difference is that they’re not in with grains or that such a large portion if the recipe is made up of eggs. I really enjoy the flavor of the recipes even though I was skeptical at first. Is there any alternative to the eggs? My other recipes for GF, corn free bread products contains so many starches (potato starch & tapioca sarch) that I’m thinking it can’t be that healthy!

This is so GOOD! I am going to use this bread to replace sliced bread for PB&Js which we miss so badly and tuna sandwiches, etc., etc. Thank you, we love it.

I’d reduce the amount to 3-4 tbsp when using ghee

Yep

From here: http://wellnessmama.com/go/tropical-traditions

These turned out well- although a bit too eggy for me. I added some chopped almonds and pecans,chia seeds, goji berries and cacao powder and had them topped with bananas and organic peanut butter for breakfast; amazing! Thank you for the recipe!

These are great! Reminded me of cornbread, so they were a great pairing with our chili. I can think of so many variations, too.

Thanks!

I have recently just discovered how wonderful coconut flour is and am still learning how it behaves and the best way to use it. My husband & I are both diabetic, so I’m on the hunt for grain free alternatives to our favorite foods. I just made these biscuits, thinking I would be able to make cinnamon rolls out of the dough. When I saw how moist the dough was, I decided to just add the optional honey in the recipe and cinnamon to it (1-1/2 teaspons) and man, these are some very yummy creations! Thank you for sharing everything that you have on your site. I see a lot of wandering through it and trying things for me!

Ah, nevermind, I read the comments below and found one similar to mine Can’t wait to try them!

What could I use instead of 4 eggs? My grandson is allergic to milk, wheat, eggs, corn rice, soy and nuts! I’d love to give him some kind of bread choices.

I just made these and forgot to add the baking powder (OOPS), so they didn’t rise much. BUT… they did taste pretty darn awesome! I’m looking forward to having one tomorrow morning with my eggs. I didn’t find these eggy at all. I used NutsOnline.com coconut flour, which is a very fine ground flour. Almost like powder. I got a very thick dough. I will try them again as soon as I run out of these, next time remembering to add the baking powder and maybe some garlic powder. Thank you so much for this super easy, awesome recipe! And my husband, who HATES coconut, loved them! He said they reminded him of cornbread. It’s a keeper!

I made these last night to go with Hungarian Goulash, it is so hard to eat a meaty stew without a bread near it. They were wonderful, the kids loved them with extra honey on top. Thanks for the recipe!

Love those, thank you so much. I was thinking to make a loaf of bread using this recipe. You think if I’ll double the ingredients will be enough?

I know that there are some recipes online that have flax seed and water substituting for eggs. Check out “Vegan egg substitutes”–I’m no vegan,but these might be helpful for you!