Coconut Flour Biscuits

Coconut Flour Biscuit Recipe Coconut Flour Biscuits

Ever wish you could enjoy a sausage biscuit for breakfast without the intestinal aftermath? Maybe you’d just like a bread like substance to soak up soup or chili with? Perhaps you miss Eggs Benedict or strawberry shortcake?

There is a solution. At the request of my husband, I’ve finally figured out a good recipe for coconut flour biscuits, and they are very versatile. My favorite use is in Eggs Benedict, though my kids love the strawberry shortcake. Try them and let me know what you think!

 
Prep time
Cook time
Total time
 
Ingredients
  • ⅓ cup Coconut Flour
  • 5 TBSP Butter or Coconut Oil, softened but not melted
  • 4 eggs
  • 2 TBSP honey (optional)
  • dash of salt
  • ½ tsp baking powder
Instructions
  1. Preheat oven to 400 degrees F
  2. Put all ingredients into medium sized bowl and mix well with immersion blender or hand mixer until well incorporated
  3. Using your hands, carefully form into nine small balls and mash each one down with a spoon to make it about ½ inch thick.
  4. Bake for 12-15 minutes until just starting to brown.

Variations:

  • Top with fresh strawberries and homemade whipped cream for Strawberry Shortcake
  • Top with egg, bacon and hollandaise sauce for Eggs Benedict
  • Serve with chili or soup
  • Add cinnamon and top with cream cheese for a cinnamon type roll
  • Cut in half or use two to make a sandwich for breakfast or lunch.
  • Add 1/2 cup grated cheese and 1/4 tsp cayenne to make cheese biscuits

What is your favorite use for biscuits? Will you try these? Let me know!

Photo Credit: Suzanne Perazzini

Reader Comments

  1. says

    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.

    • says

      Hi Lorri! My son was on MAD for 3.5 years. Last summer he had a clean EEG and we took him off the diet. Haven’t seen any seizures since! Good luck on your journey.

    • says

      I’ve been using coconut flour and oil for over a year, so I might not
      be as sensitive to the taste as others, but I don’t generally notice
      a coconut taste at all, especially if you use butter instead of
      coconut oil.

    • Mmrosenbaum says

      I don’t like coconut,but other than a faint smell, they don’t taste like coconut at all. My kids couldn’t believe they were made from coconut flour!

  2. says

    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!

  3. says

    UPDATE: I followed your recipe, split the biscuits in half and added a sausage patty and some American cheese and…they were a HUGE hit! The kids have requested this again but this time, using bacon instead of sausage. Thank you again!!

  4. Getsyjames says

    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…

  5. Anonymous says

    I am new to the grain free lifestyle but have enjoyed it immensely, especially with all of these wonderful recipes available.  I made the coconut biscuits and I absolutely loved them.  I purposely neglected to tell my husband (who hates coconut) what I used to make them in hopes that he might like them if he didn’t know they were made with coconut.  However, this did not work he tasted the coconut right away.  So I was wondering if it is ok to use almond flour in recipes where it calls for coconut flour?

  6. Wildflower Scraps says

    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!

  7. says

    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. 

  8. Kirsten says

    I made these, but I wasn’t able to form them into balls (they were too liquidy). Also, they spread out and baked like pancakes. What do you think I did wrong?

  9. Csprister says

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

  10. Sue Ann says

    I just started the Atkings diet and wondered how many carbs are in the coconut flour.   thx for you blog, so many recipes and ideas, luv it

  11. Nilesjess says

    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!!

  12. Healing with Paleo says

    My WHOLE family fought over these and I’m the only one on the Paleo diet!!!  They were the best – fresh out of the oven.  Hoping they are equally yummy tomorrow morning!

  13. says

    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!

  14. Carrie says

    Oh my gosh, these were delicious!!! I made them tonight to go with chili and they were perfect! I used butter and Splenda instead of honey…. I know that’s not real food but I don’t have any honey at the moment :(. I was expecting these to taste a little more “eggy” but they absolutely did not! They were a little sweet and a little bit grainy like cornbread (just a hint!).

    Thank you so much for sharing this recipe! I can’t even wait to try the other variations!!! Your blog is absolutely wonderful and I’m gaining SO much from it! I’m 32 weeks pregnant and living on a Gestational Diebetes diet and I’ve found so many recipes I want to try! Thank you, thank you, thank you!!!

    • says

      Nope just 1/3, but perhaps an extra tablespoon depending on our brand of coconut flour. The eggs make up the difference, but coconut flour absorbs a LOT of liquid. Definitely takes some adjusting… I did double takes on recipes when I first started using it :-)

  15. saultite says

    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 :P )

  16. Ally says

    These are fantastic. I’m on the hcg protocol and wanted some variations on this round’s stabilization phase so I have been trying to find a tasty, easy and versatile recipe for something bready. This was wondeful. I use Bob’s Redmill coconut flour and so I had to use a little more than 1/2 c instead of 1/3 cup with these and I subbed agave for the honey and they turned out great. had one slathered with Bestlife buttery spread with my dinner and had another topped with strawberries and fresh whipped cream for dessert. Tomorrow one’s going with my eggs! Thanks so much for sharing this recipe!

    • Jolene says

      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!

    • Jolene says

      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!

  17. JJsMomma says

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

  18. says

    Just tried the biscuits – we are on the GAPS diet as a result of leaky gut diagnoses. I tried doubling this recipe and am confident the measurements were exact (I used less coconut oil, however). The result was more batter than dough, so I poured it into muffin tins. They puffed up HUGE and then collapsed. The result was not pretty. They are soggy and not at all fluffy. I am so excited to get this to work. Any tips?

    • says

      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?

    • says

      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?

  19. says

    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…

  20. says

    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.

  21. Mmrosenbaum says

    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!

  22. guest says

    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!  

    • says

      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…

  23. Priscilla says

    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 : )

  24. Cline Brandi says

    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!

    • says

      I’ve had other readers say that they’ve been able to substitute 1 tablespoon of finely ground chia seeds and 3 tablespoons of water per each egg in a recipe. Haven’t personally tried it with this one though. If you’re allergic to eggs, I’d definitely avoid them until you can heal to the point of not being allergic :-) Good luck!

  25. Juliebarragan says

    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.

  26. says

    After being grain-free and dairy-free (no baking) for months, this recipe is a nice little prize. It was quick and yummy, and I think could easily be turned into a cookie recipe. My kids thank you. :)

  27. Jade says

    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!

  28. Sara E says

    I just made these and OMG they are delicious! I omitted the honey and added the cheese and cayenne pepper. They are a huge success!! I do a lot of experimenting with coconut flour and almond flour since I follow a low carb lifestyle. This was a HUGE find! I will make these again and again!

  29. Melissa Waldrop says

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

  30. says

    Hey there Wellness Mama, just wanted to say thanks for the yummy recipes! I’m the main cook in the house with my boyfriend and we’re trying to eat as healthy but yummy as possible. I made your chicken veggie soup to go with these biscuits, I can’t wait for my boyfriend to try it all! :)

  31. says

    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!

  32. MondayX says

    Does anyone know what the nutritional data is for this recipe? I don’t know whether the label on the coconut flour refers to 3.5 oz by weight or volume, so I am not sure if I am figuring it out correctly.

  33. Guest says

    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.

    • Carla Geovanis says

      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!

  34. says

    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!

  35. MammaTater says

    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!

  36. Pola says

    I made them for breakfast this morning and for the first time since I gave up grains I was able to have a breakfast sandwich. It was the best breakfast sandwich, ever! Thanks for the recipe!

  37. elizaveta borukhova says

    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?

  38. Tamara Robson says

    I just made these and they were wonderful!!! I used my kitchen aid and whisk to whip the eggs to a very frothy state then lightly folded in the rest of the ingredients (took a little extra coconut flour to get the right consistency). I baked them at 325 until they were slightly golden on top. They were amazing and we made egg and bacon sandwiches out of them. Never thought I would have a bacon and egg sandwich again:) I’m going to use them for strawberry shortcake with a little coconut milk and raw honey. Then I’m going to make blueberry cobbler. I like my cobbler with no added sugar. Maybe a little more coconut milk mixed with raw honey on that also. You don’t have to quit living when you stop eating grains:-) When you have children you have to get creative. My kids hated when I quit eating grains but they have both decided to join me and don’t miss them at all.

  39. Becky Newman Brown says

    Thank you for this! I used this as a batter to make sausage ball muffins for a quick breakfast. Added about 1/2 pound (maybe less) cooked crumbled spicy sausage and about 1/2 – 3/4 cups shredded sharp cheddar to the batter, and cooked in greased muffin tins. They were great!

  40. Emily Coalson Stamets says

    I just made batch with bacon fat – delicious! I also added a tbsp of coconut flour because the batter was very thin at first.

  41. Thea says

    This was amazing! Thank you so much for sharing. Based off my calculations…its a 120 calories for one biscuit out of the 9. The entire batch was 1080 calories. I used everything but the honey and used coconut oil instead of butter. It was delicious and worth every bite:)

  42. Caitlyn Baldo says

    Um, the recipe doesn’t say this, but you need to GREASE the pan!!! Had a “sticky” situation this morning. Also, this recipe only made 6 biscuits. That left my husband wanting… Our family of 3 each ate two biscuits for breakfast and my husband probably could have eaten all 6 himself, being the big, muscle bound Marine that he is… All of that said, these were yummy.

  43. Lori McClelland says

    I made these this morning…my husband gave them a 2 thumbs up! We have officially dubbed them “Dodger’s”

  44. Brigitte says

    Made them!! They tasted GREAT! We live on a tropical island in the middle of the Indian Ocean so finding coconut flour reminds me of the saying: water, water everywhere and not a drop to drink, since we’re surrounded by coconuts but coconut flour is pretty unheard of. But where there’s a will, there’s a way, and since starting paleo I’ve learnt how to make coconut flour from fresh ones! You have to use WAY more flour than industrially produced ones, and I added just a pinch of cinnamon as well as using home made breadfruit flour. It came out great! It didn’t taste eggy at all and the breadfruit flour balanced out the coconut taste! Thanks for the recipe it is DEFINITELY a keeper!

  45. Skip says

    Katie,

    Did you mean one half cup of flour? My mix was runny like pancake batter. Seems like something’s missing.

    Thanks.

  46. CiCi says

    For someone who is gluten free and yeast free, I miss having bread and the occasional sandwich more than anything. These are so easy to make and I made a fried egg sandwich with them. Absolute heaven, thank you!!!

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