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!

4.4 from 23 reviews
Coconut Flour Biscuits
Prep time
Cook time
Total time
Cuisine: American
  • 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
  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.


  • 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

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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

      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.

    • Rose 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!

      • Cyndi says

        I replaced two of the eggs with 2/3 cup milk, I guess you could use any liquid and let my batter sit for over 5 minutes before I made my biscuits. They turned out wonderfully.

  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. james 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. Mary 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. Sarah 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?

        • jodi says

          I tried this recipe (I added 2Tbs cacao powder to make choc biscuits) and it was extremely liquid even though I used about 2/3 cup coconut flour in the end.

          I wonder in Australia biscuits are hard and crisp – I take it you call these cookies – so are these more like scones? Even still it was pretty hard to form into a biscuit shape.

          I waited ages after each addition of coconut flour to see if it would absorb more. I use a really good quality coconut flour (organic) from Niulife.

          Any suggestions on how it should look prior to forming into balls? pics would be great if you could post some?

          Loving this site. Just made kale chips for the first time (yum!) and the almond meal choc chip biscuits (but I added a cup of spelt flour and a little water to increase the volume and help it come together – turned out great!


  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!!


  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. Wanda 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!

      • Chrissy says

        Thanks so much for the flaxseed meal substitute for the eggs. I am not a huge fan of eggs and was worried about an eggy taste.

  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…

    • Sheri says

      Fabulous recipe and that is excellent advice Augustina! My biscuits are great!

      I used Bob’s Red Mill Coconut flour and needed 1/2 Cup.

      I also had to cook them at 350 to prevent burned bottoms.

  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. Rose 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. Krimp 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. Alyssa Fitzpatrick says

    I am thinking of making several batches of these so I have something bread-like on hand. Will these keep well in the fridge?

  33. 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.

  34. 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!

  35. 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 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!

  36. 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!

  37. 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!

  38. 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?

  39. 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.

  40. 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!

  41. 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.

  42. 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:)

  43. 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.

  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. Kipling says


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


  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!!!

  47. Tina says

    Hi There.
    I made these yesterday, 2 different batches. The first one with a tiny bit of stevia instead of honey and the second batch with honey and cheese. The first batch smelled weird… The egg smelled strange and the edges had greenish bits, also through the middle (when I cut them open) and the baking soda (which is a Bob’s Red Mill one) smelled weird too, it often smells like ammonia after it is cooked?? Have you ever experiences any of this. My kids are not very picky, but they did not enjoy them lol. I have cooked a lot of muffins with coconut flour, baking soda etc and sometimes it happens that it smells strange (from the baking soda and eggs) unless I have a lot of flavor in them like lemon, stevia etc.. The other batch btw turned out beautiful and my husband loved them!

  48. Meg says

    I was just shy of 1/3 c of oil, so added almond flour, but still was super runny, so I added nutritional yeast. Turned out flat, not at all fluffy like your picture. I put these on top of a cheeseburger casserole, then topped with yeast cheese. Good, so , no problem with biscuits being flat. Will go by the recipe next time though! Yours look much better! Thanks for the recipe!!

  49. Joyce says

    I tried these last week and they turned out exactly how they look in the picture. I absolutely love them. I’ll be making 2 batches this week: 1 savoury and 1 sweet. They are absolutely awesome! Thank you for your recipes. :)

  50. Kathy says

    These were fantastic, I used 1 TBSP agave instead of 2TBSP honey and they were amazing. I also seemed to need a little more coconut flour as it was too runny. The family even liked them. They are a tad dry so adding butter after they are baked made them amazing as well.

  51. Barbara says

    Okay— I’ve made a very similar recipe to this before. This time I used 2T coconut oil and
    2T butter…and since I can’t do any sweeteners, other than stevia, I grated a small parsnip
    and put that in. YUM! Added 1 additional teaspoon of coconut flour. (And used small eggs.) Perfect!
    I’d suggest trying some additional spicing depending on whether you want go savory
    or sweet. Try-em! You’ll like’em!

  52. Natalie Aung Than says

    Best versatile scone recipe ever! Yummy. Makes good use of the coconut flour I bought some time ago.

  53. suzanne marlow says

    Beautiful recipe thankyou.
    I tweaked it a bit, doubled all the ingredients except the eggs, i used 4 eggs
    and 1/2 cup coconut cream.
    Made lovely sweet, soft, moist biscuits.
    Suzanne :)

  54. Gerri says

    Thank you for this recipe Katie – and thanks commenter Augustina for helping me make them correctly!

    I made three batches this weekend. The first one I followed the recipe exactly (with butter / no honey) and they turned out very soupy. I dropped them onto foil and got little “hockey pucks” as Augustina described. They were thin and a little burnt on the bottom but they tasted good enough to give them another try.

    I read through the comments and the second time decided to take Augustina’s approach. I used cold butter and pulsed it with the coconut flour in the food processor just until crumbly. I also added two extra tablespoons of coconut flour. Then I added the beaten eggs (again no honey – I am out). I also added 1/3 cup shredded cheddar cheese. This time they turned out beautifully!

    The third time I omitted the cheese and put in 1 TBL maple syrup. I also used 1 extra TBL of coconut flour this time instead of 2. I couldn’t taste the syrup – and I would say this was the best batch yet.

    The first time I used Viva Labs organic coconut flour and the second/third time I used Lets Do Organic. I think the last two batches tasted more “coconutty” but since I am not comparing them side by side I am not sure. It could be that the different brands of coconut flour acted differently as well though I suspect the preparation method had more of an impact.

    Overall I am thrilled with this recipe. Super fast and easy, and very versatile. I am already thinking how to make cranberry orange biscuits/scones out of this. Will let you know if I succeed!

  55. Sharayah says

    I made a huge batch of plum butter from the plums in my yard but had nothing to eat it with, until I found this recipe! It’s perfect! I ended up needing about an extra 2 T of coconut flour, but other than that I followed the recipe exactly and they turned out beautiful and delicious. I made little mini-sandwiches for breakfast with almond butter and plum butter. I’m excited for the possibilities! Thanks for the great recipe. :)

  56. Susan says

    Just made theses and although they taste delicious mine turned out flat BUT I also used coconut oil instead of butter and flax seed instead of eggs. My batter was amazing it came out super light and fluffy! I think my issue was the 5 tbsp of coconut oil I’m going to go for 3-4 tbsp tomorrow and not squish them down to 1/2 inch. They do taste coconutty though so I would mainly use these for dessert baking stuff …..I.e…… cobblers , short cakes or even light scones

    Thank you so much for the recipe!

  57. J Cornelison says

    I used this recipe with Bobs Mill brand and used 1/2 cup of flour and added a tsp of vanilla and used it for blackberry cobble… Yummy….

  58. Sarah says

    I made these, all excited here on a Saturday morning for my family, and they turned into awful flat pancake-type creations. Any ideas??

  59. Geoff says

    Hi Katie,
    I am English, and have just made these biscuits and all I can say is WOW! I absolutely love these although I can taste the coconut in them which does not bother me in the least.
    Thank you for this recipe.

  60. ann says

    made these with half flaxseed and half eggs in recipe. they taste good but do not rise like the almond flour ones I make. the batter was not to moist or dry. Im not sure why, they didn’t rise much, maybe they don’t. comments?

    • Lori says

      Ann – I made mine with butter and I only used 3 eggs and then substituted the 4th egg with a chia seed/water mixture. They turned out very light and fluffy. But they don’t spread out or rise much while baking from the original size of the batter. Coconut flour baked goods just don’t seem to rise very much. But a good recipe, like this one, will still turn out light and fluffy. Some of the commenters who used coconut oil had theirs turn out flat. I have found that if you use coconut oil instead of butter, it helps to chill the dough beforehand. That seems to help a little bit in keeping the batter from melting and spreading out so thin.

  61. Christy says

    I’ve made these a few times and they’ve always been a big hit. Today I made them with farm fresh duck eggs. AMAZING!!!!!

  62. Nikkey says

    These were great and super easy to make! Seems like a very versatile biscuit recipe to. Excited to try some twists to it – thought of adding some frozen blueberries to make scones. Thanks so much for posting this. Its always nice to find an easy paleo bread alternative.

  63. Andrea says

    I didn’t really like these. I think they tasted very eggy and spongy. Maybe if you put a little almond flour in too it would help the texture and taste!

  64. Lori says

    Thanks for this awesome recipe Katie! I just made these tonight and thought they were delicious! Mine turned out light and fluffy like biscuits are supposed to be. I used butter not coconut oil – seems like more of the flat biscuit problems are coming from coconut oil maybe? In reading through comments, I saw someone’s about it tasty too eggy. So I only used 3 eggs and then I used 1 tablespoon chia seed w/3 tablespoons of water as a substitute for the 4th egg. That substitution might have also made a difference in the texture. I was out of garlic powder so I used garlic salt and left out the regular salt. I also used a dash of dried dill. I’ll definitely be making these again. I love the savory but I might try some of the sweet variations too.

  65. Christine says

    These turned out horrible. I followed the directions exactly, even went out and spent 30 dollars on new groceries specifically for this recipe, and they turned into burnt pancakes in the oven. I guess I will be having my chili without biscuits tonight!

  66. Anita says

    I made these tonight and they were sort of flat and really spread out some on the pan. However, they tasted good and I ate several. Next time I will add more coconut flour for a stiffer batter (mine was very soft and I used a cookie scoop to put on my pan). I intend to follow some of the other comments and suggestions. Definitely worth trying again.

  67. Marielt says

    What a wonderful recipe! My coffee grinder ground coconut flour did not absorb well so I did 1 tablespoon less butter (used half lard and half butter) anx 1 less egg. I still ended up needing more flour, which I did not have, so I used arrowrootpowder to achieve a good texture. Next time I’ll have more coconut flour! They turned out so yummy! I love that I have an easy snack for my 1 year old as well. We don’t do processed foods,and hardly any grains, so it can be frustrating when she needs a pick up and I don’t have time to heat up meat, make an egg, steam veggies, etc. Usually I do have time, but this will be great to have on hand :-) especially to round out my girlies meals when all she wants is meat or sardines and non starchy veggies! My husband and I were drooling over many of your recipes last night! Fried cheese sticks are next on our list to try :-) Thank you for ALL you do Katie!!

  68. Chelsea says

    They looked good, they smelled good, the texture was good… but the flavour was off. They were too sweet. Next time I will only use a teaspoon of honey. Had to add a 1/4 cup extra coconut flour, but like you mentioned, not all coconut flour brands are the same.

    I used bacon fat instead of butter and threw in some cheese for what I thought would be a smokey cheddar flavour, but the honey ruined it! Live and learn, I’m excited to try this recipe again with some tweaks! There’s a lot of potential.

  69. Allison H says

    These are good! I have had to add more coconut flour as mine are too runny with amount in recipe. I added chocolate chips and they are like this yummy, soft, coco-nutty, bread-y, chocolate chip cookie that my husband and I now crave.

  70. Angela S says

    These were great. I used applesauce instead of honey and they turned out beautifully. Kids loved them. Will be making these again. I want to try them with cheese!

  71. Araceli says

    So glad I’ve found this recipe :) I just made some cinnamon ones for breakfast, and I realized how much I missed having bread and biscuits. Next time though I’m using butter, I suspect it’ll come out better since my coconut oil is always on the melty side because my kitchen is always hot (small apartment with no ventilation). Also, I want to make them with garlic and oregano and use for bruschetta with olive oil, mozzarella, tomato, and basil :)

  72. Cynthia says

    I just made these because I wanted a snack for this snowy day. I used 3tbs of ghee instead of butter/coconut oil… batter was a little runny, so I added more coconut flour in half teaspoons until the dough seems good. THESE are delicious and simple. I’m topping them with coconut butter and whole fruit spread. They will be gone quickly. Thanks!

  73. Amanda says

    Wow! This is the first coconut flour recipe that I completely enjoyed! So, so good. Thank you for sharing this. I made some pear butter for the topping…delicious.

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