Sometimes only a soft, buttery biscuit will do. (I’ve found this to be especially true when I’m pregnant!) And when those cravings happen, these coconut flour biscuits really hit the spot!
Our family tries to avoid most grains for health reasons (my entire cookbook is grain-free in fact), but we’re only human … it’s only a matter of time before the longing for bread strikes. Sometimes only savory comfort food for breakfast will do — like biscuits and gravy, or our favorite, Eggs Benedict. Or in the summer, our kids love fresh strawberry shortcake.
And of course it’s always nice to have a bread-like substance on the side to soak up soup or chili.
Still, no indulgence is worth intestinal aftermath. But no worries … there is a solution!
Grain-Free Biscuits Made Possible
At the request of my husband, I’ve finally figured out a good recipe for flaky coconut flour biscuits. I’ve given an option to make them dairy-free as well, but if butter is better, feel free to use it and boost the comfort food factor! Another option is using ghee instead of butter or coconut oil, but reduce to 3-4 Tablespoons if you do.
My favorite thing about biscuits is their versatility. You can use them in savory applications or in a sweet dessert, or just on the side or as a snack. I’ve included some variations on these biscuits below to get the meal planning wheels turning.
For Fluffier Coconut Flour Biscuits
These coconut flour biscuits (as with most grain-free baked goods) will be denser than a traditional biscuit. I typically go for quick and easy and use a immersion blender to whip these together, but you could try this more traditional biscuit making method for a fluffier result. Many thanks to the Wellness Mama reader who suggested it!
1. Pulse dry ingredients in food processor with cold butter (or ghee, coconut oil, natural lard, or a 50/50 combination of these) until crumbly.
2. Beat eggs and add to food processor. Pulse just until mixed. Do not overmix.
3. Gently form batter into 6 balls and flatten, keeping them relatively thick.
4. Bake as indicated.
Coconut Flour Biscuits Recipe
Ingredients
- ½ cup coconut flour
- 5 TBSP butter or coconut oil softened but not melted
- 4 eggs
- 2 TBSP honey optional
- ½ tsp sea salt
- ½ tsp baking powder
Instructions
- Preheat oven to 400 degrees F.
- Put all ingredients into medium sized bowl and mix well with immersion blender or hand mixer until well incorporated.
- Using your hands, carefully form into eight small balls and gently flatten with a spoon to make it about 1/2 inch thick.
- Bake for 12-15 minutes until just starting to brown.
Notes
Nutrition
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Try These Other Coconut Flour Biscuits 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
- Top with cream cheese and add a sprinkle of cinnamon for flair!
- Spread with almond butter and a natural sugar jam for a great PBJ alternative for kids
- Cut in half or use two to make a grain-free sandwich for breakfast or lunch
- Add ½ cup grated cheese, chopped green onion, and ¼ teaspoon cayenne to make savory cheesy biscuits
- Cut out with shaped cookie cutters (stars, hearts) for fun
- Flatten and wrap around nitrate-free sausage for a fun pigs-in-blankets approach
What are your favorite uses for biscuits? Will you try these? Let me know!
What Is Sous Vide (& How to Do It without Plastic)
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?
You can you just have to adjust the amount up. Coconut flour absorbs a lot of liquid. Almond flour not as much. So you will need more flour. I would suggest mixing all of your wet ingredients then adding in your dry and adding more flour as you need it and keeping track of how much almond flour you add.
I’m back! I made these this week and I have to say that they are fabulous! Thank you so much for this 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…
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!!
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!
How coconutty do these end up tasting? They look great!
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.
Hi just wondering where you get your coconut flour from?
I get most of my groceries from Trader Joe’s. They have a 1 lb bag of Organic Coconut Flour for $2.99 and it works fantastic.
Wal mart sells it
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!
To me, they taste really egg-y. I don’t taste any coconut at all, I only taste the eggs in it.
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.
Thanks so much for posting this Cyndi! I used a little less milk to bake up some fabulous biscuits. They’re also good with just the eggs, but even better to us this way.
They are pretty coconut-y. Almost like a coconut macaroon without the drid coconut texture.
so excited for the Eggs Benedict recipe!
Nice simple recipe and gluten free at that! Be still my heart;)
perfect timing! chili’s on the menu tonight.
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.
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.
I know this was posted 4 years ago, but do any of you have more information on this MAD diet? I have a friend that needs more info for her daughter who is having seizures while she sleeps. Anything will help. I’ll google it too, but thought if someone could point me in the right direction in internet world, that’d be great! Thanks!
I just made them with 1/2 cup cheese yum…but do they freeze as I live alone and don’t want to eat all 9 at once
They have immatation honey.. no carbs no suger and taste the same. Amazon.
Thank you for that!!! I’ve made low carb into a lifestyle . So that’s perfect
Just tried them!! Yummy. I added cheddar and left out honey. Used the butter version. Will be making these and trying out variations. Thank you.