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Scrumptious Coconut Flour Biscuits (Grain & Dairy Free)

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Coconut Flour Biscuit Recipe
Wellness Mama » Blog » Recipes » Scrumptious Coconut Flour Biscuits (Grain & Dairy Free)

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.

how to make grain free biscuits with coconut flower

Coconut Flour Biscuits Recipe

Sometimes you just need a biscuit. These versatile coconut ones are grain free and dairy optional.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Calories 171kcal
Author Katie Wells


8 biscuits



  • 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.


Nutrition Facts
Coconut Flour Biscuits Recipe
Amount Per Serving (1 biscuit)
Calories 171 Calories from Fat 98
% Daily Value*
Fat 10.9g17%
Saturated Fat 6.2g39%
Cholesterol 101mg34%
Sodium 230mg10%
Carbohydrates 14.7g5%
Fiber 6g25%
Sugar 4.5g5%
Protein 4.9g10%
* Percent Daily Values are based on a 2000 calorie diet.


The texture of coconut flour and its ability to absorb moisture can vary by brand. When making these the first time, add the coconut oil little by little until the consistency seems right.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

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!

Coconut Flour biscuits made with eggs, coconut flour and coconut oil or butter for a healthy, filling and grain free treat.

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


219 responses to “Scrumptious Coconut Flour Biscuits (Grain & Dairy Free)”

  1. Sara W Peterson Avatar
    Sara W Peterson

    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!

    1. RIO Avatar

      4 stars
      Sounds great. Love the fact you found another purpose for the ones that did not come out, GENIUS!! I also like how you made them as panko crumbs… I will have to use your suggestions for this, thank you!

  2. Cary Avatar

    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!

  3. Nilesjess Avatar

    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!!


    1. Wellness Mama Avatar
      Wellness Mama

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

  4. Sue Ann Avatar

    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

  5. Connie Avatar

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

  6. Raquel Avatar

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

  7. Kirsten Avatar

    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?

    1. Wellness Mama Avatar
      Wellness Mama

      There can be some variation in coconut flours, and some absorb more oil and liquid than others. Next time, just try adding an extra TBSP of coconut flour and they should be fine.

      1. Monroe Avatar

        I had the same thing happen to mine. I will try the extra tbsp and I’ll put them in a cupcake tin.

        1. jodi Avatar

          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!


    2. Nicci Avatar

      Same thing happened here! I’m glad I’m not the only one! The batter tasted so good going into the oven…

      1. Josie Avatar

        Yes, me too… it turned into a kind of a slice/ scone (not biscuit), even with a lot of extra flour. I wonder if there is something up with the quantities? Thanks.

  8. Amy Subach Avatar
    Amy Subach

    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. 

  9. Kendra Avatar

    These are fantastic. They will never last long in this household. I LOVE them, and so does my family. Thanks for sharing this great recipe!

  10. Sarah Avatar

    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!

  11. Mary Avatar

    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?

    1. Becca Avatar

      5 stars
      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.

    2. Rebecca Avatar

      5 stars
      Makes great stove top biscuits without the honey, thank you for this recipe it’s perfect 🙂

  12. Dawn Farias Avatar
    Dawn Farias

    I’m back! I made these this week and I have to say that they are fabulous! Thank you so much for this recipe!

  13. james Avatar

    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…

  14. Lorri Miller Avatar
    Lorri Miller

    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!!

  15. Carey Moore Avatar
    Carey Moore

    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!

    1. Wellness Mama Avatar
      Wellness Mama

      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.

        1. Jason Avatar

          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.

    2. Rose Avatar

      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!

    3. Crun Avatar

      To me, they taste really egg-y. I don’t taste any coconut at all, I only taste the eggs in it.

      1. Cyndi Avatar

        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.

        1. Lisa Avatar

          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.

    4. Crystal Avatar

      4 stars
      They are pretty coconut-y. Almost like a coconut macaroon without the drid coconut texture.

  16. Mucha Avatar

    Nice simple recipe and gluten free at that! Be still my heart;)

  17. Audrey 'Huss' Charba Avatar
    Audrey ‘Huss’ Charba

    perfect timing! chili’s on the menu tonight.

  18. Lorri Miller Avatar
    Lorri Miller

    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.

    1. Dawn Farias Avatar
      Dawn Farias

      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.

      1. Karin C. Avatar

        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!

    2. Suzanne Avatar

      5 stars
      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

      1. Gina Avatar

        Thank you for that!!! I’ve made low carb into a lifestyle . So that’s perfect

    3. Mandy Avatar

      4 stars
      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.

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