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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. Joanie Avatar

    It was way too eggy for me (I hate eggs). But my son didn’t mind it.

  2. Julie barragan Avatar
    Julie barragan

    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.

  3. Cline Brandi Avatar
    Cline Brandi

    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!

    1. Wellness Mama Avatar
      Wellness Mama

      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!

  4. Priscilla Avatar

    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 : )

  5. Sherry Avatar

    Are these to have 1-1/3 cup coconut flour as 1/3 seems like it would make it soupy?

    1. Wellness Mama Avatar
      Wellness Mama

      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…

      1. Sherry Avatar

        Thank you! It was my first time using coconut flour. The biscuits are so yummy!

  6. Krimp Avatar

    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!  

  7. Rose Avatar

    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!

  8. Augustina Blair Avatar
    Augustina Blair

    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.

  9. Augustina Blair Avatar
    Augustina Blair

    You overmixed the batter. I left a comment with tips for how to prep this for fluffier biscuits.

  10. Augustina Blair Avatar
    Augustina Blair

    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…

    1. Wellness Mama Avatar
      Wellness Mama

      Great advice… thanks! I probably did over beat them, as I just use an immersion blender 🙂 thanks for the tip

      1. Denise Cannon Avatar
        Denise Cannon

        Could you use just the yolk of one egg and whip only the whites of the rest?

    2. Sheri Avatar

      4 stars
      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.

    3. Ashley Avatar

      I made these using this tip and they are really good. I made 10 out of my batch and over each one added a teaspoon of butter, which I think may have covered up some of the eggy flavor. I’m kind of good and finding the eggy flavor, but these were good. I will make them again.

    4. Jeana Avatar

      5 stars
      Your tips sound amazing! Wondering if we could add organic buttermilk or coconut kefir to get that southern biscuit taste? Any suggestions for how to do that? Also really love your idea of adding in lard. I have some grass fed tallow that I can use.

  11. Sal Keith Avatar
    Sal Keith

    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?

    1. Wellness Mama Avatar
      Wellness Mama

      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?

    2. Wellness Mama Avatar
      Wellness Mama

      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?

  12. Kymberly Avatar

    Never mind; I just saw the comment above mine for an egg substitute. Can’t wait to try this recipe!

  13. Kymberly Avatar

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

    1. Wellness Mama Avatar
      Wellness Mama

      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!

    1. Wellness Mama Avatar
      Wellness Mama

      I haven’t tried it but I wouldn’t think so since buttermilk doesn’t stiffen when cooked like eggs do… let me know if you try it though!

    2. Jolene Avatar

      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!

      1. Chrissy Avatar

        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.

  14. Ally Avatar

    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!

  15. Wanda Avatar

    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 😛 )

  16. Maggie Avatar

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

    1. Wellness Mama Avatar
      Wellness Mama

      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 🙂

      1. Arlene Lizotte Avatar
        Arlene Lizotte

        4 stars
        hi I’m a little confused b/c the posted recipe says 1/2 cup but here you 1/3? We made these twice w/ 1/2 cup with the food processor and both times came out dense and VERY crumbly. There is no way we can cut them in half like others have said. Is there something we can do to make them less dense? I thought maybe beating the eggs til fluffy before adding them, or using my kitchenaid stand mixer with the wire whisk? Any suggestions ?
        Oh yes, which is right quantity? thank you Arlene

  17. Carrie Avatar

    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!!!

    1. Wellness Mama Avatar
      Wellness Mama

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

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