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!
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!
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!
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!
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!!
I’d reduce the amount to 3-4 tbsp when using ghee 🙂
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
Mine was very runny? I added more flour & had to put in muffin tins hope they turn out! Maybe it’s the high altitude?
Wow! I just tried these and they came out buttery, light, and delicious! I will try it with cheese next time.
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?
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.
I had the same thing happen to mine. I will try the extra tbsp and I’ll put them in a cupcake tin.
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!
Thanks
Jodi
Same thing happened here! I’m glad I’m not the only one! The batter tasted so good going into the oven…
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.
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.
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!
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!
How did the cheddar turn out? That sounds like a great idea!