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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. Sharayah Avatar

    5 stars
    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. 🙂

  2. Gerri Avatar

    5 stars
    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!

  3. suzanne marlow Avatar
    suzanne marlow

    Hi I forgot to say i also added 1/3 cup desiccated coconut to the recipe
    ( organic unsweetened)
    Suzanne 🙂

  4. suzanne marlow Avatar
    suzanne marlow

    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 🙂

  5. Kathleen Avatar

    I cannot have egg yolks, Could you make this with just egg whites?

    Thanks Kathleen.

  6. Natalie Aung Than Avatar
    Natalie Aung Than

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

  7. Barbara Avatar

    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!

  8. Kathy Avatar

    5 stars
    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.

  9. Joyce Avatar

    5 stars
    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. 🙂

  10. Meg Avatar

    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!!

  11. Tina Avatar

    4 stars
    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!

  12. CiCi Avatar

    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!!!

  13. Kipling Avatar


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


  14. Brigitte Avatar

    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!

  15. Lori McClelland Avatar
    Lori McClelland

    I made these this morning…my husband gave them a 2 thumbs up! We have officially dubbed them “Dodger’s”

  16. Caitlyn Baldo Avatar
    Caitlyn Baldo

    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.

  17. Thea Avatar

    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:)

  18. Kimberly Van Duijkeren Avatar
    Kimberly Van Duijkeren

    Thank u thank you!!! Made them this morning bacon egg cheese with biscuits!!!! Love <3

  19. Nancy Avatar

    These weren’t good. They were too eggy & did not taste like a biscuit at all. I won’t make them again.

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