These coconut flour biscuits are so soft, fluffy, and tender on the outside, they need just 4 ingredients to make. Made without grains or butter, they can easily be made sweet or savory! 2 grams net carbs per serving.
Coconut Flour Biscuits
When it comes to baking with coconut flour, my favorite recipes to make are brownies, cupcakes, and these coconut flour biscuits.
While I’m someone who loves a side dish of vegetables or potatoes with my dinner, I actually prefer something more comforting, like a dinner roll or bun. There’s something extra cozy about something carb-y with my standard meat and vegetables, and bonus points if it can also be keto. When I’m feeling a little bit fancy, I love whipping up some biscuits.
I’ve always loved biscuits, but usually make my other keto ones, which use almond flour. However, my mom recently gave me two massive packages of coconut flour, so I was keen to try it out using this other flour. Not only was I thrilled with the results, but they’ve also become my new favorite thing to bake! Bonus? These are also low carb!
I’ve been meaning to share a coconut flour biscuit recipe for quite some time. They need just 4 ingredients and take minutes to prepare. No grains and no dairy are needed, but you’d never tell. The texture is soft and fluffy on the inside and tender on the outside. They are mild tasting and perfect to customize with your favorite flavor combinations!
I had some friends over for a big barbecue and served them these biscuits on the side and NO ONE believed me when I said that it is grain free- They are so fluffy and buttery!
How do you make biscuits with coconut flour?
- Coconut flour– Sift your coconut flour very well to ensure there are no clumps throughout.
- Baking powder– To give the biscuits some rise and stability.
- Eggs– Room temperature eggs.
- Coconut oil– Gives the biscuits a buttery texture, without actually needing butter!
- Shredded cheese- Optional, but gives a lovely cheesy flavor.
Start by mixing together your dry ingredients into a small bowl and set aside. Next, add your eggs and coconut oil into a large mixing bowl and whisk together, until smooth and combined. Gently fold through the dry ingredients and optional cheese, and mix together until a thick dough remains. Cover the bowl and let the dough sit for 10 minutes, for it to thicken.
Now, scoop out 12 portions of the dough and place them onto a lined baking sheet and press down onto each one to form a large disk shape. Bake the biscuits for 27-30 minutes, or until golden on top. Remove them from the oven and let them sit for 5 minutes, before serving.
Tips to make the best coconut flour biscuits
- Do not overbake the biscuits, as they can go from fluffy to dense in a very short span of time.
- You must let the dough sit for 10 minutes at room temperature, so the coconut flour can absorb some of the liquid.
- Feel free to fold through some shredded cheese or spices through the dough for added flavor.
While these biscuits taste delicious on their own, here are some fun flavor combinations to add some variety.
- Cheese– Add 1/2 cup shredded sharp cheddar to the dough.
- Jalapeno– Fold through 1/4 cup diced jalapenos and 1/4 cup parmesan cheese.
- Bacon– Add 1/4 cup diced bacon bits and 1/4 cup cheddar cheese to the dough.
- Cinnamon raisin– Add 1 tablespoon cinnamon and 1/4 cup raisins to the dough. For sweeter biscuits, add 2-3 tablespoons of maple syrup too.
- Chocolate chip– Fold through 1/2 cup chocolate chips to the dough, reserving a tablespoon to top the biscuits with.
Storing and freezing biscuits
- To store: Leftover biscuits should be stored in the refrigerator, covered, for up to 1 week.
- To freeze: Place biscuits in a ziplock bag and store them in the freezer for up to 6 months.
- Reheating: Either microwave the biscuits for 30 seconds or place them in a pre-heated oven and warm up at 180C/350F for 5-7 minutes.
More recipes using coconut flour to try
Preheat the oven to 190C/370F. Line a large baking sheet with parchment paper and set aside.
In a small bowl, combine the coconut flour and baking powder and mix well. Set aside. In a separate bowl, whisk together the coconut oil and eggs until combined and smooth. Gently fold through the dry ingredients, along with the optional cheese, and mix until a thick dough remains. Allow the dough to sit for 10 minutes, for the batter to thicken.
Spoon out 12 portions of dough and place them onto the lined sheets. Press down on each one to form a thick disk. Bake the biscuits for 27-30 minutes, until golden on the outside.
Remove from the oven and serve immediately.
TO FREEZE: Place biscuits in a ziplock bag and store them in the freezer for up to 6 months.
REHEATING: Either microwave the biscuits for 30 seconds or place them in a pre-heated oven and warm up at 180C/350F for 5-7 minutes.
Serving: 1serving | Calories: 155kcal | Carbohydrates: 4g | Protein: 5g | Fat: 13g | Sodium: 132mg | Potassium: 46mg | Fiber: 2g | Vitamin A: 180IU | Calcium: 58mg | Iron: 1mg | NET CARBS: 2g