Coconut Flour Biscuits
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My coconut flour biscuits are soft, tender, fluffy, and made with just 4 ingredients. Naturally grain-free and butter-free, they’re easy to make sweet or savory, and each biscuit has just 2 grams of net carbs.
Coconut Flour Biscuits
My keto biscuits are one of my favorite sides when a soup or stew needs something a little more comforting. So when my mom showed up with two bags of coconut flour she no longer wanted, I figured I’d put them to good use.
They turned out so well that they’ve become one of my favorite biscuits to bake. They’re low carb, naturally grain-free, and here’s why I love them:
- Flaky, soft, and fluffy. Just like any good biscuit should be.
- Just 4 ingredients. Coconut flour, eggs, baking powder, and oil.
- Easy to customize. I usually keep them plain, but they’re a blank canvas for savory or sweet mix-ins.
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Coconut flour. Sift your coconut flour thoroughly to ensure there are no clumps.
- Baking powder. To give the biscuits some rise and stability.
- Eggs. Room temperature eggs mix into the dough much more easily and don’t firm up the coconut oil. I remove them from the fridge about 30 minutes before I start baking.
- Coconut oil. Gives the biscuits a buttery texture, without actually needing butter!
- Salt. Optional, but I like to add a pinch to give them some flavor.
- Shredded cheese. Optional, but gives a lovely cheesy flavor.
Flavor variations
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 1/2 cup of chocolate chips into the dough, reserving a tablespoon to top the biscuits.
How to make biscuits with coconut flour
Start by mixing your dry ingredients in a small bowl, then set aside. Next, add your eggs and coconut oil to a large mixing bowl and whisk together until smooth and combined. Gently fold in the dry ingredients and optional cheese, mixing until a thick dough forms. Cover the bowl and let the dough sit for 10 minutes to thicken.
Now, scoop out 12 portions of the dough and place them on a lined baking sheet, then press each into a large disk. 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.
Arman’s recipe tips
- Don’t overbake them. I recommend pulling the biscuits from the oven as soon as they’re lightly golden. Coconut flour can dry out quickly, so a minute or two too long can make it dense.
- Let the dough rest. Coconut flour is incredibly absorbent, so I always let the dough sit for 10 minutes before shaping the biscuits. This gives the flour time to absorb moisture, making the dough much easier to work with.
- Keep the mix-ins light. I love folding in shredded cheese, chopped chives, or Italian seasoning, but don’t add too much or the biscuits can become heavy. My rule of thumb is no more than half a cup per batch.
- Use a cookie scoop. Since the dough is softer than traditional biscuit dough, I use a cookie scoop to portion it into even-sized biscuits.
Storage instructions
To store: Leftover biscuits should be stored in the refrigerator, covered, for up to 1 week.
To freeze: Place biscuits in a Ziploc 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 preheated oven at 180C/350F for 5-7 minutes.
More coconut flour recipes
Coconut Flour Biscuits
Ingredients
- 2/3 cup coconut flour sifted, 75g
- 2 teaspoon baking powder 8g
- 1/2 cup coconut oil melted, 112g
- 8 large eggs
- 1 teaspoon salt optional
- 1/2 cup shredded cheese optional, 55g
Instructions
- 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, baking powder, and optional salt 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 (or use a cookie scooop) 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.
These are great! I like using coconut flour more than almond flour, so I have gravitated to a few of your recipes. Also great are your Coconut Flour Chocokate Chip Cookies. I make them almost every week. These biscuits were very simple to make. I made breakfast sandwiches with them, and they really ‘scratched the itch” for a fadt food style breakfast. You do great work. Love your site.
Thanks so much for your kind words, Chet. I’m so glad you’re enjoying my coconut flour recipes- I love those cookies too.
Using these as a breakfast sandwich base is such a good idea- I’ll have to borrow that next time I make them.
they freeze so well and i airfy them! thanks for sharing this!!
Hi Serena, thanks so much for your feedback. So glad you liked them 🙂
Made this with butter not coconut oil and sharp cheese. Flavor is good but they did not have enough structure to hold up, they flatted out during baking and ran together. Any help is appreciated. One other thing, I let the batter sit for about 20 minutes of which it never set up.
Hi Dennis- thanks for the feedback. Using butter instead of coconut oil is completely fine, so I do wonder if the brand of coconut flour you used was perhaps not as strong as others? If you let me know the brand, I can troubleshoot for you. Letting them sit for longer should make it even more sturdy, too. Next time, I’d add an extra 2 tablespoons of coconut flour and see how it goes.
Can butter be used in this recipe instead of coconut oil?
Yep!
Just made these and was very excited to try based on the reviews. I did put the cheese in and a little salt. I reduced the eggs by half and they didn’t shape up at all.
Hi Paulette- I’m not surprised they didn’t shape up if you reduced the eggs by half. All 8 eggs are required for structure and to bake up nice and fluffy. I do suggest baking it as directed next time.
I made them just as the recipe says (except I reduced the oil), but they turned out quite flat.
I would like to try and make them again, but do you have any suggestions for what to do different next time?
Hi Rylan- I’d recommend using all the oil suggested in the recipe card. Cutting back on it would make them lose structure, and also lack some of the fluffy texture in the middle.
Question re: Coconut Flour Biscuits: Why so many eggs?? 8 eggs…please let me know?
Thanks!
Aimee
Hi Aimee! I know this might seem like a lot but coconut flour is SUPER absorbent, so for binding and moisture that’s how many eggs we need. Let us know if you try them!
These are such a great alternative, thanks for sharing!
Since starting keto I’ve been searching for a good replacement for bread & baked goods. This recipe blew past mine & my partner’s expectations! I replaced the coconut oil with cold butter (more like a traditional biscuit) & added grated garlic, cheddar and turkey sausage for a breakfast biscuit & it was so good! Cannot wait to try this in a sweet version! If you’re looking for a softer biscuit, try adding greek yoghurt!!
I substituted mayonnaise for the eggs and it said use a half a cup of mayonnaise for two eggs but 2 cups of mayonnaise was way too much for this little bit of flour so I just used one cup
Hi Dina- I’d be wary about swapping out eggs in recipes unless they say they’ve been tested using a replacement. When I share coconut flour recipes, like these biscuits, I’m very cautious to recommend any subs unless I’ve personally tested them. Coconut flour is very temperamental, and I purposely use 8 full eggs to ensure the biscuits turn out correct.
I’ve been looking for something resembling bread. I just started keto! Thanks for the recipe.
This is exactly what I’m looking for!
The dough spread a lot and results were nothing like biscuits. They also tasted very eggy. I gave a three because I did eat them. Butter or other spread covered the egg taste.
Hi Kathryn- sorry to hear you found them eggy. I’m wondering if it was perhaps the brand of coconut flour you used that gave them an overly eggy flavor- I’ve never had that issue before, and I’d love to troubleshoot for you!
Will flax eggs work in this recipe?
Hi Susan, it will work but there will be a quite a big difference in texture.