Coconut Flour Biscuits

These coconut flour biscuits are so soft, fluffy, and tender on the outside, you won't believe they need just 4 ingredients! Ready in minutes, they are customizable to be both sweet or savory!

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings biscuits

Calories 155kcal

Author Arman Liew

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.

Notes

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 pre-heated oven and warm up at 180C/350F for 5-7 minutes.

Nutrition