I’m sharing a recipe for 4-ingredient coconut flour biscuits with you today! Just as a preface, I’ve had one too many cups of coffee today, so excuse my goofy mood. In addition to feeling giddy (um, jittery?), I’m also in the mood to make lists. So you’ll see a few of those in today’s post. Okay. Read on, friends!
These 4-ingredient coconut flour biscuits are for you if:
- you’re gluten-free and/or have a nut allergy
- you have a bag of coconut flour in your pantry that you want to use up
- you’re a fan of the benefits that coconut flour has to offer (read below for more on this)
- you follow a gluten-free/paleo diet and aren’t expecting these coconut flour biscuits to taste like actual buttermilk biscuits
Coconut flour is awesome because:
- It’s just dried coconut meat
- High in protein. Like, 5 grams in just TWO tablespoons of coconut flour
- High in fiber
- Good healthy fats
This recipe is NOT for you if:
- you hate the flavor of coconut (um, how the heck did you get this far into the post? because you love my witty banter? ah, why thank you…)
- you expect these to taste like buttermilk biscuits (news alert: it’s basically impossible to replicate buttermilk biscuits using grain-free flours. Coconut flour will never taste like regular flour… because it’s made out of coconut).
What can you do with these biscuits?
- Pour paleo sausage gravy on top of these biscuits!
- Did someone say mini strawberry shortcakes?
- Serve them with my chicken pot pie soup!
Let me describe the actual biscuits now. They’re buttery, crumbly and perfect when used in sweet or savory applications. You can add salt if you’d like these to be savory or sugar for something sweet. You can top them with eggs, sausage and bacon or with maple syrup. Or both. Yes to all the things! (also, I now hate the phrase “all the things” but I can’t stop using it…)
I think I already mentioned that these are made with coconut flour (heh). Well, one thing to know about coconut flour is that it’s a bit dry compared to other grain-free flours. I typically use a combination of almond flour, coconut flour and tapioca flour when I bake grain-free cakes (my cakes are amazing BTW. even if you’re not on a GF/paleo diet), but I wanted to share a biscuit recipe using just ONE flour. We recently found out my husband, Roby, has an slight almond allergy and I figure there must be many others out there like him. Truthfully, this recipe is basically the same as my savory Italian coconut flour biscuits. But, I figure that this recipe will be easier for folks to find (I think) when googling or searching the interwebs.
Alright, I think I’ve “talked” enough about all things coconut flour and biscuits today. Actually, I could probably go on for awhile but I’m going to end this now. So I can make another cup of coffee and eat another biscuit. Also, you should know my cups of coffee are basically all almond milk but man, caffeine hits me hard. I love it, but I hate it. But that’s neither here nor there. Literally, it doesn’t even matter. Okay ending this blog post… now.
- ½ cup coconut flour
- ¼ teaspoon baking soda
- ¼ cup melted ghee or grassfed butter, plus extra for drizzling on top
- 4 large eggs
- Preheat oven to 350F.
- Add the coconut flour and baking soda to a bowl and mix well.
- Pour the melted ghee into the bowl and mix well (I use an electronic hand mixer).
- Next, add the eggs and continue to mix until well combined.
- Use a large-sized disher/cookie scoop to measure out dough (about 3 tablespoons) and drop onto a baking greased baking sheet.
- Bake at 350°F for 20 minutes or until a toothpick comes out clean.
- Add salt or sugar depending on whether you’re making sweet or savory biscuits.
- If you don’t have a large cookie scoop, you can use a ¼ dry measuring cup to mold the biscuits (just fill them up then hit the bottom of the cup and they’ll pop right out). That’ll change the shape of the biscuit a bit (you can visit this blog post to see what shape it’ll give the biscuits).