“You shmell like hot bishkits.”
My husband Roby has never been great with compliments. That right there was his pick-up line for me in college.
Over the past 8 years, he hasn’t gotten much better. The other day when I asked him how I looked in an outfit, he said (very sincerely), “you look like you get good sun.”
WHAT does that even mean? I think I’d rather smell like hot biscuits.
Especially THESE hot biscuits:
I can’t stop imagining filling one of these savory Italian biscuits with a sausage patty and an egg. They are so good on their own but I’m sure they’ll complement pretty much anything you pair them with (oh oh! Pair them with my Sunday Sauce). I ate 4 of these little biscuits in one sitting (pretty much right after taking these pictures). They are perfectly seasoned and buttery with a nice crumb.
The only flour used in this recipe: coconut flour. That means they’re nut-free and full of fiber.
Little hint as to what you should expect over the next few blog posts: more coconut flour recipes. That’s because I accidentally bought a new bag, not realizing I already had one in my pantry. And for those who are familiar with baking with coconut flour – you know that it takes practically forever to finish a bag because most recipes call for so little.
Do you like coconut flour recipes? What other baked goods do you want me to make using coconut flour?
Ingredients
- ½ cup coconut flour
- ¼ teaspoon baking soda
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt adjust to taste
- ¼ cup melted ghee or grassfed butter plus extra for drizzling on top
- 4 large eggs
Instructions
- Preheat oven to 350F.
- Add the coconut flour, baking soda, garlic powder, Italian seasoning and salt to a bowl and mix well.
- Pour the melted ghee into the bowl and mix well (I use an electric 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.
- Drizzle a little melted ghee on top of each biscuit.
- Bake at 350°F for 20 minutes or until a toothpick comes out clean.
Kelly says
Great recipe! Made them as is using Grass Fed butter, as I don’t have Ghee. Moist inside and very yummy with the seasoning! I will definitely be making these again! Thank you so much!
Kelly 🙂
Ashley - My Heart Beets says
Kelly, that’s awesome! I’m so glad you liked it 🙂
Rebecca says
After enjoying your regular coconut flour biscuits, I tried making these yesterday for lunch. Yum! They are so flavorful and you’d never know they’re coconut flour. Not eggy, just very buttery, moist, and delicious! They would go great with Italian dishes or anything really. Like I did with the plain biscuits, I quartered the recipe and made one perfect sized biscuit for myself. I didn’t have Italian seasoning so I used half basil and half oregano for that. I will be making again for sure!
Susan says
Oh my golly…. Another amazing recipe – thank you!!! Just fixed these for breakfast. Good gracious, they were delicious! We didn’t have any Italian seasoning, but they were just fine without to go with our scrambled eggs! Can’t wait to try out your chocolate chip cookie recipe next! SO THANKFUL I found you!
My Heart Beets says
Hi Susan! So glad you found my site too! Thanks so much for letting me know how the biscuits turned out for you 🙂
St.Helena says
I tried it and I’m very happy with the outcome. They turned a bit small, perfect bites. Thank you for this wonderful recipe I might repeat already in the morning. 🙂
My Heart Beets says
Glad you liked them! 🙂
r says
I followed this biscuit recipe to the “T” and found them to be too dry. I was disappointed. I bake with coconut flour , also with nut flours as well, so have experience with them. Not sure what happened, but I ended up throwing half of them away after I tried to smother them with ghee and it still didn’t help. The taste was great though!
[email protected] says
Hi Ramona, coconut flour takes some getting used to – especially when you make a recipe that only calls for that one type of flour. While it is dry compared to other flours, I try to share allergy-friendly recipes for people with all types of sensitivities, including those who can’t eat nuts. Maybe try one of my baked goods that calls for a combination of flours!
Irene says
Can I use coconut oil instead of ghee or butter
My Heart Beets says
Yup – it will work but it’ll obviously affect the flavor.
Teresa says
I made these to go with a steak dinner tonight… We recently decided to start eating a more Paleo type diet so was anxious to try. I haven’t had too much luck with coconut flour. I added 2 tablespoons of grated parmesan to these and served with roasted garlic…Big hit, didn’t even miss the Italian bread I usually serve…
My Heart Beets says
Teresa, that’s so great to hear!! Happy you liked them so much!
Konika says
Absolutely amazing! And so easy to make. I can’t believe it’s coconut flour, and I’m so happy I have a use for it! Has anyone tried making this with other herbs? The rating should be 5 stars, but for some reason, my iPad won’t allow it.
My Heart Beets says
Thanks, Konika!! I’m so happy to hear that you liked the recipe 🙂 Also thanks for letting me know about the rating issue – I changed it to 5 stars (something I only do if a reader lets me know, so thanks again!).
Leah says
Do you by any chance know the nutrition facts on these?
Nasima says
These are great!!!
I used sunflower oil instead of ghee and an egg replacement called No Egg for the eggs and they turned out excellent.
Thanks!
My Heart Beets says
I’m so glad you liked them!! And thanks for sharing your substitutions 🙂
Jane says
These were so good! I made them according to your recipe and I’m sure that they will become a staple. I also made them without the garlic powder and Italian seasoning adding a small amount of Stevie and served them as strawberry shortcake- YUM!!!
Thank you!
My Heart Beets says
I’m so glad you liked them!! And that’s a genius idea!! I’m going to have to try to make strawberry shortcake now 🙂
Larry says
Hi Ashley
My daughter made the bisciuts with olive oil and said that they turned out wonderful
Thanks for always responding to our inquiries.
My Heart Beets says
I’m so happy to hear that, Larry! Thank you for letting me know how it turned out 🙂
Jennifer says
How do you think these would taste with some grated cheese (Parmesan or cheddar) added to the dough? If I were to do that, would any other substitutions be needed? For example, less ghee?
BTW – I have yet to make a recipe of yours that doesn’t become one of my go-to favorites. Your recipes are absolutely amazing.
My Heart Beets says
Hi Jennifer! You can definitely add some cheese to the dough! Coconut flour is very absorbent so you don’t need to change anything else in the recipe – just add grated cheese 🙂 Can’t wait to hear how it turns out for you!
Colleen says
Thank you Ashley ? Am about to do some baking brekky tomorrow x
My Heart Beets says
Awesome, hope you love the biscuits!!
Larry says
Hi Ashley
My daughter would like to try this recipe but she can’t eat dairy and was wondering if she could substitute olive oil instead of butter.
My Heart Beets says
Hi Larry, I think olive oil will work as a substitute for butter/ghee in this recipe but it may affect the flavor. I still think it’ll be delicious! If she tries making these biscuits with olive oil, please let me know how it turns out!
Larry says
Hi Ashley
I looked at this recipe and thought this will not work. With all that butter and only half a cup cocnut flour it will melt all over the place in the oven,but i thought give it a try anyway. Hey ! It turned out perfect. A little bit salty for my taste but was great to have a biscuit I could with my supper.
My Heart Beets says
Hi Larry! I’m so happy to hear that! Glad you liked it 🙂
Rebecca says
Hi Ashley! I LOVE these biscuits!! 🙂 I made them with my Mom. I can’t eat eggs so we used egg substitute made of chia seeds and garbanzo beans instead. They turned out a little crumbly but still delicious! It just came out of the oven and I just tried them. Thank you for this recipe!
My Heart Beets says
So happy to hear that, Rebecca!! And thanks for sharing your egg substitute for the recipe!! 🙂
Airyfairycelt says
Husband will love these. We both like hummus and he does need a change!
My Heart Beets says
Awesome!! 🙂
Amber says
These were so delicious! My husband and I both loved them. I am making a second batch now. Thank you!
My Heart Beets says
Amber, I’m so happy to hear that!! Thanks so much for letting me know how they turned out for you guys 🙂
Mr me says
Do you think it would b tastes good if sub garlic for cinnamon & ginger & make them for a desert / snack thing
My Heart Beets says
Yes, I think they’d make tasty sweet biscuits too!
Mr Me says
Thanks I will try them both ways
Debra says
Can these be made in advance? If so, what’s the best way to store them? I’d like to serve them at a small party I’m having. Thanks!
My Heart Beets says
Yes, they can be made in advance but I personally think they taste best fresh. They should be fine left on the counter for a night but after that I’d probably keep them in the fridge.
Galliesallie says
I too have a glut of coconut flour right now. I made these and they were delicious, in spite of me not paying attention very early in the morning and using 1/3 of a c. coconut flour instead of half a cup. Thanks for this easy tasty forgiving recipe!
My Heart Beets says
Haha very good to know that a 1/3 cup will work too! Thanks for the review 🙂
Galliesallie says
I made these recently and cut them in half and made mini pizzas. They were delicious. So then I tried just splitting the batter into two large balls and flattening them on a cookie sheet into pizza crusts. I baked them for about 10 minutes, then added pizza toppings and popped them back into a 400 degree oven for 10 more minutes. This recipe did indeed make a delicious pizza crust! Its so nice to finally have an easy grain free pizza crust option that my teen age son enjoys.
My Heart Beets says
Wow, that is such a great idea!! Thanks for sharing 🙂
Shirl says
When you baked the pizza crusts for the first 10 mins, what oven temp did you use, 350 or 400 degrees?
Galliesallie says
For the initial baking of the crusts I used the 350 degree temp in the recipe. When I added the toppings I increased the temp.
Sne says
These turned out so delicious this morning! And very easy to make. I ate them with eggs and cheese MMMMMM
My Heart Beets says
I’m so happy to hear that!! 🙂 Thanks so much for letting me know how they turned out for you!!