These coconut flour biscuits are light and fluffy, and gluten-free. If you are looking for a grain free, paleo, or keto alternative, these biscuits will not disappoint. Simply spread them with butter, jam, or honey, or serve them alongside a bowl of soup or stew, and enjoy!
How to Make Coconut Flour Biscuits
Making coconut flour biscuits is very similar to making traditional biscuits with all-purpose flour, except they are grain free. However, you may have to prepare a little in advance to make sure the coconut oil is solid, similar to how you use cold butter in regular biscuits. Generally, when stored at room temperature, coconut oil can turn into liquid or become solid depending on the temperature of your home. However, since this is difficult to control, you may want to put your coconut oil in the fridge so that it solidifies.
Another difference from other biscuit recipes will be the oven temperature because these coconut flour biscuits bake at 350°F while all-purpose flour biscuits usually bake at a much higher temperature. The lower temperature for these gluten-free biscuits is necessary because coconut flour can burn more easily than all-purpose.
Mixing the Biscuit Batter
The easiest way to make the grain free biscuit batter is in a food processor.
- To begin, you can put the coconut flour, baking powder, baking soda, and salt in a bowl of a food processor, before pulsing it a few times to combine the mixture. You will not require a separate bowl as you will make the entire biscuit mixture in the food processor bowl.
- Next, you can add the solid coconut oil and pulse it into the coconut flour mixture until it incorporates into the batter and the dough has a crumbly texture. Using the food processor will reduce the chance of you touching the oil and causing it to melt. (Alternatively, you can cut the solid oil into the dry mix manually by using a pastry blender or fork.)
- Next, you add the eggs, milk, and apple cider vinegar to the mixture, and pulse again until they incorporate with the other ingredients. I recommend plant-based milk to make the biscuits dairy free.
- At this point, the dough will be quite loose, so you should give it some time to rest so that it can thicken. The flour will absorb a lot of the moisture, thickening the batter.
- Usually, biscuits involve more of a dough that you can roll out and cut into desired shapes, but the different ingredients result in more of a batter that requires scooping into prepared muffin cups before baking.
Mixing the Biscuits in a Bowl
While the food processor is the easiest way to make the biscuit dough, you could make it in a large mixing bowl as well. In this case, you can whisk the dry ingredients in the bowl, then use a pastry cutter to cut in the coconut oil until the mixture is crumbly. Then, you can add the wet ingredients and stir the mixture until it is just combined.
Baking the Biscuits
For this grain free biscuit recipe, you will need a muffin pan rather than a baking sheet. However, you don't have to line the muffin cups. In fact, it is better if you don't as the heat from the pan will help the biscuits obtain golden edges. I recommend using a scoop or measuring cup to divide the batter between 6 to 8 muffin cups. The number of muffin cups you fill will depend on how large you would like the biscuits.
The bake time for this dairy-free biscuit recipe is relatively fast for these biscuits at only 12 to 15 minutes. Sometimes, other biscuit recipes can take up to 20 minutes to bake.
Due to the delicate nature of these grain free biscuits, they will require at least 30 minutes of cooling time before you try to remove them from the pan. This time will allow them to settle and firm up so that they won't crumble when you remove them from the pan. I like to run a knife around the edges to loosen them. At this point, if desired, you can use a round cookie cutter to cut the edges of the biscuits and give them a more traditional biscuit-like appearance.
Ways to Enjoy these Biscuits
This low carb biscuits recipe will be a little sweeter tasting than the usual version, but they will be no less appealing to have with savoury meals. The coconut flour has some natural sweet flavor to it, but cornbread tends to be on the sweeter side as well and goes with savoury meals like chili. Consider serving these biscuits alongside a bowl of vegetable soup, chili, or stew to mop up the sauce. They also make a wonderful base for a hearty breakfast sandwich including egg, cheese, and ham or bacon.
If you prefer to eat these biscuits more simply, though, you can simply spread them with your favourite toppings like butter or even a little coconut oil. Alternatively, top them with variations of fresh in-season strawberry jam, marmalade, or other favourite preserves to have for breakfast or an afternoon snack.
Many people enjoy eating biscuits warm, but the nature of this recipe means that the biscuits will be cool before you serve them. However, you can warm them up if you like. A good way to do that would be to set them on top of a toaster to gently warm them up while turning them. This method will help ensure that the middles remain fluffy without becoming toasted.
Other Biscuit Recipes You'll Love:
Coconut Flour Biscuit
- 1 cup coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ⅓ cup coconut oil solid
- 2 eggs
- ¼ cup unsweetened plant milk
- 1 teaspoon apple cider vinegar
- Preheat your oven to 350°F.
- Add the coconut flour, baking powder, baking soda and salt to a food processor and pulse a few times to combine.
- Add the solid coconut oil and pulse again to cut the oil into the dry mix. (Alternatively, use a pastry blender or fork to cut the oil into the dry mix).
- Add in the eggs, milk and apple cider vinegar and run the food processor just until everything is combined.
- Let the batter sit for 5-10 minutes so it can thicken.
- Fill 6-8 cavities of a muffin pan with the batter and bake on the center rack of the preheated oven for 12 to 15 minutes and/or until biscuits are golden-brown around the edges.
- Allow biscuits to cool at least 30 minutes before running a knife between the edges of the biscuits.
- If you want to imitate the craggily, straight edges of cut-out biscuits, you can use a cookie cutter of similar size as the cupcake pan, to cut the edges of the cooled coconut flour biscuits.
Is the plant milk amount really supposed to be only 1/4 cup? I measured everything out and when I put the milk, it's not even enough liquid to make it a dough, but all just little crumbles. I had to add another cup of liquid to make it any type of batter. What did I do wrong?
Jennifer @ Leelalicious
Hi Gloria, thanks for your question! 1/4 cup is the correct amount. We have noticed that different brands of coconut flour can absorb more liquid, though, so it is possible that the particular brand you used required a little more liquid.
I thought I would try making biscuits with coconut flour, but I guess I am just not a fan of it. I didn’t like the texture. Thank you for the recipe though.
Jennifer @ Leelalicious
Thank you for your comment, Cheryl! Coconut flour is definitely not for everyone when it comes to baked goods. I appreciate your comment. 🙂
These biscuits were very crumbly after they were baked. What did I do wrong. I followed the recipe
Jennifer @ Leelalicious
Hi Dolores, these biscuits definitely do have a crumbly, flaky texture, but should still hold together. Do you think you might have measured slightly more coconut flour than needed? To measure, I recommend scooping the flour into the measuring cup to ensure that the flour doesn't compact too much.
The dough was crumbly.
Was that the idea or running.
Just wondering what measurement for the coconut oil? Recipe only says 1/3. Thanks!
Jennifer @ Leelalicious
Hi Joanna, thanks for your question! It should be a 1/3 cup. I have updated it in the recipe. 🙂