There are two flours that many people turn to when baking grain free or low carbohydrate: almond flour and coconut flour. I have experimented a little with both of them and like the results.
These coconut flour biscuits are one such experiment that turned out lovely. They are very easy to make and help satisfy that desire for bread that one might have.
One thing I like about the coconut flour recipes I have tried is that the baked items stay moist and soft and don’t dry out easily. Most recipes use a lot of eggs, and this one is no exception. Personally, I like the protein that they add.
These biscuits are not carb free, though, because the recipe calls for two tablespoons of honey (that’s 1/2 teaspoon per biscuit). I think that could be cut in half, but I’m not sure how much that would affect the moisture of the biscuits.
If you like using coconut flour, I’m sure you’ll enjoy these biscuits. If you’re unfamiliar with using it, this recipe is a great place to start.
- ½ cup melted coconut oil
- 6 large eggs
- 2 Tablespoons honey
- ⅔ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- In a small bowl, whisk together the coconut flour, baking powder, and salt.
- In a larger bowl, beat together the coconut oil, eggs, and honey, using a hand held mixer.
- Add the flour mixture and beat until well mixed.
- Drop by spoonfuls onto a greased cookie sheet. Shape into disks approximately ¼ inch thick and 2½ inches in diameter. The will spread a little, but I fit 12 on one large cookie sheet.
- Bake at 400 for 12-15 minutes until golden brown on top.
- Makes 12 biscuits.
Linda, these biscuits look wonderful! I might make them tonight. We just got 18 eggs from some free-roaming chickens of family members, so using a lot of eggs is not a concern right now.
Shirley
Sounds delicious! Would be good with jam/jelly like pineapple or raspberry, OR – what would they be like with chocolate chips added to recipe? I just wish coconut flour were not so expensive – maybe there is a source to buy in bulk.
Coconut flour goes such a long way, you will find that it is not as expensive as you might think. I made these and put jam on them and it was good. They are not a sweet bread, so I am not sure about the chocolate chip or fruit idea. Make a half of a batch or a quarter of a batch to experiment and then a fail will not be so discouraging!
These biscuits are good with jelly. They are filling, so you don’t need much to be satisfied. I’m not sure about the chocolate chip idea. If you try it, let me know how it goes.
Made these this morning. They were tender and had a nice crumb, the texture is similar to a corn muffin but with the coconut flavor, which will take some getting used to, but it was in my opinion a success. Tender instead of tough, the bite was right if you adjust your expectation to that of a corn muffin. The bottoms were cooked too much, next time I will not wait for the tops to brown. I was gentle with the batter, folding in the flour to be sure not to over work it, and the second it starts to incorporate into the oil/egg/honey mixture the texture starts to change so you have no doubt when it has been worked enough. I cooked them in greased muffin tins to keep them from spreading. This recipe is a keeper. Thank you for your recipes, they help me to find my way in this new frontier of gluten free cooking. Dona
Thanks for all your feedback, Dona. I’m glad you like the recipe!
anyone try replacing the honey with an equal amount of liquid like water that had stevia in it? wondering how that may work.
I have just recently went Gluten Free due to many tummy issues but miss baking bread and biscuits. I have made a few recipes for scones with an already prepared mix and they turned out just okay. I purchased rice flour recently and wondered if this recipe would be alright to use. Really appreciate all you do here on your page.
Don’t try using rice flour in this recipe. Below is a link to a recipe that uses rice flour. It also calls for potato starch, but corn starch would probably work if you have that. It needs xanthan gum too which helps hold the baked goods together (something gluten does in wheat products). Gluten-free baking uses a lot of different ingredients. Starting out with mixes is a good way to go. Then ease into baking from scratch.
http://glutenfreehomemaker.com/2011/01/gluten-free-biscuits/
Mine spread and turned out like a flat pancake! Blech. Probably should have read the post about baking it in a muffin tin!!! Also, it appears I might have “worked” the batter too much. Will try again with the tips provided by posters.
It could have to do with your cookie sheet. You could try using parchment paper.
Linda, I did use parchment – It’s a staple in all of my Gluten Free baking.
Love this recipe! I’m trying to go grain free for a couple of weeks and this will satisfy my need for biscuits! Thanks!