Savory Coconut Flour Biscuits

This recipe for coconut flour biscuits is a “savory” entry in our March Recipe Madness Contest, created and submitted by Maiah Miller. To qualify, the recipe contains 8 ingredients or less, but includes Coconut Milk Beverage by So Delicious Dairy Free.

These coconut flour biscuits are made without a dash or drop of sweetener and can be made wheat-based or gluten-free. It’s your choice! And after you make these biscuits,  you can use that bag of coconut flour to make Lori’s Plum Good Paleo Peach Pie, my Scrumptious Gluten-free Snickerdoodles, or Erin’s Coconut Flour Peanut Butter Banana Muffins.

Special Diet Notes: Coconut Flour Biscuits

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, optionally soy-free, tree nut-free, vegan, and vegetarian. In fact, they are generally top food allergy-friendly, depending on the flour you choose.

Maiah Miller

Savory Coconut Flour Biscuits

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 12 small-medium biscuits

Calories:

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 cup So Delicious Dairy Free Unsweetened Original Coconut Milk Beverage
• 1 teaspoon lemon juice
• 1 cup coconut flour
• 1 cup all-purpose flour or gluten-free all-purpose flour*
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ¼ cup dairy-free buttery spread or sticks chilled

Method

 

1. Preheat oven to 450ºF.
2. Mix coconut milk beverage with lemon juice; set aside to curdle and thicken.
3. Stir together dry ingredients.
4. Cut cold margarine into dry ingredients, working with fingers or pastry cutter until small crumbs form.
5. Stir coconut milk and lemon juice mixture into the bowl, several tablespoons at a time.
6. Place dough on a floured surface and knead several times. (May remain slightly crumbly). Form into small biscuits or use a biscuit or cookie cutter for more even edges. With the back of a fork, press the tines in a criss-crossing pattern, pressing down slightly.
7. On a lined or greased cookie sheet, bake for about 10 minutes or until slightly fluffy and golden.
8. Best served warm out of the oven, either plain or with your favorite nondairy spread.

Notes

*You may want to use a gluten-free flour blend with a binder (such as xanthan gum) included since coconut flour can be very dry and lacks binding power.

Tried this recipe?

Let us know how it was!