Buttery Herb Coconut Flour Biscuits
Coconut Flour Biscuits
These buttery coconut flour biscuits with herbs are the perfect addition to any meal. They’re quick and easy to make, and they’re packed with flavor.
They are perfect any time of the week and especially during special holidays like Thanksgiving and Christmas. The fresh herbs give them an amazing flavor.
Unlike normal coconut flour baked goods which usually are dense and eggy, these are light and tender.
My friend Starlene wrote this wonderful book called, Baking with Coconut Flour. This book is amazing and will appeal to anyone who is an avid baker.
Baking with Coconut Flour walks you through the process of switching from a regular recipe to a coconut flour version.
Coconut flour is like flour that has PMS all the time. Coconut flour is notorious for creating baked goods that are too dense, too moist, too eggy, too brittle, etc.
If you like to bake and are on a gluten free or grain free diet it is important to learn how to work with this annoying flour that has become one of my favorite flours.
I put Starlene’s book to the test and decided to give my mom’s herbed biscuit recipe a coconut flour makeover. Before you attempt to give your recipes a makeover you should read Starlene’s book from start to finish.
Think about and understand why she uses the ratios she uses and read through the tutorials she provides. I did all of that and was ready to attempt my biscuit makeover.
Here is the original recipe:
- 2 ½ cups all purpose flour
- 4 tsp baking powder
- ¾ tsp salt
- ½ cup cold salted butter, cubed
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh chives or green onions
- 1 egg
- 1 cup milk
To apply Starlene’s rules I needed to switch ¼ cup of coconut flour for every 1 cup of all-purpose flour in the recipe.
That means the 2 ½ cups of all-purpose flour is now ½ + 2 tbsp of coconut flour. Then I proceeded to change the other ingredients according to Starlene’s rules.
It sounds like this is a lot of work, but it really isn’t.
1st Attempt – Converted Coconut Flour Recipe
- 2 ½ cups all-purpose flour = ½ cup + 2 tbsp coconut flour *Weight = 2.20 ounces + .55
- 4 tsp baking powder = 2 tsp cream of tartar + 1 tsp baking soda
- ¾ tsp salt
- ½ cup cold salted butter, cubed
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh chives or green onions
- 1 egg = 3 eggs
- 1 cup milk
I felt the recipe was a success that needed one change! The taste was good but the biscuits were a little fragile.
If you notice in the original recipe, I needed to use 1 cup of milk.
In my coconut flour baking experiences, I’ve found that liquid like milk, coconut milk, almond milk, etc. added to coconut flour recipes creates a fragile baked good.
2nd Attempt – Converted Recipe
Since the 1 cup of milk in the original recipe makes the coconut flour version too fragile I swapped ½ cup of milk for 2 eggs.
The thought behind this is, 1 egg measured equals ¼ cup of liquid. If I take out ½ cup of liquid I can switch it for ½ cup of eggs that are still liquid but eggs will provide extra structure.
- 2 ½ cups all-purpose flour *2.20 ounces + .55 = ½ cup + 2 tbsp coconut flour
- 4 tsp baking powder = 2 tsp cream of tartar + 1 tsp baking soda
- ¾ tsp salt
- ½ cup cold salted butter, cubed
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh chives or green onions
- 1 egg = 5 eggs
- 1/2 cup milk
You’ll also notice I left the recipe as a dairy version.
I did this on purpose. First I wanted the butter taste for a biscuit and secondly, it wasn’t fair to judge Starlene’s method by creating too many changes to the original recipe.
If you want a dairy free version, switch the milk for ½ cup of almond milk or coconut milk and use coconut oil or ghee instead of butter but I never tested this version and it would alter the taste significantly.
The first time I baked the coconut flour biscuits I used a flat baking sheet which resulted in the biscuits doubling in size but in width and not height.
For the 2nd version, I used this mini loaf pan and mini loaf pan liners that kept the batter from spreading all over.
Baking with Coconut Flour is a fantastic book. I suggest adding it to your collection.
You’ll love being able to convert your recipes correctly the first time (or second time) instead of wasting cartons and cartons of eggs experimenting.
Go here to purchase Baking with Coconut Flour.
Coconut Flour Biscuit Ingredients
- coconut flour
- cream of tartar
- baking soda
- salt
- salted butter
- fresh parsley
- fresh chives or green onions
- a few eggs
- milk
How to Make Coconut Flour Biscuits
- Preheat oven to 450 degrees F.
- In a large bowl, whisk together coconut flour, cream of tartar, baking soda, and salt. With a pastry blender or 2 knives, cut butter until crumbly. Sprinkle with parsley and chives.
- In a separate bowl, whisk egg; remove and set 1 tbsp aside for glaze. Whisk in milk; pour over dry ingredients, tossing with a fork to create ragged dough.
- Let dough sit for about 5 minutes.
- Line a mini loaf pan or muffin pan with appropriate liners. Fill the mini loaf liners halfway with the batter.
- Bake for 12 minutes or until a toothpick can be inserted and come out clean.
How to store coconut flour biscuits
You can store these biscuits in the refrigerator in an airtight container. Coconut flour-based goods go bad fast at room temperature.
Can I use almond flour instead of coconut flour?
No, you cannot use almond flour instead of coconut flour in this recipe. Almond flour requires a different ratio of eggs and liquid.
More coconut flour recipes to try
- Coconut Flour Chocolate Chip Cupcakes
- Coconut Flour Pancakes
- Coconut Flour Coffee Cake Muffins
- Coconut Flour Chocolate Chip Banana Cookies
- Double Chocolate Chip Coconut Flour Cookies
Make sure to check out my huge collection of gluten free dinner recipes.
If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.
Coconut Flour Biscuit Recipe
Coconut Flour Biscuits
These buttery coconut flour biscuits with herbs are the perfect addition to any meal. They're quick and easy to make, and they're packed with flavor.
Ingredients
- ½ cup + 2 tbsp coconut flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¾ tsp salt
- ½ cup cold salted butter, cubed
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh chives or green onions
- 5 eggs
- 1/2 cup milk
Instructions
- Preheat oven to 450 degrees F.
- In a large bowl, whisk together coconut flour, cream of tartar, baking soda, and salt. With a pastry blender or 2 knives, cut butter until crumbly. Sprinkle with parsley and chives.
- In a separate bowl, whisk egg; remove and set 1 tbsp aside for glaze. Whisk in milk; pour over dry ingredients, tossing with a fork to create ragged dough.
- Let dough sit for about 5 minutes.
- Line a mini loaf pan or muffin pan with appropriate liners. Fill the mini loaf liners halfway with the batter.
- Bake for 12 minutes or until a toothpick can be inserted and come out clean.
Notes
Adapted from Herbed Biscuit Stars. I believe my mother found this recipe in a Canadian Living Magazine, date and issue are unknown.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 167Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 148mgSodium: 521mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 5g
Gluten Free Resources
Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.
Wow, Carol! Awesome job! These biscuits are so gorgeous! They just look mouthwatering and delicious. I love the idea of using mini loaf pans with the paper liners – can’t wait to try these, and so happy that the conversion was a success!
“Coconut flour is like flour that has PMS all the time” LOL! It does take some experimenting to get used to coconut flour, but now I love it.
Ha Ha! coconut has PMS-So true! Thanks for this conversion chart! I was about to give up on it but I guess will have to keep trying!
I love Starlene’s book too!
This recipe looks great – I may try adding it to my Easter dinner table! Thanks!
I would to start making more things using coconut flour but of the few things I’ve made, the family won’t eat it because it tastes like coconut, which they do not like. I’m currently using almond flour but would love to use coconut flour without everything having that coconut taste. (I know that sounds odd but a chocolate chip cookie isn’t supposed to taste like coconut.)
Thanks.
Julie,
We do not like cooking with Coconut oil, but I now buy “Tropical Traditions”Organic Expeller-Pressed Coconut Oil.
The heavy coconut favor is not in this type,
It is Water Washed, NOT Chemical washed, as the other brands are..
I even use this oil to make Organic soy free eggs. and bake with it..
No Coconut taste..
That said, we do like Organic coconut Flour.
We think it has more of a sweet taste to it!!
Looks like a great recipe! I have coconut flour but haven’t used it yet. Can egg substitute be used in place off eggs?
I have never worked with egg substitutions and wouldn’t recommend replacing all the eggs in a coconut flour recipe. Egg free recipes work better with almond flour recipes than coconut flour recipes because coconut flour requires a large amount of liquid and the eggs would be the liquid and the binder in this recipe.
These look just lovely! I’d like to try them sometime with the herbs and without, made smaller as breakfast biscuits. I’ll definitely have to try THESE!
These sound great! One question – with all those eggs in the recipe, does the end result have an eggy taste? I don’t really like the taste or texture of eggs, which sometimes makes LC “bread” recipes not taste too good to me.
It doesn’t taste eggy.
Yum, this looks good! Can’t wait to dip this in almond milk.
Hi Carol, Going to throw this in the oven but realized that the instructions say to preheat the oven at 450. Shouldn’t it be 350 because coconut flour is involved?!? I know you know your stuff but just wondered if that was a typo. I will come back and let you know if the 450 temp worked for me.
Also, noticed that it states to reserve some egg wash for the glaze. When should the glaze be added- after pouring the batter in the pans? Thanks so much. 🙂
I just made these, and they are fabulous! I wasn’t sure the dough was going to work (I processed it in my Ninja), but they came out beautifully! Best tasting paleo bread that I have tasted so far! Thank you so much for sharing!
I bake a lot of bread, can you substitute coconut flour for all purpose flour? If so what would be the rules in making bread? I assume there are rules for the other ingredients that are involved.
The cookbook shows you how to convert the recipe.