Buttery Herb Coconut Flour Biscuits

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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.

2^nd 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

1. Preheat oven to 450 degrees F.
2. 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.
3. 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.
4. Let dough sit for about 5 minutes.
5. Line a mini loaf pan or muffin pan with appropriate liners. Fill the mini loaf liners halfway with the batter.
6. 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

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