Coconut Flour Cheddar Drop Biscuits
By
At a recent youth event, my friend Lisa mentioned something about her Coconut Flour Cheese Biscuits. I immediately dropped my plate and fork, leaped over the couch to the other side of the room and tackled her onto the floor, begging her to please share her recipe.
Of course you know I’m kidding.
Her name is really Louanne.
Okay no, I’m kidding again.
Her name really is Lisa and when she mentioned her Coconut Flour Cheese Biscuits I didn’t actually drop anything or leap over anything or tackle her. I’m not that crazy.
Yes, kidding again. You all know I’m crazy.
But still, she was nice enough to give me her recipe without all the drama. The drama is what I felt inside when I heard that she had a new great coconut flour recipe to offer.
So here, without any shoulder shaking, leg grabbing or tearful pleading is my friend Lisa’s awesome recipe:
Coconut Flour Cheddar Drop Biscuits
¼ cup coconut oil or butter, melted
1/3 cup sifted coconut flour
4 eggs
¼ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon baking powder
½ cup sharp cheddar cheese, shredded
Blend together eggs, coconut oil or butter, salt, and onion powder. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in cheese. Drop batter by the spoonful onto a greased cookie sheet. Bake at 400 degrees for 15 minutes. For a cheesier biscuit increase cheese to ¾ cup.
This recipe makes about 10 biscuits.
If you’re curious, here’s a post I wrote explaining more about why I love coconut flour. And also, one of my readers just let me know that this great deal for coconut flour is back up and running. How very thoughtful of them to re-stock five minutes before I posted this recipe. :)
Disclaimer: No friends were harmed during the acquiring of this recipe.
Have you tried coconut flour yet? Do you love it?
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I love cheddar biscuits! They are a favorite around here! Thanks for sharing!
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I am so excited the Azukar coconut flour deal came back around – I missed it on Sunday! I ordered some tonight with a gift card and I can’t wait to try baking with it. I am gluten free (celiac disease), so I am pumped for coconut flour’s GF capabilities! :)
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Do these taste like Red Lobster Cheddar Bay Biscuits?
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Laura Reply:
July 14th, 2011 at 8:16 am
YES! Although, to make them taste more like Red Lob biscuits – I’d also add some garlic powder! :)
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Marie B. Reply:
May 15th, 2013 at 10:05 pm
Those Cheddar Bay are my favorite biscuits!!!! I can’t wait to try these. I just made the banana muffins and they are in the oven as we speak.
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yum! i’ve got coconut flour on my azure standard order this month! can’t wait to give it a try… btw, my daughter’s eczema has cleared up dramatically since removing corn from her diet! amazing! are y’all making any progress?
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Randi Millward @ Books by Randi Reply:
July 13th, 2011 at 9:05 pm
Actually, it’s well documented that genetically modified foods cause eczema (and allergies, infertility, organ damage, and more), and with about 95% of the corn in the U.S. being genetically modified, it’s no wonder she had eczema. Our food supply is so tainted with GMO’s. My children’s food allergies disappeared once we switched to non-gmo. Cloned food just isn’t safe. It’s a shame that children are more suseptible to it, too.
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Um, wow! These look yummy. I know what I will make to accompany dinner tomorrow! Thanks, Laura!
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I really enjoy your blog and have given you an award: http://j-lee-domesticengineerextraordinaire.blogspot.com/2011/07/happy-101-award-and-other-notable-news.html
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These look spectacular. Thanks for discovering this for us!
I have seen a few recipes for coconut flour brownies. I think coconut flour would be perfect for brownies, right? When I first made the banana muffins, I thought it had a rather custardy texture, which just makes me want chocolate! I can report back my experiments if you’d like!
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jenn foy Reply:
July 14th, 2011 at 12:44 am
I’d love for you to report back your experiments with coconut flour! I haven’t ever cooked with it, and live on a pretty tight budget – so I’d love to learn as much as I can about using it before purchasing.
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Now that we’ve all bought several pounds of coconut flour from the Amazon deal, you must keep the recipes for it coming! Right now I only make “primal cookies” and a homemade breakfast cereal (based on the cookie recipe, but with lots of nuts added to make it crumbly) from it. Too scared with my precious flour to experiment too much.
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Great recipe. Thank you so much for sharing. I have a meal for tonight that I need to stretch a little bit so that it will feed everyone. I am going to make these biscuits and rice to extend the meat and veggie.
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Just getting up and starting to think about breakfast when I saw your post. Hmmm… Now I’m really getting hungry! I wish I could reach into the picture and pick up one of those biscuits! lol!
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OK, I am new to the all natual eating gig. So if this sounds like a stupid question, I am sorry! :-)
Does the coconut flour/oil make everything taste like coconut?
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Laura Reply:
July 14th, 2011 at 8:16 am
Not a stupid question at all! Coconut flour has a very mild coconut flavor – I only notice it if I use coconut OIL in the recipe along with it. For this recipe, if you instead use butter, you’re not likely to notice that these are made with coconut flour. My kids didn’t notice – they thought they were regular cheese biscuits!
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The cheddar biscuits look wonderful! Thanks for sharing the recipe. I just went to amazom.com and both the 1 & 2 lb bag options are currently unavailable again.
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Laura Reply:
July 14th, 2011 at 8:18 am
Oh good grief. We keep buying them out!! Keep watching – maybe they’ll restock again soon!
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THANK YOU AWESOME FRIEND LISA!
Thank you, thank you, thank you. I’m not going to write that a million times, but I hope you get the picture. I’m currently on a very restrictive diet (Veggies, meats, berries, and dairy) As I mix bread, muffins, and pancakes for my family, I really miss the foods I can’t have right now. But I CAN have every ingredient in this recipe. I’m SO excited, I may make these for supper.
Thank you a million times again friend LISA!
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The doctor at the ER says you managed to break three ribs and dislocate my collar bone. Hope that recipe was worth it Missy!
Ok now I’m kidding. I’m so happy they turned out for you!
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Laura Reply:
July 14th, 2011 at 1:48 pm
Hehehehe!!!
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Laura Reply:
July 14th, 2011 at 2:38 pm
By the way, send me the bill. :)
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I’ve made a similar recipe and substitute ranch powder for the onion powder. Very yummy.
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I am a huge fan of your gluten free recipes.
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I know what I will be making to go along with dinner tonight. So glad you were able to wrestle the recipe out of Lisa! Thank you Lisa! Thank you Laura!
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My first recipe with coconut flour — yummy! I will add garlic next time & butter instead of coconut oil. I think that would be very close to Red Lobster biscuits indeed. :)
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Jessica Reply:
July 22nd, 2011 at 10:25 am
To follow up with my original comment:
I made them again with coconut oil & garlic powder, but I increased all the seasonings to 1/2 ts, plus added a few shakes of nutritional yeast. They were TASTY!!!
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can’t wait to try these! thanks, Laura! love your blog and your sense of humor! :)
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Made these this morning (minus onion powder)and they are so yummy. Even my mom and sister like them! I was wondering if anyone has tried adding sausage or bacon mixed in these?
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Laura Reply:
July 16th, 2011 at 5:38 pm
No, but what a great idea!!!
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So I used garlic powder and white flour they were really runny. Was this how yours were?
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Laura Reply:
July 17th, 2011 at 6:14 am
No, mine was a thick dough – but white flour and coconut flour are two very different kinds of flour. Coconut flour is very dry, which is why so many eggs are needed for this recipe. :)
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holly zeger Reply:
July 17th, 2011 at 6:17 am
So if i use white flour how many eggs do you think I should cut back to? Thanks.
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Laura Reply:
July 17th, 2011 at 6:20 am
Maybe 1? I don’t know since I’ve never tried this recipe with white flour. I’m not entirely sure it will work at all. :( You may just want to use a regular white flour biscuit recipe and add some onion powder or garlic powder and cheese to achieve the same effect. I haven’t had breakfast yet and now I’m hungry for a biscuit!! :)
holly zeger Reply:
July 17th, 2011 at 8:22 am
Ok thanks. Ill have to experiment! Thanks.
Amanda Reply:
July 18th, 2011 at 9:25 am
If you prefer to use white flour, try this recipe: http://born-blonde.blogspot.com/2011/06/mondays-menu.html.
You probably shouldn’t use coconut oil in these since the oil begins to break down above 350 F. Oil that is broken down is VERY bad for our bodies (even if it was a healthy oil to begin with). I would stick with butter for this application, but that is just my opinion.
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Jessica Reply:
July 22nd, 2011 at 9:10 am
I thought coconut oil was the only oil good for baking since it is a saturated fat like butter?
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Laura Reply:
July 22nd, 2011 at 10:12 am
Right – I don’t worry about coconut oil being at high temps because it is the most stable oil – does not go rancid at high temps. Love it!
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C Dazey Reply:
July 22nd, 2011 at 11:46 am
I don’t want to cause trouble, but on my Nutiva Coconut Oil package it says good for high heat up to 350F. I hope I am wrong in some way, because I love to bake with coconut oil.
Laura Reply:
July 22nd, 2011 at 12:16 pm
Oh wow, that’s really interesting. I’ve never heard that or seen that on a coconut oil package before. I’ll have to look into this more. :)
Jessica Reply:
June 22nd, 2012 at 7:42 am
Remember too that although your oven temp
is 400 degrees, your food actually never reaches that temperature.
It’s not the same as when you fry in oil and get the oil to a
certain temp.
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Jessica Reply:
June 22nd, 2012 at 7:43 am
Remember too that although your oven temp
is 400 degrees, your food actually never reaches that temperature.
It’s not the same as when you fry in oil and get the oil to a
certain temp.
These were good…quite eggy for me but that is the way all the
coconut flour recipes are to me. I haven’t found a coconut
flour recipe I love but this was pretty good.
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These were not very thick/stiff and spread out a lot for me – looked about like pancakes with a slightly higher center. Is that how they usually are? Just wondering:) Thanks.
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Laura Reply:
August 9th, 2011 at 2:48 pm
No, mine weren’t quite so thin – sounds like you may have needed 1 less egg or maybe a little more coconut flour?
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Ellen Paulson Reply:
November 25th, 2011 at 4:20 pm
Angelina, I just pulled mine out of the oven and they had the same physical look. They tasted delicious but maybe I will
add some extra coconut flour. The raw dough set up nicely on the cookie sheet, indicating it would bake into a nice
shaped biscuit, but came out pretty much pancake flat.
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I just made these in mini silicone baking cups and they came about beautifully! Thank you!
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Have you tried this without the cheese?
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Laura Reply:
September 20th, 2011 at 8:37 am
I’m sure these would be great without the cheese – making them into a plain biscuit. Awesome!
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What is the nutritional info for this recipe (calories, carbs, fat, etc…)? It sounds so yummy.
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Laura Reply:
September 19th, 2011 at 8:45 am
I’m sorry, I don’t have that information. All I know is that coconut flour is very high in fiber and low in carbs. :)
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Ok, I am new to this. I live in Florida and mine came out dry. What did I do wrong? I used coconut oil.
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Laura Reply:
October 19th, 2011 at 1:48 pm
I’m not sure – maybe try adding an additional egg next time?
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I love these but I add garlic powder instead of onion powder.
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I made these tonight and I thought they were really dry, small, and tasted a lot like coconuts. So far I haven’t liked a single coconut flour recipe I’ve made. :(
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This recipe looks great but I can’t have cheese. Have you made sweet potato biscuits with a flour like coconut or almond that is non-wheat. I also cannot have rice or potato flours – no starch. I’d really appreciate your help. I’ve never cooked with coconut, almond or sorghum flour. Thank you sooo much!!! Priscilla
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Laura Reply:
March 17th, 2012 at 9:18 am
I’ve never made sweet potato biscuits so I’m not sure about this. Sounds like you have a lot of food limitations!
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These are fantastic! I’ve made them several times as is, or with more/different cheeses and adding chopped green onions or jalapeno. We are trying to avoid wheat and corn, so these are a revelation. Thanks!
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I tried this exact same recipe yesterday; had gotten it from Dr Fife’s Cooking with Coconut Flour. The biscuits were flat and spread out on the baking sheet. Not shaped like biscuits at all. Should I try them next time and use my muffin tins?
THANKS!
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Laura Reply:
August 30th, 2012 at 4:13 pm
Yes, that sounds like a good idea. :)
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these were great! i was experimenting with another recipe from another site and was very dishearteded because it was just a bunch of goo . . . and i didn’t want to waste anything. . . and i googled more coconut flour biscuit recipes. i should’ve known you’d save the day. thanks :-) even the husband loved them.
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I made these tonight & honestly I wasn’t impressed. The texture was great but all they tasted like was coconut to me. I followed the recipe, used butter & only added 3/4 cup of cheese instead of 1/2. I couldn’t even taste the cheese. Next time, I will add more spices to try disguise the coconut flavor. :( Any one else have this experience?
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I made a half recipe tonight and added about 2/3 cup cheese and sprinkled the top with parmesan. Went great with low carb chili! Thanks for the recipe!
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question
why does coconut flour have to be sifted? i dont have a sifter so i never do.
why also does it always come out mealy? (please don’t say because i didnt sift it)
am trying this recipe but with only 2 eggs and with parmisan cheese and some hard white cheese that i grated..
i did not have a batter, it was a bit drier probably because i didnt use so many eggs!
trying to conserve eggs..
hopefully will still turn out good..
also did with half almond flour half coconut flour
was hoping the almond flour would make up for lack of eggs
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Laura Reply:
November 26th, 2012 at 9:04 am
I actually don’t tend to ever sift my coconut flour (because I’m too lazy!). It’s mealy because coconut flour in general is a courser flour than wheat flour. Hope these turn out okay for you!
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Just made these for breakfast sandwiches and they taste great! Thank you for the recipe,
Celina
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Can these be made w/o coconut flour, I only have white whole wheat flour?
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LindseyforLaura@HHM Reply:
February 6th, 2013 at 8:43 pm
I don’t think it would work out as well since coconut flour is so different.
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This was our 1st recipe using coconut flour. They were very sweet tasting. Almost like when I use almond meal. My daughter, 13, loved them but I did not think they tasted even remotely like Red Lobster biscuits. What could I do to reduce the sweetness?
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Laura Reply:
January 24th, 2013 at 2:49 pm
Hmm, I don’t recall mine tasting sweet. I guess that’s just from the natural sweetness of the coconut. ;)
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I am curious how with so much liquid and very little flour how they will form. Thanks for your help I am just staeting to experiment with coconut flour.
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Laura Reply:
February 10th, 2013 at 9:15 pm
It’s amazing – coconut oil is a very dry flour so it takes lots of liquid to make a recipe. I’m always suprised with how much the coconut flour absorbs the liquid!
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These were very yummy! Made this today to go with a big salad.
To prevent them from spreading out like pancakes, I used foil muffins cups. The recipe made about 5 good sized cheddar muffins. They turned out fluffy!
I used butter instead of coconut oil as others suggested. I also added garlic powder. Put a tiny bit of velveeta on top in addition to the cheddar (I know, terrible for me) and they were fantastic!
Do drink lots of water with these though. They have tons of fiber!
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I love these!
I add in 3/4 cup of freshly grated sharp cheddar and garlic powder and a shake of Old Bay seasoning. To really make them taste like Red Lobster, mix up 1/2 teaspoon of garlic powder in some melted butter and brush it on the tops as they come out of the oven. Really key! I also used butter instead of coconut oil in the biscuits.
Even hard core “don’t feed me any weird junk” people LOVE them like this.
Yea! Thanks for the recipe !
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I am so glad I found your website. I bought cocnut flour months ago wanting to cook healthy. So fra allt he recipes Ihave seen call for really different ingredients. These are so simple I can do this!
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First time cooking with coconut flour. Mine ended up way too eggy, almost like little omletes. My kids loved them though, we will make this recipe for breakfast next time.
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Can you substitute almond flour for the coconut flour? These look awesome but I haven’t been able to get my hands on any coconut flour yet.
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Laura Reply:
May 7th, 2013 at 2:38 pm
This wouldn’t sub one for one since coconut flour is such a dry flour. You would likely need fewer eggs if you use almond flour. :)
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Just a note for people on restricted diets regarding the Red Lobster biscuits – they are made with 100% soy cheese.
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