Coconut Flour Cheddar Drop Biscuits

 

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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.

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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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Comments

  1. Michele says

    I used a gelatin/water substitute for the eggs. I think it would have worked great, but I decided it looked too dry and added a little extra water, LOL. The biscuits melted into one big flat bread, that was kind of like Cheez-its along the edges and yummy cheesy flatbread in the middle. I am inspired and plan to make this again tonight, without the extra water, as a low carb, egg-free pizza crust! :-)

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  2. JoyAnn Riley says

    Tried these tonight for dinner. Followed the recipe, but my batter was waaaaay too runny. Even with additional coconut flour my bisquits ended up a runny mess on my baking sheet. I was so dissapointed. ????

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  3. Jodi says

    Made these but without the cheese. Added a pinch of organic cane sugar and an extra 2tbsp of coconut flour. BEAUTIFUL and delicious mixed fruit shortcakes.

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  4. Allegra says

    Delicious! I bumped up the cheese to 3/4 cup, and added a cup of finely diced broccoli and cauliflower as well as some Italian seasoning. Wonderful for breakfast and snacks. Thanks for the recipe!

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  5. Melissa says

    I put it in as 10 servings hope helps those who asked
    Serving Size 33 g
    Amount Per Serving
    Calories 117Calories from Fat 86
    % Daily Value*
    Total Fat 9.6g15%
    Saturated Fat 7.0g35%
    Trans Fat 0.0g
    Cholesterol 71mg24%
    Sodium 119mg5%
    Potassium 43mg1%
    Total Carbohydrates 2.4g1%
    Dietary Fiber 1.3g5%
    Protein 4.4g

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  6. Theresa S says

    Made a double batch of these tonight with the larger cheese quantity, as recommended for a cheesier biscuit. Used cheddar jack blend instead of cheddar, as that is what was on hand. They turned out delicious and we’re a hit with everyone at the table. We saved the extras for snacks tomorrow. Thanks!

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  7. Gab says

    Yay, baked it and it turned out! I’m not a big fan of coconut flour’s spongey texture, but there is so much cheese and butter that it’s delicious, in taste and texture.

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