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
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?
I love cheddar biscuits! They are a favorite around here! Thanks for sharing!
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! :)
Do these taste like Red Lobster Cheddar Bay Biscuits?
YES! Although, to make them taste more like Red Lob biscuits – I’d also add some garlic powder! :)
Marie B. says
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.
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?
Randi Millward @ Books by Randi says
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.
Um, wow! These look yummy. I know what I will make to accompany dinner tomorrow! Thanks, Laura!
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
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!
jenn foy says
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.
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.
Lisa M says
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.
Tracy B. says
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!
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?
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!
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.
Oh good grief. We keep buying them out!! Keep watching – maybe they’ll restock again soon!
Kathleen K says
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!
Lisa, aka "Louann" says
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!
By the way, send me the bill. :)
I’ve made a similar recipe and substitute ranch powder for the onion powder. Very yummy.
I am a huge fan of your gluten free recipes.
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!
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. :)
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!!!
kelly @ the nourishing home says
can’t wait to try these! thanks, Laura! love your blog and your sense of humor! :)
Sheila D. Copeland says
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?
No, but what a great idea!!!
holly zeger says
So I used garlic powder and white flour they were really runny. Was this how yours were?
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. :)
holly zeger says
So if i use white flour how many eggs do you think I should cut back to? Thanks.
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 says
Ok thanks. Ill have to experiment! Thanks.
If you prefer to use white flour, try this recipe: http://born-blonde.blogspot.com/2011/06/mondays-menu.html.
C Dazey says
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.
I thought coconut oil was the only oil good for baking since it is a saturated fat like butter?
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!
C Dazey says
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.
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. :)
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
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
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.
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.
No, mine weren’t quite so thin – sounds like you may have needed 1 less egg or maybe a little more coconut flour?
Ellen Paulson says
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.
Helen Vosburgh says
I just made these in mini silicone baking cups and they came about beautifully! Thank you!
Have you tried this without the cheese?
I’m sure these would be great without the cheese – making them into a plain biscuit. Awesome!
Mary Ellen says
What is the nutritional info for this recipe (calories, carbs, fat, etc…)? It sounds so yummy.
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. :)
Renee F. says
Ok, I am new to this. I live in Florida and mine came out dry. What did I do wrong? I used coconut oil.
I’m not sure – maybe try adding an additional egg next time?
I love these but I add garlic powder instead of onion powder.
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. :(
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
I’ve never made sweet potato biscuits so I’m not sure about this. Sounds like you have a lot of food limitations!
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!
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?
Yes, that sounds like a good idea. :)
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.
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?
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!
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
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!
Just made these for breakfast sandwiches and they taste great! Thank you for the recipe,
Can these be made w/o coconut flour, I only have white whole wheat flour?
[email protected] says
I don’t think it would work out as well since coconut flour is so different.
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?
Hmm, I don’t recall mine tasting sweet. I guess that’s just from the natural sweetness of the coconut. ;)
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.
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!
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!
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 !
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!
Heather T. says
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.
Casie F. says
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.
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. :)
Just a note for people on restricted diets regarding the Red Lobster biscuits – they are made with 100% soy cheese.
Can I make the batter ahead of time and keep in the fridge until ready to bake or will they not turn out then?
I’ve never tried that, so I can’t say for sure. My gut tells me that wouldn’t work as well though than just mixing them up fresh.
Thanks for this recipe. Rose beautifully and tasted better (less coconutty) than I expected as I really prefer to use coconut flour in sweet baking. I am inspired to make some sweet biscuits now. Thanks!
I made these yesterday, and I’m just wondering if it’s normal for them to have a texture very similar to quiche? They tasted good, but they were very eggy and not like a biscuit texture at all. The size of the egg wasn’t specified so I used large…maybe too much egg? I’m new to baking with coconut flour and I’m finding it very challenging, as nothing comes out like I expect.
I bake these a lot…try adding a dash of cayenne pepper and a finely chopped red jalapeno chilli. Makes them VERY tasty.
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! :-)
MAX SMITH says
WHAT IS THE NUTRITIONAL BREAKDOWN PER BISCUIT; ESPECIALLY THE
TOTAL CARBOHYDRATE. THANKS
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. ????
Lana H. says
Hi Joanne. Just now reading this recipe and saw your comment. I’m not sure if this will help but I have a coconut flour muffin and in that recipe it says to let the batter sit for at least 3 or 4 minutes to absorb the liquid. If I make these I’m going to try that.
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.
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!
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
Total Carbohydrates 2.4g1%
Dietary Fiber 1.3g5%
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!
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.
Those look yummy! Going to bake them now. I love coconut flour recipes much more so that soy flour or all almond flour which I find tends to be too crumbly and break up.
Looks like the perfect accompanyment to my pumpkin soup!
I just made them as recipe calls for except used softened butter instead of melted. Consistency is perfect, got 12 biscuits… I think will add a little bit of sweetener next time.
I added some cayenne for a little kick. Love them
Good recipe but mine came out a little dry…next time I might try doing half almond/half coconut flour and maybe putting cheese on the tops…and maybe adding some pre-cooked bacon and/or broccoli…
I had a friend make these for me when I had my last child. They were delicious!
Since then, I’ve had to cut out gluten and dairy because of a thyroid disorder. Would these work without the cheese? Is there a substitute you would recommend to add a savory flavor?
I’m not sure what I’d put in place of the cheese, but these would certainly work cheese-less. :)
I hate to say it, but these just taste likr eggs and have an omlette texture/taste. Nice for breakfast but these don’t suit lunch or dinner at all.
I made these yesterday and they were GREAT! They weren’t cheesy enough for me so I sprinkled shredded cheese on top and put it back in the (still) hot oven for a minute to melt the cheese. Yummm! Hubby loved it. Even my 12yo, who doesn’t like coconut-flavored stuff, loved it!
I am a diabetic on a low-carb high-fat diet. Two hours after eating 2 biscuits (approx. 1g net carb each), my BG remained stable. Yay! This recipe will be a staple for those days when I am craving carbs. Thank you, and bless you, for sharing this recipe! :)
This is one of my favorite, FAVORITE low-carb “bread” recipes. They turn out perfectly every time! YUM! Thanks for sharing this recipe!
Alt Food Guy says
These came out great though not as bright as yours probably due to not using yellow cheddar. But they still where great! Think I might play around with the recipe a bit and see how butter changes the taste and if I can add some honey(maybe?) to make it sweeter.
Also I need to load up with more cheese next time.
Thanks for the recipe!
These are in the oven now as muffins. I used your basic recipe but added jalapeño and bacon. They are looking awesome. Thank you!
What a great idea!
Rebecca Campbell says
I make these pretty much as written all the time except I eyeball the eggs since my eggs aren’t uniform size. They come out delicious every time. I have never had flat biscuits either. Mine rise a bit in the oven. If they go flat, the baking powder is probably old. I have been making these since 2011 and I make them more often now that I am on a low carb diet.
David Yourman says
Just made these. They came out really well. I substituted Parmesan cheese which was delicious. And I used butter, rather than coconut oil. I used 1 cup of Parmesan because I figured it was a lot less dense than grated cheddar. I could probably have used more. Thanks for the great, easy, recipe.
Cheryl Erwin says
Made the biscuits. Simple, quick, and not bad! My husband is eating them with butter and jelly, so there go the low carbs. But he likes them!! Plus bacon cooked in my Bacon Boss in the microwave… Mmmm. Tasty breakfast.
I’ll be making these a lot!
Sounds like a wonderful recipe! Can you tell me, so they taste sweet or coconutty? Lol!
I’m sure they’re amazing biscuits, but if like to use them as well as drop biscuits on a keto chicken pot pie. Any thoughts on how they would work in a savory meal/casserole?
I’d say this is more coconutty! :) I *think* this recipe should work well on a casserole, but I’ve never tried it to know for sure!
Laurie Bell says
I have been craving a bread like product and had coconut flour and almond flour on hand. This recipe is very similar to a paleo mug bread I have made before but when I mixed the ingredients as called for in your recipe, it was so water. So I doubled the recipe’s dry ingredients, but did 1/3C almond flour and increased the cheese a little. It dropped better than the watery mess I had following the recipe exactly, but still spread out to one bread rather than a true drop biscuit. Tasted good. Just bummed it didn’t look anything like your picture. Seems like way too many eggs for how little flour your recipe calls for. Do you continue adding flour until it reaches proper consistency?
Coconut flour is so dry that it always takes a lot of eggs when I make these. I’ve never had trouble like you described, so I’m not sure what might have gone wrong!
I just made these and they with be a regular in our household! Sooo tasty!
I used olive oil instead of other oils and added garlic powder, white pepper and a heaped tbsp of parmesan cheese. (3 large eggs instead of 4) We all love them! Thank you :)
I’m using these as the topping for my keto chicken pot pie. I’ll let ya know how it goes.
I would like to make this lovely biscuit but I’m not familiar with this “cup” measures. I have plenty types of cups. Can somebody tell me in OZ or in Gramm the approximately measurement of ingredients. I think if I use small cup than I will overdose the 4 eggs for example.
Thank you for help.
Connie Mersereau says
I made these for a dinner party. I added garlic powder and was pleasantly surprised at how tasty they turned out. I think some of the problems I’ve read in the comments are usually due to the fact that the batter needs to set for a few minutes before scooping onto the baking sheet. At first the batter appeared a little too goopy and I thought for sure I’d have pancake biscuits. The batter held it’s shape well and I had perfect little nuggets of cheesy goodness when they were done baking. I had the leftovers for breakfast, yum!
I’m going to experiment and try to make these into a sweet biscuit. Thank you for developing this recipe.