Enjoy these coconut flour biscuits with a side of eggs and bacon. They’re easy to make and are gluten free and low in carbohydrates.
I love biscuits.
They’re flaky, buttery, and delicious!
I was hunting for a low(er) carb biscuit recipe and had no luck finding anything that didn’t call for weird ingredients (like low carb Bisquick).
So I decided to try my famous biscuit recipe with coconut flour. My family loves cream biscuits from the Test Kitchen Cookbook (they’re the best).
I knew it was most likely to fail since converting regular flour recipes to coconut flour can be tricky, but to my surprise, I had luck with my first try!
Coconut Flour Biscuit Ingredients and Substitutions
These easy-to-make grain-free biscuits require just six ingredients: coconut flour, arrowroot powder, baking powder (yes, you really can make it at home very easily), eggs, cream, and salt.
Simple enough, right?
Couple of quick things to note:
Coconut flour: Coconut flour bakes VERY differently from your typical all-purpose flour; because it’s naturally gluten-free, coconut flour usually requires extra binders (think eggs) to hold together. Plus, coconut flour absorbs lots of liquid – so you’ll tend to find that your coconut flour bakes are richer. Check out my explainer on the best coconut flour to buy to help ensure you get a great bake.
Heavy cream: This is that liquid I mentioned you’ll need for the bake. You can also use coconut cream for a dairy-free option; if you want to DIY it, here’s an easy coconut cream recipe.
How To Make Coconut Flour Biscuits
This recipe is very different compared to regular biscuits.
Instead of making dough and cutting out biscuits, you’ll be scooping the batter out onto a cookie sheet (see the pictures below).
The batter for these biscuits is very wet! But don’t let that turn you off; these biscuits are delicious and probably the best coconut flour recipe I’ve ever made! Also, you would never guess they are grain-free!
This recipe can also be made dairy free buy using coconut cream instead of heavy cream.
Like this recipe? Then please try some of my popular coconut flour recipes, like my Keto Sandwich Bread Recipe and Coconut Flour Pie Crust!
PrintCoconut Flour Biscuits
Enjoy these coconut flour biscuits with a side of eggs and bacon. They’re easy to make and are gluten free and low in carbohydrates.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 1x
- Category: Coconut Flour Recipes
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1/2 cup coconut flour
- 1/4 cup arrowroot powder
- 2 teaspoons baking powder
- 2 organic eggs
- 1 cup heavy cream (you use coconut cream for a dairy free option)
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 425 Degrees.
- Mix dry ingredients together in a medium bowl.
- In a separate bowl, mix the eggs and cream together.
- Pour the egg and cream mixture into the medium bowl with dry ingredients.
- Mix the batter and allow it to set for a few minutes (this gives the coconut flour time to soak up the wet ingredients).
- Use a large scoop spoon (I used an ice-cream scoop) and scoop the batter onto a cookie sheet.
- Continue until all the batter is used up.
- Bake for 12 – 15 minutes or until biscuits are golden brown.
- Let the biscuits cool before serving. Enjoy!
Nutrition Facts
- Serving Size: 1 biscuit
This recipe was originally published on January 11th, 2016 and has been continually updated ever since.
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Thank you for posting this awesome recipe. The biscuits are Perfect, soft, fluffy and so Delicious. I’ve tried many online coconut flour biscuits, didn’t like any of them. Your recipe is so easy, quick and Yummy, the only biscuit recipe I will use. Thank you Tiffany! Many Blessings!
What about trying flax eggs as a substitution for the eggs, or applesauce? Has anyone tries this?
I made these today and used buttermilk instead of cream. They were so good!
Just made these biscuits for the first time and they are delicious!! Will try them in a loaf pan next time!
Thank you Tiffany for some great recipes ?
So glad you liked them, Karen! Thanks for coming back here to share your comment 🙂
We love this recipe! Thank for sharing it ?
Can arrow root powder be substituted with something else?
I would also like to know if the arrowroot can be substituted
Thank you
I have used tapioca in other recipes to substitute arrowroot and it works the same
ive made the biscuits so many times already…very good! last time instead of biscuits I jus put the batter in a loaf pan with parchment paper and baked a loaf of bread. Was great to make my burger and toast. Will be doing regularly from now on. Thanks!
Can you advise how much almond milk I should use if I used it instead of the coconut cream Please.
Almond milk is much lower in fat than coconut cream. I don’t know how these biscuits will turn out if you use it.
These are still yummy with almond flour subbbed for arrowroot (to make them low-carb) and macadamia nut milk (less coconut flavor) in place of the cream. Great recipe to make as is or adapt to more restricted diets. Thanks!
Hi I am not able to get arrowroot flour in my area. Is tapioca starch a good substitue for this and other recipes?
Hi I am able to get arrowroot flour in my area. Is tapioca starch a good substitue for this and other recipes?
I made the biscuits the wife and I enjoyed them over a bowl of homemade bean soup. Very good, for I am a diabetic 2.
Can i use cornstarch in place of arrowroot flour? Because cannot find arrowroot flour in my area.
I made these today with goat milk – will eventually try it with almond milk and also with coconut milk. It was great with organic SOS, and we split one to use as sandwich bread. I can see they will be wonderful for strawberry shortcake. Thank you for sharing your healthy option recipes, Coconut Mama!
I just made these and they are so yummy! I used potato starch (didn’t have any arrowroot) and coconut cream. I also spooned the batter into 2 greased (w/ Earth Balance) muffin tins. They were very pretty. 🙂 Thank you for the great recipe!
These look delish – can you sub either tapioca flour or potato starch/flour for the arrowroot?
Thanks!
I just made these again after at least 1/2 dozen times and I have to say it is one of my all time FAVORITE recipes now. It is so simple and easy, so quick and SO delicious! It feels like a treat but still allows me to stay on grain-free diet. Thank you!
I’m so glad you enjoyed them! Thanks for taking the time to comment. 🙂
I made these biscuits today & they don’t look like yours. They spread out a lot & tops did no turn golden (unless I would have burnt the bottoms)
Should I decrease liquid or increase coconut flour? I don’t have very good results with many gluten free recipes – mostly they are hard or raw.
I didn’t have any arrowroot so substituted rice four instead. The mixture ended up being drier than a runny batter. I also added some stem ginger and a bit of juice from the jar.
For the next batch I added ginger powder cos I had run out of the sweet sticky ginger, and some milk and so the mixture was much more sloppy. I also added a bit of brown sugar – just a bit – cos i have a bit of a sweet tooth! They were a better texture. I think I’ll buy some arrowroot cos i think it’s the rice flour which is making it a bit granular. Maybe i should use just gluten free flour mixed with the coconut! Very tasty though.
Hi your recipe very delicious
Iwant ask you about Coconut Flour Biscuits you dont add any suger if lwant add some suger its possiple in this recipe
Have you tried the coconut sugar for baking instead of the regular one since the coconut sugar has a low glycemic index? Thank you
loved your cake
Can these be frozen? Thanks.
Hi
How many carbs per biscuit please?
every time I get my pin , I see I need arrow powder, and have to stop. what is this arrow powder
Arrowroot powder is a gluten free root powder. Click on the link to read more about it. It’s great for gluten free baking!
These look delicious, Tiffany! I just pinned them. I can’t eat eggs, but I think I’ll make them for my toddler. She loves biscuits.
you might try substituting a bit of soya flour for the eggs. I had a friend who baked very successful vegan cakes using soya flour instead of eggs. It must bind somehow. It also makes delicious soyannaise!