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I want to empower your health with the steps that freed my life of chronic pain and medications.

Reader Interactions

54 Comments

  1. I have always eaten anything/everything in sight. I love food. My sister has always been a picky eater though, even now at age 16! She will find even the smallest piece of diced onion and pick it out! Hopefully she will get over it one day and be able to enjoy the “stuff”. Also I like that these are low carb as I am glucose intolerant in addition to my sensitive stomach. Will have to make these this week, thanks for the recipe! Also I’m glad to find your website as I am only 21 and like to read about people my age with an interest in health.

  2. I love the recipes you share- between avoiding gluten for my allergies and not being able to eat eggs right now due to my daughter’s sensitivity to them in my milk, baking can be a challenge,but your recipes let me have a treat once in awhile which is so nice!

  3. {SIGH} I so wish I didn’t live at 6,000 feet of altitude! Altitude changes even “normal” baking quite radically and altitude plus dietary restrictions is, well, a challenge under the very best of circumstances. So far, I’ve confined my efforts to GF baking mixes. One of these days, I will try some of your baked goods. They look wonderful.

  4. This sounds delicious! Unfortunately, my daughter can’t eat eggs yet. Do you have any suggestions for an egg substitute in this recipe?

    Would it work with any other types of flour? Like buckwheat?

    Thank you!

  5. Lauren,
    I made these and they turned out so good. I made them again and added some pumpkin puree and they were good too. You have a lot of great recipes on here. Crockpot apples were a hit at my house. Thanks for sharing!

    • I made these last night with cilantro and green onion and they were lovely!
      I assumed that you meant to include sea salt in the ingredients and I used a few good sprinkles of Real Salt, to taste, and it was perfect.

      I like the pumpkin puree idea, Katja. I have a sugar pumpkin just waiting to be made into pumpkin custard and these biscuits.

  6. Thanks for the recipe! They are sooo delicious, and finally no sweet cookies but savoury!
    I just made a batch with chives, dried italian seasoning and butternut squash ( -> egg-free, so i baked them a bit longer). Yummy!!! We had them with olives, salad and sardines as an “italian” platter. Thanks!!

    • Did you use the squash to replace the eggs? I’d love to make these, but I’m breastfeeding and my daughter is super sensitive to eggs. I’m planning on nursing her for at least the next 2 years and the thought of no paleo baked goods for that long scares me! Lol! I’d love to know what you did to make them egg-free πŸ™‚

  7. Thank you for this wonderful recipe. It’s taken some time, but I am adjusting to the texture and taste of coconut flour. Do you think adding in some cheddar would work for a savoury herb cheese biscuit?

  8. These were excellent. They just needed a touch more salt, IMO. I added a chopped jalapeΓ±o, and it was soooo good! So wishing I could have cheese, it would’ve made them that much better, but seriously, they were very good. I had two today with spinach leaves and chicken, and it was a great sandwich. But, for some reason, at dinner, I had a weird mix: one biscuit, sautΓ©ed zucchini and avocado. It was really good together. They’re really versatile. Hands down the one of best coconut flour items I’ve made. Thanks so much!

  9. I made these this weekend using all the coconut ingredients (its what I had). Of course they tasted very coconutty! I wasn’t tremendously fond of the cocunut-savory combo.
    HOWEVER…
    I noticed these have a scone like texture. So i made them again minus the garlic/onion/herbs. Cocunut scones! Whipped some fresh cream and had them with strawberries. YUM!
    Lookimg forward to trying more of your recipe ideas!

  10. I am a novice when it comes to spice combinations and flavors. Can anyone share what combinations they use? I love the idea of cheddar in them, as my favorite biscuit “was” red lobster’s cheddar biscuits.

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  13. This sounds like a great recipe in every way! The only problem is that I’ve developed a coconut aversion this pregnancy, which stinks because coconut is soooo healthy. Anyway, I can take the smell (I use coconut oil as my moisturizer), but the taste causes me to gag. I’m wondering if the onion and herbs cover up the coconut flavor or if it is still there at all. I appreciate your help!
    -Kristi

  14. Dear Lauren, I just took the biscuits out of my oven, but they are more like pancakes. I don’t know what I did wrong, but the dough did not rise at all. Also, the batter was extremely wet. Hmm. They still taste great, just like an onion pancake instead of a biscuit. Thank you for sharing all of the work you have done in the name of health and vitality! XO, Ann

  15. Hi Lauren,
    Best recipe I’ve found on the internet (and believe me I’ve tried a fair few!)

    One question though, are they freezable? E.g. could I put some in the freezer then defrost them when I want one?

  16. THANK YOU, THANK YOU, THANK YOU!!! For the past 3 months I have been adjusting to a dairy-free, gluten-free, refined sugar-free diet for medical reasons. Coming to your website had made me cry tears of happiness. I love every recipe that I have seen so far. Especially after having eaten mostly fruit since I started my journey to better health. I look forward to more happiness with food with your amazing recipes!

  17. Made these tonight with green onions, rosemary, shake of dill (what I had) and some sea salt. We had these biscuits with soup for dinner. My kids enjoyed them. This is a new venture for us (moving all of us to a grain free diet). I used 1/2 coconut oil and 1/2 butter (after reading your butter post!). I liked the butter and coconut flavor together. Would love to try pumpkin and make a sort of scone. This is a great recipe (and a great base recipe to try with other sweet or savory ingredients). I love your site. I enjoy reading about your health journey as I walk in my own health journey. Thank you!
    My young daughter even joined in on the fun helping me make the biscuits!

  18. I love these! I made these with grass-fed butter instead of lard/oil and almond milk instead of yogurt/milk and they came out great! I also added about 1/2 tsp of sea salt. So yummy!

  19. Hi: My sister has sent me a recipe for Mandarin and Almond cake. Calls for 2 cups ground almonds. After reading your article, I would like to make this with coconut flour. Could you tell me how much of the latter I would need to use in place of 2 cups gr. almonds?
    Also, I would like to forward your article to my sister and my daughter, but there cannot find a way to email it to them. I do not have facebook, etc., but if the g+ sign means I can send it my dauther’s gmail, then that would work. Then she could email it to me and I could email it to my sister!
    Thank you for any help you can send to me! Dawn B.

  20. Yet, another fantastic recipe from you site! I have been making these for a couple of weeks and switched it up a few times to make more of a ‘scone’ by using fresh blueberries or frozen cherries (instead of the onions and herbs) and ghee (instead of the lard), then adding a little maple syrup. They’ve become a great breakfast ‘pastry’ alternative. I’ve tried freezing them and they hold up really well. My mostly-paleo hubby loves them which is the true test!

  21. I bought some coconut flour after seeing your recipes. I applaud your quest in real food and making it yourself! I’m 25 and don’t (knowingly) have any food sensitivities, but try to be conscious about what I eat.

    Thanks for the recipe(s)! I just made this one, with coconut oil and coconut milk when opted. I also added about 1 TBS of tiny broccoli bits in place of some onion (That has to be good, right!?). It is in the oven right now; we’ll see how I do… πŸ™‚

  22. Hi, I have more allergies than you can shake a stick at. Nuts, birch tree pollen, PR10 and NSLTP protein problems. Can’t eat many veg or fruit uncooked and need to rotate frequently or become intolerant. Have gallbladder issues so want to come away from grains and sugar (as well as have eczema now). Anyway, you seem to use apple cider vinegar a lot but I’m allergic to apples. What is it needed for and is there a substitute? Yvonne

  23. Tried these today, loved them. My kids loved them as well. My daughter will not eat onion, but I was able to mince them so small she couldn’t tell they were in there. Thanks for a great recipe!

  24. These turned out really well! I had some rosemary drying on the counter, so I used that for the herbs, so … rosemary onion biscuits! Sounds good. Tasted good. The only caution I have is that when they’re removed from the oven, let them cool a minute or two so they don’t crumble, but then carefully remove them from the cookie sheet with a wide spatula to a cooling rack. I didn’t do this, so they ended up with slightly soggy bottoms. ^..^

  25. Greetings,
    I love your recipes and the info on your website. I would love to make your Onion Herb Coconut Flour Biscuits but I am allergic to eggs. I have tried replacing egg in recipes with ground flax in the past, it just didn’t do it for me or the recipe. If you have any suggestions for replacing egg in this recipe I would appreciate any help.
    Thanks again for the great web site.
    Kathy

  26. Would you have the nutrition info on these biscuits? I am doing low carb and was wondering how many carbs are in a biscuit. I just made them and even if they weren’t LOW carb I’d make them again. Great tasting biscuit!

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I’m Lauren Geertsen, an author and Nutritional Therapy Practitioner. When doctors told me that surgery and medication were the only answers to my chronic health issues, I decided to use the power of nutrition and a natural lifestyle instead.
My mission at Empowered Sustenance? To show you the simple steps on your path to vibrant health.

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