Onion Herb Coconut Flour Biscuits

onion herb coconut flour biscuits

“But Mom, it has stuff in it.”

When I was young (okay, stop laughing) *ahem* younger , this was my response when my mother served me an item of otherwise acceptable food that had unfortunately been rendered inedible by the addition of flecks, bits or chunks.

After all, I asked myself, why would anyone blemish a perfectly good cheese pizza with little kibbles of sausage and chunks of bell pepper? Or stir mysterious green herbs into the mashed potatoes? Or–heaven forbid–ruin a fresh loaf of banana bread by carelessly adding chopped nuts into the batter?

So you can imagine my disappointment when little six-year-old me, led into the kitchen by the smell of fresh biscuits, realized the fluffy white morsels were tainted with chopped herbs and onion. I vowed never to defile the sanctity of pure biscuits in my entire life.

Famous last words, right?

Fluffy and Savory Coconut Flour Biscuits

Yep, these coconut flour biscuits have stuff in them. Darn good stuff, as a matter of fact. Besides the pungent garlic, onion and herbs, these biscuits boast healing fats from the coconut oil (or lard) and coconut flour. Plus, these grain-free beauties fit into the SCD, GAPS, and Paleo diets!

These coconut flour biscuits call for either yogurt or coconut milk. I have a tutorial for making lactose-free GAPS/SCD yogurt and a post where I give options for additive free coconut milk. But you can use whole milk (preferably raw) or even nut milk, if that works for you.

Breads and Baked Goods

Onion herb coconut flour biscuits 2

I never thought I would say this, but I’ll take these biscuits with stuff in them over plain biscuits any day!

Onion Herb Coconut Flour Biscuits

Yield: 8-10 small biscuits


  • 6 Tbs. coconut flour
  • 6 Tbs. real lard or coconut oil, melted
  • 2 eggs
  • 1/4 cup very finely minced onion
  • 2 garlic cloves, finely minced
  • 2 Tbs. GAPS/SCD yogurt or additive free coconut milk
  • 1 Tbs. fresh chopped herbs (parsley, dill, thyme... whatever you have) OR 3/4 tsp. dried herbs
  • 1/4 tsp. baking soda
  • 1/2 tsp. apple cider vinegar


  1. Preheat the oven to 350. Line two baking sheets with parchement paper.
  2. Mix together the coconut flour, lard/oil, eggs, onion, garlic, yogurt/coconut milk, and herbs Let sit for 5 minutes; the batter will thicken slightly.
  3. Mix in the baking soda and vinegar. Drop spoonfuls of batter onto the baking sheets. Use the back of a spoon to spread the batter into circles about 1/2” thick. The batter will not spread very much when baking.
  4. Bake for 12-15 minutes, until moist but cooked through. Cool at least 10 minutes before serving, or they will be too crumbly.


Have all ingredients at room temperature


Do your kids mind stuff in their biscuits? Or maybe I should ask, do you?

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  1. Barbara says

    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.

    • says

      Hi Barbara! Thanks for the comment, and I hope you enjoy these :) And I also love to connect with people my age who are passionate about real food–I’m happy to think that our circle is growing.

  2. HopeSimmons says

    Love awesome variations on any dish, appetizer, desert….you name it. I LOVE stuff:) thank you for this,as soon as I can pick up ACV from Central Market, I’m making these!!:)

  3. says

    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!

  4. says

    {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.

  5. says

    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!

    • says

      Hi Eva :-) If you wanted to take out the eggs and change the flour, it would be a completely different recipe and you would need to change the baking time, ingredients, leavening agents, etc.

      • says

        Hi Lauren, darn, thought there would be a simple substitute. I don’t bake much…can you tell? LOL. Thanks, I’ll try it this way. Sounds delicious!

  6. says

    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!

    • Beth says

      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.

  7. Socogrl says

    I just made these for dinner to have alongside some chilli. Great recipe. Used green onion and cilantro, added sea salt and some cracked pepper. Thanks!

  8. kangerluk says

    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!!

    • Amanda L says

      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 :)

  9. Terri S. says

    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?

  10. julie sharpe says

    Making this tonight. They will be the crusts for mini pizzas. Top w tomato + cheese–excited to try:-)

  11. Thephrog says

    These were excellent. They just needed a touch more salt, IMO. I added a chopped jalapeño, 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, sautéed 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!

  12. Iva says

    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.
    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!

  13. alice genaway says

    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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  16. Kristi says

    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!

  17. Ann Patterson says

    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

  18. Ashley says

    My daughter can’t do apples and may not even be able to have vinegar at all. Is there any way I can omit the acv?

  19. Lauren says

    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?

  20. lucy says

    Do you eat with stews and that kind of thing? Like a savory scone or stew dumpling? Sorry I’m not from the US… :)

  21. Kathryn says

    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!

  22. Nancy says

    Made these last weekend. They were so incredibly DRY and all I could taste was the lard. Makes me afraid of trying to lard spiced cookies.

  23. Robyn says

    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!

  24. Chris says

    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!

  25. Dawn Benson says

    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.

  26. Jean says

    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!

    • Sam M. says

      That sounds delicious! I will be trying this now. Thanks for the heads-up on freezing–I love to have homemade frozen goodies on hand.

  27. Alyssa says

    Do you think these would be okay without the onions? I don’t react well to onions…. Thanks for all you do! This recipe looks great =)

  28. Jeanette Taylor says

    I have just made these biscuits. They taste great, also as though they have cheese in them. Thank you for sharing

  29. Sam M. says

    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… :)

  30. says

    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

  31. Cathy says

    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!

  32. says

    These look amazing! I’m definitely going to trying them for thanksgiving dinner this year! Have you ever tried putting raw cheddar cheese in them? I’d be so curious about how they would turn out!

  33. Janet says

    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. ^..^

  34. says

    I am so grateful to have found your site, awesome real foodie iles and with pictures! Having to go wheat free seemed extremely depressing until I tried this recipe today. Instead of onions I minced up a tomato and added an extra clove of garlic. Yummy!! Going to try different variations of them as what first impressed me, was that they taste sooo much better than any white flour version I’ve eaten and without head fog feeling after.
    Making the banana bread next too, it looks amazing especially as I too love a little yummy bread with my butter, lol.

  35. Kathy says

    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.

  36. Joan says

    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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