“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.
I never thought I would say this, but I’ll take these biscuits with stuff in them over plain biscuits any day!
- 6 Tbs. coconut flour
- 6 Tbs. real lard or coconut oil, melted
- 2 eggs
- ¼ cup very finely minced onion
- 2 garlic cloves, finely minced
- 2 Tbs. yogurt or additive free coconut milk
- 1 Tbs. fresh chopped herbs (parsley, dill, thyme... whatever you have) OR ¾ tsp. dried herbs
- ¼ tsp. baking soda
- ½ tsp. apple cider vinegar
- Preheat the oven to 350. Line two baking sheets with parchement paper.
- 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.
- 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 ½ā thick. The batter will not spread very much when baking.
- Bake for 12-15 minutes, until moist but cooked through. Cool at least 10 minutes before serving, or they will be too crumbly.
Do your kids mind stuff in their biscuits? Or maybe I should ask, do you?
Hello
I have just made these biscuits. They taste great, also as though they have cheese in them. Thank you for sharing
What is the carb count per serving
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… š
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
thanks for the info on almond flour…i will start using on coconut flour from now on…
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!
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!
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. ^..^
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
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!