I love anything made with coconut, but coconut flour can be a little scary to use at first. My first few recipes made with coconut flour had me questioning if I even read them right and I found myself thinking, “you want me to use a dozen eggs for this little bit of flour?” In the end though, everything worked out and delicious baked goods ended up being consumed en masse. Because of this new affinity for coconut flour, I have been working on a master recipe that I have used as a biscuit for everything from breakfast sandwiches, burgers, and sloppy joes to cobbler and shortcake with jut a few small tweaks.
- 1/3 cup coconut flour
- 4 eggs
- 1/4 t baking powder
- a generous pinch of salt
- a 400 degree oven
- a parchment lined cookie sheet
If you are looking to make a more savory biscuit for sammiches, burgers, or whatever then add in 1 small pureed onion (or 1/2 of a large) and maybe even a generous pinch of garlic. Garlic makes everything better! If I am using them for sammies I like to spread them out a bit thinner with the back of a spoon to give myself a nice surface area for stuffing with meat, but if I am just doing drop biscuits as a side dish then they just get plopped on the parchment and left as is. Bake these for about 17-23 minutes or until they are nice and browned around the edges and they hold together nicely. Be sure cool them on a wire rack so they don’t get soggy.
For the dessert version, you leave out the onion and add in a teaspoon of vanilla extract. This is the exact same recipe I used in my strawberry shortcake recipe a few weeks back.
All that coconut flour paleo goodness from just one recipe.