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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Savory Coconut Flour Biscuits

Posted on by Alisa Fleming in Bread, Breakfast, Dairy-Free Recipes, Sides with 3 Comments

This recipe for coconut flour biscuits is a “savory” entry in our March Recipe Madness Contest, created and submitted by Maiah Miller. To qualify, the recipe contains 8 ingredients or less, but includes Coconut Milk Beverage by So Delicious Dairy Free.

Savory Coconut Flour Biscuits: Dairy-Free, Optionally Gluten-Free, VeganSo Delicious Dairy Free Recipe Madness Contest - BadgeThese coconut flour biscuits are made without a dash or drop of sweetener and can be made wheat-based or gluten-free – your choice!

For more details about the recipe contest, see this post: http://www.godairyfree.org/news/march-recipe-madness-contest

Special Diet Notes & Options: Coconut Flour Biscuits

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, soy-free, tree nut-free, vegan, and vegetarian. In fact, they are generally top food allergy-friendly, depending on the flour you choose.

Savory Coconut Flour Biscuits
 
Prep time

Cook time

Total time

 

Author:
Serves: 12 small-medium biscuits

Ingredients

Instructions
  1. Preheat oven to 450ºF.
  2. Mix coconut milk beverage with lemon juice; set aside to curdle and thicken.
  3. Stir together dry ingredients.
  4. Cut cold margarine into dry ingredients, working with fingers or pastry cutter until small crumbs form.
  5. Stir coconut milk and lemon juice mixture into the bowl, several tablespoons at a time.
  6. Place dough on a floured surface and knead several times. (May remain slightly crumbly). Form into small biscuits or use a biscuit or cookie cutter for more even edges. With the back of a fork, press the tines in a criss-crossing pattern, pressing down slightly.
  7. On a lined or greased cookie sheet, bake for about 10 minutes or until slightly fluffy and golden.
  8. Best served warm out of the oven, either plain or with your favorite nondairy spread.

Notes
*You may want to use a gluten-free flour blend with a binder (such as xanthan gum) included since coconut flour can be very dry and lacks binding power.

 

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

3 Comments

  1. LauraApril 5, 2014 at 12:02 amReply

    Hi – I would be really interested to know if anyone’s tried this. One cup of coconut flour sounds like an awful lot!!!

    • Alisa FlemingApril 5, 2014 at 7:23 amReplyAuthor

      Yes, we tested these here at Go Dairy Free 2 days ago. I thought that seemed like a lot also, but the amount of coconut milk beverage balances it. They don’t rise much, but have excellent flavor. The dough is crumbly (as noted) but the end result is just a touch crumbly, making them have a slightly flaky texture. We thought the free-form biscuits turned out much better than the roll and cut ones.

      • LauraApril 6, 2014 at 12:14 pmReply

        Fab thanks!! I look forward to making these this week :-) I’ll let you know how I get on!!

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