Savory Coconut Flour Biscuits


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, Vegan

These coconut flour biscuits are made without a dash or drop of sweetener and can be made wheat-based or gluten-free. It’s your choice! And after you make these biscuits,  you can use that bag of coconut flour to make Lori’s Plum Good Paleo Peach Pie, my Scrumptious Gluten-free Snickerdoodles, or Erin’s Coconut Flour Peanut Butter Banana Muffins.

Special Diet Notes: Coconut Flour Biscuits

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

4.0 from 1 reviews
Savory Coconut Flour Biscuits
Prep time
Cook time
Total time
Serves: 12 small-medium biscuits
  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.
*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.

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I made this recipe and it was great. I added chopped cashews in the mix and stuck a few nuts on top (chopped cashews on some, walnuts or almonds or almonds on the others). The biscuits are crumbly but still hold together. Very happy with it and I’ll make them again. BTW, they’re rich.

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

    • 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.

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