Low Carb and Gluten Free Coconut Flour Biscuits
Try this Low Carb and Gluten Free Coconut Flour Biscuit recipe.
Try this Low Carb and Gluten Free Coconut Flour Biscuit recipe.
- Carbohydrate 16.3546379265252 g
- Cholesterol 32.9531250376242 mg
- Fat 48.6351271286528 g
- Fiber 9.24320374189281 g
- Protein 6.04938500242303 g
- Saturated Fat 40.0661318698746 g
- Serving Size 1 1 three-inch biscuit (132g)
- Sodium 167.013333422575 mg
- Sugar 7.11143418463238 g
- Trans Fat 3.02232158619643 g
- Calories 500 calories
Step-by-step
- Whisk together the dry ingredients in a medium-sized bowl.
- Cut in the butter with two knives or a pastry cutter until fully blended and the texture of bread crumbs.
- Beat the eggs and almond milk together until smooth.
- Add the egg mixture to the flour mixture and stir until just blended.
- Wait about 1 minute until the liquid is completely absorbed and you can handle the dough.
- Pat out the dough onto a smooth surface into about a ¾ inch thickness and cut into 3" diameter squares or circles with a knife or biscuit cutter.
- Use all of the dough.
- Bake on a parchment-lined cookie sheet in a preheated 400 degree (F) oven for about 18 minutes, or until golden brown and slightly puffed.
- Serve warm with lots and lots of butter!
Traditional wheat biscuits rely on gluten networks for structural lift and chew, but this formulation bypasses standard grain proteins entirely. Coconut flour absorbs moisture at an exceptionally high rate compared to conventional wheat flour, requiring a completely different hydration ratio. Professional pastry kitchens manage this density by pairing high-absorption flours with adequate fat and mechanical leavening agents.
Cutting cold butter into the dry mixture requires precision to achieve a crumbly texture resembling coarse meal. Use two knives or a pastry blender rather than warm fingertips, which melts the butter prematurely and ruins the final crumb. If the fat liquefies before baking, the biscuits will bake into dense discs instead of rising with distinct layers.
Assessing doneness visually replaces the need for a thermometer in quick breads. Bake the shaped dough on parchment paper inside a preheated 400 degree Fahrenheit oven for eighteen minutes until the edges turn a deep golden brown and the surfaces look slightly puffed. Letting the wet dough rest for exactly one minute before handling ensures the coconut flour fully hydrates, making the mixture pliable enough to pat out to three-quarters of an inch thickness.
Storing leftover baked goods correctly preserves their quality over several days. Keep cooled pieces in an airtight container at room temperature for up to two days, or freeze them individually wrapped for longer storage. Reheating frozen portions in a toaster oven restores the exterior crust without drying out the interior crumb.
