Paleo Coconut Flour Biscuits (fluffy) — Weekend Brunch Game-changer

Crisp edges, tender middles, and zero grains—perfect for brunch, meal prep, or weeknight comfort. Ready in 25 and freezer-friendly.

You crave biscuits, but you’re over the post-carb slump and mystery ingredients. Meet the biscuit that checks the boxes: soft center, golden crust, and a clean label your inner coach can get behind. The secret isn’t magic—it’s smart ratios, quick technique, and a tiny lift hack that turns coconut flour into cloudlike bites. Bake them once and you’ll start planning breakfast sandwiches, sliders, and “just one more” snacks. Bonus: nobody at the table will guess they’re grain-free, and yes, they’re absolutely legit fluffy.

What Makes This Recipe Awesome

Turns out coconut flour can produce biscuits that are tender, not puck-like. Here’s why this recipe delivers:

• Fluffy factor: We separate the eggs and fold in whipped whites. It’s a simple trick with huge payoff.
• Clean paleo profile: No grains, no dairy (use coconut oil), no weird gums. Just real, pantry-friendly ingredients.
• Speed: From mixing bowl to plate in about 25 minutes, including bake time.
• Texture balance: Coconut milk + ghee (or refined coconut oil) keep the crumb tender and the edges crisp.
• Versatility: Go sweet with a drizzle of honey or savory with chives and garlic. Breakfast, brunch, or burger slider—done.

What Goes Into This Recipe – Ingredients

• 1/2 cup (60 g) coconut flour — finely ground, not “defatted”.
• 4 large eggs, separated — yolks for richness, whites for lift.
• 1/3 cup full-fat canned coconut milk — well-stirred; adds moisture without thinning the batter.
• 3 tbsp melted ghee or refined coconut oil — ghee for buttery flavor; refined oil for neutral taste.
• 1 tsp cream of tartar — pairs with baking soda for a grain-free “baking powder” effect.
• 1/2 tsp baking soda — the lift engine.
• 1 tsp apple cider vinegar or lemon juice — activates the soda and brightens flavor.
• 1/2 tsp fine sea salt — balance and depth.
• 1 tsp honey or maple syrup (optional) — helps browning; keeps the crumb tender. Still paleo-friendly.
• Optional add-ins: 1 tbsp chopped chives, 1/2 tsp garlic powder, or 1 tbsp nutritional yeast for savory vibes.

Makes: 8 medium biscuits

Instructions

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper and lightly grease it.
2. Separate the eggs. Place whites in a clean bowl and yolks in a medium mixing bowl. No shell gym memberships required.
3. Whip egg whites to soft peaks using a hand mixer (about 1–2 minutes). Set aside. Don’t overbeat; you want billowy, not dry.
4. To the yolks, whisk in coconut milk, melted ghee or coconut oil, vinegar, salt, and optional honey until smooth.
5. Sift coconut flour, baking soda, and cream of tartar into the yolk mixture. Stir until just combined. The batter will look thick—coconut flour loves liquids.
6. Let the batter rest for 2 minutes. This brief pause hydrates the coconut flour and prevents dryness.
7. Gently fold the whipped egg whites into the batter in 2–3 additions. Use a spatula, and stop as soon as it’s mostly combined. A few streaks are fine.
8. Scoop 8 mounds onto the prepared sheet using a 1/4-cup scoop. Pile them high instead of flattening; height = fluff.
9. Bake for 12–15 minutes, until the tops are lightly golden and the edges set. They should spring back when touched.
10. Cool on the sheet for 5 minutes to finish setting. Move to a rack and serve warm. Try not to eat three before anyone else sits down.

Preservation Guide

• Room temp: Store in an airtight container for up to 24 hours. Best the day they’re baked.
• Refrigerator: 3–4 days. Reheat in a toaster oven at 350°F for 5–7 minutes for crisp edges.
• Freezer: Up to 2 months. Freeze on a sheet, then bag. Reheat from frozen at 350°F for 10–12 minutes.
• Microwave (quick fix): 20–30 seconds per biscuit. You’ll sacrifice crispness, but life happens.
• Meal prep tip: Slice, toast, and stuff with eggs or pulled chicken. Breakfast sandwiches that obey your goals? Yes.

What’s Great About This

• Macro-friendly: Higher protein thanks to eggs; lower carbs than classic wheat biscuits.
• Fiber-rich: Coconut flour packs a solid hit of fiber, which keeps you full and focused.
• Allergy-friendly: Gluten-free, grain-free, and dairy-free if you use coconut oil.
• Fast and flexible: Perfect for brunch spreads, soup dunkers, or mini sliders.
• Minimal ingredients: You probably have most of this in your pantry already. FYI, no fancy blends required.

Pitfalls to Watch Out For

• Overmixing the whites: Vigorous stirring deflates the lift. Fold gently and stop early.
• Skipping the rest: Coconut flour needs 1–2 minutes to hydrate. Otherwise, biscuits can turn dry.
• Flattening the mounds: Leave them tall. Patting them down = squat biscuits with attitude but no height.
• Wrong milk: Light coconut milk makes the batter watery. Use full-fat from a can.
• Subbing flours 1:1: Almond flour is not a swap for coconut flour. Different absorbency, different results.
• Cool oven: Underheated ovens kill rise. Preheat fully to 400°F before you bake.

Recipe Variations

• Herb & garlic: Add 1 tbsp chopped chives and 1/2 tsp garlic powder to the dry mix.
• “Cheesy” paleo: Mix 1 tbsp nutritional yeast into the dry ingredients for a cheesy vibe without dairy.
• Cinnamon honey: Add 1/2 tsp cinnamon and an extra 1 tsp honey; finish with a drizzle of honey when warm.
• Jalapeño kick: Fold in 1 tbsp finely diced jalapeño and a pinch of smoked paprika.
• Bacon-scallion: Stir in 2 tbsp crumbled cooked bacon and 1 tbsp sliced scallions. Brunch MVP unlocked.
• Extra tender crumb: Swap 1 tbsp of coconut flour for 1 tbsp cassava flour (still paleo). Slightly softer interior.
• Mini sliders: Make 10–12 smaller mounds and bake 10–12 minutes. Perfect for pulled pork or chicken.

FAQ

Can I replace coconut flour with almond flour?

No. Almond flour behaves completely differently—much less absorbent and heavier. If you swap 1:1, you’ll get flat, oily patties. Stick to coconut flour or use a tested almond flour biscuit recipe.

Is baking powder paleo?

Traditional baking powder often contains cornstarch. For paleo, use baking soda + cream of tartar (as in this recipe) or a certified grain-free baking powder. Same lift, no corn.

Do I really need to whip the egg whites?

For fluffiness, yes. Whipped whites add volume and lightness. If you skip it, biscuits still taste great—but they’ll be denser. IMO, the extra 90 seconds is worth it.

Can I make these dairy-free?

Absolutely. Use refined coconut oil instead of ghee. Refined gives neutral flavor; virgin adds a coconut note. Both work.

My biscuits turned crumbly. What happened?

Likely too much coconut flour or not enough hydration time. Measure precisely, let the batter rest, and confirm you used full-fat coconut milk. A tiny splash more milk can rescue a dry batter.

Can I bake these in an air fryer?

Yes. Scoop onto parchment, air fry at 350°F for 8–10 minutes, until golden and set. Don’t overcrowd; give them space to rise.

How do I get taller biscuits?

Keep the mounds high, avoid flattening, and use a fully preheated 400°F oven. Folding whites gently and not overmixing are your tall-rise insurance policies.

Can I reduce the eggs?

Coconut flour needs eggs for structure and moisture. Reducing them leads to dry, crumbly biscuits. If you’re egg-sensitive, this recipe isn’t the best candidate, TBH.

How do I minimize the coconut flavor?

Use refined coconut oil (not virgin) and ghee for buttery notes. A pinch of vanilla in sweet versions or extra herbs in savory versions also distracts from coconut.

Can I add sweetener?

Yes. A teaspoon of honey or maple syrup helps browning and tenderness without turning them into dessert. Keep it light to maintain that classic biscuit vibe.

My Take

Most grain-free biscuits miss the mark—they’re either dense or fragile. This method fixes both with simple tweaks: hydrate the flour, add clean fat, whip the whites, and keep the mounds tall. The result is a biscuit that fits your goals and still feels like comfort food. Bake these once and you’ll have a new go-to for brunch spreads, soups, and sandwich duty. After that, the only “problem” is deciding between herb-garlic or cinnamon honey—tough call, but a great problem to have.