If you’ve ever wanted to try a healthy and equally tasty substitute for a comfort food favorite, now’s your chance. By swapping out regular flour for coconut flour in these cheesy jalapeno biscuits, you’ll up the fiber, protein and healthy fat content without sacrificing flavor.
Using coconut flour instead of regular wheat flour in the biscuits makes them easily digestible for those with grain or gluten sensitivities and for everyone else—you can’t tell the difference. Well, the texture is slightly different, but it has the same buttery taste.
Needless to say, I plan on making these several times in the coming fall and winter months to serve with hearty meals like chili, soup and stew. And even better, because they have so much fiber, which makes them super filling, I only need one or two to feel satisfied.
Cheddar & Jalapeno Coconut Flour Biscuits
Pre-heat the oven to 450 degrees. Thoroughly grease a large baking sheet or silicone baking mat with butter or coconut oil. Measure the coconut flour, sea salt, baking powder and garlic into a mixing bowl. In a separate container, combine the eggs and coconut milk. Whip the eggs with a fork or whisk until the yolks are all broken and mixed completely with the whites.
If you’re up for experimenting, try freezing the butter or coconut oil 30 minutes ahead of time, then dice and add it cold into your flour to see if it yields a texture more similar to traditional flour biscuits. However, I didn’t notice a huge difference with my room temperature butter.
If you feel uncomfortable playing around with store-bought coconut flour, which can often be a bit pricey, try making it at home using organic shredded coconut. You’ll be able to make homemade coconut milk and coconut flour at the same time and this will cut down on the costs.
I'd like to hear from YOU!
Have you ever baked with coconut flour? What's your favorite thing to make?
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