Cheddar & Jalapeno Coconut Flour Biscuits

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. 

If you need more convincing, my healthy-food-hating boyfriend normally complains when I make regular flour biscuits because after eating two or three of them, he feels “gross”. 

But when I made these cheddar and jalapeno coconut flour biscuits a few weeks ago, I didn’t tell him they were any different. He gobbled down two of them after work and raved about the taste. Hours later...no stomach issues. I was thrilled!

Needless to say, I plan on making these several times in the coming fall and winter months to serve with hearty meals like beef & chorizo chili, roasted butternut squash soup, and zuppa toscana soup. 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

Cheesy and garlicy biscuits made with grain-free coconut flour, which is full of fiber, protein, and healthy fat. Serve one or two with your favorite soup, stew or chili for a comforting meal that will fill you up. 

Yield: 12 biscuits (approximately)

Ingredients

1 ⅓+ cups of homemade coconut flour or storebought (get it here) 

½ teaspoon of sea salt (get it here) 

2 teaspoons of aluminum-free baking powder

2-3 teaspoons of granulated garlic

5 tablespoons of pastured butter or organic, virgin coconut oil (get it here)

4 large eggs 

½ cup of homemade coconut milk or canned full-fat coconut milk (get it here)

½ a jalapeno, de-seeded and minced

⅓ cup of shredded sharp cheddar cheese

NOTE: Start with this amount of coconut flour and once you have all of the ingredients incorporated, add ⅓ cup at a time until it reaches a very wet, but moldable texture. I added an additional ⅔ cup, but you may require more or less, depending on the size of the eggs you use. You should be able to shape the biscuits gently with your hands, but it will be nowhere as dry as regular floured biscuits. Keeping it wet ensures the biscuits don’t dry out since coconut flour absorbs a lot of moisture when baking.

Directions

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. 

Measure the butter or coconut oil into the coconut flour and gently mix it in, breaking it up into smaller pieces. Most of it will melt slightly from the heat of your hands, but that’s okay. These aren’t exactly like regular biscuits. Using gloves (I highly recommend this) deseed and mince ½ the jalapeno and shred the cheese. Add both to the coconut flour. 

Slowly stir in the liquids. The mixture will be VERY wet. Don’t panic. From here you will add a little bit of coconut flour at a time (starting with ⅓ cup) until the mixture is still wet, but has enough body to be moldable with your hands (not a kitchen tool). Scoop out ⅛-¼ cup of the batter into your hands and shape it into a circle or triangle and place it on the baking surface. Do this will the rest of the batter until it’s used up. 

Try to keep a bit of space between the biscuits. Bake for 9 minutes, or until a toothpick or fork stuck into a biscuit comes up clean. If you ended up adding more flour, it may take less time, so keep an eye on them. Be careful when removing the biscuits from the pan, as coconut flour products crumble easily. Once cooled, store in an airtight container or the fridge. Consume in 2-3 days or freeze.

Notes & Tips
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.

Keep in mind that coconut flour is a finicky grain-free ingredient, so when you start adjusting ratios it will affect how the recipe turns out. If you decide to mix this with another flour, for example, you will have to change the ratios completely.

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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More Recipes from The Rising Spoon:

• Homemade Coconut Oil Chocolate Sauce, Syrup & Shell
• How to Make Homemade Almond Milk 
• How to Make Homemade Almond Milk Coffee Creamer
• What to Do With Leftover Almond Pulp 

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