If you thought my almond flour biscuits were easy, you’re going to LOVE this recipe. No stand mixer required, no beating egg whites, no kneading and worrying about your manicure. Just dump everything in a bowl and mix with a fork. Yup, that’s pretty much it. You’re welcome. DE NADA. Your reward for all your hard work? Soft and fluffy biscuits. Let’s get to it.
So, for the sake of being a good friend, I tested these biscuits in many applications. They are great paired with some eggs and bacon for breakfast, or you can slice them lengthwise and make a breakfast sandwich. Or throw them in a basket at the dinner table with some butter and call it a day. Remember, you don’t have to tell anyone that you made these during the commercial break of Here Comes Honey Boo Boo.
Yaya Recommended Pro Tip: Allow the batter to rest at least two minutes before forming biscuits. Coconut flour is delightfully hydrophilic, so give it enough time to absorb the excess liquid or else you will end up with some flat pancakes instead of fluffy biscuits. Patience, my friend.
Interested in more biscuit-related stuff? Check out these other recipes!
- Preheat oven to 350°F.
- Combine all ingredients in a large mixing bowl and mix with a fork until mixture becomes similar to thick cake batter. Let batter rest for 2-3 minutes to allow coconut flour to absorb excess liquid.
- Divide batter into 4 equal-sized portions using a round 1/4 cup measuring spoon and transfer to a baking sheet lined with non-stick foil or parchment paper. Place biscuits at least 1 inch apart.
- Bake for 20 minutes.
- Recipe yields 4 biscuits.
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