I adapted this recipe from my coconut flour BIBLE, The Coconut Flour Cookbook, by Bruce Fife. Of course, I added a little Louisiana flavor kick!! ;) And, I made mine with the leftover bacon grease from my delicious pastured organically raised bacon (naturally). If you do this, I believe you should still add the salt this recipe calls for.
I made this to do along with a wonderful duck soup I made with homemade duck stock, mushrooms, cherry tomatoes, and swiss chard.
I hope you enjoy them!
*** update: for breakfast biscuits, you can omit the chili and cayenne peppers.
Coconut Flour Cheese Biscuits, gluten-free & low-carb
makes 8 biscuits
4 eggs, organic & pastured is best!
1/4 cup of high quality coconut oil, butter, or pastured lard
1/4 teaspoon garlic powder
1/2 teaspoon chili powder
1/8 teaspoon cayenne powder (optional)
1/2 teaspoon sea salt
1/4 teaspoon baking powder
1/3 cup sifted coconut flour
3/4 cup shredded cheese, I used a raw cheddar
Blend together eggs, oil/butter, salt, and spices. Combine coconut flour and baking powder and whisk into batter until there are no lumps. Fold in cheese. Drop batter by spoonfuls onto a greased baking sheet a few inches part- these spread. Bake at 400˚F (205˚C) for 15 minutes. As with all coconut flour recipes, you can store tightly covered on the counter for 1 -2 days, then transfer to the refrigerator. In humid climates, it will get more moist the first day then quickly go towards moldy, so transfer earlier. In dry climates, I hear it can get drier- in that case, maybe transfer to fridge earlier. Please comment if you live in a dry climate what you do with coconut flour goodies!