Cheddar garlic coconut flour biscuits are savory, soft biscuits made with four eggs, melted butter, a third of a cup of coconut flour, shredded cheddar, and garlic powder. They take ten minutes to mix, bake in fifteen, and make six biscuits with no wheat flour.
The eggs and cheese give the biscuits a rich, custardy crumb, the garlic adds savory depth, and a touch of baking powder lifts them slightly. They are not flaky like wheat biscuits, but they are tender and cheesy, and they split open well for breakfast sandwiches or a side with soup.
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What Makes Cheddar Garlic Coconut Flour Biscuits Special
Cheddar and garlic give the biscuits plenty of flavor with only a few ingredients.
The batter is mixed in one bowl and spooned straight onto the tray, so there is no rolling or cutting.
They are low in carbohydrates and free of wheat, which suits grain free eating.
Ingredients for Cheddar Garlic Coconut Flour Biscuits
- The batter is four large eggs, a quarter cup of melted butter or coconut oil, a third of a cup of coconut flour, and half a cup of shredded cheddar cheese.
- Season with two teaspoons of garlic powder, a quarter teaspoon of salt, and a quarter teaspoon of baking powder, and add fresh rosemary or thyme if you like.
Eggs. They bind the batter and give the biscuits structure.
Coconut flour. It absorbs moisture and gives body.
Cheddar. It adds sharp, savory flavor and richness.
Garlic powder. It adds savory depth without burning.
Butter. It keeps the crumb tender.
How to Make Cheddar Garlic Coconut Flour Biscuits
1. Heat the oven. Heat the oven to 400 degrees F and line a baking sheet with parchment.
2. Whisk. Whisk the eggs and melted butter until smooth.
3. Add the dry ingredients. Stir in the coconut flour, garlic powder, salt, and baking powder, then let the batter thicken for five minutes.
4. Add the cheese. Fold in the cheddar and any herbs.
5. Bake. Spoon six mounds onto the sheet and bake for fifteen minutes until golden, then cool for five minutes.
Let the batter rest for five minutes before scooping. Coconut flour needs time to absorb the eggs, and a rested batter holds its shape on the tray instead of spreading into flat discs. If the batter still looks runny, stir in a teaspoon of coconut flour and wait another two minutes.
Use sharp cheddar and shred it yourself. Pre shredded cheese is coated with starch that stops it from melting, while fresh shreds melt into the batter and brown on top. Reserve a small handful to sprinkle on the biscuits before baking for a cheesy crust.
What to Serve with Cheddar Garlic Coconut Flour Biscuits
Serve the biscuits warm with eggs, soup, or chili, or split them for breakfast sandwiches with sausage and cheese. For more baked ideas, try mozzarella coconut flour bagels, sliceable coconut flour bread loaf, keto sausage cheddar biscuits, or garlic cheesy cornbread drop biscuits.
Storing and Reheating Cheddar Garlic Coconut Flour Biscuits
Store the cooled biscuits in an airtight container in the refrigerator for up to five days. Reheat in a toaster oven or a 350 degree oven for five minutes. Freeze for up to three months and thaw overnight, or warm from frozen for ten minutes in the oven.
Notes and Variations for Cheddar Garlic Coconut Flour Biscuits
Flag the allergens. These biscuits contain eggs and milk, and coconut can count as a tree nut, so check every label.
Do not taste raw batter. Do not taste the raw batter, since it contains raw eggs, and wash your hands and tools after mixing.
Check the doneness. The biscuits should be golden and firm in the center.
Use room temperature eggs. They blend smoothly.
Sift the flour. It removes lumps.
Add chives. They brighten the cheese.
Use a scoop. It keeps the biscuits the same size.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe storage of egg based baked goods.
To change the cheese, try provolone, pepper jack, or feta, which all melt or soften well. For a dairy free version, use coconut oil and a plant based cheese, though the biscuits will be a little less rich. Xanthan gum, a quarter teaspoon, adds a softer chew if you have it.
For a sweeter breakfast biscuit, skip the garlic and cheese and add a teaspoon of low carb sweetener and cinnamon, then top with a little butter. The base is flexible, so you can make plain, herb, or cheese versions from the same batter and the same oven time.
Questions About Cheddar Garlic Coconut Flour Biscuits
How do you keep cheddar garlic coconut flour biscuits from being dry?
Rest the batter and do not bake them longer than fifteen minutes.
Can you make cheddar garlic coconut flour biscuits ahead of time?
Yes. They keep for five days in the refrigerator.
Can you freeze cheddar garlic coconut flour biscuits?
Yes, for up to three months.
Why are my biscuits flat?
The batter was too thin, so rest it or add a little more flour.
Can I use almond milk?
The recipe needs no milk, since the eggs supply the liquid.
Cheddar Garlic Coconut Flour Biscuits
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
Ingredients
Main Ingredients
- 4 large eggs
- ¼ cup butter or coconut oil melted
- ⅓ cup coconut flour
- ½ cup shredded cheddar cheese
- 2 tsp garlic powder
- ¼ tsp salt
- ¼ tsp baking powder
Instructions
Cooking
- Heat. Heat the oven to 400 F and line a baking sheet.
- Whisk. Whisk the eggs and melted butter.
- Mix. Stir in the coconut flour, garlic powder, salt, and baking powder and rest 5 minutes.
- Fold. Fold in the cheddar.
- Bake. Spoon 6 mounds and bake 15 minutes.
