I set aside time this week to experiment with coconut flour using my original biscuit recipe using almond flour, and as I anticipated, it worked out well. These new biscuits have a crispy outer crust, a nice light crumb, and a buttery inside.
I prefer the flavor of the biscuits with cashew flour, but almond flour or another nut or seed flour will work too. The egg wash is optional, and the biscuits in my photos don’t have it. They brown nicely, and I like them well browned (crunch), or keep them a bit on the lighter side by taking them out of the oven a few minutes early. They’re also easy to reheat, so they’re great to make ahead and then reheat when ready. And you can easily cut this recipe in half it you only need about 9 biscuits.
You can make this dairy free by replacing the butter with coconut oil. I haven’t tested them yet with flaxseed egg but I think they’ll work well since the original recipe works with flaxseed eggs. Enjoy!