Here's a drop biscuit that's moist and savory thanks to the cheddar cheese and butter (or try plant-based butter or coconut oil). The coconut flour and eggs keeps it light.
Try pairing this versatile biscuit with soups, salads, or just about any savory dish. For example, skip the biscuit topping on chicken pot pie and turn it into a stew with these cheddar biscuits.
Here are some other biscuit options:
This recipe first appeared in my cookbook, The Healthy Coconut Flour Cookbook.
Just made these for dinner! They turned out a bit flat in appearance so I will put less dough per biscuit next time. They are yummy though!!
Hi Kari, hmm, flat makes me think the baking soda was an issue. Make sure your baking soda is still active. To test your baking soda, pour vinegar on it and if it fizzles it’s good to go.
Briget Porteus says
Hi Erica!
I decided to make them and just reheat them tomorrow. How do I reheat them in the oven exactly? What temp and how long?
Thank you
Briget
Hi Briget, I think just 325 degrees F for 5 to 7 minutes should be good. To make it even easier, bring them to room temperature before reheating.
Briget Porteus says
Hi Erica!
Can I make the batter in advance? If so, how many days in advance?
Thanks
Briget
Hi Briget, I haven't tested it beyond a few days, but just seal it really well.
Bonnie Danicki says
Could I use non-dairy cheese on this recipe? Thank you.
Hi Bonnie, I haven't tested it but it should be fine.