coconut “cornbread” biscuits [gluten/grain free]

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this time of year is so nostalgic for me. growing up, my parents fed us so well. i remember being sick of eating steak and vegetables. ha! before dinner, if we were hungry, my mom would say, “you can eat your salad first if you’re hungry.” because most of our meals were coupled with a side salad. vegetables, fresh from our garden, were always on our plates. the meals were so well-balanced. now as an adult, a mom feeding her family, i can look back and see how incredibly blessed we were to eat such a healthy diet.

that’s why when i cook meals, especially dinner, i picture my childhood home. and when i’m preparing food, i remember how good my mom’s cooking is and that it isn’t and wasn’t the fancy ingredients she used. there was rarely a thing she made that i didn’t love. there’s something about having your mama cook for you. it turns even the simplest meals into comfort food.

so here’s to cooking simple and healthy for our families and turning healthy, colorful, protein-packed, antioxidant-rich, vitamin-filled foods into comfort foods.

tonight i loaded our plates with veggies. the side was a chicken thigh seasoned with garlic, sea salt and ginger, cooked in a bit of coconut oil. and because my littles wanted biscuits (and watermelon), i made coconut flour biscuits. these are easy, delicious and pretty protein-dense. these go well as a sausage biscuit, or with jam on them, or even as a mini pb&j. i hope you enjoy as much as we did.


for the coconut biscuits: in a bowl, sift your flour and whisk in your baking powder. melt your coconut oil and then add it and your eggs and a tablespoon of honey or maple syrup. a whisk is fine when mixing this – you don’t need your electric mixer. the coconut flour (as you’ll see) is quite dense and once the liquids mix in, it sets. roll the dough into balls, in your hand, and press flat on a greased cookie sheet. bake at 350 for 15 minutes.


biscuits should look like this when complete. double the recipe to make bigger, or more, biscuits. you may also want to bake yours in a lined cupcake tin, too. the flavor is somewhat reminiscent of cornbread.


but the sweetest thing was after i served these:


these little munchkins gave thanks. it’s not every night that someone bows their head, or that they sing in unison, or that they behave (or stay seated)…but sometimes a little cuteness sneaks in (i just happened to be armed with a camera and caught it)

praying girls

feed that body well and live, y’all!

coconut flour biscuits
Recipe type: paleo/gluten/dairy free
Prep time: 
Cook time: 
Total time: 
Serves: 9
note: you could also bake these in lined muffin tins as a re-do on cornbread muffins
  • ⅓ cup + 1 Tbsp sifted coconut flour
  • ¼ tsp baking powder
  • ⅛ tsp sea salt
  • ½ Tbsp maple syrup (or honey)
  • ¼ cup melted coconut oil
  • 4 eggs
  1. preheat oven to 400F
  2. in bowl, mix sifted coconut flour, baking powder and sea salt
  3. with a wire whisk, mix in eggs, melted coconut oil and maple syrup
  4. form balls in your hand and press flat onto a greased cookie sheet


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