This recipe was inspired by Trim Healthy Mama. When we first started THM we tried their Country Biscuits recipe located on page 267 of the Trim Healthy Mama book. James and I thought it tasted really coconut-y and was just okay. We both did not care for the coconut taste.
I suggested we try them again but with garlic and cheese and thus Cheesy Garlic Coconut Biscuits were born. It took a couple more tries before I got the flavor right. But now we are very happy with the texture and flavor of these biscuits.
- 2 cups dried unsweetened coconut flakes
- 1 cup ground flax seeds
- 3 tsp baking powder
- 3 tsp xanthan gum
- 1/2 tsp salt
- 3 TBSP garlic powder
- 1 TBSP onion powder
- 1/2 cup egg whites (approximately 4 egg whites)
- 1 cup water
- 1 TBSP coconut oil
- 3/4 cup shredded cheese
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper or use a baking stone.
- In a stand mixer, combine coconut flakes, flax seed, baking powder, xanthan gum, salt, garlic powder, and onion powder.
- Mix until completely combined.
- In a blender, add egg whites, water, and melted coconut oil.
- Blend until well combined.
- Mix wet ingredients into dry.
- Turn mixer to medium-high and mix for 3-4 minutes.
- Stir in cheese.
- Using heaping tablespoons drop out biscuits onto baking stone or prepared sheet.
- Bake for 30-35 minutes.
We love these Cheesy Garlic Coconut Biscuits with pot roast, beef stew, and many other roast type dishes. I find the biscuits to be similar to Red Lobster’s Cheddar Bay Biscuits. The recipe right now still has a slight coconut flavor but it is not too strong with a few tweeks to the recipe you could nail the flavor of Red Lobster’s biscuits.
I store the extra biscuits in a zip top bag in the freezer until the next time we need them. Because they have coconut oil I have to microwave them for a few seconds to soften them back up.
Have you tried using coconut in place of grains in your baking? Any recipes you recommend trying?
Have a blessed day!
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