Paleo Garlic Cheese Biscuits

A few weeks ago, my friend Shirley Braden from Gluten-Free Easily posted her recipe for Garlic Cheese Biscuits.

When she shared the link over on Facebook, I commented on how amazing her biscuits looked to which she said:

“Sunny, I’m looking for you to make a grain-free version. I haven’t gotten to that yet, but I know it’s possible.”

Now how could I turn that down?

Only, to make these completely grain-free, I couldn’t use traditional dairy-free cheese options available locally as they all have some form of grain in them.

So I came up with my own.

In case you missed it, the dairy-free paleo friendly cheese used in this recipe can be found here.

After much playing, adjusting and perfecting…I believe these garlic-cheese biscuits are something even Shirley’s husband would enjoy. 😉


Paleo Garlic Cheese Biscuits


  • 1 c coconut flour
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • ½ tsp grain-free baking powder (I use this recipe, subbing arrowroot powder for the potato starch).
  • 5 Tbs palm oil
  • 1 c unsweetened coconut milk
  • 3 eggs
  • 1 c shredded dairy-free, paleo friendly cheddar cheese


  1. Preheat oven to 425f.
  2. Mix together coconut flour, sea salt, garlic powder and grain-free baking powder. Cut in palm oil with pastry knife or fork until the mix takes on a nice crumble. Mix in coconut milk and eggs. Fold in cheddar cheese.
  3. Scoop mixture by the heaping tablespoon on to parchment lined cookie sheet. Use your hands to bring dough together as needed, but be certain not to press the dough too firmly or else your biscuits will be too dense.
  4. Bake at 425f for 15-20 minutes or until lightly golden.
  5. Makes approximately 20 biscuits.


  1. They look fantastic, Sunny! Hehe on even Mr. GFE enjoying them. 😉 Debi of Hunter’s Lyonesse makes my recipe by simply using nutritional yeast in place of the cheese. I might give that a try in this recipe. I also wonder how it would work with your paleo roasted red pepper hummus instead of homemade cheese. I know they are both very different from your chese, but still I wonder. Might have to do some experimenting one day!

    Bravo, dear, bravo! xo,

    • 🙂 Experimenting is what we do! Please let me know if either of those subs work for you…frankly though, the cheese is really what makes these biscuits just right. 😉

      Thank you for the inspiration. xoxo

  2. Looks great!! 🙂 May I use coconut oil instead of palm oil?

    • Megan, thank you! Because coconut oil has a lower melting point than palm oil, I am unsure how this would affect the overall bake time/quality of the biscuits. That being said, it is worth a try! Please let me known if you do and how they turn out. xoxo

  3. Looks delicious, thanks!!!! I love your ingredient list 🙂

  4. Oh wow, these look amazing. Two of the greatest gf minds working together? They have to be fantastic!

  5. Katrina Parker says:

    It looks like this post is over 3 years old, but I’m so happy it came up in our recent search for grain free biscuits. it was a total success! We modified it slightly (half coconut flour and half tapioca flour, then a little added coconut flour to soak up the moisture) but otherwise stuck to the recipe, using your dairy free “cheddar” cheese recipe for the cheese component. Oh. My. These biscuits are savory and salty and delicious. It has all the flavor of a regular biscuit without that lingering coconut taste I usually hate in modified grain free biscuits. Kudos on an awesome recipe, and THANK YOU for creating this!!

Speak Your Mind