The Perfect Paleo Biscuit…

Light and Fluffy

I don’t know about you but I’ve always been terrified of making biscuits.  There is always so many steps and requirements no matter what recipe you choose…cold butter, floured board, fold the dough but don’t handle it too much, rolling, patting, cutting, resting…yikes, too much room for error for me.  So, when we were a wheat (and processed food) eating family I would just pop open one of those cans of ready-to-cook flaky buttermilk biscuits…hard to mess them up unless you forgot to set the oven timer!  I’ve seen many gluten or grain-free biscuit recipes over the years but that fear of the whole “biscuit making process” has kept me from trying any of them out…until this week.  To my surprise, they are so easy!  This recipe uses just 6 ingredients and you literally only have a few steps to follow.  These biscuits make a great addition to any meal and they are wonderful for making quick and easy breakfast sandwiches.  I’ve made them several times now and they have turned out perfectly each time!

Ham, Avocado and Egg Breakfast Sandwich

The Perfect Paleo Biscuit

Makes 9 biscuits

6 egg whites

3/4 cup blanched almond flour

1/4 cup coconut flour

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 tablespoons coconut oil, chilled

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Mix almond flour, coconut flour, baking powder and salt together in a large mixing bowl.  Cut in cold coconut oil with a fork until the mixture is crumbly.  Place the bowl in the refrigerator for 10 minutes.  In a medium bowl whisk egg whites until they are very frothy.  Fold the egg whites into the chilled flour mixture until well combined.  Scoop about 1/4 cup of dough onto the baking sheet and smooth the top to form each biscuits, an ice cream scoop works well in this step.  Bake for 15-18 minutes, or until the tops are golden brown.  Serve warm or store in an airtight container in the refrigerator.

Ready for the oven...

This recipe is shared at:

Fight Back Friday, Slightly Indulgent Tuesdays, Fat Tuesday, Tasty Tuesday

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Comments

  1. Looks Good! I will try these! Visit me at http://raisingdieter.blogspot.com/ for recipes!

  2. Great idea. Paleo bread is no easy feat!

  3. I am making these. Soon. Very soon!

  4. Well, after looking at many primal biscuit blog entries, I decided to try yours because you said it was so easy and that you had consistently good results with multiple times of making them. … Is there a typo in your recipe? You say that 6 egg whites will be about 1 1/4 cup, but after 8 egg whites I was just barely over 1 cup. Once I folded it into the chilled dry ingredients, it was so soupy that I just poured it onto the parchment paper and cooked it in a blob. Do you let yours stand for a while so the coconut flour can absorb more liquid before putting individual biscuits on the baking sheet? I was worried that if I waited the baking powder would fizzle out and it wouldn’t rise as much. Please check your printed proportions for typos and/or offer advice about how to get mine to turn out amazing and delicious like yours. (Mine were also pretty dry, even when slathered with butter…but tomorrow morning I am going to scramble all those egg yolks and make a biscuit sandwich so maybe that will be better…)

    • Gosh, I’m not sure what happened with yours…I have had one attempt where the batter was a bit runnier than and I just assumed that I had used larger eggs. I’d try the recipe just using the 6 egg whites (maybe not measuring it out) and see how that works…
      I will definitely try it again a couple of times and measure the eggs each time to double check the measurements…thanks for the input and sorry you had so much trouble! I’m on vacation this week but I’ll post a reply next week when I get home and make the biscuits…

    • Ok, well I made them again today using 6 egg whites (I use pastured eggs from a local farm so the sizes do vary a bit) and it measured just under 1 cup… The batter was a bit drier than previous versions and the biscuits were dry as well (still tasty but a little too crumbly for my taste)…I think somewhere between a full cup and and 1 1/4 cups is the right measurement or 6 whites from a “true” sized large egg…

      • I made this for breakfast today (used the yolks to make Hollandaise sauce and served with sausage and mushrooms). The batter was very soupy so I put the parchment in a 9×9 pan and baked it as more of a loaf. They took a bit longer to cook, almost 20 minutes.

        They did indeed look like biscuits. The crumb was even like the crumb of a biscuit but the texture and flavor was egg white. I doubt they will reheat well as egg tends to get rubbery.

        Over all I’m thinking biscuits are something best left behind when going paleo.

  5. These just came out of the oven, and I couldnt resist to try just one. And, WOW so good! they even got two thumbs up from my dh (who’s very picky)! I cant wait to have the rest tomorrow at our thanksgiving meal. Turkey, gravy, and biscuits… what could be better? Thanks so much for sharing!

  6. This looks so good. I haven’t had biscuits in a long time. I am going to have to try this recipe. Thanks for sharing.

  7. I can’t wait to try these. My husband and I just changed our diet and I am craving biscuits!! I’m hoping these will make the transition a little easier :-)

  8. Just made these tonight – mine were really soupy too – I ended up doubling the flour/bs/salt/oil combo – and the mix was still a bit runnier than I expected. I just ended up baking them in muffin cups and they were DELICIOUS. The crust had a great crunch and the inner muffin was soft and moist. Yum! Still need to figure out how to make these into biscuits, but I will most definitely be making these again. Thank you!

  9. I just wanted to follow up on the comment I posted above. I’ve been doing some research on coconut flour, and I think the soupiness may have been because I was using coconut flour that I had made myself (grinding coconut in a coffee grinder). I just ordered some “official” coconut flour and I’m excited to try these again. :)

    • Oh, this is so great! I hope they work out better for you…I make these quite often and every time I do I think to myself…”I wonder what happened to her biscuits and why they don’t work for her!!!”…this post will put my mind at rest a bit. Let me know how they turn out with the coconut flour.

      • MaryEllen says:

        Suggestion: next time you make these, measure your ingredients by weight. Doing so will ensure accurate results everytime you bake since eggs do vary in size and weight. Also, scooping out flour sometimes hides a big air pocket in the measuring cup. Doing it by weight, again, eliminates such errors. I bake a lot of bread but I am new at GF baking and so I have yet to purchase the items I need for my pantry. I’ll give these a try a some point and let you know how I fair. :-)

      • Well, I’ve never had them not turn out but weighing the ingredients is a great idea, I just usually forget until after I’ve mixed them up…Good luck in your gluten free baking adventures!

    • That makes sense then. Coconut flour from ground coconut flakes is fattier whereas coconut flour REALLY sucks up the moisture.

  10. Can you use olive oil instead of cocunut oil?

  11. I can’t wait to make these and have them with my cauliflower gravy and sausage, yum.

  12. Have you tried it with 1 c of almond flour instead of using the almond and coconut flour? I don’t have any coconut flour….

  13. Could you post the nutritional info if you have it? Thanks for sharing the great recipe!

  14. Can you use all coconut flour or coconut flour and almond meal is that the same as almond flour? sorry I’m new to all this. Thanks

    • I haven’t tried them using all coconut flour but almond meal is pretty close to almond flour it might just be a little coarser ground…you could put it in the food processor or blender to make it into a finer flour consistency if you think it’s too coarse.

  15. Cathy Blue says:

    Just made and ate these!!! I was soooooooo craving biscuits on my Phase4 HHCG diet!! These hit the spot. A little too crumbly, but definitely fulfilled my biscuit craving. I will try all almond flour next time as the coconut flavor was very strong.

  16. onlypatman says:

    Just made this with 100% coconut flour. You need to double the amount of egg white (I used 2 cups instead of 1) and the amount of baking powder (2 tsp instead of 1), and I also upped the amount of coconut oil from 1 1/2 tbsp to 2 1/2 tbsp. Still kind of dry, but very fluffy – may reduce the egg by 1/4 cup and up the oil next time…

    • Great to know it works with all coconut flour, I haven’t tried it that way yet. Coconut flour is so absorbent it makes sense you would have to double the egg whites…did it still make just 9 biscuits? Thanks for posting your results!

  17. If I do not have coconut oil, can I use Olive Oil? I live in Madrid, Spain now and they do not sell anythinnnnggggg :(
    Suggestions? PLEASE ! ASAP JAJA

  18. I just made these biscuits and they were AWESOME!!! I have tried other “paleo” biscuits, but they usually never turn out quite right. These did! I did not have any issues with the batter turning out runny or the biscuits being to dry as others mentioned.

  19. jessicaksmith says:

    ok, eating one right now as I type and it amazing! butter and elderybarrie jam.. yummmmo! thanks.

  20. jessicaksmith says:

    licking the jam and butter off my fingers man these are GREAT!

  21. Thank you for posting your recipe. These were wonderful. The texture is like a drop biscuit and the flavor is great. You made my day!

  22. Wow these are good! Unlike most gluten-free baked goods, these are not crumbly at all. I even halve the recipe when I only want to make a few. These have the perfect ratio of coconut to almond flour: if you used just almond flour it would be too soft and crumbly and just coconut flour would be too dense. I use these to make breakfast sandwiches with avocado slices and Tapatio hot sauce. Sooo tasty I’ve already made these twice in one week! I’m gonna have to blog about these. Kudos!

    • I love these too! Breakfast sandwiches are my favorite thing to make with them as well! I’m so glad you enjoyed them…you MUST try the coconut flour tortillas recipe, they would be so good with the avocado and Tapatio!

  23. These are amazing! thank you!!!!

  24. I made these last night! They were a little too dense for what I had in mind (think breakfast biscuits), but they were delicious with a little butter and honey on the top for a treat!

    • Michelle says:

      Same here..very dense. The coconut flavor just didn’t lend itself to the breakfast biscuit experience I was hoping for. They would be good with something sweet though, like honey. My husband did not like them for the sausage and egg sandwich, but my oldest liked them with fruit spread.

  25. stevienext says:

    These look amazing—unfortunately, I’m can’t consume baking powder. Have you ever substituted baking soda for the baking powder? If so, how much?

    • I”m sorry I have not tried it with baking soda…I know there are many ways to substitute soda for powder using it in combination with cream of tartar…

      • I just tried these – I am not a baker (I’m just a open it up and heat it in a pan type person) They were not bread substitute I am loooking for,can you add a little honey in with batter, and what do you consided whisk egg whites, – with a fork or mixer.

      • You could certainly add honey with the batter although I have never tried it…I use a regular whisk for the egg whites and whisk them until they are frothy, not stiff. If you are looking for a great grain-free bread recipe I recommend Elana’s Pantry for the Paleo Bread…it is awesome!

    • So baking soda is a base, and when you add an acid, it reacts and creates carbon dioxide bubbles for lift. Acid could be butter milk or apple sauce or yogurt, etc. But what do you do when your batter doesn’t contain an acid to create the reaction? You use baking powder. Baking powder is basically baking soda (aka sodium bicarbonate) mixed with one or more acid salts (typically monocalcium phosphate and/or sodium aluminum sulfate and/or cream of tartar). When you add liquid to it, the acid and the base can react and create the carbon dioxide bubbles. (BTW, double acting baking powder is called so because it has an acid that will be activated by liquid and another acid that will be activated by heat. I think it’s the cream of tartar that is the heat activated one, but I am not sure.) So anyways, all this means is that you can substitute baking soda for baking powder provided that you have an acid in the batter with which the baking soda can react. Note also that baking soda is much more powerful than baking powder. According to King Arthur Flour’s Quick Bread Primer, 1/4 tsp. of baking soda can replace 1 tsp. of baking powder assuming you have the correct amount of acid in the batter.

      BTW, if your probably with the baking powder is the aluminum sulfate, there are brands out that that are aluminum-free. So you should determine what it is in the baking powder that is a problem. It’s obviously not the baking soda since you said you can use that. Good luck. Hope this helps.

  26. Hi, these biscuits are so good! I’m a fellow blogger, and I’m working on a story called “5 Easy Recipes I’m Loving Now,” and would love to share this with my readers. Are you ok with this? Check out my site and hope to hear from you!

  27. Made these today. Mine you I realized at the last minute I only had 2 eggs LOL. I made half the amount adding some water to sub for the 3rd egg white. Came out delicious! I had salmon and mayo with a salad for lunch and these hit the spot for me. I’ll have try the other 2 for breakfast.

  28. AshleyK says:

    These are amazing. I read the first couple comments about the “soupy” outcome and made sure to beat the eggs with my electric beater until they were almost peaking. It worked perfectly. I also made a second recipe where I substituted 1/4 cup of the almond flour with 1/4 cup flax seed flour. Gave it a touch different flavor and was great to use as sandwich bread! Thank you thank you!

  29. This looks truly scrumptious! I can’t wait to make them!

  30. These came out pretty amazing! I did however only get 6 biscuits using my 1/4 cup ice cream scooper and it took about 22 mins total for the tops to get golden brown using my beat old electric stove. The batter was perfect as i followed the recipe exact; I used 6 local brown egg whites that i whipped by hand into a frothiness. These are pretty close to the taste of old school biscuits!

  31. I was wondering if you could use 3 whole eggs instead of the 6 whites. I hate to have leftover yolks to do something with. Plus they are good for you.

    • I hate that too! Sometimes I buy a carton of the Organic Valley Egg Whites when I’m making a big batch of the biscuits or coconut flour tortillas…I haven’t tried it with whole eggs…If I use real eggs and separate them out I save the yolks for coconut milk ice cream!

    • I used 4 whole eggs and added an extra 1/4 cup of coconut flour and 2 extra tbs butter.. They turned out great! They just have a different flavor because of the egg yolks.

  32. Mike vujnovich says:

    A little dry, but good alternative.

  33. Worked out great! I didn’t have coconut oil, so I used olive oil. I only got 5, but that is because I used 1/4 cup exactly… that is the military in me… following directions. :) Next time I will follow your ‘approximately.’ Thanks!

  34. modernbandraoi says:

    These were really good. I cut the recipe in half and made 4 biscuits. I didn’t have any coconut oil, so I substituted soy-free vegan butter. It worked out very well. I carefully spooned the flour(s) into the measuring cup so as not to pack the flour or get air bubbles. They baked up perfectly golden brown and were delicious. This recipe is a keeper.

  35. I love these! Thank You!

  36. Anybody know if this could be used as a pizza crust as well?

    • Hmmm…I can’t believe I have never thought to try it but I absolutely think it would work…as a biscuit they are sturdy enough to hold sandwich fixings so I think it would hold up to pizza toppings! If you try it report back and let us know how it turned out. Also, just another thought…you could probably use whole eggs rather than just the whites for the pizza type crust…

  37. oh yum! I woke up craving eggs goldenrod over biscuits, which I haven’t had in over a year. So when I found this recipe I had to try it. When I realized I didn’t have almond flour, I ground almonds in the Cuisinart to a fine mealy consistency. I decided to use 3 whole eggs instead of 6 whites. I spooned them out onto the baking sheet, like small drop biscuits- it made 12.
    While they were baking I made a white sauce with olive oil & butter, almond meal & coconut flour & canned milk ( I ‘ll try it with almond mild next time) , and added the diced hard boiled eggs with a splash of Tabasco, & served it over the sliced in half biscuits. They were a hit ! My husband, who usually doesn’t like anything with a coconut taste except macaroons, wanted more. My daughter & granddaughter walked in the house as I was just finishing & my daughter said ” It smells like heaven in here!” My daughter also said she’d been craving eggs goldenrod for 2 weeks. Perfect for this cool weather! Thank you so much!

  38. Reblogged this on Monster House and commented:
    Simple to make, and very delicious. We’ve been on a Paleo-kick lately at the Monster House, and been loving the results.

  39. Just made this, awesome!!

  40. Im out of almond flour can I use oatmeal that I processed?

  41. Thank you for this wonderful recipe. I am preparing for Hanukkah, and every year I end up eating lots of gluten including matzo (in latkes, i.e. potato pancakes), but most of all jelly donuts…
    This year I am going to try to use your biscuit recipe and see how they fry up. Why? (You might ask) Because I used to make donuts in college from those ready to go processed biscuit packs. Since most of the paleo donut recipes on the web call for donut pans and not frying, I am going to try this and see how it goes. The whole point of frying on Hanukkah relates back to the story of the holy oil in the temple. I hope to report back fun results. Thanks again!

    • I’d love to hear how they turn out! Also, another tip…I use coconut flour in my latkes to keep them gluten and grain free…works great! You may need to add a bit more flour to the biscuit recipe if the batter is too runny to hold a donut shape!

  42. Linda Young says:

    But you ruined those beautiful biscuits by putting slices of dead animal on them. :(

  43. the first time I made these they turned out perfectly- the 2nd time I baked a pan of watery flatbread :(
    What can I do with 6 egg yolks and no whites? I can feed them to the cat but its too many for her!

  44. This looks very good! A nice recipe share.

  45. This has become my go to recipe. I make it about twice a week, and think it is probably a big reason I can stay plaeo. Thanks so much for posting it.
    What I have found:
    1. The almond flour makes a difference. I started out using Bob’s flour/meal and changed to Honeyville blanched almond flour. The Honeyville is finer and makes for a softer texture.
    2. After you fold the eggs, if your mixture looks too soupy, leave it alone for about 1 – ½ minutes. The flour will absorb more liquid.
    3. I don’t always make the recipe as is because the ratio of almond:coconut flour is sweeter than I sometimes want. I will sometimes use 1 cup of almond flour and based on how wet the dough is add coconut flour to thicken it a bit.
    4. I sometimes use pasture fed butter instead of coconut oil because it is a biscuit and I am southern :)
    5. This may be obvious but I messed it up first time. This isn’t a rolled biscuit dough. It is going to be wet. If you try to make it more of rolled biscuit dough that you can form you will most likely get a very dry biscuit.
    Thanks again for this great recipe!

  46. Have you tried making these with the yolk in to retain the majority protein from the egg? I’m curious what the difference would be but will try this recipe as is. :)

  47. Hi there! I just made your paleo biscuit recipe after I saw the link on pinterest. :) I expected them to fail because I am from Louisiana and raised on hot, crusty buttermilk biscuits! I was SO pleasantly surprised! Wow! The texture is lovely. Taste is fabulous. Super easy to make. As so many other people have done, I tweaked the recipe b/c I didn’t have any coconut flour. I used sorghum flour, which is what was in the fridge! As well, I made sure to beat the egg whites until they were pretty stiff (maybe that’s why some people are getting a runny batter?–not beating the egg whites quite enough?) Anyway, they baked right up and we ate them with bacon and butter. Thanks so much for this lovely recipe! :)

  48. Made these last night. To be used with the chocolate chili. Got only 7, used almond meal and whipped the eggs well. Next time i will up the salt and try with whole eggs.

    The taste reminded me of Passover baked goods.

  49. loriakamimi says:

    Reblogged this on Rants…Revelations…and recipes… and commented:
    These bad boys are in my future!!

  50. They look so light and easy! I love that they use coconut flour; I’m having fun experimenting with it. How much do they rise while baking?

  51. Desiree says:

    So the batch I made just came out of the oven and YUM! Well… OK… it’s not quite the same for me, but hey! for not having biscuits in over 8 months they are pretty darn good! I think I baked mine a few min too long. Put them in for the 15 min but decided to do the 2-3 more min to get a more golden top. I do love that they are firm enough I can slice and fill. I can’t wait for a breakfast sandwich again!!!! Thank you for sharing! Will definitely keep this and do a little experimenting to get it perfect!

  52. Not sure what I may have done wrong but mine turned out dry, flat, and dense. Brand new baking powder, so I knew it wasn’t that :-(

  53. Made these today. Yummy! I whipped by egg whites to soft peaks and they turned out great!

  54. CatherineH. says:

    My go-to biscuit! Thank you for giving us this recipe. Mine are baking in the oven right now.

  55. These are FANTASTIC! I used Organic Valley egg whites and beat them until they peaked. They are PERFECT! Def the best Paleo biscuits I’ve made yet- the texture is wonderful!! Thank you for the awesome, super easy recipe; I will be making these many times!

  56. Definitely going to try these!

  57. I was just thinking about searching for great paleo biscuit recipes a couple of days ago and now I’ve come across yours. Looks wonderful!

  58. I just went paleo and a friend sent me this recipe so I gave it a try, and they turned out great! I used a hand mixer to really froth the egg whites and the mixer was plenty thick enough to scoop onto the tray. I will definitely make these again, thanks for the recipe!

  59. I’ve been told the way to substitute coconut flour for almond flour is to use 1/4 the amount. I don’t care for almond flour so I tried these with just coconut flour. I used the 1/4 cup already suggested in your recipe and an additional 1/4 cup, but filling it only about 3/4 full, so the total amount was a little less than 1/2 cup. (1/4 of 3/4 cup is 3/16, but since I don’t have such accurate measuring cups, I guessed at it.) The batter was not thin at all. I measured my egg whites and it came to 1 cup using farm fresh eggs that I would say were definitely large to extra large. They turned out great! I think I will try adding a little crushed rosemary next time to make them nice and savory! These are the best Paleo biscuits I’ve tried, thanks for sharing!

  60. Just tried these. Very impressed for Paleo bread. Paleo bread is not easy. This biscuit could be used as a short cake with fresh fruit. Thanks!

  61. These turned out perfectly for me and I’m wondering if you live at a high altitude? I do and typically my biscuits are too dry and rise too high but these were great. That might explain why they were too soupy for others, they may be at a lower altitude than you. Thanks!

  62. Not a good recipe!! The egg whites made the batter come out soupy and unusable. I added more almond flour to thicken up the batter, and make it scoop-able. The end result was dry, and tasted like coconut oil. I would not recommend this recipe!

  63. This is a Great Paleo Biscuit Recipe! Thank you so much for sharing. I am allergic to almonds so eating anything with almond flour is out of the question for me and can make some of the paleo recipes challenging. I substituted almond flour and used only coconut flour and they came out great! A few alterations…I used 1c. Coconut flour, 1 1/2 c. egg white, 2 1/2 tbs. coconut oil and 2 tsp. baking powder. They came out perfect! The consistency is more like a corn bread but they rise enough to slice for breakfast sandwiches or a small lunch meat sandwich if you’re careful because they are a bit more crumbly then the traditional biscuit. I can’t wait now for the cold months to come to make these with paleo chili! Again thanks for sharing :)

  64. I want to try the paleo eating but I don’t know where& how to start. Can u pls help

  65. Thank you for sharing this recipe!

  66. I just finished making these and they are SO good! A tad bit dry, but love the flavor and texture. Thank you so much. Looking forward to trying the all coconut flour version next.

  67. OMG these are awesome! I made them about a week ago following the exact, instructions except I used a muffin tin as I had no parchment paper and they turned out delicious! Since I’m not following a strict paleo diet, tonight I threw in some cubes cheddar cheese, leftover ham and a dash of savory and garlic powder and Wow!!! They are crazy good :) Thanks so much for sharing this recipe!!

  68. Can these be frozen?

  69. I just made these this evening as paleo is a hard lifestyle just as any healthy life style and I am tired of just eggs and meat for breakfast. I tried a piece of this (I am saving the rest for my job breakfast this week) and it was tasty. A good substitute for a regular buttermilk biscuit. Cannot wait to top with some scrambled eggs and ham. Unlike many paleo baked goods this required few ingredients and the process was simple and quick. I am definitely making these again.

  70. These are the best!!!! I beat my egg whites until I almost had soft peeks. Turns out great!!! Thanks for the recipe.

  71. Could I sub the egg whits for buttermilk so I can make buttermilk buiscuts?

  72. Nutrition Facts using ingredients as listed in a nutrition calculator:
    Serving Size 36 g
    Amount Per Serving
    Calories 62
    Calories from Fat 35
    Total Fat 3.9g
    Saturated Fat 2.5g
    Trans Fat 0.0g
    Cholesterol 0mg
    Sodium 105mg
    Total Carbohydrates 2.7g
    Dietary Fiber 1.4g
    Protein 3.6g
    Vitamin A 0% • Vitamin C 0%
    Calcium 3% • Iron 2%

  73. Is there an egg free option?

  74. I just made these and they are wonderful!!!!!! I can’t imagine why someone would say the batter is soupy especially since you specifically instruct to whisk until very frothy. The only thing I can imagine is they didn’t whip long enough. I whisked with meringue in mind but not as long. I just let it get thick enough to start creating peaks but I’m sure it could’ve been whisked longer without an trouble. I used butter instead of coconut oil because, come on, it’s a biscuit…let’s indulge if we can! I only got 6 out of the batter though so 2 to turn into our ‘garlic bread’ with zucchini noodle spaghetti tonight and more for our sausage and egg biscuits in the morning! (We are indulging with these so don’t judge me! 😋) I also want to add that there is no reason you should have to measure egg whites, drop 6 in there and whisk until there is no more liquid!! Thank you for these delicious treats you are so friggin amazing!!!!!!!!

  75. EXCELLENT! These turned out perfectly for me even though I made a few adjustments. I used butter in mine and also added a half cup coarsly grated parmesan cheese. I whipped the egg whites really well and when I folded the ingredients together it produced a batter like cookie dough – very easy to work with. Thank you for a wonderul recipe!

  76. Just started paleo. So c.f. are I’m loving it. Today I made these biscuits. I love them will make again and again

  77. Can I add almond milk or buttermilk to add some moisture? I find these biscuits tasty but a bit dry.

  78. Kristindubois@yahoo.com says:

    I didn’t love these.. I used almond meal though…Mine tasted too much like eggs.

  79. Adrienne says:

    I recently have changed my diet to grain-free/paleo, and was having major carb cravings. I came across this recipe and decided to give it a try. First, they are delicious (smells like a biscuit, tastes like a biscuit!) and completely satisfied my cravings. I used (real) butter instead of the coconut oil, although I do have coconut oil on hand. However, my batch only made 4 biscuits (measured out to 1/4 cup as suggested) and then one smaller biscuit. I’m wondering if I didn’t fluff my egg whites enough? Or maybe it’s the altitude, or lack of (only at about 36ft in flat ol’ Delaware haha)! Mine were also dry but not intolerably so. I made a egg and sausage sandwich with my biscuit so it was hardly noticeable. But I will still try and experiment with the coconut oil and maybe some sort of milk. All in all, great recipe and I will be making these over and over!!!

  80. Do you think tapioca flour would substitute for coconut flour?

  81. I found this recipe yesterday in response to a request for sausage, biscuits and gravy for breakfast from my SO. I was happy with the rise and the texture, but I noticed a bitterness that I’m ascribing to the baking soda. If I reduce the amount, I’m concerned that I’ll just be creating other problems. Do you have any recommendations? Thank you. Oh, I love having Omega-3 egg yolks which I can now use to enrich my green smoothies!

  82. Jessica Clark says:

    These turned out perfect!!! So excited to have a paleo bread option.

  83. Just made these…excellent! I’ve been looking and trying biscuits (paleo) for a while…leaving out the egg yolk is key so they don’t taste so eggy. I used grass fed butter in place of coconut oil, and I’m sure any fat would do. Thanks for the recipe! (we just had biscuits and gravy, helloooooo!!)

  84. Mmm these worked out great! I used frozen egg whites (from making banana cream pie pre-paleo), let them come to room temp and measured about a dry cups measure worth of whites. Thank you so much! Had them with pulled pork :)

  85. Just popped these in the oven. The batter looks perfect but I could only get 5 out of it and not 9. Maybe it’s the size of my ice cream scoop? I hope they turn out alright. :/

  86. These came out with absolutely perfect texture and looked beautiful. Thank you for the recipe!!!! Do you think I could do all almond flour? Coconut taste and sloppy joes just dont go together. :)

Trackbacks

  1. [...] The perfect paleo biscuit, by Simply Living Healthy – it’s rare that I get cravings for something breadish, but I’m trying these next time. [...]

  2. [...] two paleo biscuits topped with avocado and two fried eggs. Sooo good, these biscuits hit the spot yet [...]

  3. [...] two paleo biscuits topped with avocado and two fried eggs. Sooo good, these biscuits hit the spot yet [...]

  4. [...] I did have to add more baking powder and almond flour than the recipe called for. Recipe found at http://simplylivinghealthy.org/2011/11/11/the-perfect-paleo-biscuit/. [...]

  5. [...] the other night I ventured out to make a coconut/almond flour biscuit They are a huge hit in the new Paleo household – I'm easing everyone into the transition of [...]

  6. [...] Makes 9 biscuits (from Simply Living Healthy) [...]

  7. [...] I had to go searching for a recipe. Luckily I came across Simply Living Healthy and their healthy Perfect Paleo Biscuit. I was first drawn in that their recipe was Gluten Free and Paleo Friendly. Then I looked at the [...]

  8. [...] found a recipe here that looked promising and decided to give it a go. A lot of the comments said that the batter was [...]

  9. [...] and decided I’d tackle a pot pie, instead.  And, thanks to the equally lovely Andrea of Simply Living Healthy, I had an idea of how I was going to tackle the crust.   Last month, Andrea posted a recipe for [...]

  10. [...] head out of the gutter!  I haven’t found one that I’m desperately in love with, but Perfect Paleo Biscuit recipe from Simply Living Healthy is as close as I could get.  I added a couple of ingredients and [...]

  11. [...] to fulfill my craving, I consulted with my very special friend, Chef Google, who pointed me to a wonderful recipe from simplyhealthyliving.org.  The author calls it “The Perfect Paleo Biscuit” and it [...]

  12. [...] banana bread, sauteed sausage & mushrooms Breakfast sandwiches – Paleo biscuits, eggs, veggies, sausage – berries Scrambled eggs, sausage, sweet potato hashbrowns Green [...]

  13. [...] sausage Beef sausage & broccoli egg muffins, sweet potato hash browns Breakfast sandwiches (Paleo biscuits, eggs, veggies, sausage), berries Breakfast pumpkin pudding (adding 2 eggs to this recipe), [...]

  14. […] jsem si udělal jednoduchý slaninový, ale o tom až níže. Recepty a postupy převzaty odsud na housku, zde na batáty. Pokud budete připravovat celé jídlo například na večeři, oplatí se housky […]

  15. […] that I realized it, but still, I realized!  So, off to the internet I went.  I found this one that looked easy enough so I made them this […]

  16. […] 15. The Perfect Paleo Biscuits […]

  17. […] for biscuits one Saturday morning, I searched for biscuit recipe on Pinterest and found this Paleo-friendly recipe. While I do not think I would ever completely adhere to the Paleo diet, I try to avoid grains and […]

  18. […] was Perfect Paleo Biscuits. The kids had them buttered with fruit and a piece of leftover bacon. I took the leftover yolks […]

  19. […] I do have some awesome recipes that I’ve tried, and, for the most part loved! My all time favorite is a paleo biscuit made with almond and coconut flour. For the full recipe check out the link http://simplylivinghealthy.org/2011/11/11/the-perfect-paleo-biscuit/ . […]

  20. […] need to find a low glycemic biscuit that is easy for busy moms and also uses plan approved flours. Our biscuits used coconut flour and almond flour. They were easy to make too. The grain free biscuits only took about 25 minutes from start to […]

  21. […] these with my coconut flour. Thank you […]

  22. […] Paleo Biscuit – I made these today after my long run and had a bacon and egg sandwich. I forgot I was doing a challenge. Seriously, so good. […]

  23. […] Pinterest today, I came across a recipe I had pinned a while back titled “The Perfect Paleo Biscuit”. THAT is a bold statement! Perfect? Really? I wasn’t […]

  24. […] Perfect Paleo Biscuit  — Yes. Perfection. […]

  25. […] Possible Bread Replacement:   Perfect Paleo Biscuits […]

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