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
Looks Good! I will try these! Visit me at http://raisingdieter.blogspot.com/ for recipes!
Great idea. Paleo bread is no easy feat!
I am making these. Soon. Very soon!
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…
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!
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.
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
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!
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.
Can you use olive oil instead of cocunut oil?
Well, I’m not sure since you want the oil to be hard so you can cut it in like you would butter or shortening. Although I know that olive oil does solidify if you put in the fridge so you could try to harden it up first…Let me know if it works for you! This recipe works nicely with butter or ghee if you tolerate dairy as well.
Thanks! How much butter would I use?
Same as the coconut oil… 1 1/2 Tablespoons.
I can’t wait to make these and have them with my cauliflower gravy and sausage, yum.
That sound wonderful!
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….
I have actually tried it with all almond flour and it worked fine…
I just tried it too and it was fine…although it tasted more like cornbread. It was very yummy!
They were good. The texture was quite cornbread-ish, though.
Could you post the nutritional info if you have it? Thanks for sharing the great recipe!
Sorry Mary I don’t have the nutritional info but you could enter the recipe in nutritiondata.self.com to find it.
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.
Thank you I will try it.
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.
It will work with all almond flour just fine, you may need to adjust the liquid a bit since almond flour isn’t as absorbent as the coconut flour.
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!
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
If you eat dairy butter works great, I haven’t tried olive oil but I’m sure it would work just fine.
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.
ok, eating one right now as I type and it amazing! butter and elderybarrie jam.. yummmmo! thanks.
licking the jam and butter off my fingers man these are GREAT!
I love them with butter and jam…I’m glad you enjoyed them!
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!
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!
These are amazing! thank you!!!!
Glad you enjoyed them!
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!
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.
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!