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…
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.
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.
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!
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!
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!
I’d be happy for you to share this recipe! Thanks!
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.
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!
This looks truly scrumptious! I can’t wait to make them!
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!
I’m glad you enjoyed them! Maybe your eggs were smaller…These are definitely a staple in my home!
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!
A little dry, but good alternative.
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!
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.
I love these! Thank You!
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…
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!
Sounds wonderful, I’m so glad they worked out for you!
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.
Just made this, awesome!!
Im out of almond flour can I use oatmeal that I processed?
I’ve never used oat flour so I’m not sure of the substitution ratio…you might need to add a bit more oil or butter.
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!
But you ruined those beautiful biscuits by putting slices of dead animal on them.
That is all a matter of personal opinion Linda.
That comment was unhelpful, uncalled for and unappreciated. Really…
Well, it’s better that they’re dead, they are a little harder to eat if they’re alive!
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!
Make ice cream!
If the batter is too watery next time add a bit more flour until the biscuit will hold it’s shape.
This looks very good! A nice recipe share.
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!
These are great tips! Thanks for posting!!
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.
I haven’t tried them with the yolks, I use farm fresh eggs so I didn’t want yellow biscuits!!! I’ve heard from others though that it works just fine… Not sure how many you would use though…
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! 
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.
Reblogged this on Rants…Revelations…and recipes… and commented:
These bad boys are in my future!!
Enjoy!
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?
They rise a tiny bit but not like a regular biscuit…but enough to slice them for filling!
That’s all that’s necessary! :]
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!
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
Hmmm. Not sure either…hate it when that happens! How was the batter? If it was too thick from the start maybe try adding an extra egg white…
Made these today. Yummy! I whipped by egg whites to soft peaks and they turned out great!
My go-to biscuit! Thank you for giving us this recipe. Mine are baking in the oven right now.
I know, aren’t they great! I try to always have a batch made! Enjoy!
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!
Definitely going to try these!
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!