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


  1. Looks Good! I will try these! Visit me at 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.

    • Jennifer S. says:

      (For future readers) I believe you get 11/4 c of egg whites *after* it has been “fluffed.”

  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!

      • We have just started eating Paleo, and my husband is craving I’m happy for you to share your recipes.
        Merry Christmas and Happy New Year.

    • 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!

    • Sorry Mary I don’t have the nutritional info but you could enter the recipe in to find it.

      • The link to enter the recipe for nutritional data won’t do you much good….they don’t have almond flour or coconut flour in their list. There is a custom tool and you can enter it yourself…I guess from your bag of flour. I didn’t continue on. I’m going to Google to search for another calculator.

  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. trikatykid says:

    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. 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. 🙂

  87. Paleo princess says:

    Not sure anyone reads this blog anymore but I used this recipe many times and absolutely love it! Iv even stirred in as the last step before baking cheddar cheese for non Paleo friends. My question is – I bought egg whites only for this recipe and used a total of 6 eggs which was a mistake. I definetly need to use LeSS of the egg white mixture but don’t know how much less. Can anyone help me? Thanks!

  88. If using the egg whites from cartons, how much would I use? These look amazing and I can’t wait to try them. I have read half of the comments, and maybe I missed the answers I am looking for, and I’m sorry if so, but do these freeze well? If I made a few batches for the hubby to grab and go?

  89. My daughter is allergic to almonds. Is there a substitute flour for it that is acceptable?

  90. I just put these in the oven and they were not soupy at all! They would have been very soupy had I not beaten the egg whites though. I’m wondering if the above poster didn’t beat the egg whites. Can’t wIt to taste them out of the oven! I did a mixture of butter and cocunut oil.

  91. Allison says:

    is there a way to sub baking soda for baking powder? I’m on GAPS 😦

  92. allisonjeffersphotography says:

    Mine have a bitter after taste, and I’m not sure why:( I had to sub baking soda and ACV for baking powder.

  93. COKELOC says:

    I tried there today and they turned out well enough. They definite taste better as a sandwich and something that is completely doable if I want biscuits. I did taste the baking soda so I think I’ll cut back on it just a little. I followed the recipe to a tee using 6 egg whites and it turned out just the way the recipe said it would. Thank you for another option for this paleo lifestyle!

  94. Helsbells says:

    coconut flour – is this shreaded coconut or finer ?

  95. Thank you so much for this recipe! I tried it out last night and it was super easy to whip up. As far as earlier comments about dough consistency, I had no problems. I started out with 6 costco eggs and that gave me just under 1 cup. I only had one egg left so I used that and it brought me to just over 1 cup of egg whites. When it came to folding in the frothy egg whites I did a little at a time to ensure that the dough wasn’t going to be too runny. I used all of the egg froth minus a little bit of liquid egg that wasn’t frothy. Looking back I probably could have used it and still would have no problems of runny dough. I baked them for about 20min. Which was probably a minute or so too long. I was just waiting for the golden tops. Which was probably not neccasarry. Over all my biscuits came out looking just like your picture posted. They were a little dry but I feel as though it is the typical dry you would get from anyother kind of biscuit. Add a little ghee to it, and a preserve and it’s perfection! 🙂 also these would be perfect for biscuits and gravy!! 🙂

  96. Try these with Nutritional Yeast-Cheesy!

  97. This might be a stupid question, but I’m new to this paleo thing and was wondering if the coconut oil needs to be liquid?

  98. Okay I am in process of making these now I followed the recipe and found d no issue with runny batter. Now I will say I use Cartin in egg whites because I don’t like egg yolks so this is a staple in my house. I will admit I did not froth my whites, I started with 1/2 cup then added 1/4 at a time to see if there was going to be an issue, there wasn’t I ended up adding the entire 1 1/4 cup of egg whites. the batter was thick enough to use an ice cream scoop and hold that shape. I patted mine down to flatten them a little to promo more even cooking.. I will post again once they are done.

  99. Omg thank you!!!!! This recipe has saved my low carb dilemma. I’m sitting at my table right this very minute eating an egg avocado and sausage sandwich. I couldn’t eat scrabbled eggs another day without gagging, I just wanted a breakfast sandwich so so much. Ladies and gents, follow her recipe, don’t read into it, I did the 6 large egg whites and everything else she has listed. The only thing I modified was I beat the egg whites until stiffened and then gently folded that in. They were just like a biscuit, the texture was spot on!!

  100. Tabatha says:

    Just found this recipe on pinterest today and gave it a try. Thank so much! It made my whole week!

  101. I just made these and they came out pretty good however I wanted to know if you had an adjusted recipe if I wanted to double the amount of Biscuits. I just doubled all the ingredients but I still only came out with 11 avg sized Biscuits. They were not large at all; very conservative servings. Your recipe says 9 so I was hoping for atleast 16 to 18 as I intended to freeze half of them for quick grabs later. I’d love to know if you have a recipe for twice the yield.

    • Hi there! No, sorry I don’t have an adjusted recipe to double the batch. I would have also just doubled the ingredients and assumed I’d get double the yield. I will say that the size of my egg whites sometimes makes a difference…

  102. Sarah Horobin says:

    I just made these tonight. They turned out great! We used them for strawberry shortcake.

  103. Evalicious says:

    Wow, it was so easy to make . I almost regretted making it after I read some comments, but it was delicious, easy to make , glad I found this recipe . Thank you. :):):) I added some garlic and parsley into my second batch . Yummy.

  104. Great recipe! After reading many of the comments about runny batter, I decided to be on the safe side and interpret “frothy” as meaning the egg whites should be beaten to soft peaks. Using my stand mixer helped to make quick work of this. I was pleased with the results because I used 1/4 c of egg whites from a carton along with two that I had from a previous recipe. I was worried that they wouldn’t work but they whipped up perfectly.

    Next time I would spread the dough out a lot more as shown in your pic because this dough does not spread once heated. I intended to make breakfast sandwiches but ended up with nice, tall mini-biscuits. They were quite tasty and moist on the inside. I suppose that would be the solution for those who complained of dry biscuits.

    I topped a couple of hot from the oven biscuits with some butter and was really happy with my adventure into gluten-free/paleo cooking. Thanks for being my guide along the way SLH!

  105. Jackie says:

    These are good but very dry in my mouth – definitely need to have something to drink nearby!


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