When you’re on a paleo or grain-free diet and you miss bread, these paleo biscuits can come to the rescue. They’re easy to make and hold together well for a small biscuit sandwich or an accompaniment to soup or salad. I like to put egg salad or chicken salad on mine.
I also like to spread them with a little clarified butter, just because I miss the flavor of butter sometimes. They would be perfect with a fruit spread or jelly too.
No, they are not flaky. They are made with almond and coconut flours after all. But they are soft and moist, and they have the quick and easy nature of biscuits. They hold their shape well, too, so you can get a round biscuit without rolling and cutting (these can’t be rolled).
As I’ve said before, even if you are not on a grain-free diet, you should try this recipe. It is simple and has healthier ingredients than other gluten-free recipes.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flours, baking soda, and salt until lumps are gone.
- Add the solid coconut oil and cut it in with a fork. (Stir and press the fork against the side of the bowl so that the oil gets worked into the flour in small chunks.)
- In a separate bowl, vigorously whisk the egg whites for a minute until light and frothy. Add the whole egg and honey and whisk some more until the egg yolk is incorporated and the whole mixture is yellow and frothy.
- Add the egg mixture to the flour mixture and stir together until the coconut flour begins to absorb the liquid and it thickens.
- Drop large spoonfuls of batter onto the baking sheet and form into a circle.
- Bake 10 – 12 minutes until golden brown.