I’m a Southern girl, so paleo biscuits were an obvious choice for my first guest post recipe on Healy Eats Real.
I grew up eating restaurant-style buttermilk biscuits the size of a hamburger bun, but as I grew up, so did my diet. My body can no longer tolerate the high fat content in one of those huge, butter-laden biscuits, but now I don’t need those. Enter Southern-Style Paleo Biscuits.
I’ll admit that I was skeptical, but these Paleo Biscuits are a golden shade of perfect. They are made with the perfect combo of almond flour and coconut flour. They’re light and fluffy with soft undertones of butter and subtle hints of coconut.
The trick here is to beat the egg whites until soft peaks form. The egg whites multiply almost exponentially in size – and it’s all air. Then you gently fold the egg whites and all that air into your batter. Keep in mind that liquid egg whites don’t foam up as nicely, so I recommend using fresh egg whites and saving the yolks for a Sweet Vanilla Bean Fruit Tart.
There is also a sweet flavor hiding there. I’m always pleasantly surprised when something without added sugar, not even fruit(!), tastes slightly sweet and how perceptive our tastebuds become when we are eating whole, natural foods.
Paleo Southern-Style Biscuits are very versatile. I ate mine warm spread with a little grassfed ghee, but they’d be amazing with a schmear of Chia Seed Strawberry Jam or a drizzle of honey. I’m sure they’d be outrageous toasted in a skillet with a touch of butter or with your favorite gravy. Or with a runny egg! A runny egg would would be amazing in the middle of this biscuit with a turkey sausage patty.
How do you plan to eat them?
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Southern Style Fluffy Paleo Biscuits
I’m a Southern girl, so paleo biscuits are a favorite for me. These are keto and low carb and made with almond flour, coconut flour and are light, fluffy and flavorful!
- ¾ cup almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup almond milk
- 3 tablespoons ghee or butter, separated
- 5 pastured raw egg whites (Use fresh egg whites, not liquid whites from a carton.)
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- In a medium-sized bowl, mix together almond flour, coconut flour, baking powder, salt, almond milk, and 2 tablespoons ghee. Mixture should will coarse and mealy.
- In a separate bowl, using an electric mixer, beat egg whites on high speed until soft peaks form, about 3 minutes.
- Add the egg whites to the flour mixture and stir until completely combined. Your egg whites will fall completely -- this is expected. Allow dough to sit for five minutes as the coconut flour will absorb liquid. You want your finished dough to be the consistency of good oatmeal -- not too thin and not gluey. If too thin, add coconut flour 1 tablespoon at a time until it thickens appropriately.
- Using a muffin scoop or spoon, drop biscuits onto parchment paper at least one inch apart. Brush the tops with leftover ghee or melted butter if desired. Bake for 15-20 minutes until the tops are golden and a toothpick inserted into the middle comes out clean.
About Danielle Cushing of The Every Kitchen
Danielle Cushing is a registered dietitian and the blogger behind The Every Kitchen. Her blog focuses on easy recipes using accessible ingredients that can be made in every kitchen. She also enjoys exploring how food nourishes our bodies and minds as well as our relationships with each other. Danielle writes from her home in Chicago where she lives with her dog and cat. Connect with her on Instagram @theeverykitchen.
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Southern biscuits and me go together like carrots and peas. Love this recipe.
These look amazing! I totally know what you mean too, as a kid I could down some biscuits like no other. Not so much anymore! This looks like a great alternative!
Wow! Biscuits the size of hamburger buns. . .I can’t even imagine. Loving your paleo version. It’s amazing what you can do with the wide range of flours that are readily available today.
Have been looking for paleo option of my favorite snack. Finally i found it here. Thanks for sharing
This would make a delicious treat for Mother’s Day!! Love your photography.
Those really are fluffy! They don’t look grain free at all! wow!
These look amazing! I do miss eating fluffy biscuits before going gluten free, so I’ll definitely have to try this!
Mmmhmm, that’s what I’m talking about. Non-brick paleo biscuits for the win!
Always looking for good ‘Paleo’ biscuits as a once in a blue moon treat! Really simple, quick and easy too! Thanks for a great resource!
I think if I made these for my husband he’d love me forever. So legit!
Wow these look legit good! Now I can have some good ol’ paleo biscuits!
oooh, I love me some biscuits! I think I may have tried every Paleo recipe out there and definitely have some favorites, but I totally will try this one too because the use of the egg whites intrigues me and makes me think they will be nice and fluffy!
These look SO crazy good. Makes me want some gravy on the side!
These biscuits look so soft and scrumptious. Totally love it !
Oh, I want these for Mother’s Day Brunch. I better send the link to the hubs right now.
These look so fluffy and the inside looks perfect! I could definitely go for one with some jam!
These look A+ fluffy, and unbeatable when paired with those luscious strawberries! Curious about your avoidance of high-fat, though. Typically, I’ve found that fat = flavor!
These biscuits look amazing! I love how fluffy they are, they look just like the gluten ones that my grandma used to make.
These look fantastic, and definitely fluffy and perfectly textured!
Oh lord… another southern girl here and I can confirm these look like the grain-based version! YUM!
Wow fluffy biscuits they look amazing! They’re almost like scone spread with chia jam, so yummy.
My fiancé loves biscuits! I will have to make these for him.
These biscuits look so flaky and delicious. Thanks for sharing!
I find that any time I use a recipe that has coconut flour it thats all it tastes like is that true of this recipe?
I just made these even though they were not grandmas they are pretty good and you can barely taste the coconut flour.
Glad you liked them!
These look like they have an amazing texture! Yum!
Do you know what is the nutritional breakdown for these rolls? They sound delicious, but I’m wondering if they’re ok for my low carb WOE. I’m not familiar with paleo.
I would suggest putting the recipe in the My Fitness Pal app if you want to track your nutritional values.
How many carbs par biscuit?
I’m not sure. But you can put the recipe into a nutrition facts generator like my fitness pal.
I have a question do these freeze well ? just made some and want to eat them over time.
I’m not sure. I haven’t frozen them before, but I don’t see why they wouldn’t. I would just be sure to defrost and put them in a toaster oven. Let me know if it works out!
Can you please tell my the nutritional values for this recipe, I’m eating Keto and really need to know my carbs, fat, & protein #’s. Thank you
You can put the ingredients into an app like my fitness pal to calculate nutrition facts if you need them 🙂
Have you tried using coconut milk instead of almond milk? JUST curious if they would turn out the same. I can’t wait to try these!
No, I’ve only used what is stated in the recipe.
I really wanted a good keto biscuit, and this fit the bill! I made a couple of recipes lately…one that tasted good but the biscuits were VERY dense (one might compare them to hockey pucks), and the other had so many eggs in in that I felt like I was just eating weirdly shaped scrambled eggs. The pictures of your biscuits made me want to try them, but the quantity of eggs initially turned me off. I was willing to try them after I realized it was only whites, though. I think it’s the flavor of yolk that I really dislike. They smelled a little eggy while they were baking, so I tentatively took a bite of the finished product. Yum! Did they taste like eggs? A little, yes, but not unpleasantly so. The texture is very fluffy but still a little grainy. That might be because my almond flour is milled a little coarser than I like it. Next time I’ll get the very fine ground almond flour for sure. Anyway, I keep dipping them in melted butter and going back for more now! Very glad I made a double batch 😉 Thanks for a yummy recipe!
Thanks for sharing! Glad you liked them!
I was so excited to try these and I followed them step by step precisely, but I am at elevation and think it may have affected them? I baked them for longer and they still look like flat cookies. Perhaps my opinion on perfect oatmeal texture is a little more watery than yours. I’d love a photo of the final “dough” before you bake them. I loved the flavor though and am going to try it again with more coconut flour.
These are phenomenal! I didn’t have almond milk so I substituted my “Low Carb whole milk” instead and baked them in a muffin tin so they were shaped right. They tasted just like southern biscuits!
Milk recipe for those that are interested.
4 tbsp heavy whipping cream
4 cups of cold water
salt & sweetener (I used erythriyol) to taste
Mix and store in refrigerator. You do not want the salt and sweetener to stand out, you just want it there. I used maybe 1/4 tsp of each.
I will definitely be making these biscuits again!
I had a really hard time. Mine are too wet and super flat. I must’ve added a cup more of coconut flour a tablespoon at a time but still wouldnt thicken. The egg whites were super firm when I added them but did I stir it too much instead of folding maybe? I really want to try this again but I want them to be fluffy.
Looks YUM! but any chance you have adaptation for those of us who can’t do egg whites? I would use one or max 2 whole eggs but prefer an egg replacement. What do you think?
Gratefully,
Rima
Hi! I followed this recipe but ended up having to add another 1/2 cup of almond flour and 1/4 cup of coconut to get it to thicken past a soup texture.
If I’d left the almond milk out, would it have been so runny?
Great taste once adjusted:)
Hi! I’m going to make these in the morning. If using butter instead of ghee, should it be softened or cold when adding it to the flour and almond milk mixture? Would love any tips. Thanks!
Hi, would you clarify the process for adding in the almond milk and ghee? The recipe simply says add the egg whites (doesn’t mention the almond milk and ghee). It then says to use the ‘leftover ghee’ to brush the tops…but leftover by how much? I mixed the almond milk into the dry ingredients, then the ghee, then the egg whites. The consistency was good in the bowl but the didn’t hold their shape well on the baking tray (they flattened out quite a bit). Next time I would add a bit more coconut flour I think.
As is says in step 2, you mix in the almond milk and 2 tbsp ghee with the flour mixture. Since the ingredients state there are 3 tbsp total of ghee, then you use the remaining 1 tbsp of ghee to brush the tops. Hope that helps!