These are very light and fluffy Paleo biscuits and have a great texture. It is a real challenge to find a good Paleo biscuit recipe and so I was on a journey to come up with the best recipe to share with everyone. I hope you can all enjoy this recipe and share it with people who you think may enjoy it.
As you can tell by looking at the biscuits, they aren’t going to fool someone that doesn’t eat Paleo. But, for those of you on the Paleo diet, you know how hard it is to come up with a Paleo biscuit that isn’t dry and crumbly and tastes tolerable.
I was able to come up with this recipe by mixing three different Paleo “flours” together to come up with a Paleo biscuit recipe that is light and fluffy stores better than other Paleo biscuits.
Tips and Tricks
- Because of the variation in ingredients, altitudes, etc. your results may vary. If you find yours are too flaky and crumbly try three eggs instead of two, with an extra tbsp butter and 2 tsp baking soda w/ 2 tsp baking powder. (Thanks to reader Heather for the comment mentioning this.)
- You may sub the butter with ghee or coconut oil. Coconut oil is used a lot in place of butter but be cautious as it has a much lower melting point. Chill it first and use a pastry blender instead of your hands so your body heat doesn’t melt it. You might get a slightly different texture.
- If using canned coconut milk * (the very thick full-fat kind), you only need to use a couple of tablespoons diluted in water.
- Feel free to use any kind of plant-based milk or even regular milk or buttermilk if you want.
- These will dry out a bit faster than regular biscuits, so make sure to store them in an airtight container at room temperature.
- Make sure not to over-bake them or they will crumble. It can be very tempting to cook them too long but remember that they will continue to keep cooking when you take them out of the oven.
Now the next question is, do you eat these Paleo biscuits by themselves, with jam or something totally different? These are really good with pastured pork sausage and free-range eggs. Or, one of my favorite ways is Paleo biscuits and gravy. To do that, cook your sausage in a dutch oven skillet and get them good and brown.
Then add a Tbl. of butter and a Tbl. of tapioca flour and cook until it combines. Then slowly add in coconut milk until it’s the consistency and amount of gravy that you like. Then smother one of these biscuits in your gravy.
So flavorful from the brown bits on the bottom of your pan. You’ll almost feel like you’re in a diner. But, guess what? You’ll feel a heck of a lot better than if you really ate diner food.
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Fluffy Paleo Biscuits Recipe
Very fluffy and light paleo biscuits with a great texture.
- Prep Time: 35 minutes
- Cook Time: 13 minutes
- Total Time: 48 minutes
- Yield: 10 servings 1x
- Category: Side Dish
- Cuisine: Paleo
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper or a non-stick mat.
- Combine the almond flour, tapioca flour, coconut flour, baking powder, baking soda, and salt in a mixing bowl.
- Add the cold butter to the dry ingredients and cut in using your fingers until it resembles a coarse meal.
- Make a well in the center of the mixture.
- In another bowl, whisk together the dairy free buttermilk (which is the coconut milk and the lemon juice mixed together, let it set for a few minutes before doing this step) and the eggs until well combined.
- Pour the liquid ingredients into the well of dry ingredients and fold in using a rubber spatula until fully combined.
- Mixture will be wet.
- Allow to sit for 5 minutes so that the flours can absorb more moisture. This will make it easier to shape into biscuits.
- When the dough has sat for several minutes, you will notice it is not as wet and sticky as it was.
- Coat a 1/4 C. measuring cup with tapioca flour (this can be done by scooping a full 1/4 C. of flour and then dumping it back out and tapping the cup upside down to remove clumps).
- With the flour coated measuring cup, scoop up enough dough to fill the cup and then invert it on your baking sheet.
- You may need to tap the handle a bit to allow it to fully release.
- An ice cream scoop with a spring release will also work for more of a drop biscuit shape.
- Repeat with remaining dough, placing each biscuit 2″ apart.
- Bake for 12-14 minutes, or until the tops have turned lightly golden brown.
- Cool on a wire rack.
If using canned coconut milk (the very thick full-fat kind), you only need to use a couple tablespoons diluted in water.
Keywords: Light, Fluffy