Paleo Southern Almond Biscuits

If you ask anyone from The South, biscuits are definitely part of the culinary culture. When I worked as a baker one of my favorite smells at 2 a.m. was that of fresh buttermilk biscuits right out of the oven. Needless to say, I am a big fan.

I’ve come across multiple recipes for paleo almond flour biscuits on the internet. Most have a combination of almond, coconut and tapioca flours. I’ve found the coconut flour really sucks all the liquid up and ends up being a very dry biscuit. They also use butter-which I am trying to cut out of most of my cooking. After playing around a few times, this is what I’ve come up with as my favorite! They are light & fluffy on the inside and golden & crispy on the outside.  You can’t beat these for only FIVE ingredients!

There are so many things I am looking forward to doing with these little guys! Breakfast sandwichs, BBQ sandwichs and strawberry shortcakes! These biscuits only have 3 net carbs each, so they make a great low carb option!

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Paleo Almond Meal Biscuits

  • Servings: 6
  • Time: 10 min prep, 20 min baking
  • Difficulty: easy
  • Print


  • 1 1/2 cups almond meal/flour (I used Bob’s Red Mill)
  • 4 egg whites
  • 1/3 cup coconut oil or butter
  • 1 t baking powder
  • 1/2 t kosher salt


  1. In a bowl, combine the coconut oil and almond flour until you have little broken up, pea-sized bits of butter distributed into the flour (you can use a fork, or you hands like I do).
  2. Whip egg whites in a separate bowl until frothy. Add the egg whites, salt, and baking powder to almond flour mixture. Mix to combine.
  3. Portion batter with ice cream scoop and place onto a greased or silicone-lined baking sheet. Slightly pat down the mounds so they are not too round, seeing that they don’t spread all that much.
  4. Bake at 350F for about 20 minutes, until slightly golden.

19 responses to “Paleo Southern Almond Biscuits

  1. Pingback: Paleo Strawberry Shortcakes with Whipped Coconut Cream | The Primitive Palate·

  2. I really couldnt believe how awesome they were! I also have not eaten real bread.biscuits in forever now, but nonetheless its crazy how biscuity they are for basically being nuts and eggs! I wanna hear about it after you make them!

  3. Is there butter in the recipe or did I read the directions incorrectly? Thank you for a great recipe! Can’t wait to try.

  4. Just made these! They are very good! Had one hot with dinner and tomorrow I’m going to make strawberry shortcake for Easter. Thank you for the recipe!

  5. Pingback: Almond Lavender Biscuits & Peach Chia Jam | The Primitive Palate·

  6. These look and sound SO good, and can’t wait to try them, but coconut is out for me. Since coconut oil and butter are both solid at room temp (unless one does not have air conditioning in the summer, of course), would subbing an equal amount of butter work??

      • So I just made the recipe again with 4 large egg whites and it still worked just great for me! Maybe you didn’t mix it enough? At first it seems liquidy but after a minute or 2 the almond flour soaks everything up.

  7. mmmm these look good! i actually have all the ingredients too so will make a batch tomorrow…is it a fail to make biscuits on day 2 of my diet haha.

  8. OMG!! Thank you soooo much for the wonderful recipe. My family and I or new-ish too low carb so I was pleasantly surprised when I made these biscuits. I am from the south and we really love our biscuits. I can say after having tried your low carb biscuits that I prefer them over the traditional heavy calorie sugar laiden biscuits. Keep the wonderful recipes coming!

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