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!
Paleo Almond Meal Biscuits
- 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
- 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).
- Whip egg whites in a separate bowl until frothy. Add the egg whites, salt, and baking powder to almond flour mixture. Mix to combine.
- 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.
- Bake at 350F for about 20 minutes, until slightly golden.