We quoted this statement from Andrew Badenoch in the introduction, and we’ll repeat it here: “Paleo is a logical framework applied to modern humans, not a historical reenactment.”- I couldn’t agree more with him. If it were to be a historical reenactment, I’d be without my Le Creuset and food processor . . . and that’s where I draw the line.
Are most of the ingredients here ones that do not contain gluten, legumes, sugar, or dairy? If you use regular butter, there is a smidge of dairy from the milk solids, but other than that, yes, these are pretty much on the up and up. Eating them every day as a sausage-and-egg biscuit like that big chain with the golden arches isn’t going to make you healthier. Once in a while, though, these are a great thing to bring to a brunch or serve on a lazy weekend for you and your family.
6 large egg whites
¼ cup (40 g) blanched coconut flour
¾ cup (120 g) almond flour
1 teaspoon (5 ml) baking powder
1½ tablespoons grass-fed butter or coconut oil
~ dash of salt (optional)
- In a bowl, whisk the egg whites until they are very frothy.
- In a separate bowl, mix the two flours and baking powder, and then with a knife or fork, cut in the cold butter (or coconut oil) and add salt if using. You want to make a crumbly mixture. Let this sit in the refrigerator for 15–20 minutes.
- Preheat oven to 400°F (205°C).
- Remove flour/butter mixture from refrigerator, and gently fold in the egg whites, stirring to combine.
- Spoon the biscuit batter onto a greased sheet pan or into muffin tins. Personally I like to form them into smooth biscuit shapes.
- Bake for 12–15 minutes or until golden brown.
Variations—If dairy is in your life, try these with some shredded cheddar cheese and chopped pickled jalapeños mixed in. Some crumbled-up crispy bacon in these is also awesome!
Tips & Tricks—If you ever have a need/hankering for “breadcrumbs,” use these biscuits! Cut them in half and toast them in the oven to dry them out. Toss them in a food processor or blender to get them broken down into the crumbs, lay them out on a sheet pan, and toast until crispy.
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Basic biscuits prove paleo baking needs no historical reenactment - egg whites, coconut flour, almond flour, and cold butter make tender, golden biscuits for brunch. The batter rests in the fridge before baking, the small trick that holds them together. Serve them warm on a lazy weekend.
Pro Tips
- Whisk the egg whites until very frothy before folding - that air is the lift these biscuits get instead of gluten.
- Cut the cold butter into the flours until crumbly, then chill 15-20 minutes; cold fat is what gives them their flake.
- Form smooth biscuit shapes by hand or spoon the batter into muffin tins - muffin tins are the more forgiving route.
- Bake at 400F until golden, 12-15 minutes; they firm as they cool but are best eaten warm.
Frequently Asked Questions
Are these biscuits dairy-free?
Yes with coconut oil; grass-fed butter adds a smidge of dairy from the milk solids.
Can I add mix-ins?
The variation suggests shredded cheddar and pickled jalapenos if dairy is in your life, or crumbled crispy bacon.
How should I serve them?
Brunch plates and lazy weekends are the recipe's intent - an occasional sausage-and-egg biscuit, not a daily habit.
Recipe Card
Ingredients
Method
- In a bowl, whisk the egg whites until they are very frothy.
- In a separate bowl, mix the two flours and baking powder, and then with a knife or fork, cut in the cold butter (or coconut oil) and add salt if using. You want to make a crumbly mixture.
- Let this sit in the refrigerator for 15–20 minutes.
- Preheat oven to 400°F (205°C).
- Remove flour/butter mixture from refrigerator, and gently fold in the egg whites, stirring to combine.
- Bake for 12–15 minutes or until golden brown.
