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 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.
