Sunday, May 22, 2011

Paleo Biscuits

Paleo Biscuits
Makes 6 small or 4 large biscuits

3/4 cup flour (approx 1/2 cup coconut flour and 1/4 cup almond flour, or visa versa, or some mixture)
1/2 tsp salt
1 tsp baking powder
1.5 tbsp cold grass-fed butter (coconut oil is fine here too)
6 egg whites
a little coconut oil

1. Preheat oven to 400 degrees F. Grease up 6 cups of a muffin tin with coconut oil
2. Put coconut flour, almond flour, salt and baking powder in the bowl of a food processor. Add the butter and pulse until the butter is incorporated. The butter pieces should be about the size of peas
3. In a blender (or by hand if you’re feeling energetic), whiz the egg whites until they are frothy. Add them to the food processor and pulse a couple times until they’re incorporated. Don’t go crazy though, just pulse it a few times until just blended
4. Distribute the batter evenly into the 6 cups of your muffin tin. It should fill them about 3/4 full. Bake for 15-20 minutes until the tops are browned

I was craving a bagel with cream cheese and tomato, so I decided to try this out just for a little bite on the side. It's about a two biter, but it was still good (although not as good as a real new york/jewish deli bagel).


  1. It would be handy to make such biscuits and keep n the store to come of use when ever hungry.It is a good diet and helps many people stay healthy.Electronic Medical Records

  2. Your picture of the biscuts look amazing! When I attempted this, mine did not look like this and they tasted nasty! I am sure I messed something up. I decided to use 1/2c of coconut flour and 1/4C of almond flour. I was wondering if you used more almond flour than cocnut flour in yours? I know that coconut flour is super absorbant so it makes it less like a batter and more like drop biscut dough.