The best part about this biscuit recipe is easily the fact that it’s made entirely with 100% paleo friendly ingredients. There’s no sugar, no white flour, and no other processed additives to be found here. It’s a good thing too when you consider that refined wheat flours are known to cause inflammation in many people. (1)
The process of refining the wheat also strips the grains of nearly all of their nutritional value. With that in mind, this recipe swaps out the white flour and uses coconut flour instead. This gives your biscuits a delicious hint of coconut flavor in every bite and also adds some protein, fiber, and healthy fat to the recipe.
You’ll also be adding coconut oil in with your coconut flour, which serves a few purposes. The first is that it will obviously add even more coconut flavor to the biscuits, which is definitely a plus. Aside from that, the coconut oil also adds a solid amount of saturated fat to your biscuits. Now, I know what some of you are thinking after reading that. “Aren’t saturated fats bad for you?”
Not necessarily. The fats found in coconuts are different than those found in animals. Coconuts contain medium chain triglyceride fatty acids, which have actually been found to be rather beneficial when it comes to helping with weight loss and improving cognitive function. (2)
One of the other great things about this recipe is that the biscuits are dairy free as well. Instead of adding milk to the mix, you’ll be using unsweetened almond milk instead. While everyone responds to dairy differently, it’s a highly inflammatory food source for many people. Almond milk is an excellent substitute to use, and it’s a great low calorie source of vitamins and minerals as well.
However, despite the fact that the biscuit recipe itself is totally free, I’m very much still guilty of enjoying these biscuits warm and fresh right out of the oven with melted butter as my topping of choice. If you prefer your biscuits to be completely dairy free, these biscuits are also perfect when they are smothered in creamy gravy. Finally, thanks to their delicious coconut flavor, the biscuits are also perfectly enjoyable when they are plain as well.
P.S. – If you love this recipe, and if you’re interested in a few more great paleo recipes that will remind you of Grandma’s cooking, then I’ve got a few recommendations for you:
- 1/2 cup coconut flour
- 1/4 cup solid coconut oil
- 2 eggs
- 1/4 cup unsweetened almond milk
- 1/2 tsp baking soda
- 1/2 tsp salt
- Preheat oven to 350°F.
- Place the coconut flour, baking soda and salt in a bowl and whisk to combine.
- Add the coconut oil and use a fork to cut the coconut oil into the flour until the mixture is like fine crumbs.
- Stir in the almond milk and eggs. Knead the dough until combined.
- Let the batter sit for 5-10 minutes so it can thicken.
- Divide the dough into 7 balls.
- Place them on the prepared baking sheet and lightly press down each one.
- Bake for 18-20 minutes or until golden brown.
- Remove from the oven and serve immediately.
More Good Paleo Biscuit Recipes
Paleo-friendly Sweet Potato Biscuits with Bacon
Warm, mouth-watering gluten-free biscuits make a wonderful dinner treat. These sweet potato biscuits go above ad beyond normal expectations with the addition of rosemary and bacon. The sweet potato needs to be baked first in the oven before being mixed with the remaining ingredients. The savory biscuits are best served right out of the oven.
1 large sweet potato
3 cloves garlic
Extra virgin olive oil, for drizzling
1 slice bacon
2 tsp fresh rosemary, minced
1/4 tsp salt
Pinch of freshly ground pepper
3 tbsp coconut flour
1/2 tsp baking powder
1. Preheat the oven to 375 degrees F. Poke the sweet potato with a fork and place on a baking sheet. Bake for 50-60 minutes or until soft. Remove from the oven and let cool. Cut in half.
2. Meanwhile, wrap the garlic cloves in aluminum foil and drizzle with olive oil. Place in the oven with the sweet potatoes and bake for 40 minutes or until soft.
3. Place the bacon in a pan and cook until crisp. Set aside on a paper towel-lined plate and crumble into pieces. Reserve one tablespoon of bacon grease and dispose of the rest.
4. Place one cup of the cooked sweet potato and the roasted garlic into a bowl. Add the bacon fat, egg, rosemary, salt, and pepper and stir well to combine. Stir in the coconut flour and baking powder. Fold in the crumbled bacon.
5. Reduce the oven temperature to 375 degrees F. Like a baking sheet with parchment paper. Spoon about 1/4 cup of the mixture onto the baking sheet to form a biscuit and repeat with remaining batter. Bake for 25-30 minutes until golden on the edges. Serve warm.