Want something bready to accompany paleo biscuits and gravy, roasted meat, or to make paleo strawberry shortcake with? Try these fluffy paleo coconut flour biscuits!
When I was a kid and I had just begun to get into cooking, I decided to make a wheat flour-based biscuit recipe that I had found in a magazine. I followed the recipe to a ‘T’ except for the fact that I tripled the baking soda! The resulting biscuits were super-browned on top and raw in the middle; not my greatest moment in my baking career.
Thankfully these paleo-friendly biscuits are much more foolproof than that recipe I tried years ago. The fibrous coconut flour adds fluffiness to the biscuits, while a little bit of arrowroot starch keeps them tender. Egg whites help them to rise, and coconut oil makes them moist.
These biscuits are so much healthier than their wheat-based counterparts. They are nut-free thanks to the use of coconut flour. Coconut flour also keeps the carbohydrate count lower. Eggs add protein and nutrition. Coconut oil adds plenty of healthy fats to the equation. The resulting biscuits are not only delicious, but nutritious too!
And speaking of delicious, there are so many awesome ways you can enjoy these biscuits! I love them with softened grass-fed butter and perhaps a bit of fruit-sweetened jam, as a snack or with breakfast. But they’re perfect with any roasted meat, soup, or stew. Or you can top them with paleo sausage gravy for a paleo version of biscuits and gravy. But if you want a simple dessert, top them with whipped coconut cream and sliced fresh-picked strawberries for a grain-free take on strawberry shortcake. Yum!
For best results with this easy recipe, use a nice fine-ground coconut flour that is cream-colored, not bleached white. You could probably substitute tapioca starch for the arrowroot starch. Use high-quality eggs for best health benefits and rising power of the egg whites. Watch the biscuits closely as they bake so they don’t burn!
- 1/3 cup coconut flour
- 1/4 cup arrowroot starch
- 1/2 t baking soda
- 1/4 t salt
- 1/3 cup cold coconut oil
- 1 T honey
- 1 egg
- 2 egg whites
How To Make It
1. Preheat the oven to 350°F and grease a baking sheet.
2. In a mixing bowl, combine the coconut flour, arrowroot, baking soda, and salt. Mix well.
3. Cut into the coconut oil just until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk the egg, egg whites, and honey.
5. Stir this mixture into the coconut flour mixture; let stand a minute to thicken.
6. Divide dough into 5 portions; arrange on the prepared baking sheet and shape each into a biscuit shape.
7. Bake for 10-15 minutes.
(You’ll Also Love: Coconut Flour Pancakes Recipe)