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I finally got it — thanks to Paleo Comfort Foods — a paleo biscuit recipe that doesn’t taste like crud. It’s even fully approved for the Whole Life Challenge. They’re not really the buttermilk beauties you get from a restaurant, but they certainly do the job.
The other paleo biscuits I’ve had tend to fall apart. These are crumbly, but they hold up enough that you can cut them in half and they will support a sandwich. Biscuits and gravy? Perfect. Chicken and biscuits? You bet. Eggs with a biscuit to soak up all of that yolky goodness? Heck yeah!
Paleo Breakfast Sandwich Biscuit
These are deliciously crumbly, but they hold up enough that you can cut them in half and they will support a sandwich.
- 4 eggs whites and yolks separated
- 1/2 cup coconut flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cream of tartar
- 4 tbsp cold butter cut into pea-size cubes
Preheat the oven to 400 degrees Fahrenheit.
In a bowl, combine the coconut flour, baking soda, salt, and cream of tartar.
Add in the butter and cut it in either with a fork, a pastry cutter, or your hands. I used my hands. I found it worked best. The fork is stupid. Once you reach the Parmesan cheese-looking stage, put the mixture back in the fridge.
In a large bowl, whisk the egg whites until they double in size and are very frothy.
Then, whisk in the yolks until it’s all blended.
Now slowly add the flour/butter mix and fold it into the eggs until combined. It may seem too wet at first, but do not add more coconut flour. It will absorb very quickly.
Shape your biscuits and put on a buttered baking sheet. You can make either 8 small ones or 2 big ones for sandwiches.
Bake for 15-20 minutes until golden brown and a toothpick comes out of the center cleanly.
With this recipe, you can either make 8 small (1/4-cup size) biscuits or two big ones perfect for sandwiches.
Get creative with your sandwiches. Yes, eggs and sausage are great, but so are vegetables.