Sunday, January 24, 2010

Paleo Biscuits

I actually couldn't believe how well this recipe turned out.  These little biscuits are the answer to several paleo roadblocks I've had.  These make a ridiculously good breakfast sandwich! (I'll post that recipe soon!)

This recipe is inspired by: Healthy Indulgences

- 1/4 C Coconut Flour
- 1/2 C Blanched Almond Flour
- 1 TSP Baking Powder
- 1.5 TBSP grass fed butter softened (coconut oil works as well if you're okay with butter)
- 6 Egg Whites

  1. Preheat the oven to 400 F.
  2. Sift coconut flour, almond flour and baking powder together.
  3. Using a pastry blender or a fork, blend the butter and flours together.  The mixture will be quite dry.
  4. Put the flour/butter mixture in the freezer or the the fridge.  This allows the butter to get solid and will help the biscuits be flaky.
  5. While the biscuits are chilling, use hand beaters or the blender to make the egg whites frothy.  This recipe is a great place to utilize the freeze dried egg whites.  
  6. Quickly mix the egg whites into the flour mixture until just blended.
  7. Spoon the batter into a greased muffin pan.  I use the "Texas-size" muffin tin to make 4 larger biscuits.  Using a regular muffin tin will result in 6 smaller biscuits.
  8. Bake 15 minutes (until biscuits start to look brown on the top and don't "give" when you tap the tops).
Enjoy!  I like these with 100% fruit preserves, almond butter, butter, as "Egg McMuffins", etc.

Nutritional Information:

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