Paleo Biscuits
Crisp on the outside and soft on the inside....these light and fluffy biscuits are a wonderful accompaniment to any meal.
Bread is often the one thing that is greatly missed by those who have gluten issues. It's such a common staple and just so delicious. Fortunately, there are ways to occasionally enjoy bread related items in the paleo world.
After lots of experimentation, it was time for me to perfect a biscuit recipe. This one is a winner! It has the right texture of being crisp on the outside and soft on the inside, and the flavor is wonderful. It'll be a great addition to any special meal or holiday dinner, and allow those with gluten or dairy issues to enjoy a bit of bread.
Ingredients
The ingredients list for paleo biscuits is quite simple, including almond and tapioca flours, baking soda and powder, salt, coconut sugar, eggs, apple cider vinegar and unsweetened nut milk. And a key ingredient is palm shortening.
Palm Shortening
I use palm shortening in a number of my recipes. Palm products are negatively viewed due to the damage caused by the harvesting of palm oil. Thankfully there are companies that grow and harvest responsibly. Spectrum is one brand that I use often. It can be found in numerous stores, and I often shop around to find the best price in my area.
Apple Cider Vinegar
So what is the purpose of apple cider vinegar? Without affecting the flavor, it helps baked goods get a better rise, particularly when combined with baking soda. In addition to baking soda, this recipe also has baking powder which increases volume and texture.
How to Make Paleo Biscuits
Besides gathering the ingredients, the first step in making paleo biscuits is to mix all of the dry ingredients in a bowl. Then add the shortening, and using your fingers, break it up into small pieces no larger than a pea.
Then add the eggs, apple cider vinegar, and unsweetened nut milk (I typically use almond milk). Stir until just combined.
Since these are considered drop biscuits, you'll "drop" 8 chunks of batter onto a baking sheet. To get a little added color, brush a small amount of nut milk on the top. Then place the baking sheet in the refrigerator for 20 minutes. This is an important step that helps the biscuits maintain their shape. As these are chilling, preheat the oven to 350.
After 20 minutes of refrigeration, place the baking sheet in the oven and bake for about 18 minutes. Remove from the oven and let sit for a few minutes to cool. Then transfer each biscuit to a cooling rack.
Serve while warm or after they have completely cooled. They are wonderful with ghee or (if you tolerate) grass fed butter when eaten with a meal. Or for a special snack, serve with refined sugar free jam and a cup of tea.
Like with any biscuit, they are best eaten within the day. If you have leftovers and need to store them, wrap them in tin foil, plastic wrap, or in a ziplock bag. Keep them on the counter for one day or in the refrigerator for up to a week. They may also be frozen for up to 2 months. Warm them as desired prior to serving. Enjoy!
Paleo Biscuits
Ingredients
- 1 1/2 cup almond flour
- 1 cup tapioca flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 tsp coconut sugar
- 1/3 cup sustainable palm shortening this recipe was made with Spectrum
- 2 eggs
- 2 tbsp unsweetened almond milk (or any nut milk) plus extra for brushing
- 1 tsp apple cider vinegar
Instructions
- Mix all the dry ingredients together: almond flour, tapioca flour, baking powder, baking soda, salt, and coconut sugar.
- Add sustainable palm shortening. Using your fingers, break up the shortening into the flour mix. Keep breaking up the shortening until pieces are no larger than the size of a pea.
- Add the eggs, nut milk, and apple cider vinegar. Stir until just combined.
- Drop 8 equal chunks of biscuit batter onto a baking sheet. Lightly brush the tops with nut milk. (Or for a deeper color, lightly brush beaten egg yolk on the tops.)
- Place baking sheet in the refrigerator for 20 minutes. Preheat oven to 350°F.
- Bake for 18 minutes. Remove from oven and let cool for a few minutes.
- Transfer biscuits to a rack to finish cooling. Serve warm or after they have completely cooled.
- Biscuits are best when eaten soon after baking or within the day. If you need to store leftovers, wrap in foil, plastic wrap, or place in a ziplock bag. Keep at room temperature for 1 day or in the refrigerator for up to 1 week. Alternatively, wrap in foil and store in the freezer for up to 2 months.
Great for thanksgiving!
Very good!!! My aunt who is paleo made these for our TG dinner. Perfect combination with our vegan shepards pie!
So nice to hear that your aunt made these and I’m glad you enjoyed them!
Thank you Jack!