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I am from South Louisiana and grew up eating biscuits for breakfast most weekends. It is a true southern staple. Light and fluffy, with jam and butter inside was my favorite way to eat them. These Paleo Southern Biscuits are my cleaned-up Paleo version of my childhood favorite. This recipe is great as you can serve it alongside a savory dish or have them for breakfast. You can make them sweet by adding honey/jam or eggs/bacon for a savory option. These Paleo Southern Biscuits are grain-free, dairy-free, and have no sugar in them.

I keep these Paleo Southern Biscuits are grain-free and fluffy by using a combo of almond, tapioca, and just a bit of coconut flour. I also like to chill my ghee before using it. I add it teaspoon by teaspoon as the mixer is going to create coarse crumbs. Also, feel free to play with the size of the biscuit depending on what you are using them for. Most Paleo dough is easiest to mold by slightly wetting your hands and shaping it. Adjust the cooking time if needed. After you make the dough, pop it back into the fridge for 10 mins to keep the ghee solid. Should make around 10 biscuits depending on how small/big you make them.

This biscuit dough is quite versatile, so feel free to get creative by adding in fresh or dried herbs, garlic powder, etc. Make them your own. Enjoy!

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Paleo Southern Biscuits

I am from South Louisiana and grew up eating biscuits for breakfast most weekends. It is a true southern staple. Light and fluffy, with jam and butter inside was the way to eat them. This is my cleaned-up Paleo version of these childhood biscuits. This recipe is great as you can serve it alongside a savory dish or have them for breakfast. You can make them sweet by adding honey/jam or eggs/bacon for a savory option. These biscuits are grain-free, dairy-free, and have no sugar in them.
Prep Time20 minutes
Cook Time17 minutes
Servings: 6

Ingredients

  • 1 3/4 cups fine almond flour
  • 1/4 cup tapioca flour
  • 2 1/2 tbsp coconut flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 3 eggs whisked
  • 1/3 cup ghee in solid form, preferably chilled

Instructions

  • Preheat oven to 177C/350F.Mix your dry ingredients into your mixing bowl. Flours, salt, and baking powder.
  • Use your paddle attachment or mix by hand. Mix the chilled ghee, teaspoon by teaspoon, into your dry ingredients. Start by adding 2 teaspoons of the chilled ghee, turn on the mixer, then slowly add the rest of the chilled ghee a teaspoon at a time. This will create a crumb-like texture. Do not overmix. Mix for a few seconds at a time. It will not be completely combined.
  • Next, add in your whisked eggs. Do not overmix to keep them fluffy.
  • Put the mixing bowl of dough into the fridge for 10 minutes. This will help to re-solidify the ghee and have time for the coconut flour to be absorbed.
  • Scoop out your dough, roughly 2-3 tbsp per biscuit, and place on greased baking sheet. Could also make them smaller if you prefer. If you slightly wet your hands you can mold them into the shape you prefer. They should be about 1 -1 1/2 inches tall that way you can cut through them without falling apart.
  • Bake for 15-17 minutes or until they are cooked through. (less time if you make them smaller) Do not overbake, they will continue to cook on the pan once you take them out. Cool on the baking sheet.

Notes

***Store any leftovers in the fridge.
***If you want to cut them in half, cut toward the lower bottom portion. This will help them not to fall apart.