Paleo biscuits… an oxymoron? Not so fast…
Biscuits today are not the biscuits that were enjoyed centuries ago, or even the “biscuit” that many in the United Kingdom may think of.
Living in North America, most of us know the biscuit to be a fluffy, golden-crowned mound of goodness that is perfect on its own… spread with butter or jam… or a ladle of gravy.
However, the biscuit evolved over time from a long journey’s snack…
A Biscuit a Day? The Strange History of the Biscuit
Early Egyptian and Roman explorers believed that a biscuit a day would benefit their health. They were also easily transportable and ready to eat when the availability of food wavered on a long journey. So they would bake these hard cookies by the dozens before setting off.
We now know that the beloved biscuit is not the best idea for optimal health. Today’s typical adaptation of the ancient sustenance is built from a trifecta of health-harming ingredients: white flour, vegetable shortening, and milk.
Trans Fats + Refined Flour = A Biscuit Recipe for Poor Health
Whether from a Pillsbury pop can, or baked from scratch and served with an order of eggs and bacon, even the most seemingly-healthy, homemade biscuit can spell trouble.
And one key reason is trans fats.
Soybean oil (or partially hydrogenated soybean oil) is a ubiquitious ingredient in pre-made biscuits like Pillsbury Grands® and biscuit mixes like Bisquick®.
And while trans fat might make our pie crusts and biscuits flaky, and result in longer shelf life, these “franken fats” are toxic to every cell in the human body, negatively impacting everything from proper metabolism and fertility… to cellular, cardiovascular and liver health (to name a few).
And the refined flour isn’t much better.
Consuming refined carbohydrates – like the white flour that predominately comprises a biscuit – is a sure-fire way to spike blood sugar levels and encourage insulin resistance. Over time, this can lead to diabetes, heart disease and other chronic conditions.
Worse still is the inflammatory cascade that can ensue when indulging in high-glycemic, grain-based foods. Inflammation is known as the “silent killer” and is now accepted as a cornerstone for every chronic disease.
Keeping blood sugar levels stable and inflammation tamped down are two keys to a long, healthy, disease-free life.
But with their distinctive, buttery layers of fluffy, yet crisp bites, our beloved biscuit is so hard to pass up! That’s why we set out to recreate this classic using intelligent ingredients that taste and bake like just the classic (If you enjoy the recipe below – you’ll love Better Breads with more than 25 delicious low-carb, grain-free and Paleo breads).
Introducing… Low-Impact, Authentic-Tasting Paleo Biscuits
In order to mimic the breakfast treat so many of us love, we knew we’d first need to achieve the perfect proportions of Paleo-friendly flours.
With some trial and error, we struck the perfect balance of almond, coconut, and arrowroot flour to create a biscuit that is hearty enough for a sandwich… yet still flaky like the classic.
Better yet, our balanced flour blend keeps the carb count to a low 13 grams per generous biscuit, ensuring that your blood sugar stays stable.
Now, onto the other key players: milk and butter.
Since biscuits scream butter (as they should!), we turned to superfood grass-fed butter with pasture raised eggs and coconut milk for a nutrient rich, creamy biscuit blend. Between the powerful fat-burning medium chain triglycerides (MCTs) from coconut milk and vitamin K2 from butter, you’ve got a better-for-you biscuit that rivals the Southerners’ go-to.
This batch is quick to come together and will bake up like the dozen you’re used to pulling apart before the big breakfast is served. Between the crisp outside and pillowy interior, I think you’ll find these Paleo biscuits perfect for any savory or sweet topping.
With half the carbs (and none of the grain!), you can welcome back your old favorite recipes like biscuits and gravy, or try something new, like a biscuit-topped Paleo-Chicken Casserole.
Wake up and smell the Paleo biscuits!
- 1 cup almond flour
- ⅔ cup arrowroot flour (plus more for dusting)
- ½ cup coconut flour
- 1 ½ tsp. baking soda
- 2 tsp. cream of tartar
- ¾ tsp. sea salt
- 5 Tbsp. Kerrygold Butter or Virgin Coconut Oil (cold)
- ½ cup full-fat coconut milk
- 2 tsp. lemon juice
- 2 pastured eggs
- Preheat oven to 400 F. Line a baking sheet with unbleached parchment paper.
- In a medium bowl, whisk together the almond flour, arrowroot flour, coconut flour, baking soda, cream of tartar and sea salt.
- Cut the butter or coconut oil up into chunks. Add it to the dry ingredients, cutting in using your fingers or a pastry blender to form a coarse meal.
- In a small bowl, whisk together the coconut milk and lemon juice. Add the eggs and whisk to combine.
- Make a small well in the flour mixture. Pour the liquid ingredients into the dry ingredients, mixing gently using a rubber spatula.
- The mixture will be a bit wet. Let it stand for 2-3 minutes to allow moisture to absorb.
- Use an ice cream scoop or a quarter cup measuring cup to scoop the biscuit dough. Dip the scoop or cup into a bit of arrowroot to coat, then scoop the dough.
- Invert the dough onto the lined baking sheet, leaving 2 inches of space between biscuits.
- Bake 14-16 minutes or until golden brown.
- Cool on a wire rack and serve.
232 calories, 18 g fat, 9 g saturated fat, 6 g monounsaturated fat, 2 g polyunsaturated fat, 72 mg cholesterol, 13 g carbohydrate, 1 g sugar, 4 g fiber, 5 g protein, 437 mg sodium, 215 mg potassium
Do you love biscuits? If so, what is your favorite way to enjoy them?