PALEO-biscuits

Truth be told, I’ve never been a huge fan of biscuits. I kind feel like there are two people: people from the South who grew up eating sausage gravy over biscuits, and people from the North who grew up eating cream chipped ham over toast. I fall into the latter category. Except when I went on my best friend’s family’s vacation to Myrtle Beach every year when I was a kid. Then I was all over some sausage gravy and biscuits.

Truth be told again, these aren’t those large, fluffy, white biscuits you find in the south. These are crumbly, buttery and delicious. They go great with soup, which is what we’ve been eating them with. I also disovered that they’re PERFECT for breakfast sandwiches. Throw a fried egg, some bacon or sausage, maybe even some grass-fed and raw cheese (if you eat dairy) on these suckers and you’ve got an awesome breakfast.

Tip: they harden a bit after sitting in the fridge. This makes them better for sandwiches, but not as flaky for dipping into soup.

Paleo Biscuits - perfect for breakfast, as a dinner roll or as a quick snack with butter and jam or turkey and veggies!

Paleo Biscuits Recipe

Ingredients:

Directions:

  1. Preheat oven to 375.
  2. Combine all ingredients in a food processor (I have THIS one).
  3. Let it form a dough, it may be slightly wetter than traditional dough.
  4. Form into six biscuits.
  5. Bake for about 15 minutes or until a toothpick comes out clean.

Paleo Biscuits - perfect for breakfast, as a dinner roll or as a quick snack with butter and jam or turkey and veggies!

6 responses on “Paleo Biscuits

  1. Jeannie Gross

    Hi Dani!
    I just made these! My husband, daughter and I liked them a lot!
    I just found your site-really enjoying your articles!
    Thanks so much!
    Jeannie

  2. Amber

    Is a half a stick of butter 4 oz or 2 oz? I ask because Kerrygold butter is 8oz and half a stick is 4oz. But if you are using traditional butter stick measurements (4 oz bars) it would be 2oz. Thank you and I can’t wait to try these!

  3. Dianna

    Think it would be okay to use coconut flour in place of the tapioca flour (don’t have any on hand)?

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