Paleo and Gluten Free Buttermilk Biscuit Recipe –
This is a guest post from my little sister from Me Gusta Mantequilla. She is an excellent baker and cook. She had to shift gears when she started Paleo a few years ago and give up her Martha Stewart recipes. She has made the transition well and is now mastering grain free treats. Read more about journey here.
From Me Gusta Mantequilla: I love biscuits, and I have been working on the perfect biscuit recipe for a few months now. I especially love the specific taste of buttermilk biscuits that are so close to my Southern heart. Something that I was striving for was the crisp outside and somewhat doughy interior that I love about traditional buttermilk biscuits. I just took these to a work party, and everyone was shocked that they were grain-free!
I tried making these with coconut milk, lard, and shortening, and they are great too. So, if you can’t do dairy it still a great recipe for you. The real combining element in this recipe is the egg whites, they provide the light and doughy interior. If not eating these right away, it’s best to store in the fridge or freezer and toast to warm up again. Enjoy!
Paleo and Gluten Free Buttermilk Biscuit Recipe
- 1/3 cup butter, lard, or palm shortening (this is my preferred one)
- 1 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1/3 cup coconut flour
- 1 1/2 tsp. cream of tartar (like this one)
- 1 1/2 tsp. gluten free baking soda
- 3/4 tsp. sea salt (unless you use salted butter, then skip it)
- 2/3 cup buttermilk or full fat coconut milk
- 3 egg whites
- Preheat your oven to 450 degrees and make sure your butter or whatever fat you are using is very cold and hard, leave it in the fridge until right before you need it in the dough.
- In a large mixing bowl, combine the almond flour, tapioca flour, coconut flour, cream of tartar, baking soda, and salt until well combined. Make sure there are very few lumps if any, you may want to use a sifter (like this one).
- Take the butter or fat of choice out of the fridge and dice into small chunks, about the size of a pea. These can be messy so just chop like crazy, and quickly so butter doesn’t soften. If it gets too soft, just put back in the fridge for a few minutes to harden again.
- Using a pastry cutter (this is the one I use, it’s cheap and effective) or a fork (which will make your hand sore), cut the butter into the dry ingredients until butter is combined and dough is crumbly. The best test of this is to pick up some of the dough between two fingers and pinch it, if the dough mostly sticks together, then you can move on to the next step.
- Add the buttermilk and fold it in with a spatula until all dough is wet with buttermilk.
- Using a stand or hand mixer, in a separate medium sized bowl, whip the eggs whites until soft peaks form. You may whip these by hand, but it will take a lot longer.
- Using the spatula again, fold the egg whites into the batter until combined.
- Using your hands, form the biscuits into 3 inch mounds, about 3/4 inch thick. When placing them on the parchment lined baking sheet, leave about 2 inches of room between biscuits, they will rise and spread some while cooking. Bake at 450 degrees for about 12-14 minutes, until lightly golden and toasted around the edges.
- Enjoy with butter and preserves, honey, or make a breakfast biscuit sandwich! Yum!
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