A few weeks ago my husband came home and spotted a loaf of bread I had made—my attempt at a paleo-style loaf. He was excited and reached for a slice, then hesitated: “Wait—Lea doesn’t eat bread. This must be paleo bread…” He’d already taken a bite and his hesitation was confirmed.
It wasn’t great.
We still laugh about it. While paleo sandwich bread remains elusive, I don’t mind much—after months of grass-fed beef, vegetables and healthy fats, regular bread doesn’t feel as tempting. What I do enjoy are denser paleo baked goods like scones, banana bread, muffins and biscuits. Those tend to work well with almond or coconut flour. Since my son has a nut allergy and my husband prefers a less pronounced coconut flavor, I developed a biscuit recipe using coconut flour but with shortening to mute the coconut taste.
Coconut Flour Paleo Biscuits
Coconut Flour Paleo Biscuits
Gluten-free biscuits made with coconut flour.
- Author: Lea Valle
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 12 Large Biscuits
- Category: breakfast, side
Ingredients
- 3/4 cup coconut flour (do not pack down!)
- 1 tsp baking soda
- 1/2 – 3/4 teaspoon sea salt
- 5 large eggs
- 1 tablespoon apple cider vinegar
- 1/2 cup shortening (non-hydrogenated)
- 4–5 slices organic bacon
- 1 large shallot, minced (about 1/3 cup)
Instructions
- Preheat the oven to 350 degrees F.
- Cut the bacon into small pieces and fry until crispy. Use a slotted spoon to remove the crispy bacon pieces to a small bowl.
- Fry the minced shallots in the bacon fat until translucent, scraping up any browned bits from the pan. Set aside to cool slightly.
- Combine the coconut flour, baking soda and salt in a bowl.
- In the bowl of a stand mixer whisk the eggs with the apple cider vinegar. Add the flour mixture and beat until fully combined—the batter will be very thick.
- Add the shallots, bacon fat and shortening, continuing to mix until well combined, scraping down the sides as needed.
- Fold in the bacon pieces until evenly distributed.
- Spoon the mixture onto a baking sheet lined with parchment paper or a Silpat. You will make 12 large biscuits. They should resemble the photo below.
- Bake for 15 minutes or until slightly browned on top.
Ingredients
- 3/4 cup coconut flour (do not pack down!)
- 1 tsp baking soda
- 1/2 –
3/4teaspoon sea salt - 5 large eggs
- 1 tablespoon apple cider vinegar
- 1/2 cup shortening (non-hydrogenated)
- 4–5 slices organic bacon
- 1 large shallot, minced (about 1/3 cup)
Instructions
- Preheat the oven to 350 degrees F.
- Cut the bacon into small pieces and fry until crispy. Remove the crispy pieces to a small bowl using a slotted spoon.
- Cook the minced shallots in the reserved bacon fat until translucent, scraping up browned bits. Set aside to cool slightly.
- Mix the coconut flour, baking soda and salt together.
- Whisk the eggs with the apple cider vinegar in a stand mixer. Add the dry ingredients and beat until combined—the mixture will be thick.
- Stir in the shallots, bacon fat and shortening, mixing until smooth and scraping the bowl as needed.
- Fold in the crispy bacon pieces.
- Spoon the dough onto a prepared baking sheet to make 12 large biscuits. They will look like this:
- Bake for 15 minutes or until tops are lightly browned.
A friend teased that, since I’m from Texas, expectations for biscuits are high—no pressure! In my view, coconut flour biscuits won’t exactly match traditional biscuits. Coconut flour is finicky: brands, storage and measuring technique (use the scoop-and-sweep method) all affect results. The eggs, bacon fat and shortening in this recipe help offset coconut flour’s dryness so the biscuits remain moist without becoming spongy or overly crusty. I think this recipe finds that balance.
These paleo biscuits are excellent alongside bacon and eggs, or split open and used as a base for a breakfast sandwich.
Have you had disappointing paleo bread experiences? I’d love to hear about them, and if you’ve found a great paleo sandwich-bread recipe our readers would appreciate the tip.
Thanks for stopping by!