Paleo, WLC Approved, Coconut Flour Biscuits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 eggs, whites and yolks separated1/2 cup coconut flour1/4 tsp baking soda1/2 tsp salt1/2 tsp cream of tartar4 tbsp cold butter, cut into pea-size cubes
Preheat the oven to 350 F.
In a bowl, combine the coconut flour, baking soda, salt, and cream of tartar.
Add in the butter and cut it in a pastry cutter or fork. Once the batter looks like Parmesan cheese, put the bowl back in the fridge.
In another large bowl, whisk the egg whites until they double in size and are very frothy. Then whisk in the yolks until it’s blended.
Slowly add the flour/butter mix and fold it in to the eggs until combined. It may seem too wet at first – DON’T ADD MORE COCONUT FLOUR. It will absorb very quickly.
Shape your biscuits and put on a buttered bang sheet.
Bake for 15-20 minutes until golden brown and a toothpick comes out of the center cleanly.
Serving Size: 6
Number of Servings: 1
Recipe submitted by SparkPeople user SOMEOTHERBETTY.
In a bowl, combine the coconut flour, baking soda, salt, and cream of tartar.
Add in the butter and cut it in a pastry cutter or fork. Once the batter looks like Parmesan cheese, put the bowl back in the fridge.
In another large bowl, whisk the egg whites until they double in size and are very frothy. Then whisk in the yolks until it’s blended.
Slowly add the flour/butter mix and fold it in to the eggs until combined. It may seem too wet at first – DON’T ADD MORE COCONUT FLOUR. It will absorb very quickly.
Shape your biscuits and put on a buttered bang sheet.
Bake for 15-20 minutes until golden brown and a toothpick comes out of the center cleanly.
Serving Size: 6
Number of Servings: 1
Recipe submitted by SparkPeople user SOMEOTHERBETTY.
Nutritional Info Amount Per Serving
- Calories: 1,004.0
- Total Fat: 74.0 g
- Cholesterol: 1,200.0 mg
- Sodium: 1,798.4 mg
- Total Carbs: 45.0 g
- Dietary Fiber: 24.0 g
- Protein: 40.0 g
Member Reviews