Paleo, WLC Approved, Coconut Flour Biscuits
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Paleo, WLC Approved, Coconut Flour Biscuits calories by ingredient
Introduction
I'm participating in the Whole Life Challenge and found these biscuits on their website: www.wholelifechallenge.com/flashback-saturday-biscuits/ courtesy of Kristen Kaschek (http://eatdrinkwod.com/).
I'm not trying to take credit for the recipe, I just want to make sure I have it saved and have the nutritional info for them. I'm participating in the Whole Life Challenge and found these biscuits on their website: www.wholelifechallenge.com/flashback-satur
day-biscuits/ courtesy of Kristen Kaschek (http://eatdrinkwod.com/).
I'm not trying to take credit for the recipe, I just want to make sure I have it saved and have the nutritional info for them.
Number of Servings: 1
Ingredients
-
4 eggs, whites and yolks separated
1/2 cup coconut flour
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp cream of tartar
4 tbsp cold butter, cut into pea-size cubes
Tips
Depending on the size of the biscuits you want, just adjust how you separate the batter to mold into biscuits. Bigger biscuits would make a dope breakfast sandwich.
Directions
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.