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76 Comments

  1. I was wondering if there are any non-dairy options instead of butter or gee that I could use? Would olive oil or another oil work ok?

    1. I haven’t tried it myself, but I think that coconut oil or palm shortening would work in place of butter.

    1. I haven’t tried it with any other flour, so I’m not sure, but if you experiment let us know how it turns out!

  2. These look great! I definitely want to try them. I love the taste of buttermilk biscuits and wondered if you could use buttermilk instead. Granted I have not looked up the carb content of full fat buttermilk.

  3. 4 stars
    Thank you for developing this recipe with video. I have been looking for a recipe for a LONG time. I’ve lived in the South for most of my adult life.
    I was a bit hesitant making this recipe due to the amount of eggs. It wasn’t the amount but I made a recipe similar to this to make bread sticks. I ended up throwing it out because it had a very “eggy” smell to it. For this recipe I made a few substitutions: used avocado oil instead of ghee. Same amount. Added one teaspoon of apple cider vinegar to “mask” the egg smell. I did not have almond milk, used flax seed milk. Brush with avocado oil instead of ghee
    Tomorrow I will be making ice cream using the yolks.

  4. Hi , I was curious as the lady in the comment above about using an egg an egg replacer. Perhaps I’ll give it a go and write back some time in the future for they do look yummy!

  5. 4 stars
    These were light and fluffy as advertised. I had made some lime curd and wanted something my nongrain-eating husband could eat it with. After reading the comments, I sifted the almond flour and coconut flour (which took longer than it did to make the actual biscuits), stirred the dry ingredients in, added the ghee (it’s already softened right out of the container) and “cut” it in with two knives (took about 3 seconds) and then added almond milk 1 tbsp at a time, cutting with the knives just until all the dry ingredients were incorporated. I added the egg whites and folded gently, taking care not to overwork it, as one comment said. Waited 5 minutes then baked them in my Breville countertop oven (good for when you don’t want to heat up the house). My only negative would be that it’s quite coconut-forward. Don’t mind that too much but it’s not what you’d expect of biscuits. Maybe I’ll use a different brand next time. After that, I made the home made paleo mayo with one of the egg yolks. Super easy but I think I’ll use lemon juice instead of apple cider vinegar and not put so much salt.

  6. 4 stars
    Made these this morning for biscuits & gravy… I started with 3 Tbsp of milk as other comments said it was too much liquid. Still had to had another Tbsp of coconut flour. Tastes good, but I would try only 2 tbsp of milk next time and see how that does.

  7. 5 stars
    I used a pastry knife to cut in the egg white – worked well… Added some cranberries too (not sure if this is a southern no-no but it worked. – Wondering why the temp is so high? mine were close to being burned on edges
    Great biscuits!!

  8. 5 stars
    We have tried a few recipes but got discouraged with the results…this on the other hand was a homerun! Loved the texture and flavor! We will be making these on a regular basis!

  9. 5 stars
    …was looking for a low carb biscuit recipe now that hubs and I are doing low carb/Keto style. WOW! My hubs is picky about any “alternative” foods but even he was amazed at these. They look, feel and damn near tastes like real biscuits. Thank you so much for sharing this awesome recipe!!

  10. 5 stars
    I love this recipe! It is easy to make and gives you sound advice when baking with coconut and almond flour along with pictures of how each step should look like (this was very helpful). My biscuits came out light and fluffy. I will definitely keep this recipe for future use. A God send for those of us who are sensitive to wheat. Thanks for sharing this recipe!

  11. 4 stars
    I made these this morning. We loved the texture, but found them to be really dry. Have you ever added more fat to keep them moist?

  12. Hello, just dropped by to say, “Bravo” for making a Southern-Style biscuit that’s on the plan. Nicely done. I can’t wait to try this biscuit—we Southerners do love our biscuits!

  13. 5 stars
    Biscuits are my guilty pleasure have never made them with coconut and almond flour I need to try this technique looks really nice!