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Paleo Biscuits (Nut-Free)

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 8 servings
Author: Jaclyn Harwell


  • 1/3 cup - tapioca starch
  • 1/3 cup - coconut flour
  • 3 in - egg whites at room temperature - this can also be achieved by placing whole eggswarm water for five minutes before cracking and separating them.
  • 1/4 cup - + 2 T pastured lard - softened at room temperature
  • 1/4 cup - coconut milk
  • 1 - T. grassfed gelatin
  • 1 - t. maple sugar - can substitute sweetener of choice
  • 1/2 - t.  baking soda
  • 1/2 - t. salt
  • 1/4 - t. apple cider vinegar
  • 1/4 - t. cream of tartar


  • Preheat oven to 350° and line a baking sheet with parchment paper.
  • Combine starches, coconut flour, gelatin, salt and baking soda.
  • Add lard to dry mixture and combine.
  • Add coconut milk and stir until a thick dough forms.
  • Combine egg whites, apple cider vinegar, cream of tartar and a dash of salt in a bowl and whip with a hand mixer until the whites are thick and fluffy.
  • Fold the whites, 1/3 at a time into the dough until it is all incorporated. Do not overmix, but combine well.
  • Using a large spoon, scoop out tablespoon sized biscuits onto the parchment paper.
  • Cook for 15-18 minutes, until the tops are lightly browned and the biscuits spring back up if you press gently on the top.
  • AIP OPTION: To make the recipe autoimmune protocol friendly, omit the egg whites and increase the coconut milk to 1/2 cup. Combine dry ingredients, stir in softened lard, then add wet ingredients and mix until a thick dough forms. Roll the dough into balls and place on your parchment-lined baking sheet. Press the biscuits with the palm of your hand to flatten them. The resulting biscuit will not be as light and fluffy, but still serves well in breakfast sandwiches or with some ghee and honey or jam!