I made these exactly as written other than reducing the salt to 1/2 tsp because my salt is very fine, not coarse. They turned out great! I put some Canadian bacon and cheese on them to make healthier breakfast sandwiches than running for fast food. To the reviewers who deviate from the recipe and then rate the recipe poorly...stop doing that. The recipe works if you follow it. You cannot replace almond flour with coconut flour one for one and expect it to turn out. You cannot remove the honey from the recipe and then be surprised when the biscuits are salty; there's no sweet to balance the salty. If you didn't make the recipe as written, you can't leave a bad review. tl That's entirely unfair to the author, and it makes it hard for the rest of us to find accurately rated recipes.
Seriously so amazing! I've pressed one batch of dough down into a 9X13 pan, baked for 5 minutes, layered cooked ham, eggs, cheese, and a second batch of dough on top and baked for another 15 minutes. Then I cut it into 12 squares and individually wrapped them and refrigerated. My husband is a soldier who doesn't often have the time for a fast AND nutritious breakfast so if I do these on Sundays he has an easy, "manly" breakfast to heat up and go. Really great biscuit recipe!
Perfect. Made as written. The house smelled wonderfully fragrant while baking. Update: This is my go-to recipe now. It's easy, uses few ingredients, and leaves me with biscuits that I can freeze and pull out as needed. I don't press down prior to baking anymore. I leave them in a small heap and have a fluffier biscuit that way. Going to try adding shredded cheddar for a cheesy biscuit.
I did half almond four and half coconut flour, but otherwise made it as is. Easy and delicious!! This was my first attempt at biscuits since learning I am allergic to wheat and dairy, and I admit I had low expectations, but these were genuinely amazing.
I loved this so much. I made them exactly as described. I even grilled them and served it with a perfectly fried medium egg on top. I have to tell you, I was in heaven. They came out looking so "normal" and they sliced in half beautifully. The browning on the surface gave them eye appeal. When I put that grilled egg on top with salt and pepper and the oozing egg center.... well. I'll never be the same. :) This recipe right here will be the reason I can eat Paleo for life. THANK YOU for posting it.
My husband was very impressed with these. The first time I made them I used avocado oil only because I didn't want to melt and cool coconut oil. The second time I went ahead and made as directed with coconut oil. They were very good with avocado oil but even better with coconut oil. I won't go back now!
They are super yummy!! And so easy to make. I didn't have eggs that were room temp though (mine were in the fridge) and they still turned out fine
Excellent biscuit. I added cinnamon and some lemon zest to the flour mixture then added blueberries. Addictive biscuit! ( I also replaced about 1/4 cup almond flour with coconut flour-just cuz.
Pretty good! Of course they're never going to taste like "real" biscuits because they don't have gluten or wheat flour but these are a great substitution. I will reduce the salt by 1/4 tsp. next time. Otherwise we really enjoyed the recipe. We liked the little bit of sweetness the honey gave the biscuits. Ours rose slightly and could be easily split. If you are new to working with almond flour you don't want to overwork it or the oil will come out of the flour and make the recipe too oily. I recommend beating the eggs and honey together before adding to the flour/baking soda/salt mixture -- then mix it in until just combined. To those who are trying to substitute coconut flour for almond flour -- it's not going to work without making other alterations to the recipe. Coconut flour absorbs a lot more liquid than almond flour. I can't wait to try some of the other suggestions -- adding Italian herbs and not flattening them for a more fluffy biscuit both sound like wonderful options. Thanks for a great and versatile paleo recipe!
I made these almost exactly as written. The only change was to reduce the sea salt by 1/4 tsp because it just seemed to be too high of a ratio of salt to the rest of the ingredients and even then the combination of baking soda and salt made these way too salty for my taste. They did hold up their shape well during baking and had a nice texture not crumbly but I won't make these again as written.
