I am so happy to have something lightweight to make for breakfast, you guys — starting the day off with dense protein is just not always the way to go!  Not to mention, these biscuits have a lovely crust and soft interior.  They don’t get tall enough to easily slice in half, but you can top them with whatever you would’ve normally put between the halves and call it good.  🙂

Bon appetit.  🙂

Paleo Drop Biscuits

Yield:  8 biscuits



1.  Preheat the oven to 425 degrees Farenheit.

2.  In a medium-to-large mixing bowl, whisk together the dry ingredients (tapioca flour, paleo dough mix, almond flour, salt, and paleo baking powder).  With a fork or pastry cutter, cut in the palm shortening until mixture is mostly uniform and crumbly.

3.  In a large mixing bowl (preferably the bowl of a stand mixer), whisk the egg whites until stiff peaks form.

4.  Add the cashew milk and fluffed egg whites to the dry mixture, and use a fork to combine.  (Once it’s mostly combined and the dough is starting to be uniform, I often switch to a floppy spatula.)

5.  Use a pair of spoons to divide the dough into eight roughtly equal pieces and drop them on an ungreased cookie sheet.  Bake in the preheated oven for 20 minutes.

6.  Let cool slightly, then enjoy!  🙂