Baking Breakfast tallow paleo keto almond-flour savory-biscuits

South Chicago Packing 100% Pure Flaky Tallow Biscuits

Name: South Chicago Packing 100% Pure Flaky Tallow Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups blanched almond flour; 0.25 cup coconut flour; 2 tsp baking powder; 0.5 tsp fine salt; 0.5 tsp xanthan gum; 6 tbsp South Chicago Packing 100% Pure; 3 large eggs; 3 tbsp unsweetened almond milk

Savory, flaky biscuits made by laminating cold beef tallow into a grain-free dough for layered texture and rich, beefy depth. A paleo- and keto-friendly twist on classic biscuits that uses South Chicago Packing 100% Pure tallow to create crisp edges and tender interiors.

0.0(0 reviews)

Prep: 20m · Cook: 15m · Total35 mins

DifficultyEasy

Serves6

AuthorJake

Ingredient Spotlight

South Chicago Packing 100% Pure

A featured ingredient in this recipe, available online for easy delivery. Look for it in specialty grocery stores or order it directly for convenience.

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Jake's note

"These biscuits shine warm from the oven alongside eggs or as a savory snack. Home bakers will love the flaky, layered lift you get by laminating cold South Chicago Packing 100% Pure tallow into a grain-free dough."

South Chicago Packing 100% Pure Flaky Tallow Biscuits

These South Chicago Packing 100% Pure Flaky Tallow Biscuits take the logic of classic laminated biscuits and translate it into a grain-free, keto- and paleo-friendly format by folding cold beef tallow into an almond- and coconut-flour dough. Grating or finely dicing the tallow gives you pea-sized pockets of fat that melt during baking, creating crisp, bronzed edges and distinct internal layers; whipping and folding the egg whites restores the lift nut flours typically lack. The final result is savory and slightly beefy without tasting greasy, with a short, flaky crumb that stands up to hearty toppings.

They shine anywhere you want a robust bread substitute: split for a morning sandwich with a fried egg and horseradish aioli, serve alongside braised beef or rich soups, or crumble over chili. This version works because the three technical moves—cold solid fat, minimal handling, and aeration from whipped whites—are simple but unforgiving; follow them and you’ll get flaky layers instead of a dense cake. Home bakers who want classic biscuit texture without grains will find the small extra steps worth the payoff.

Plan your timing

Enter your target meal time:

6:20 pm–6:27 pm→Preheat and mix dry ingredients

6:27 pm–6:34 pm→Cut cold tallow into the dry mix

6:34 pm–6:41 pm→Combine yolks and liquids, form a shaggy dough

6:41 pm–6:48 pm→Whip egg whites and fold for lift

6:48 pm–6:55 pm→Shape, chill briefly, and bake

Ingredients

Yield

Instructions

Preheat and mix dry ingredients

Preheat the oven to 400°F (200°C). In a large bowl whisk together the blanched almond flour, coconut flour, baking powder, fine salt, and xanthan gum until evenly combined and aerated.

For this step

2 cupsblanched almond flour
0.25 cupcoconut flour
2 tspbaking powder
0.5 tspfine salt
0.5 tspxanthan gum

Cut cold tallow into the dry mix

Grate or finely dice the cold South Chicago Packing 100% Pure tallow and scatter it over the dry mix. Use a pastry cutter or two forks to toss and fold the tallow into the flours until you have a coarse, breadcrumb-like mixture with pea-sized pieces of fat for layering.

For this step

6 tbspSouth Chicago Packing 100% Pure

Combine yolks and liquids, form a shaggy dough

Separate the eggs. In a small bowl whisk the egg yolks with the unsweetened almond milk until smooth. Stir the yolk mixture into the dry mixture until a shaggy, slightly sticky dough begins to form — it will hold together when pressed but remain cold and slightly crumbly.

For this step

3 largeeggs
3 tbspunsweetened almond milk

Combine yolks and liquids, form a shaggy dough

Whip egg whites and fold for lift

Whip the reserved egg whites to soft peaks using a whisk or mixer (they should hold shape but be tender). Gently fold one-third of the whites into the dough to loosen it, then fold in the remaining whites carefully to keep as much air as possible — this gives the biscuits height and a flaky crumb.

Shape, chill briefly, and bake

Turn the dough onto a sheet of parchment and pat to about 1-inch thickness. Fold the dough over itself 2-3 times to create laminated layers, then press gently and cut into 6 rounds using a biscuit cutter. Chill on a baking sheet for 10 minutes, then bake at 400°F (200°C) for 12–15 minutes until edges are golden and tops are set. Cool slightly before serving.

Tips from the kitchen

Keep tallow ice-cold

Grate or dice the tallow while it’s well chilled so the pieces stay distinct in the flour; if it softens, pop the bowl into the freezer for a few minutes before continuing.

Grate or dice finely

Smaller, pea-sized fat bits give more consistent lamination than large chunks; aim for uniform pieces so they melt evenly and create many thin layers.

Whip to soft peaks

Stop whipping the whites at soft peaks — firm peaks will make folding harder and collapse the structure, while under-whipped whites won’t provide enough lift.

Fold gently for lift

Use a large spatula and a slow cut-and-fold motion to incorporate whites; aggressive stirring deflates air and yields denser biscuits.

Brief chill before baking

A 10-minute chill firms the fats and relaxes the dough, helping the biscuits hold their shape and develop sharper layers as the fat melts in the oven.

Variations & substitutions

Butter and AP swap

For a classic all-purpose biscuit, replace the almond+coconut flours with 2 cups all-purpose flour, use 4 tablespoons cold butter (or keep 6 tbsp tallow for extra flavor), and add 1/2 cup cold buttermilk instead of almond milk.

Pork lard substitute

Use chilled pork lard in place of tallow for a milder, pork-fat richness that behaves similarly during lamination; keep quantities the same and follow the same cold-fat rules.

Cheese and herb twist

Fold 1/2 cup finely grated sharp cheddar and 1 tablespoon chopped rosemary or chives into the dry mix for savory, aromatic biscuits that pair well with soups and eggs.

Egg-free lift (aquafaba)

Whip 3 tablespoons aquafaba to soft peaks to replace the egg whites; note texture will be slightly different and you may need to handle the dough more gently to retain air.

Storage & make-ahead

Store cooled biscuits in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days. For longer storage, freeze in a single layer on a sheet tray until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven or toaster oven for 8–12 minutes until warmed through and crisped; a quick microwave will warm them but soften the exterior.

What to serve with it

These biscuits stand up to strong, savory companions—think braised short ribs, beef stew, or a skillet of eggs and smoked sausage. Split and fill with a fried egg, sharp cheddar, and a smear of horseradish aioli for breakfast; for a weekend brunch, serve with pickled red onions and a robust coffee or an herbal IPA to balance the tallow richness.

Frequently asked questions

Can I use butter instead of tallow?

Yes — butter will produce a more familiar, slightly sweet biscuit flavor and brown faster, so watch the oven; the lamination technique remains the same but expect a different aroma and mouthfeel.

Why do the recipe separate the eggs?

The yolks add richness and moisture to the dough while the whipped whites provide the air that gives height and a flaky crumb; if you mix whole eggs you’ll lose that lift and get a denser biscuit.

My dough is too crumbly — how do I fix it?

If it won’t hold together, add 1 teaspoon at a time of almond milk or a beaten yolk until it just comes together, but keep additions small to avoid making the dough wet and sticky; a short squeeze in your palms while cold can also help bind the dough.

Is xanthan gum necessary?

Xanthan gum helps stabilize and bind almond-and-coconut based doughs so the biscuits don’t fall apart; you can omit it but expect a more fragile biscuit—substitute 1/4 teaspoon ground psyllium husk if you prefer a natural alternative.

Can I freeze these before baking?

Yes—cut the rounds, freeze them on a sheet tray until firm, then transfer to a bag; bake from frozen adding a few extra minutes to the bake time so they heat through and the interior cooks without overbrowning the edges.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Preheat and mix dry ingredients

blanched almond flour2 cups
coconut flour0.25 cup
baking powder2 tsp
fine salt0.5 tsp
xanthan gum0.5 tsp

Step 2: Cut cold tallow into the dry mix

🛒 BuySouth Chicago Packing 100% Pure6 tbsp

Step 3: Combine yolks and liquids, form a shaggy dough

eggs3 large
unsweetened almond milk3 tbsp

🛒 = paid link — as an Amazon Associate we earn from qualifying purchases.

Nutrition Facts

Per serving: 1 biscuit (85g)

Calories284

Total Fat19g

Saturated Fat1.8g

Trans Fat0g

Polyunsaturated Fat11.3g

Monounsaturated Fat4.7g

Total Carbohydrates17.8g

Dietary Fiber4.4g

Total Sugars3.9g

Protein13.9g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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