# South Chicago Packing 100% Pure Flaky Tallow Biscuits > 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. Canonical URL: https://www.topshelf.recipes/recipes/south-chicago-packing-flaky-tallow-biscuits ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 27, 2026 Last Updated: September 28, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 15 minutes - Total Time: 35 minutes - Servings: 6 - Difficulty: Easy - Category: Baking ## Ingredients ### Preheat and mix dry ingredients - 2 cups blanched almond flour - 1/4 cup coconut flour - 2 tsp baking powder - 1/2 tsp fine salt - 1/2 tsp xanthan gum ### Cut cold tallow into the dry mix - 6 tbsp South Chicago Packing 100% Pure ### Combine yolks and liquids, form a shaggy dough - 3 large eggs - 3 tbsp unsweetened almond milk ## Ingredient Guide ### 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. ## Instructions ### 1. 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. ### 2. 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. ### 3. 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. ### 4. 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. ### 5. 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 377 kcal - Protein: 10.8 g - Carbohydrates: 10 g - Fat: 34 g - Saturated Fat: 9.8 g - Fiber: 5.3 g - Sugar: 1.8 g - Added Sugars: 0 g - Cholesterol: 108.5 mg - Sodium: 387 mg - Potassium: 349 mg - Calcium: 193.2 mg - Iron: 2.1 mg - Vitamin D: 0.6 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Cloud Bread Sandwiches](https://www.topshelf.recipes/recipes/cloud-bread-sandwiches) - [Honey Mustard Chicken Nuggets](https://www.topshelf.recipes/recipes/honey-mustard-chicken-nuggets-baked) - [Cheddar Jalapeño Corn Muffins](https://www.topshelf.recipes/recipes/cheddar-jalapeno-corn-muffins) - [Basque Burnt Cheesecake](https://www.topshelf.recipes/recipes/basque-burnt-cheesecake-salted-caramel) - [30-Minute Sticky Baked Honey Garlic Chicken Thighs with Crisp Edges](https://www.topshelf.recipes/recipes/30-minute-sticky-baked-honey-garlic-chicken-thighs-crisp-edges) - [Lemon Butter Salmon](https://www.topshelf.recipes/recipes/lemon-butter-salmon) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor)