Last week, I posted my tweaked recipe for chicken liver mousse. Well, chicken liver mousse needs a carrier, something more elegant than the tip of my index finger to make the one-way trip to my mouth.

I’ve often bragged about Diane Sanfilippo’s 21 day sugar detox on this blog. There are two books available for the 21DSD: the program itself and a recipe book. And in the recipe book, I found a “buttermilk” biscuit.

The buttermilk part is made out of coconut milk, vinegar and gelatin. The biscuit’s part contains almond flour and there lies my problem. I can’t do nuts, including nut flour. So I tweaked again.

I’ve made the recipe several times now and I’m pretty pleased. I use the biscuits to slather chicken liver mousse, it makes a perfect portable breakfast or a quick snack. And I get to take in my daily portion of vitamin B6 and B12. If you try this recipe, let me know!


A Biscuit Vessel


  • 1/4 cup coconut milk, homemade preferable
  • 1 tbsp organic apple cider vinegar
  • 2 tsp Great Lakes gelatin (the red one)
  • 4 eggs
  • 1/3 cup coconut flour
  • 1 tsp baking soda


  1. Pre-heat the oven to 350F. Line a baking sheet with parchment paper.
  2. In a small bowl, mix the coconut milk, the vinegar and the gelatin. Let rest for 5 minutes.
  3. In another bowl, whisk the eggs together.
  4. Sieve the coconut flour and the baking over the eggs and mix thoroughly.
  5. Add the coconut milk mixture and to the egg mixture and mix well.
  6. Drop the dough two tablespoons at a time and spread around a little to a 2 inch diameter, two inches apart, for each biscuit. The recipe will yield 9 to 12 biscuits.
  7. Bake for 15 minutes. The biscuit will be golden in color, light and airy in texture. Store at room temperature in a tight container for 2 to 3 days.