Buttermilk Paleo Biscuits {Grain Free & Dairy Free}

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These gluten free and Paleo Biscuits are soft, flakey, and tender. They have a perfect texture and a nice buttery-like taste.

Paleo Buttermilk Biscuits

 

Biscuits are a staple that everyone needs and this is my go-to recipe. I tweaked and tweaked until I got them exactly perfect 🙂 Theyare soft, flakey, tender and have a perfect texture with a nice buttery-like taste.

These have become a staple in my house that I make all the time. Not only do I make these for breakfast, but I’ve also used this recipe to make chicken and dumplings,  blackberry cobbler, and much much more!

What other recipes do you use biscuits in?

Pin paleo biscuits for later:

Paleo Buttermilk Biscuits - collage

Looking for more Paleo bread recipes? Check out my Paleo, Vegan, & Nut Free Dinner Rolls,  Paleo & Nut Free Pancakes, and my Keto Breads Cookbook.
5 from 8 votes
Print Recipe

Buttermilk Paleo Biscuits {Grain/Dairy/Soy Free}

These gluten free and Paleo Biscuits are soft, flaky, and tender. They have a perfect texture and a nice buttery-like taste.

Course Breakfast, gluten free, paleo
Cuisine American
Keyword dairy free biscuits, gluten free biscuits, gluten free buttermilk biscuits, paleo biscuits, paleo buttermilk biscuits
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 214 kcal
Author Cassidy

Ingredients

  • 2 C blanched almond flour Honeyville Brand
  • 1 C arrowroot or tapioca flour
  • 2 Tbsp blanched almond flour
  • 1 1/2 t. grain free baking powder
  • 1/2 t. xanthan gum **OR** 1 egg white and 2 more Tbsp. of blanched almond flour
  • 2 T coconut palm sugar
  • 1 t. salt
  • 5 Tbsp allowed butter or ghee
  • 2 whole eggs
  • 1/4 C Buttermilk mix 1/4 C non-dairy milk with 1/4 t white vinegar or lemon juice

Instructions

  1. Preheat oven to 400 degrees
  2. Make the buttermilk. Stir together the non-dairy milk and vinegar. Let stand.
  3. Stir together the almond flour, tapioca or arrowroot, baking powder, xanthan gum (if using), salt, and sugar until well combined.
  4. Add in the butter and cut in with a pastry cutter (a fork will work also) until well blended.
  5. Stir in the eggs and buttermilk. The dough should be sticky but not wet, that's what you're going for. Add additional flour if needed.
  6. Lightly grease a pan, roll dough into golf-ball sized balls, and place close together but not quite touching. The dough makes 10-12 biscuits.
  7. Lightly press each biscuit to slightly flatten so they look more like biscuits as opposed to a roll.
  8. Bake for 17-20 minutes, or until nicely browned.

Recipe Notes

Nutritional Information is calculated using xanthan gum.

Nutrition Facts
Buttermilk Paleo Biscuits {Grain/Dairy/Soy Free}
Amount Per Serving
Calories 214 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 4g 20%
Cholesterol 40mg 13%
Sodium 95mg 4%
Potassium 29mg 1%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Sugars 2g
Protein 5g 10%
Vitamin A 3.9%
Vitamin C 4.3%
Calcium 2.1%
Iron 5.2%
* Percent Daily Values are based on a 2000 calorie diet.
 
Any of the links on my website may be affiliate links. If you purchase anything through them I may make a small a commission. Thank you for your support to keep this free resource available.
Here are some of my step-by-step pictures:
adding butter to dry ingredients
Paleo Buttermilk Biscuits - Batter
Paleo Buttermilk Biscuits - Rolled into balls
Paleo Buttermilk Biscuits - Formed into biscuits
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Posted December 26, 2010 by Cassidy in Breads, Breakfast & Muffins, Paleo / 63 Comments

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63 responses to “Buttermilk Paleo Biscuits {Grain Free & Dairy Free}”

  2. vincent

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
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    To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”

    Best regards,

    Vincent
    petitchef.com

    Reply
  4. CassidyS

    Vincent-I liked your site and added my blog-thanks!

    Medifast Coupons-I hope you liked my biscuit recipe. I’ll have to make them with pork chops some time!

    Reply
  5. Vicki

    Hi Cassidy, these biscuits are delicious! Thank you SO MUCH for posting this recipe, and for your blog in general. You have saved my life! My doctor has put me on a very restricted diet which is not only gluten free but rice free as well. So I can’t have many of the other gluten free recipes and products out there since most of them contain rice flour. I love that most of your recipes contain almond flour. I have also tried your hamburger buns and they turned out great too! Please keep posting your wonderful recipes!! I can’t decide if I’m going to try your dinner rolls or pumpkin pie or cinnamon buns next, but whichever, I am sure they will turn out great.

    Reply
  6. CassidyS

    Vicki-
    It makes me SO HAPPY that you like my recipes! I don’t think you’re missing anything with the rice flour, I think the almond flour tastes so much better.

    Thank you so much,
    Cassidy

    Reply
  7. Amber

    Hi Cassidy,

    How did I miss this recipe! These look like perfection. I miss buttermilk biscuits sooo much! These puppies have so many possibilities. You are such a wizard in the kitchen. Seriously. Thank you for this fabulous recipe.

    Hugs,
    –Amber

    Reply
    • amber

      Hi Cassidy,

      I wanted to tell you I made these biscuits last night. And OH MY GOD! They are so incredible. I could kiss you!! I have not had a biscuits like this in years. My whole family loved them. I’m just so impressed with this recipe. Thank you, thank you!

      Here is what I used:

      1. Just water for the liquid and the 1/4 teaspoon of lemon
      2. I used arrowroot for the starch
      3. Bob’s “finely ground” almond flour worked perfectly
      4. 2 tablespoons coconut sugar (for the sugar)
      (you will notice some brown flecks in the picture, that’s the coconut sugar).

      Here is a picture I shared on FB:
      http://www.facebook.com/photo.php?fbid=571917079498755&set=a.292220644135068.78458.288512964505836&type=1

      xo,
      –Amber

      Reply
      • Cassidy

        Thank you so much, I’m SO HAPPY you liked them!!! This is one of my favorite recipes, I use it for all sorts of things. In fact, I’m going to use it to make my blackberry cobbler this week 🙂 Thanks also for telling me your substitutions (good to know Bob’s almond flour worked!) and for the link on facebook!

        Cassidy

        Reply
        • Amber

          HI Cassidy,

          Your blackberry cobbler sounds divine!

          These biscuits will be making an appearance at our dinner table every week! They are so fabulous.

          The other day I saw Bob’s is now carrying “finely ground” almond flour. I used your recipe as a tester to see if the Bob’s new flour compared to Honeyville. It did! So I am not sure if Bob’s is going to just carry the finely ground or both the meal and fine ground? Anyway, here is the original FB thread about that:

          http://www.facebook.com/permalink.php?story_fbid=540763345946556&id=288512964505836

          Reply
    • Cassidy

      I’m so happy you are liking my biscuit recipe 🙂 I’ve had my eye on several of your recipes (especially the strawberry cheesecake!) but we have been so busy you can’t imagine so I’ve only been cooking enough to get by. Can’t wait for things to slow down so I can get back to it!

      Thanks again,
      Cassidy

      Reply
  9. Helen

    I made these last night to go with our breakfast for dinner they were a big hit! They are so good!

    Helen

    Reply
  10. http://www.bases.co.kr

    Very nice post. I just stumbled upon your blog and wished
    to say that I’ve really enjoyed surfing around your blog posts.
    In any case I’ll be subscribing to your feed and I hope you write again
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    Reply
  11. Jennifer

    Cassidy,
    I wanted to let you know that I use this recipe all the time, and in many different ways.

    First, I make the regular biscuits, using Ener-G egg replacer for 3 eggs, the arrowroot powder, coconut palm sugar, and the unblanched almond flour I get from nuts.com that works just fine. I have made these tiny, average-sized, and big.

    Second, I make “cheddar” biscuits by adding 1/2 cup Daiya cheddar shreds, 1/4 cup diced onion, and 1/4 tsp. each dried parsley and garlic powder. Delicious!

    Third, I just pulled a batch out of the oven that had been spread as one flat layer on my large stoneware bar pan as a base for pizza for my kids to have tomorrow. I’ll be topping with Daiya mozzarella shreds and some chopped prosciutto and pineapple.

    We have a lot of food sensitivities in our house, and it is so wonderful to have this recipe that is easy to make, easy to tweak, and safe for us to eat! Thank you so much for your hard work in putting this together and posting!

    Reply
    • Cassidy

      Hi Jennifer,

      Thank you so much for the nice comment!!! I really appreciate you letting me know the different ways you use this recipe – they sound really good, I will have to try them 🙂

      Hugs,
      Cassidy

      Reply
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    Hello there! Would you mind if I share your blog with my facebook group?
    There’s a lot of people that I think would really enjoy your content.
    Please let me know. Cheers

    Vimax Pills

    Reply
  15. Sabrina

    This recipe looks great! If I leave out the sugar, will it affect the final biscuit? Can’t do any sweeteners!
    Thank you!!

    Reply
  18. Marianne

    Hi, I was so excited to try this recipe, but I was searching for dairy free/gluten free biscuits and I noticed this recipe says it uses buttermilk, but is also tagged as a dairy free recipe… Would love to know what to substitute for the buttermilk that’s dairy free. Your recipes look fabulous, I’ll be trying lots of them soon!

    Reply
    • Cassidy

      Hi Marianne!

      If you read through the recipe, it has instructions on how to make a homemade, dairy free buttermilk 🙂 Hope you enjoy the recipe!

      -Cassidy

      Reply
  19. Janelle Wilton

    Thank you for posting this recipe Cassidy! My dad is diabetic and they are SOOOO crazy about white bread that all I can do is roll my eyes and PRAY someday they will see the light. It’s nice to have some of the “comfort” foods available when they come over for dinner and I prepare a wholesome meal for them to enjoy. As well as my family gets the goodies that we typically have to skip!!! BRAVO!!

    Reply
  20. Sausage Balls

    […] and 4 C shredded cheese. The bisquick was easy because I just used the dry ingredients from my biscuit recipe. Is it just me or is that the most versatile recipe ever??? There is a gluten free bisquick […]

    Reply
  21. Lisa

    These biscuits are soooo delish! They were moist, and so good. I just made a slight change to the recipe and substituted 2 packets of stevia for the sugar. I will make these again in a heartbeat.

    Reply
      • Lisa

        You’re welcome! I finally found some time to bake today so I’m making these biscuits again! Been craving them for weeks. 🙂

        Thanks again,
        Lisa

        Reply
    • Cassidy

      Hi Sara, I’ve never used whey so I don’t know but I would recommend using any non-dairy milk that you like instead of the buttermilk. As for the almond flour, it’s really hard to substitute but I have some suggestions on my FAQ’s page 🙂

      -Cassidy

      Reply
  26. Nancy

    Just made Paleo Peach Cobbler using your biscuit recipe, I’d like to share it with my readers. Of course, I’d be linking back to you. Do you mind? Thanks for another great recipe!

    Reply
    • Cassidy

      Hi Nancy, I responded to this right after you posted it but somehow it got deleted – sorry!!!

      I would love if you posted your Paleo Peach Cobbler using my biscuit recipe, I’m glad you liked it 🙂

      Hope you are doing well and sorry again!
      -Cassidy

      Reply
  28. Melinda

    Wondering if a gluten free flour will also work. My son has tree but allergies, peanut, direct egg and about 6 months ago we discovered he has celiac. My biggest problem with all bread products is the almond oil. Any direction is appreciated. I know he would love a good biscuit.

    Reply
    • Cassidy

      Hi Melinda!

      Sorry about about all of your son’s allergies 🙁 I don’t know of any almond flour substitutes except sunflower seed flour, but I have never tried it for myself. If u do try it with another gluten free flour just keep in mind that almond weighs about 6oz power cup, which is less than most flours and has a higher fat content, so u may need to increase the oil and use less flour. I hope this helps 🙂

      -Cassidy

      Reply
  29. Lori H

    Just made these for our Thanksgiving meal. They are spectacular. I have been gluten free for over a year and these are much better than the rice flour biscuits I made last year.
    One question: how do you store these? I have always had to refrigerate my gf baked goods.

    Reply
    • Cassidy

      Hi Lori, I’m so happy you like them! If you are just storing them overnight they should be fine in the fridge. But if you’re storing them longer, you should probably freeze them 🙂 Hope this helps!

      -Cassidy

      Reply
  31. Ren

    I am curious of the following….

    1. Can I use ghee, instead of the Earth’s balance?
    2. Can Konjac powder be used in the place of the xanthan gum?
    3. Will homemade almond milk work for the buttermilk, since it is thinner than the store bought with thickeners?

    Reply
    • Cassidy

      Hi Ren!

      While I haven’t tried it, I’d imagine ghee would work in place of the Earth Balance butter. I don’t know much about Konjac powder so I don’t know if it will work or not, but if you don’t want to use xanthan gum you can replace it with 2 more tablespoons of almond flour and an egg white. Also, I think homemade almond milk will work, but it the batter turns out thin, you could add a Tabespoon more of almond flour until the batter reaches the right consistency 🙂 I hope this helps – let me know how you like them!!!

      -Cassidy

      Reply
      • Ren

        Thank you. I will be trying this and will post if the alternatives work or not. We did the hamburger bun recipe and my daughter really liked it the first day, but she did not like it reheated after being in the fridge for the night. How do you store the buns and reuse them?

        Reply
        • Cassidy

          Hi Ren! I’m glad you liked the hamburger buns 🙂 While I haven’t tried storing them, I usually keep my baked goods covered at temperature overnight or if it’s longer than a night I freeze them because they tend to get soggy in the fridge. I hope this helps!!!

          -Cassidy

          Reply
          • Ren

            So, I tried these substituting with ghee and homemade almond milk (I use almond meal with water at a 1:4 ratio, blend, and then filter it with a thin cloth). Concerned about the milk being too thin, I used a 1:1 ratio and then slowly added water, until it reached the consistency of store bought milk alternatives. I omitted the xanthan gum and used the recipe additions for such. However, these turned out like dry cookies. Editable for taste, but super dry and flat. I’m pretty sure the xanthan gum is necessary for the rise and to reduce the density. I will try using Nutiva shortening next, instead of ghee. However, I do not usually buy store alternatives to dairy, b/c they contain too many questionable additives. Not sure how to overcome not using xanthan gum, but I’ve read konjac powder is a good sub in GF baked goods so this could be an option. I will check back in after I try these two substitutions.

            Question…have you used this recipe without xanthan gum and with arrowroot, instead of the cornstarch? I know your picture displayed is with cornstarch, so I am wondering if this could also play into the difference?

          • Cassidy

            Hi Ren, I’m sorry they were dry and flat! I have tried this recipe with arrowroot flour and no xanthan gum (using additional almond flour and an egg white) and they turned out good. But I have never tried the recipe with anything other than store-bought non-dairy milk and Earth Balance butter. Let me know how they turn out with shortening instead of ghee, hopefully they will turn out better!

            Thanks,
            -Cassidy

          • Ren

            So, went at this recipe again with the Konjac powder and shortening…even drier, which I didn’t think was possible. Totally crumbled when I removed off the baking pan. I think my next try will be with tapioca starch, instead of arrowroot. This might give it more consistency. I’m not giving up. Thanks for your help.

  32. James N.

    I, too, have digestive problems with Xanthan gum and tapioca starch. I’ve been down this path before of using Konjac Root powder for added structure to baked goods, but it just isn’t a strong enough binder. However, I have had success in using white chia seed flour as a xanthan gum substitute when making pizza crust and pancakes.

    It can be found here on Amazon:

    http://www.amazon.com/Healthy-Origins-Flour-White-Fluid/dp/B0019LV0P8/ref=sr_1_2?ie=UTF8&qid=1422738169&sr=8-2&keywords=white+chia+seed+flour

    It will help with both binding and moisture retention.

    Reply
  34. Alicia Medley

    I used Xylitol in place of sugar, in my half awake state of mind I forgot to cut in the butter before adding eggs and buttermilk, they came out amazing! I used my food processor to make these, trick I learned before, best biscuits I have made since going grain and sugar free! Your are my hero!

    Reply
  35. amber

    Hi Cassidy,

    Your biscuits are a staple at our Thanksgiving dinner. I’ve been making them for the last three (maybe four) years! My guests always rave about them…they are so delicious. I am going shopping for my ingredients today and just double checking the recipe. Thought I would drop a little note to say HELLO…long time no talk. I hope things are great with you and your family.

    Big hugs and have a wonderful Thanksgiving.

    xoxo.
    –Amber

    Reply
    • stacy

      Amber do you make them the day of or can they be made the night before?

      Also wondering if I can make them with coconut milk to avoid the dairy of buttermilk….

      Any tips on making these?

      Reply
      • Cassidy

        Hi Stacy, we usually eat them the same day but I imagine that they would stay good in the fridge for one night otherwise they would stay good if you freeze them. Also, I make homemade buttermilk with any dairy free milk and 1/4 tsp. vinegar 🙂

        Hope you enjoy them!
        -Cassidy

        Reply
  40. Shannon

    We’ve recently gone paleo and I have tired a dozen biscuit recipes. These are BY FAR the best ones out there. They taste great and are super quick and easy to make.

    Reply
    • Cassidy

      Thanks so much, I’m happy you liked them and thanks for the nice comment!!! This recipe is one of my staples that I make all the time 🙂

      XO,
      Cassidy

      Reply

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