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    Home » Paleo

    Almond Flour Paleo Biscuits (Gluten-Free)

    Published: Apr 26, 2019 Updated: Feb 17, 2021 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe
    pinnable image with text

    Using just a few basic ingredients, these Almond Flour Paleo Biscuits are light, soft, flaky, and tender. They don't require rolling and have a great flavor with soft undertones of butter.

    cut biscuit on plate with jam
    cut biscuit on a plate with jam

    Biscuits are a staple that everyone needs and these Almond Flour Paleo Biscuits are my go-to recipe.

    I tweaked and tweaked for months until I got them exactly perfect! They are quick and easy, don't require rolling, and are light, soft, flaky, and tender with soft undertones of butter.

    Or if you're low-carb, I think you'll love these Keto Drop Biscuits!

    Jump to:
    • Ingredients
    • 🔪 Easy instructions
    • Storage instructions
    • 💭 Top tips
    • Looking for more breakfast recipes?
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Here are the ingredients you'll need to make these easy paleo biscuits:

    • Blanched Almond Flour 
    • Arrowroot or Tapioca Flour
    • Baking Powder
    • Coconut Palm Sugar 
    • Sea Salt
    • Butter or Ghee (can use non-dairy)
    • Eggs
    • Non-Dairy Milk
    • apple cider vinegar or white vinegar

    🔪 Easy instructions

    non-dairy milk and vinegar in small blue bowl
    homemade buttermilk in a small blue bowl

    Step #1: Start by making a homemade, non-dairy buttermilk mixture.

    To do this, simply combine some non-dairy milk and vinegar. Set aside to sour.

    dry ingredients whisked in bowl
    dry ingredients whisked in bowl

    Step #2: Whisk together the dry ingredients.

    This includes almond flour, arrowroot or tapioca flour, grain-free baking powder, palm sugar (or sweetener of choice), and sea salt.

    Or use a food processor and pulse to combine.

    For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts arrowroot, potato, or tapioca flour.

    dry ingredients with butter in food processor
    dry ingredients with butter in food processor

    Step #3: Cut in 5 Tbsp. of chopped butter or ghee (can use non-dairy) to the dry ingredients.

    Cut the butter into the dry ingredients using a pastry cutter, 2 forks, or by pulsing briefly in a food processor. My butter was extra hard, so I chose to use a food processor to make things just a little easier.

    batter in bowl of food processor
    batter in a bowl of a food processor

    Step #4: Stir in 2 eggs, 1 egg white, and the homemade buttermilk mixture.

    The batter should be sticky but not wet. If the batter is too wet to roll into balls, add more almond flour, 1 Tbsp. at a time, until it thickens up a bit.

    unbaked biscuits in pie dish
    unbaked biscuits in pie dish

    Step #5: Using lightly floured hands, roll the dough into 8 equal-sized balls and place on a lightly greased pie pan.

    Biscuits should be close but not quite touching.

    cooked biscuits in round pie dish
    cooked biscuits in round pie dish

    Step #6: Bake at 400 degrees for 17-23 minutes, or until tops are a nice golden brown.

    Storage instructions

    • Store: Leftover biscuits can be stored covered in the refrigerator for 3 to 5 days.
    • Reheat: Briefly reheat the almond flour biscuits in the oven or the microwave. If desired, slather them with a little non-dairy butter before reheating, to prevent drying out.
    • Freeze: To freeze, simply place in a freezer-safe baggie and freeze for up to 3 months. Thaw before reheating.

    💭 Top tips

    • Be sure to use blanched almond flour that is ground very finely. If you use coarse almond flour or un-blanched almond flour, the biscuits will not turn out correctly.
    • For dairy-free, feel free to use any non-dairy milk and non-dairy butter you prefer.
    • The batter should be sticky but not wet. If the batter is wet and cannot easily be rolled into balls, add more almond flour, 1 Tbsp. at a time, until it reaches the right consistency.

    Looking for more breakfast recipes?

    I think you'll love these:

    • Cassava Flour Pancakes
    • Paleo Cinnamon Rolls
    • Paleo Donuts

    Or check out Simply So Healthy's Low-Carb Sour Cream Biscuits and Gluten-Free Palate's Gluten-Free Gravy - which would go perfect with these biscuits.

    If you’ve tried these Almond Flour Paleo Biscuits or any other recipe on the blog please let me know in the comments below!

    Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!

    Almond Flour Paleo Biscuits Story

    📖 Recipe

    Almond Flour Paleo Biscuits (Gluten-Free)

    Using just a few basic ingredients, these Paleo Almond Flour Biscuits are light, soft, flaky, and tender. They don't require rolling out and have a great flavor with soft undertones of butter. 
    4.80 from 24 votes
    Print Pin SaveSaved!
    Add to Meal PlanGo to Collections
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 9 biscuits
    CALORIES :297kcal
    CARBS :21g
    FIBER :3g
    Author: Cassidy Stauffer

    Ingredients

    • 2 ¼ Cup Blanched Almond Flour - finely ground
    • 1 Cup Arrowroot or Tapioca Flour
    • 1 ½ tsp. Baking Powder
    • 2 tablespoon Coconut Palm Sugar - or sweetener of choice
    • 1 tsp. Sea Salt
    • 5 tablespoon Butter or Ghee (can use non-dairy)
    • 1 Large Egg White
    • 2 Large Eggs
    • ¼ Cup Non-Dairy Milk
    • ¼ tsp. apple cider vinegar or white vinegar
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    Instructions

    • Preheat oven to 400 degrees and lightly grease an 8 or 9 inch pie pan.
    • In a small bowl, stir together the non-dairy milk and vinegar. Set aside.
    • Whisk together the almond flour, tapioca or arrowroot, baking powder, sea salt, and sugar until well combined OR pulse in a food processor to combine.
    • Add in the butter and cut in with a pastry cutter, 2 forks, or gently pulse in a food processor until well blended and flour looks like sand. 
    • Stir in the eggs and milk mixture. The dough should be sticky but not wet. Add additional flour if needed.
    • With lightly floured hands, roll dough into golf-ball sized balls with the palms of your hands. Place biscuits close together but not quite touching in the prepared pie pan. The dough makes 8 or 9 biscuits.
    • Lightly press each biscuit to slightly flatten. 
    • Bake for 17-20 minutes, or until nicely browned.

    Add Your Own Notes

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    Notes

    • For grain-free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts arrowroot, tapioca, or potato starch
    • Be sure to use blanched almond flour that is ground very finely. If you use coarse almond flour or un-blanched almond flour, the biscuits will not turn out correctly. 
    • For dairy-free, feel free to use any non-dairy milk and non-dairy butter you prefer.
    • The batter should be sticky but not wet. If the batter is wet and cannot easily be rolled into balls, add more almond flour, 1 Tbsp. at a time, until it reaches the right consistency.
    • Leftover biscuits can be stored covered in the refrigerator for 3 to 5 days. Then, briefly reheat in the microwave before serving. They can also be frozen! Simply place in a freezer-safe baggie and freeze for up to 3 months.
    • Prefer low-carb? Check out my Keto Drop Biscuits!

    Nutrition

    Serving: 1biscuit | Calories: 297kcal | Carbohydrates: 21g | Protein: 8g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 299mg | Potassium: 106mg | Fiber: 3g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1.4mg

    NET CARBS = Total Carbs - Fiber - Allulose - Xylitol

    Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

    Keto Resources
    Did You Try This Recipe?Mention @CassidysCraveableCreations so I can take a look!

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

    Read More…

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      Recipe Rating




    1. Emily says

      October 13, 2021 at 10:03 pm

      SO GOOD! I used ghee and monk fruit in place of the coconut sugar.
      I also added a teaspoon of garlic powder and a tablespoon of nutritional yeast. We ate them with Mississippi pot roast, my cauliflower and parsnip purée, and roasted green beans. Absolute perfection!
      Next time I’m going to make them without the add ins so we can have them with my no sugar pumpkin butter 😋
      Thanks for a great recipe!

      Reply
      • Cassidy Stauffer says

        October 20, 2021 at 1:25 pm

        Thank you, I'm SO happy you liked them!! I bet they were delicious with garlic powder and nutritional yeast🤤

        XO,
        Cassidy

        Reply
    2. Kayla says

      July 25, 2021 at 8:06 pm

      5 stars
      I made these so I could make frozen grab and go breakfast sandwiches. I used earth balance butter and one flax egg as a sub for one of the eggs. My batter was super watery so I had to use an additional 1/4 cup of almond flour to get it to the right consistency. I also added one tablespoon of nutritional yeast. O.M.G!! The flavor is ON POINT! I did do one thing wrong. I rolled out the batter and used a circle pastry cutter to cut the biscuits. 1. I think I rolled the dough too thin or 2. My circle was too large. They came out like large buttery cookies. They are still so tasty!!

      Reply
      • Cassidy Stauffer says

        July 25, 2021 at 10:59 pm

        I'm so glad you liked them, and thanks for letting me know about your subs! I will have to try adding nutritional yeast, sounds delicious!

        XO,
        Cassidy

        Reply
    3. Ljbuder says

      December 25, 2020 at 2:27 am

      5 stars
      These are AMAZING!! Thanks for sharing this recipe. I’ve really missed good southern style biscuits and these hit the mark 100%. My husband and mom who aren’t gluten free agreed that they were delicious and they wouldn’t have known they were paleo.

      Reply
      • Cassidy Stauffer says

        December 25, 2020 at 3:37 pm

        Oh YAY I'm so excited you liked them and your family couldn't tell they were Paleo! What a compliment, thank you 😍

        -Cassidy

        Reply
    4. Chandler says

      May 15, 2020 at 4:18 pm

      5 stars
      We LOVE these biscuits. We brought them to a big family gathering and everyone couldn't stop talking about how moist and yummy they were. They are even a bit sweet. They've become quite popular!

      Reply
      • Cassidy Stauffer says

        May 16, 2020 at 1:45 pm

        Thank you so much Chandler!!! I'm really excited you and your family liked them - thanks for letting me know ?

        -Cassidy

        Reply
    5. Emily Smith says

      October 24, 2019 at 10:27 pm

      5 stars
      Wow thank you it's a super versatile recipe as I made several substitutions due to allergies/sensitivities and they turned out great. Even my college son loved them! I used Bob's red mill egg substitute for eggs, baking soda for the powder, water for the milk, a sugar free applesauce packet for the sweetener (ok I added 3 packets as I wasn't sure how it would taste, then ended up adding a bit more flour to get the consistency right lol), only 4 T ghee, & omitted the vinegar altogether. Still turned out beautiful and tasty. And the bake time is just right- I did 17 minutes but reduced temp to 350 and it was plenty long enough. Thanks for sharing, it's a keeper! 🙂

      Reply
      • Cassidy Stauffer says

        October 24, 2019 at 10:42 pm

        Oh YAY Emily, thank you!!! I'm so happy you liked them, and thanks for letting me know that those substitutions worked 🙂

        -Cassidy

        Reply
    6. Phyllis Lawson says

      September 14, 2019 at 12:55 pm

      5 stars
      You and your recipe are a gift from God. I have been on a Paleo life style
      for 2 1/2 yrs and your recipe are the best. They taste like food I have eaten
      my entire life. Thanks again ( I never write comments)

      Reply
      • Cassidy Stauffer says

        September 14, 2019 at 1:19 pm

        Thank you SO much Phyllis! You made my day 🙂

        -Cassidy

        Reply
    7. Chrystal says

      May 01, 2019 at 2:25 pm

      5 stars
      These are the best almond flour biscuits I've had! Thank you!

      Reply
    8. Shannon says

      March 14, 2018 at 2:19 pm

      5 stars
      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 says

        March 15, 2018 at 7:03 pm

        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
    9. Dana P says

      February 27, 2017 at 12:42 am

      5 stars
      Made these tonight but used real buttermilk since we are simply grain free and not paleo. These turned out really well, and tasted very good! I didn't use xanthum gum, nor did I use egg white in place of it. Just left that step out completely and they still.geld together wonderfully! Here's how ours turned out!

      https://m.facebook.com/story.php?story_fbid=10210646351727210&id=1000334877

      Reply
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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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