Biscuits are a staple that everyone needs and these Paleo Almond Flour Biscuits are my go-to recipe. I tweaked and tweaked for months until I got them exactly perfect! They don’t require rolling and are light, soft, flaky, and tender with soft undertones of butter.
Easy Almond Flour Biscuit Steps
Start by making a homemade, non-dairy buttermilk mixture. To do this, simply combine some non-dairy milk and vinegar. Set aside to sour.
In a large mixing bowl, whisk together some almond flour, arrowroot or tapioca flour, grain free baking powder, palm sugar (or sweetener of choice), and sea salt.
Add 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.
Stir in 2 eggs, 1 egg white, and the homemade buttermilk mixture. Batter should be sticky but not wet. If batter is too wet to roll into balls, add more almond flour, 1 Tbsp. at a time, until it thickens up a bit.
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.
Bake at 400 degrees for 17-23 minutes, or until tops are a nice golden brown.
Tips For Perfect Almond Flour Biscuits
- 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 roll into balls, add more almond flour, 1 Tbsp. at a time, until it reaches the right consistency.
Paleo Almond Flour Biscuits
Ingredients
- 2 1/4 Cup Blanched Almond Flour finely ground
- 1 Cup Arrowroot or Tapioca Flour
- 1 1/2 tsp. Baking Powder
- 2 Tbsp Coconut Palm Sugar or sweetener of choice
- 1 tsp. Sea Salt
- 5 Tbsp Butter or Ghee (can use non-dairy)
- 1 Large Egg White
- 2 Large Eggs
- 1/4 Cup Non-Dairy Milk
- 1/4 tsp. apple cider vinegar or white vinegar
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.
- Stir together the almond flour, tapioca or arrowroot, baking powder,, salt, and sugar until well combined.
- 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.
Notes
Nutritional information is approximate and may vary.
Pin Paleo Biscuits For Later
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! 🙂
Oh YAY Emily, thank you!!! I’m so happy you liked them, and thanks for letting me know that those substitutions worked 🙂
-Cassidy
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)
Thank you SO much Phyllis! You made my day 🙂
-Cassidy
These are the best almond flour biscuits I’ve had! Thank you!
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.
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
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
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
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?
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
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!
And do I have what it takes to be the next food blog star…
sure as a result of I know someone out there wants to know what I made for dinner.
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.
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?
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
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?
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
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?
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
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.