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.
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 butter undertones.
Or, if you're looking for more breakfast recipes, I think you'll love these Keto Drop Biscuits, Cassava Flour Pancakes, Paleo Cinnamon Rolls, and Paleo Donuts!
Or if you're looking for more bread recipes, be sure to check out these gluten-free herbed biscuits from Allergy Free Awesomeness 👍
Ingredients
Here are the ingredients you'll need to make these easy paleo biscuits:
- Blanched Almond Flour - Gluten-free and grain-free flour.
- Arrowroot or Tapioca Flour - Starch, makes the biscuits light and fluffy!
- Baking Powder - For rising.
- Coconut Palm Sugar - Or, use any sweetener of your choice.
- Sea Salt - Enhances the flavor.
- Butter or Ghee (can use non-dairy) - Adds flavor, moisture, and texture.
- Eggs - Add moisture and binds the ingredients.
- Non-Dairy Milk - Adds moisture and helps with texture.
- Apple Cider Vinegar Or White Vinegar - Creates a homemade buttermilk when added to the non-dairy milk. It adds acidity and tenderness.
🔪 Easy instructions
Step #1: Start by making a homemade, non-dairy buttermilk mixture.
To do this, combine some non-dairy milk and vinegar. Set aside to sour.
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 two parts cream of tartar and two parts arrowroot, potato, or tapioca flour.
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, two 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.
Step #4: Stir in 2 eggs, one 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.
Step #5: Using lightly floured hands, roll the dough into eight equal-sized balls and place on a lightly greased pie pan.
Biscuits should be close but not quite touching.
Step #6: Bake at 400 degrees for 17-23 minutes or until the tops are golden brown.
Serving suggestions
Here are some of my favorite ways to serve these paleo biscuits:
- With butter (or ghee or non-dairy butter) and paleo-friendly jam or jelly.
- With keto white gravy.
- As a breakfast sandwich with an egg, sliced cheese, and either bacon or sausage.
Storage instructions
- Store: Leftover biscuits can be 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, place in a freezer-safe baggie and freeze for up to 3 months. Thaw before reheating.
Substitutions
- 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.
Top tips
- 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 Tablespoon at a time, until it reaches the right consistency.
- 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.
Or, if you're not Paleo, these gluten-free biscuits from This Vivacious Life look amazing too!
If you’ve tried these Almond Flour Paleo Biscuits or any other recipe on the blog, please let me know in the comments below!
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📖 Recipe
Almond Flour Paleo Biscuits (Gluten-Free)
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
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
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
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
amber says
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
stacy says
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?
Cassidy says
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
Alicia Medley says
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!
Pasta Recipes: Quick & Easy Dinner Recipes & More says
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.
James N. says
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.
Ren says
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?
Cassidy says
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
Ren says
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?
Cassidy says
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
Ren says
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 says
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 says
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.
Lori H says
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.
Cassidy says
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
Melinda says
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.
Cassidy says
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
Nancy says
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!
Cassidy says
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
sara says
Can I use whey instead of buttermilk and what can I use besides almond flour
Cassidy says
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
Lisa says
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.
Cassidy says
I'm so happy you like them 🙂 Thanks for taking the time to leave a review!!!!
-Cassidy
Lisa says
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
Janelle Wilton says
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!!
Marianne says
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!
Cassidy says
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
Sabrina says
This recipe looks great! If I leave out the sugar, will it affect the final biscuit? Can't do any sweeteners!
Thank you!!
Cassidy says
No, I don't think it will effect the texture 🙂 Hope you like them!
xo,
Cassidy
Vimax Pills says
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
Cassidy says
I would love if you shared my blog with your facebook group!
Thanks,
Cassidy
Jennifer says
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!
Cassidy says
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
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Helen says
I made these last night to go with our breakfast for dinner they were a big hit! They are so good!
Helen
amber says
HI Cassidy,
I made this recipe into buns for a vegan Sloppy Joe dinner night. They worked GREAT! Thank you for such a great recipe. I've made these more times than I can count. Love them.
xo,
--Amber
FB pic: https://www.facebook.com/photo.php?fbid=600593323297797&set=a.292220644135068.78458.288512964505836&type=1
Cassidy says
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
Amber says
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
amber says
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
Cassidy says
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
Amber says
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
CassidyS says
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
Vicki says
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.
CassidyS says
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!
Medifast Coupons says
Off to the kitchen I go, I think we need to have some great looking biscuits with my pork chops, thanks so much.
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w_mcnatt says
Hey! When's breakfast? They look so good.