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5 from 9 votes

Paleo Almond Flour Biscuits

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. 
Course Breakfast, gluten free, paleo
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 biscuits
Calories 297kcal
Author Cassidy Stauffer


  • 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


  • 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.


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


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