Grain-Free Biscuits made with almond flour are an amazing gluten-free alternative to traditional biscuits. Moist, buttery, perfectly flaky and crispy, you’d never know these biscuits are grain-free!

grain-free biscuit on a plate with butter and honey

Looking for a healthy biscuit recipe that is all-things easy to prepare, grain-free, light and fluffy AND crispy, perfectly buttery and absolutely amazing?

Check, check, check! These paleo biscuits cover all the bases!

These grain-free biscuits made with almond flour are so stinking easy, and required only 30 minutes of my time. That’s a biscuit worth baking! Plus, they’re super filling!

There is no cutting in the butter required, as is the case with typical biscuits. You basically mix everything together and BAM! You’re ready to bake.

These hassle-free biscuits are just perfect for any baking level…so biscuit novices, this is your jam! 

What You Get With These Biscuits:

Basically a perfect biscuit that you’d never guess is grain-free and a healthier alternative to classic biscuits. Make them for your friends and family with dietary restrictions, as they are compliant with a paleo, grain-free, dairy-free, gluten-free diet!

Ingredients for Grain-Free Biscuits:

Almond flour, baking soda, sea salt, melted butter, honey, coconut milk, eggs, and cider vinegar. So simple!

No tapioca flour or coconut flour necessary! Almond flour ONLY!

You can easily replace the honey with pure maple syrup, or use regular milk, water, or almond milk instead of the coconut milk. I like using coconut milk because the fat content adds moisture to the biscuit, which I find extra delicious.

How to Make Grain-Free Biscuits:

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. If you don’t have parchment paper on hand, you can lightly spray the baking sheet with cooking oil.

Mix the Dry: In a mixing bowl, stir together the almond flour, sea salt, and baking soda.

Mix the Wet: In a separate bowl, whisk together the melted butter and honey until well-combined. Whisk in the eggs, coconut milk, and cider vinegar until all of the wet ingredients are combined.

Combine Forces: Pour the dry ingredients into the bowl with the wet ingredients and stir vigorously to combine until a thick dough forms.

Bake Biscuits: Scoop a large spoonful of batter into your hands and gently roll into a ball about the size of an apricot; repeat until you’ve made 8 (or 6 for larger biscuits).

Place the dough balls on a parchment-lined baking sheet two inches apart and gently flatten using the palm of your hand. Note: If the dough is too sticky, refrigerate for about 15 minutes before rolling into balls and flattening.

Bake the biscuits for 12 to 18 minutes, until golden-brown around the edges, and a toothpick inserted in the top comes out clean.

Allow biscuits to cool 5 minutes before serving!

I’ve been using the biscuits for breakfast sandwiches, and I’m telling you, one breakfast sandwich keeps me full for half the bloomin’ day. That’s how filling and satisfying these beauties are.

The best part? The biscuits are packed with healthy fats and protein (because: almond flour), are gluten-free, and are easy to make dairy-free. So eat every dang one of them. 😉

Grain-Free Biscuits made with almond flour. Dairy-free, gluten-free and paleo


This recipe makes 8 small or 6 medium biscuits. If you’re making them for a dinner gathering, I suggest doubling the recipe, because they are just too good to only have one!

More Bread and Biscuit Recipes:

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Keep Calm and Biscuit On.

grain-free biscuit on a plate with butter and honey

Grain-Free Biscuits (Paleo)

4.25 from 8 votes
Reprinted with permission from Everyday Grain-Free Baking
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 biscuits



  • Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
  • In a small bowl, combine almond flour, baking soda, and salt.
  • In a medium bowl, whisk together melted butter and honey until smooth. Add the coconut milk, eggs, and apple cider vinegar, whisking together until well combined.
  • Stir the dry mixture into the wet mixture until thoroughly combined.
  • Scoop a large spoonful of batter into your hands and gently roll into a ball about the size of an apricot; repeat until you’ve made 8 (or 6 for larger biscuits). Place the dough balls on a parchment-lined baking sheet two inches apart and gently flatten using the palm of your hand. (If dough is too sticky, refrigerate for about 15 minutes before rolling into balls and flattening.)
  • Bake about 15 minutes, until golden brown on top and a toothpick inserted into center comes out clean. Serve warm with a drizzle of raw honey or homemade jam.


*I used coconut oil


Serving: 1Biscuit · Calories: 164kcal · Carbohydrates: 9g · Protein: 7g · Fat: 12g · Fiber: 1g · Sugar: 3g
Author: Julia
Course: Breads
Cuisine: American
Keyword: almond flour, almond flour biscuits, dairy free biscuit recipe, gluten free biscuits, grain free biscuits, healthy, paleo biscuits, paleo recipe
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

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Questions and Reviews

  1. I LOVE biscuits so much- they are a real weakness of mine! These sound really good, love that they are grain free!

  2. Based on the scones I’ve been making using almond flour (because my whole wheat flour went bad), I’ll bet these biscuits are amazing. Definitely worth trying. I wish there was room for more baked goods in my life, but doing that is hard when one is trying to keep their weight in check and does not have the advantage of a youthful metabolism…

  3. I’m not allergic to grains but I like to keep a well-rounded-clean-diet and omitting/limiting my grain intake is never a bad thing. I’m going to look for this cook book at my local Barnes and Nobles. So many of these books can be intimidating with ingredients I’ve never heard of and have no idea where to find, but due to this informative post I know “Everyday Grain-Free Baking” will be easy to follow. I was planing on trying my hand at cauliflower rolls tonight but I think I’ll opt for this recipe instead. I grew up enjoying bisques but haven’t had a good one in awhile. Can’t wait to dig in.

  4. I can hardly do gluten free baking, so grain free baking really intimidates me, but these look amazing and sound easy to make! I did just make my first batch of gluten free biscuits a few days ago and I hadn’t realized how much I missed eating biscuits until I ate the whole batch! These look so good, Julia 🙂

  5. Hard to believe you never made a biscuit before. Well, looked like you knocked it out of the park! Nom nom nom…

  6. Well now I kind of feel like I want to get this and make everything grain-free because she makes it look SO GOOD. Starting with biscuits. I see some grain free breakfast sandwiches in my future!

  7. I LOVE biscuits so much! A warm biscuit with butter and honey and all is right in the world. Can’t wait to try this version out, looks great!

  8. Has anybody calculated the net carbs per biscuit, or in the whole recipe? I would love to know for my low carb diet! 🙂

  9. I’m going to be making these this week! Is it possible to cook them from frozen so that they can always be eaten warm from the oven :)?

    1. That’s such a great question! I honestly don’t know, as I’ve never tried it. I imagine it would work fine to bake them from frozen, but having no experience doing so, I’m not sure what temperature or for how long. I can swing back around and update you if I try it!

      1. The biscuits freeze very well! I do this often 🙂 They should stay fresh for up to 3 months in the freezer.

  10. I looked up the carbs online, and the entire recipe would give you 68g of carbs. So divide that by the number of biscuits you make out of it and you will have the carbs per biscuit. For 6 biscuits it would be 8.5 each. Quite high for me, as I’m trying to stay at 20g per day. The real culprit is the almond flour, at 720 calories and 20g carbs per cup (x 2-1/2 for this recipe, or 1800 cal and 50g carbs). Honey is next, at 64 calories and 17g carbs per Tbsp. I did the math in my head, so if you want to be sure, you might do the math for yourself. I stopped counting the calories when it went over 400 per biscuit. I am definitely not disparaging the recipe, and the author does not promote it as keto. If you aren’t doing a very low carb diet, I think these would be very healthy and probably taste amazing.

  11. The Nutrition Information is quite incomplete as well as probably inaccurate. Would you correct that info?