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!
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. 😉
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/Biscuit Recipes:
- Keto Biscuits with Coconut Flour
- Gluten-Free Bacon Cheddar Biscuits
- Paleo “Cornbread”
- Gluten-Free Cornbread (Dairy-Free)
- Keto Everything Bagels
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 @TheRoastedRoot on Instagram!
Keep Calm and Biscuit On.
Grain-Free Southern-Style Biscuits (Paleo) + A Cookbook Review
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