Grain-Free Biscuits (Paleo)

These Grain-Free Southern-Style Biscuits are straight from Kelly Smith’s new cookbook, Everyday Grain-Free Baking!

 Paleo Biscuits | gluten free, grain free, naturally sweetened

Exciting day, folks! We have a biscuit and a book to discuss!

Kelly Smith from The Nourishing Home recently published an amazing cookbook called, Everyday Grain-Free Baking. Just like the title promises, the book offers over 100 grain-free recipes.

With plenty of options for dairy-free (and vegan), sugar-free, and paleo-friendly eats, this cookbook instantly became near and dear to my heartstrings. It includes every single thing you could possibly want to make grain-free and then some.

Everyday Grain-Free Baking by Kelly Smith Over 100 Recipes for Deliciously Easy Grain-Free and Gluten-Free Baking #cookbook

Everyday Grain-Free Baking is perfect for those who follow any type of grain-free diet, including Paleo, Primal, Gut and Psychology Syndrome (GAPS), and Specific Carbohydrate Diet (SCD).

For those of you who do not have diet restrictions, don’t let these fancy words deter you! I highly recommend the book to individuals who, like me, are not allergic to grains, but are interested in maintaining a low-inflammation whole food lifestyle.

There are chapters in the book for all of the following:

  • Breads & Rolls
  • Biscuits, Scones & Crackers
  • Muffins
  • Pancakes & Waffles
  • Pies, Tarts & Crisps
  • Cakes & Cupcakes
  • Classic Cookies
  • Brownies & Bars
  • Sweet Additions

Paleo Biscuits | gluten free, grain free, naturally sweetened


 Paleo Biscuits | gluten free, grain free, naturally sweetened

Truthfully, I had never made a biscuit prior to these, so I wasn’t sure if I’d be biscuit-ly challenged or not. The biscuits were so stinking easy, and required only 30 minutes of my time. That’s a biscuit worth baking! Plus, they’re super filling!

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. The best part? The biscuits are packed with protein (because: almond flour), and are nothing but healthful. So eat every dang one of them.

Paleo Biscuits | gluten free, grain free, naturally sweetened

In the recipe, Kelly mentions you can use either butter or coconut oil, so I used coconut oil. But get this: the flavor still turns out buttery! I know…it’s a modern marvel.  Instead of making 8 biscuits per recipe instructions, I made 6 because I knew I wanted to make breakfast sandwiches out of them. Serving suggestions for these lumps of loving? Weeeeell, butter + honey. And/or avocado, bacon, and runny-yolk egg.

You can eat your way through the book, too! Buy Everyday Grain-Free Baking on Amazon and through other select retailers.

Keep Calm and Biscuit On.

Paleo Biscuits | gluten free, grain free, naturally sweetened

Grain-Free Southern-Style Biscuits (Paleo) + A Cookbook Review

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


  • cups almond flour/meal
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 3 tablespoons unsalted butter melted*, or coconut oil
  • 1 tablespoon honey
  • 2 tablespoons coconut milk
  • 2 large eggs
  • ¼ teaspoon apple cider vinegar


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
  2. In a small bowl, combine almond flour, baking soda, and salt.
  3. 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.
  4. Using a spoon, stir the dry mixture into the wet mixture until thoroughly combined.
  5. 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.)
  6. 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.

Recipe Notes

*I used coconut oil


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  1. Susan

    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…

  2. Mary

    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.

  3. Isadora

    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 🙂

  4. Joanne

    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!

  5. Katelin

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


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