gluten free paleo biscuits recipe


Okey dokey, here comes a turkey day fave.  I’ve had a lot of requests for a gluten free biscuit lately, especially in my forums.  These biscuits are super easy to make and high protein fare to boot.  So you just might want to add these to your Thanksgiving menu.  Or your Christmas dinner menu.  Or a brunch menu.  As you can see, they’re quite versatile.

Serves: about 7 biscuits
  1. In a medium bowl, combine almond flour, salt and baking soda
  2. In a large bowl, blend together coconut oil, eggs and honey
  3. Stir the dry ingredients into the wet until a nice dough forms
  4. Roll out dough between 2 pieces of parchment paper to ¾ inches thick
  5. Dust dough with extra almond flour if it is sticky and/or misbehaving
  6. Cut the dough into biscuits using a mason jar with a 2 ½-inch wide mouth
  7. Using a spatula, transfer biscuits to a parchment lined baking sheet
  8. Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges
  9. Serve with gravy, jelly or whatever else your heart desires

Here are some more gluten free biscuit recipes you might like:

To help you with your biscuit making adventures I’m giving away a 5lb bag of blanched almond flour from Honeyville! To enter leave a comment below. Everyone everywhere is eligible and I will pick the winner at random. This contest will end at midnight on November 21st, 2010.

Speaking of giveaways, below are a few friends who are giving away The Gluten-Free Almond Flour Cookbook:

Totally Together Reviews (Leave a comment by 5pm PST on 11/15/2010)
The Daily Meal (Upload a Thanksgiving recipe to by 11pm EST on 11/16/2010)
Natural Solutions Magazine (Register for the Natural Solutions eNewsletter by 11:59pm MST on 11/30/2010)

What better way to use your bag of blanched almond flour than with a free copy of The Gluten-Free Almond Flour Cookbook!

UPDATE: This giveaway is now over. The winner of the BHoneyville giveaway was Jennifer Bussey. Thanks to everyone who participated!


  1. Michelle says

    I am going to try these biscuits. my husband is the baker in our family,but since he is currently deployed overseas..I am going to try these! oN a side note. I eat your almond flour pancakes every or ing for breakfast! We make large batches and freeze them. Thanks for all your wonderful recipes!

  2. Linda Jaquish says

    I was so excited to try the coconut biscuit recipe but unfortunately I could not make it work. It never formed a dough for me and I kept adding eggs until I was up to 6 eggs. It obviously was not going to work. Very disappointed not to mention all the ingredients that I wasted.

  3. Lew McEver says

    I am excited about finding your site! I have made several of the recipes and really enjoyed them! Keep up the great work.

  4. deb says

    I followed your recipe to the letter. I used a brand new bag of Honeyville Blanched ultra fine flour and your described method of measuring. The biscuits were tasty but did not rise at all. They did not look anything like the picture. Any suggestions on what to do to get them to rise?

  5. Linda Pieri says

    My 12 year old grandson is now gluten free due to a diagnosis of rheumatoid arthritis. Because of your sight all of this has become palatable. Thank you, your recipes have been a help and a blessing.
    The biscuits are absolutely delish..perfect to use as a roll for a breakfast sandwich or just with honey

  6. TA says

    My bisquits taste good but they came so thin. Are they supposed to rise at all? Is there something I can add to help them rise? I am guessing I made them too thin. I will retry them and make them thicker.

  7. Sarah says

    The picture and description (“super easy to make”1)of this recipe drew me in and I will be making these today. Think my 15 year old will love them for breakfast. Thanks!

  8. Shelly says

    This article was originally posted in 2010 and the contest was over in November 2010. That’s how it looks to me :-)

  9. Carolyn Wilson says

    We love Almond flour but hate the price of it for a family of 6. Sure would love to win and try these biscuits

  10. Alyse says

    I have a more general question about baking and recipes that call for coconut oil. It is a solid in the jar, Should I melt it and then measure? How do you prepare coconut oil for baking recipes?

    • Seagal says

      Alyse, I’m not sure how others do it, but I melt my c.o. when mixing with the other ingredients. I just made one of her coffee cakes and that is how I did it. It came out delicious. If you didn’t want to melt it, it would take a lot of mixing to incorporate.

  11. Frances says

    I can hardly wait to try this recipe. I’ve tried many brands of almond flour, but Honeyville is THE BEST. Closest to “real” flour for breads and cakes.

  12. says

    Wow, so glad I found your site! My husband bought the “Skinny Gut” book and we’re trying to remove grains from our diet. I wrote a long comment, but it disappeared, so don’t know if it’s going to show up and duplicate this or not.

    I made stew and HAVE to have biscuits. You saved my meal. I didn’t have almond flour, so ground up some almonds into more of a ‘meal’ than a flour. The biscuits came out great! I used a small cookie scoop and 1/2 the recipe made about a dozen. Two were enough for the meal, plus one or two for dessert :)

    I have signed up for your newsletter and can’t wait to see what’s next. Thank you for a great site.

  13. Barbara says

    They are dense biscuits and I love them that way! It makes it so that you can’t possibly eat more than 1 or 1 1/2 at the most at one sitting! I was mourning not being able to bake biscuits anymore but you saved me! I am doing the Grain Brain book way of eating and so left out the honey and it was not missed. Probably would have helped in the browning but I didn’t care!

    • Barbara says

      The recipe yielded 7 biscuits. I had to gather and re-pat the dough several times but they all came out looking the same. I used a regular biscuit-cutter.

  14. Louise says

    I have a problem in what I bake with almond flour – my biscuits etc always come out too dense… what am I doing wrong??!

  15. Nicole says

    I just made these. We are starting fg since I have hashis. So yummy. I cut into heart shapes and my two daughters 4 and 1 LOVE them too. Thank you!

  16. says

    Hi Elana,
    I made these for breakfast today. I didn’t have coconut oil, so I substituted it with coconut butter, which I melted. Also I didn’t use additional 1 cup of flour for dusting ’cause the dough was good. My biscuits didn’t raise at all, and inside was very buttery. What do you think went wrong? Could it be coconut butter?

  17. Hillary says

    I just made these (for probably the 10th time recently!) and I goofed on the amount of honey and it made them pretty runny. I added more almond flour a couple of times and then just left the batter wetter than usual for “drop biscuits”. Scooped them out with a “melon baller” scoop, lightly pressed the tops with a fork, baked them for a bit longer (as they were thicker in the middle) than the normal time and they are still fantastic and beautiful!
    I really <3 this recipe!

  18. Jenkins says

    What is the difference between normal and blanched almond flour can i just use normal almond flour for this recipe?

  19. Amber says

    My son is allergic to nuts, so almond flour isn’t an option for us. What non-nut flour could I substitute for the almond flour? Any suggestions that you’ve tried? Thank you! :)

    • Joy says

      I used half almond flour and half coconut flour. (Our Almond flour had bugs in it and most had to be thrown out.) The coconut flour was still good but it make it very dry. So if you substitute coconut flour, perhaps add something that will make it more moist. We just had it this morning and, although dry, was still delicious.

  20. Jeanne says

    Delicious!! I’ve never been a biscuit fan unless they were smothered in homemade sausage gravy but my hubby is a breadoholic so I try to keep different breads baked up for him. I added some flax meal for the old plumbing and used Stevia for the honey and added half cooked homemade turkey sausage to the batter. The sausage finished cooking during the baking and they turned out really yummy! I doubled the recipe and got about 22 biscuits. Happy Hubby=Happy Cook!

  21. K Schermerhorn says

    We haven’t had biscuits in months since we stopped using wheat and I decided to make your biscuit recipe with a pot of chicken soup. I used almond meal instead of almond flour — should have realized the difference but didn’t have the flour. The biscuits were delicious!! More like a shortbread cookie/biscuit – we all thought it was a great mistake :) I go to your website often and look forward and I thank you for so many recipes. And I will make them with the almond flour soon!

  22. sue levin says

    I like recipes that give calorie, fat, carb counts etc. Do your recipes contain this info? I am diabetic and I depend on this info.

  23. Cassandra says

    I just made a half batch of these. When cut to recommended size (3″ x 1 1/2″), I was rewarded with only 2 biscuits, not the 5 I was expecting from half of the recipe. The flavor is lovely. They are moist and not too crumbly.

  24. Heather says

    I want to preface this comment with, I LOVE this blog! However I did have trouble with this biscuit dough. I halved the recipe since its just me and when I went to roll out the dough, the dough ball was not tall enough to get 1 1/2″ thick so I made it as tall as I could and used a biscuit cutter to cut out the shapes. I only got 2 biscuits and they were very dense. I think when I do it again, I’ll roll it out to 3/4″. Otherwise the flavor is great and I did this with bobs red mill almond flour and when that didn’t turn out well, I used the honeyville and it was much smoother. Thanks for another great recipe!

    • Sandy says

      Bob’s Red Mill is not a problem in any of Elana’s recipes that I have made so far. They all come out just fine, so I don’t think that is your problem. I make the full recipe but I do not roll out the dough. I roll out 12 small balls (about the size of walnuts) in my hands, place on the parchment paper, and flatten them slightly with my fingers to about a half inch or so thick. They are perfect every time. I do use less or no sweetener because I do not like sweet biscuits. Try it this way next time, and freeze the leftovers. They are good warmed up in a toaster oven.

  25. Vicki Bradley says

    At the last minute I made these biscuits for our Thanksgiving dinner. Delicious. I added flax meal and water and reduced the eggs to one. And I added crushed sage. Warm from the oven and buttered equals mighty fine eating. Thanks for the inspiration.

  26. Luke says

    Hi Elana,

    Thanks for your recipes. I’m wondering if I can use regular butter instead of earth balance? I love butter and it will save me buying an extra ingredient. Thanks!


  27. Valerie says

    Maybe these babies last night: amazing!!!! Used real butter instead of the natural buttery spread thing (cause I didn’t have it) and it totally worked out!!! Thanks for the recipe :)

  28. Laura says

    I was wondering the same thing so I did some research on the comments. Another person commented above that they used coconut oil in place of the buttery spready and that they came out beautiful. That makes me feel more confident in trying these this thanksgiving without “experimenting” with so much almond flour. :)

  29. Brooke says

    Hey Elana,
    I just love your website, and so thankful a friend told me about it. Question for you… on those biscuits, would coconut oil work in place of the vege butter spread?

  30. Louise says

    Can’t wait to make your Thanksgiving Day biscuits! Please enter me in the almond flour give-away and thanks for your generosity!
    Blessings, Louise

  31. Deb says

    I just started making breads and Patties with almond flour due to my fiancee’s dietary restrictions. I’m super excited too have found this site and to see that you offer contests as well as recipes! Thank you for helping!

  32. says

    I just made these, and although they taste yummy, they didn’t rise very well and are hard as hockey pucks! Should I do something different with this recipe for high altitude (Colorado)?

  33. ZanyDuck says

    We LOVE these biscuits and we make them into “drop” biscuits so its EASY & QUICK! We spoon into balls then gently smooth with fingers and bake. :-)

  34. Sahiya says

    I tried these and they are very delicious! However, I was a little disappointed because they didn’t taste much like real biscuits. I don’t know, maybe it’s just me but they tasted more like corn bread than biscuits. They were still good though. Thanks for sharing!

  35. bev says

    i’ve made these a whole bunch since discovering your awesome blog…they are AWESOME! sometimes i make them plain, sometimes with minced garlic and cheese, or just cheese added…always turn out great! :) thanks SO much!

  36. Kris Grover says

    Hi Elana, I made your biscuits today…WONDERFUL! I want to mention one thing: I followed the recipe exactly except added to the dry ingredients 2 teaspoons of powdered cultured Buttermilk (SaCo brand which I probably got at a super store). It might not be right for everyone with dairy issues but it added just a little tweak of tangy buttermilk flavor to an already great biscuit. Another thing I did was baked mine a little longer–about 20 min (I made them thicker) and for the last 5 min put my ‘speed bake’ on–the fan in the oven that swishes the air around to make pastries a little browner/fluffier. I realize not everyone has this option but if you do, it’s a nice adder just at the end (when the biscuits are pretty much cooked). Thanks for a great recipes and website.

  37. Katie W. says

    I made these today, although with coconut oil rather than the earth balance spread, and they are absolutely fantastic!! What an amazing alternative to wheat biscuits!

  38. Megan says

    I love love love these biscuits! It is definitely my new go-to recipe! I have to be careful when I make these though, because it is nearly impossible for me to eat just one! Thanks for sharing this wonderful recipe!!!

  39. Sheila says

    I just made these and they were a huge hit with my family! Instead of rolling them, I just dropped them by spoonfuls on the cookie sheet and shaped them a little with my fingers. They turned out so good!!! Thanks for the recipe…next on my list is your dark chocolate orange scones!!

  40. Debbie Latour says

    I want to thank you a million times over for doing what you do here for all of us who are really wanting to change our diet to a healthier one! I’ve only just begun to understand the diets out there such as Paleo, Wheat Belly, Gaps etc. It’s still all new to me but I am learning, slowly but surely lol.
    As of yesterday I started the No Wheat diet since I am not doing so well with my weight loss and I feel awful to boot. According to Dr. Mercola’s Nutritional Type test I am a Protein type and I truly believe it since I would rather sit down to a big slab of steak than a big slab of chocolate cake lol.
    Anyway I came here to say that after looking all over the internet for the last 2 or so weeks I have finally found YOU! and can’t believe how many great recipes you are sharing with us….I thank you again for all the work you do just for us!!!!! You are helping my cause tremendously dear lady!

  41. Delia says

    I’ve just tried it for breakfast, and I love it.I made a few changes, added a bit of cheese and didnt add any sweetener, to the recipe and substituting the egg for a flax egg, (I just dont like eggs)….I dont have almond flour so i just processed some raw almonds I have in the pantry. Thank you so much for the biscuits…love it… ps. in the Caribbean these flour substitute are so expensive its ridiculous. Next I will try CLOUD BREAD. and the ‘CRACKERS”

  42. Jessica E. says

    Here is an adaptation using butter and a food processor to make muffins. (Food processor step can also be done cutting-in butter by hand.)

    Almond Muffins Adaptation with Butter

    Have ready a nonstick muffin tin, buttered and with the bottoms coated with almond flour.

    2 ½ cups blanched almond flour,
    ½ teaspoon salt
    ½ teaspoon baking soda
    1 tablespoon lemon or orange zest, optional
    1/2 stick butter, cut into 1/2″ cubes
    2 eggs
    1 tablespoon honey
    A bit of flour substitute(or flour if you don’t care) on a plate for flattening muffin tops into tin.

    Beat eggs with honey in large bowl.
    Put dry ingreds in food processor. Add chunked-up butter. Pulse until butter is well-blended with almond flour. Dump in with egg mixture.
    Use rubber spatula to combine wet and dry ingreds.
    Portion into 10 prepared nonstick muffin cups. Use a jam jar dipped in flour substitute with excess brushed off to press dough into muffin cups and flatten.
    Bake for 15 minutes at 350* until edges are brown.

  43. inyourfate says

    Perhaps I missed something. It says it should yield about 10. I rolled the dough out to about 1 inch and used about a 2 inch cutter. I’ve never been great at math but this should have given me more than 10 but I barely got 8 biscuits. So confused…

  44. Jane Elliot says

    Hi Elena,

    (First, let me say, it gave me a smile to see a recipe for Hamentaschen. It’s not like I’ve been looking for one, but my mother used to tell me stories about how everyone in her neighborhood in Philly used to bake at Purim and send the kids around to neighbors’ houses to “trade” baked goods. Her favorite was Hamentaschen. Unfortunately, she was a terrible baker, so I didn’t have them till I was grown up and stumbled on them at a bakery.)

    Second, I’m exploring almond flour recipes because I was just diagnosed with Type 2 diabetes, so carbs are now the enemy. Your recipes sound delicious and I’ve printed a couple off, but it would be soooo cool if I had an idea of the carb count in the finished product. Maybe I missed it, but I didn’t see “nutritional information” with the recipes, so I don’t know how much of what I can have. =:{

    Meanwhile, thank you for some delicious-sounding recipes!

  45. Anne Brenner says

    This sounds great. Elana’s recipes have never failed me! I’m looking forward to trying them for breakfast this WE.

  46. Marta Scragg says

    Love your site and all the recipes I have tried so far have been delicious. I have been using brown rice flour for years and love making my bread with it. I think the almond flour is healthier and am slowly switching my recipes over to use it instead. I haven’t tried the bread recipe yet as I am trying to use up my brown rice flour bread ingredients.
    When I researched canola oil I was shocked at what I found out even realizing that there are differences of opinions about it. However, I do not use anything containing canola oil. I found a palm oil margarine at Whole Foods that is satisfactory but since I am not DF I just use butter.
    Please keep cooking and sharing your wonderful recipes.
    Thanks, MS

  47. Brooke says

    Thank you so much! We made these with chia seeds for an egg replacer and they were THE BEST gluten, dairy, egg free biscuits we’ve tried by far (and I’ve tried a lot). I’d love to know how they do leftover, but there weren’t any leftover to see! These made my 6 year old VERY happy! :)

  48. says

    Just found your site and now I cant turn away.. great eats here. Im on Atkins New Diet now and finding these are great for me. Love it, thanks so much!! xx

  49. JMO says

    Just made these today. They are a good base but mine came out super flat. Not ready to give up on them but not a huge success.

  50. Laura says

    I recently stumbled upon your website and it has been a blessing for my 2 year old son who was recently diagnosed with Celiac disease. We are trying these biscuits tonight! Thanks. :)

  51. Christine says

    I would love to make your Thanksgiving muffins for my son this Thanksgiving, but it calls for eggs, would it work if I substituted the eggs with flax meal or do you have any suggestions?
    Thank you so much Elana!


  52. Lucy says

    I can’t wait to try these biscuits. They look delish, and remind me of the delightful biscuits at a restaurant I love. YUM

  53. Amy Smith says

    I wanted to try these for Thanksgiving but have some people in the family that are also vegan. Will this recipe work with egg replacer?

  54. kerry says

    These were the best biscuits we’ve ever had in our lives. Seriously.Is it becuase we’ve (family of 4) been on this gfcf thing for 2 weeks and we dearly want bread and Udi’s doesn’t fit the bill? I considered it, but no, these are really really yummy. My kids gobbled them all up. I followed your directions exactly through step 3, then skipped 4-6, and just dropped the dough into 12 neat piles on the parchment. They were perfect, had them with your orange chipotle chicken, a side of rice and another of vegetables. Poured honey on the biscuits. Did i tell you we loved them? We really did.

  55. Linda Chadsey says

    Hi Elana
    Wonderful to see some recipes for gluten free that aren’t using starch…I am gluten free and low acid (interstitial cystitis) so have a lot of limitations. I have not been doing any baking lately because of the high starch content but would like to try with Honeyville Almond Flour.

    Linda Chadsey

  56. Harmony says

    I used this recipe today to make a thin pizza crust for a pizza margarita with sheep’s milk feta, heirloom tomatos, sun dried tomatos, basil, and olive oil! fantastic! thank you so much!

  57. Polly says

    I make your almond flour biscuits all the time and love them. Today I tried them with coconut oil instead of the buttery spread. They came out beautifully. Great way to use more coconut oil!!

  58. Melanie says

    I made these tonight but at the end I shook coconut flour into the dough (stirring it slowly) until it was thick enough that I could scoop up a large spoonful and make drop biscuits! The texture was heavenly and they were BEAUTIFUL! No extra almond flour required and no rolling! I had also made buttermilk biscuits using freshly ground wheat flour and my family actually preferred these!!! yay!

  59. Jane says

    Great biscuits! In Australia, ‘biscuits’ are more like what you call cookies, so I wasn’t expecting how savoury they were first time, but they got me thinking!

    I’ve added ground ginger and cinnamon, and swapped vegan spread for butter, and agave for honey to make a healthy version of ‘gingerbread’ for my nephews aged 1-5 who have a grain-free, low-sugar diet.

    These have the nicest texture of any almond meal creation I’ve found yet, and a great base for invention! They also worked when I inadvertently put in unbleached almond flour the first time. No problems with stickiness either.

    Thanks Elana, so glad to have found your site!

  60. TJ says

    This is a great (albeit expensive to make) recipe. I am not needing gluten free, but I am currently on a restrictive diet to eliminate excess yeast, so finding recipes that have no grain (except brown rice), no yeast, no sugar or sweetener (except stevia), no dairy, no soy, and a few other things, is hard to do. I made these with Spectrum shortening instead of the spread listed, and with a tablespoon of unsweetened applesauce with 5 drops Stevita instead of the agave. I might attempt to sub out coconut flour for part of the almond meal the next time I make them, just for cost purposes. Thanks for experimenting and sharing your successes!

  61. Stacia says

    I’ve made these biscuits twice now. The first time I made them according to the recipe and rolled them out with the parchment, etc. The second time I just dropped them onto the baking sheet and they turned out great. Some of the modifications I made include: using regular butter instead of the spread, tablespoon of honey instead of agave, and I added some shredded cheese. I also baked them about 5 minutes longer the second time around because I like them more crispy. What a great, fun, flexible recipe. I think you could leave out the sweetener and it would be fine.

  62. theresa says

    agave nectar in the biscuits reciept do you have to put it in it? and do you have to use celtic sea salt i don’t even know what that is.

    Thanks you

  63. Erica M says

    I had a horrible time making these biscuits. The dough is VERY, VERY sticky, the extra almond flour sprinkled on top to “help prevent sticking”, did not work for me and made more of a mess than anything else. I tried dusting my biscuit cutter in flour (the flour didn’t stick). I tried dusting my spatula in flour (once again, the flour didn’t stick). I dusted my parchment paper in flour (the dough still stuck to EVERYTHING). Once I finally got some biscuits on the baking sheet, the bottoms burned before the inside was cooked all the way through. The edible parts of the biscuit tasted really good, but there has to be a better way of rolling/cutting them out and getting them to the pan. Maybe next time I will just try dropping them onto the pan in 1/4 to 1/3 of a cup amount and see what happens.

    P.S. None of this is to say that Elana has a bad recipe. I love all of her recipes. I use them often, and I also own both of her books. I just struggled in making this particular recipe and would like some help, tips, and/or insight for the next time I try these. Especially if I am making them for guests.

    • Erica M says

      Oh, and I also used 1/2 cup of 100% Pure Maple Syrup instead of the Agave because I was out. Not sure if the maple syrup contributed to the stickiness of the dough.

  64. Heather Stepniewski says

    Loved these biscuits! My husband declared them the best biscuits he has ever had. I am going to make them for shortbread and fresh strawberries this weekend. Thanks for all of your hard work!

  65. Betsy says

    I just made these tonight for the first time, substituting ghee for the buttery spread. They were amazing. I made them into strawberry shortcakes, using a stevia-erythritol blend to sweeten the strawberries, and topping with honey-lemon whipped cream (raw cream, raw honey, stevia-erythritol, homemade vanilla, and Young Living lemon essential oil). It was the best strawberry shortcake any of us had ever had. Thanks so much for a delicious grain-free shortcake!

  66. Jennifer Monday says

    I bought Bob’s Red Mill almond flour before I discovered your site. I made your biscuits using that flour, and the taste was wonderful but the texture was very grainy (like cornbread). I would love to use this flour before I buy more. This may be a VERY stupid question, but can I put the Bob’s Red Mill flour in my food processor to make it any finer??

  67. says

    In the past, Passover was oh-so boring! Not anymore! I made these for breakfast this morning and added some dried strawberries. I replaced the soy free spread with sunflower oil. Delish! Thanks, Elana!

  68. Michelle Varrin says

    I used coconut flour for the dusting and it worked stupendously. It also gave them that sort of powdery/dry bisquit crust. Great recipe. Thanks!

  69. Carissa says

    I over cooked them on accident, so I dipped them in melted butter, and rolled them in powdered sugar and I made doughnuts! They were good ! Cinnamon, and chocolate were good on it too! Thanks for the recipe!

    • TJ says

      Disclaimer – I am not a doctor or nutritionist or any other sort of official person.

      That said, I would say yes, almond flour is safe for diabetics, as it is just ground up almonds. If you can eat almonds, you should be able to eat almond flour. According to Bob’s Red Mill’s site, a serving of almond flour, which is 1/4 c. has 6g carbs, 3 of which is dietary fiber and 1 of which is sugars.

      Other grain-free “flours” you can use are flaxseed meal and coconut flour, and possibly brown rice flour. 3 of the recipes I regularly use call for a combination of flax and almond, or a combination of flax, almond, and coconut. Coconut is a finer ground flour, but it tends to be drier, so you might need a tad more liquid if you are subbing it for another flour.

  70. says

    Eating my first one of these right out of the oven with butter and am blown away by how good they are! I haven’t eaten a biscuit in well over 7 months since going gluten-free and eating Paleo/Primal so this is beyond exciting :) Thanks so much for these little gems!

  71. Tracy says

    I made these once before, but not as biscuits. I had a craving for taco pie, which uses biscuit mix as the crust. I found this recipe and made a Paleo taco pie using this biscuit recipe as the crust, then topped with taco meat, cheese and veggies, it was delicious, the crust was amazingly good!

  72. says

    I made these for my daughter’s first birthday as shortcakes. We topped them with strawberries and whipped cream. They were a hit. I bought “dessert shells” for the regular people, thinking only I and my daughter would eat the grain free variety, but everyone chose these. Awesome awesome recipe. :) Thanks!

  73. Jeana says

    I have made these several times for my boys to eat on our Almond day (rotation diet). This last time, I doubled the batch and instead of rolling them out, I patted the dough into a big rectangle…then I took out my mini tape measure to make sure I was close to 1.5 inches. I then cut them into rectangles and baked as usual. Saved a bunch of time, but weren’t as pretty looking as the round ones. I also added a tsp of guar gum since mine seem to crumble a bit when I cut them. I find they are better the next morning or after being frozen. Thanks for making a great, healthy, meal!

  74. Michelle says

    I used Trader Joe’s Almond Meal and followed the Classic Drop Biscuit recipe (which is very similar to this recipe–it calls for 1 tsp lemon juice and 4 T of sweetener), and it turned out great! The texture is a little more like a muffin than a biscuit, but that has been said in the forum by people using blanched almond flour as well. I swapped oils and sweeteners, using coconut oil and honey. We loved these–they’ll definitely be made again.

  75. Laura says

    I just made your biscuit recipe for the first time and I substituted ground flax seeds with water for eggs. It worked perfectly. Simple to make and vegan adaptable. :)

  76. AudreyV says

    Hi Elana,
    I’m a big fan of your blog and your cookbook. I just had to tell you that I made the Classic Drop Biscuits from your cookbook last night. They are fabulous! One of the best GF baked goods that I’ve ever made. And easy too. I’m going to use them for strawberry shortcake. But they might also be my go-to biscuit to replace yeast rolls for Easter, Christmas and Thanksgiving. Also wonderful just for dinner, or toast for breakfast. I can’t thank you enough!

  77. says

    Hi Elana,

    I was given you book from Margaret Roach from
    This is the first recipe that I made, well I am now hooked on almond flour. I have been gluten free for 8 months and have resisted baking because of all of the flours and other ingredients I do not want to eat.
    Loving to bake and have baked good is the most frustrating thing not to have. Thank you for your blog and book. Museli scones and a quiche are on the menu for tonight.


  78. Sheryl Gilbert says

    These are the best biscuits ever. Way better than any gluten biscuits I ate before I had celiac. Thanks for this recipe and all the others.

  79. Briita says

    I think these will be delicious with chicken pot pie filling for dinner tonight. Might be lazy and just pour the filling over them.

  80. says

    To those who are “bashing” (however nicely) or think that Bob’s Red Mill Almond Flour/Meal won’t work in this recipe—-never fear, I made these biscuits this morning using BRM, and they came out great!

    I used Himalayan Crystal Salt instead of sea salt and made no other changes in ingredients.

    I made them into 10 drop biscuits.

    The batter thickened to a perfect texture to work with. I dropped them from a serving spoon, in amounts about the size of what an ice cream scoop would hold (I’ll measure next time). I used the back of the spoon to “sort of” shape into rounds and smoothed just a little bit on the tops. They were about 3/4 to 1 inch high and about 2 to 2 1/2 inches across. After baking, they were a little larger, of course, due to the rising and spreading. They were perfectly browned and tasted wonderful!

    There is no need to waste extra almond flour and taking the time and cleaning up the mess of rolling them out.

    To see a picture of them:

    So, do not hesitate to use Bob’s Red Mill brand. It works just fine.

    My husband loved them and says this is a keeper, and he expects to have them often.

    I don’t know if it made any difference or not, but I let the Earth Balance get to room temp and stirred it with the raw agave till it was smooth, then added the eggs.


  81. says

    Elana, I just have to say I’m so glad I discovered your site. I feel much better off of grains, or at least very little, and I’m so happy I can feed my type 1 diabetic-carb-addict husband satisfying meals. He doesn’t even seem to miss the flour! He loves the almond flour biscuits and said he can’t really tell the difference. I’m so glad, because this way of eating will lower the amount of insulin he has to give himself and hopefully help him feel better in the long run and live longer!

  82. says

    Just wanted to say that these work well as drop biscuits or on top of chicken pot pie! Drop biscuits I think are lots easier and you don’t have to use the extra 1 cup of flour to dust with. Good when you are trying to conserve your precious almond flour! I made 11 drop biscuits and cooked them halfway through, flattened them a bit and topped chicken pot pie with it! I bet it would make a good bottom crust too. Or maybe with the almond cracker dough.

  83. Ramona says

    These biscuits taste good & are easy & quick to make. I found that I could just pat the dough into shape for cutting, so I didn’t have to break out the rolling pin. However I wouldn’t suggest using a quart sized Mason jar to cut the biscuits out. I almost dropped the jar several times. Next time I’ll use a plastic glass or a ring type cookie biscuit/cookie cutter!…..I also recently made the Sweet Potato Biscuits by the Gluten Free Goddess, they were very light & good! I used real butter for both recipies & they came out just fine.

  84. Patricia Hennigan says

    I’ve made these delicious biscuits twice now, but I made them smaller and only one inch thick, and still only got 5 biscuits. Any thoughts?

  85. Karin says

    I am not only gluten sensitive but dairy also. So to find these biscuits is like finding gold. Can’t wait to make them.

  86. Mia says

    I made these with heart shaped cookie cutters they came out great. I got two thumbs up from my 4 year old nephew.

    I did change the recipe a bit. I used half the salt. I used ghee in place of the spread. I used Suzanne’s Genmai brown rice syrup in place of the agave.

    I’ll be making these for Thanksgiving too.

    Happy Thanksgiving!

  87. says

    Made these last night and they are awesome.
    I was just a tad short on almond flour, so I tossed in some coconut flour (1/8 cup) to make up the difference.

  88. says


    This sounds delicious. Would you mind if I featured one of your Thanksgiving in my newsletter I am sending out? I will link this page to your recipe.

    Thanks for all the wonderful healthy gluten free recipes.



    Clinical Nutritionist
    Russian Kettlebell Instructor

  89. Andrea says

    not waiting for thxgiving to make these. they’ll be on the dinner table tmro nite with andouille & white beans soup! I love winter!!

    last week I made something from your book or blog every single day of the week!

  90. says

    Elena, thanks so much for the biscuit post, and for ALL your recipes. I can’t do gluten and my (almost) 3 year old son Cash is allergic to gluten, dairy, soy, rice, corn…and a host of other things. It’s not an understatement to say that your recipes have completely changed our lives. Ok, now I’m crying…. Until I discovered your blog, my son had never had pancakes, or muffins, or cookies, or bread… and now, thanks to you, he can. Life with that many allergies has meant that I always have to plan ahead, cook pretty much everything he eats, and bring it with us; your recipes have simplified that, because now I can just bake a couple times a week and we have plenty of healthy snacks I can pack up anytime. When traveling, I mix up all the “dry” ingredients of our favorite recipes, put them in separate baggies, and then when we arrive I just buy eggs, agave and grapeseed oil and I’m pretty much set. And last week we went to a birthday party and he was actually able to have a cupcake just like all the other kids. Amazing, and so important for a little kid. We’ve had so much fun baking (and eating!) your recipes together. Thank you so so much for sharing all your wonderful recipes – they have changed our lives for the better.

  91. Tawny says

    Thanks for this post! I just recently found out about my celiac and this will be the first gluten-free Thanksgiving. I’m excited to try this recipe!

  92. Shannon West says

    I and most importantly my kids love the biscuits before rolling ect. They eat them with AB/AB to make little sandwiches…I am so excited with the new look, much more old style..

  93. Chris williams says

    I enjoy this website since I recently found out I was gluten-intolerant. I have been having a time changing my diet, but I am getting better at this. I had no idea this was such an issue until I got sick. Thanks for the recipes and the information.

  94. Paige says

    These look great! a few weeks ago I spent way too much on bobs red mill almond flour before i realized that it doesn’t work as well in these recipes :( that 5lb bag would be nice right before christmas baking starts! ( and my T1 and Celiac 4yr old will thank you!)

  95. Lynnette says

    I’m taking gluten free everything!!! to our family Thanksgiving so I and those in my family who follow this diet will be as fulfilled as all of the others. And guess what…I’m using 8 of your recipes. With so much cooking and baking I always like to bake ahead what I can. I’d like to freeze some such as cran bars, biscuits, and muffins. I read somewhere to pop them in the 350 degree oven for 10-15 to revive them straight from the freezer when needed. What do you think about that Elana. I want your recipes to show off their best!

  96. laurie says

    these biscuits look great. i’ve loved all the recipes i have made from your site though have yet to purchase the honeyville blanches flour. would love to win it!

  97. Susan Carpenter says

    I made these biscuits this afternoon, but they did not turn out as pretty as yours. I didn’t make them tall enough. They were flat. We would love to win a bag of almond flour! We use Honeyville all the time!

  98. Hanna says

    Oh, I would love to win a thing of almond flour. I haven’t eaten baked goods or anything floury in months and I’m going desperate… Please pick me! :D

  99. Angela says

    Thanks so much for posting a recipe for biscuits! My husband has been craving biscuits lately, and since I am pretty new to eating a gluten-free diet, I had not figured out how to make biscuits yet. I am definitely going to try this recipe!

  100. Lajuana says

    I love Honeyville’s almond flour! Thanks for introducing me and for your wonderful recipes, it’s helped me to explore my options in healthy cooking

  101. says

    Just found out that I need to avoid gluten products. I am very happy to find your site. Would love to win the almond flour and try out some recipes.

  102. Glynnis McCulley says

    happy holidays! would love to try out some of your recipes with your flour of choice. i’ve only used traders joe’s almond flour up to this point. thanks for another great give away!

  103. kathy leveque says

    I found your site today and I’m so glad I did. I don’t think I have celiac disease but I do have a very bad thyroid and from reading Dr. Mark Hymans’website I believe gluten free is the way to go.
    My youngest grandson is 3 and has terrible constipation and diahhrea (sp)His other grandmother has celiac disease and perhaps his problem is caused by gluten. Thank you so much.

  104. Deborah Lewis says

    Wow! I’m so very thankful that our physician gave us your web address. My husband is diabetic and his diet has changed dramatically as the result. Finding gluten free reccipes has been difficult for me. Your website is amazing and I will be using your recipes daily in order to help my husband with his eating issues and limitations. I’d love to win your contest. We live on a ranch near the mountains in Colorado and finding stores that carry products he neeeds to have included in his diet are a long distance away. Maybe I’ll win this contest.

  105. Julie McCarthy says

    Thank you a million times for this recipe. My two girls have enjoyed biscuits for years! They will be thrilled to see this on the table when they come home for the holidays (one in Veterinary School and one in undergraduate school). We began eating gluten free this summer and have used so many of your recipes. They are delicious and the girls feel so much better. Thank you. Thank you for sharing so much and enriching our lives.

  106. Viktoria says

    Hi Elana,

    I’m new to gluten free cooking, and your site was suggested to me as a first resource. There’s so much to try here! I used to think a gluten free diet meant lots of just okay substitutions, but your recipes sound so flavorful and healthy at the same time, I’ll definitely try several.
    Thank you!

  107. Sahnya says

    I’d love the almond flour! You’ve got so many great recipes with it and winning it would make my day! (And my GF kids!)

  108. Emmy says

    Elana, thanks for your wonderful Gluten Free Almond flour cookbook!

    So far I’ve made the fish sticks, “molasses” cookies, (I used real molasses ‘cuz that’s what I had at hand), the pancakes, and last but not least the fabulous chocolate chip scones. Yum yum yum. My husband loved all of these but he loved the fish sticks the best of all. :-)

    The honeyville almond flour is the perfect texture for all of these. Thanks so much for introducing me to it!


  109. Kathryn Olney says

    Your cookbook got me hooked on almond flour about two years ago. It is about the only flour I use anymore. I would love a gift of a free bag. The biscuits look delicious. Thanks for sharing.

  110. Dani says

    Hi… I’m wondering if I can use regular butter in the biscuits instead of the buttery spread. I didn’t see this answer on the FAQ page – can anyone comment? Thanks :)

  111. Amber Summerrow says

    I am making the transition to raw foods and have just started the process but already I feel better. I love your blog and I would love to try almond flour!!!

  112. Kim says

    Made this particular recipe with real butter. Scooped the batter out with a 1/4 cup batter scoop, squashed a bit and baked. Round size, no rolling. Also, I’ve tried many things with Trader Joes almond flour, it’s fairly fine, but not blanched. It actually makes a crumbly, more biscuit-like biscuit, I think. Also works well in any breads or muffins. Prefer the Honeyville finer texture for anything that is supposed to be cake-like, or for crusts. I sometimes prefer it in a cookie, sometimes not. I’ve had a couple things come out too chewy, more like a cookie when going for a scone-type consistency…

  113. Lisa torres says

    I made the biscuits…soooo yummy…. made one plain batch and then a batch that I added cheddar cheese and chives too…they were all yummy. I am addicted.. Thank you Thank you for all your recipes….oh and just got a new bag of almond flour so excited to see your choc chip recipe on the bag!! You rock!!

  114. Tracy Atack says

    My daughter was recently diagnosed with Celiac. I am also very sensitive to gluten. We have been trying to find recipes that the whole family will eat – we have 4 children – and finding food that is enjoyed by all is challenging. I was so happy to find your website today and can’t wait to start trying out your recipes!
    Thank you for sharing your passion and talent!

  115. Amy K says

    Biscuits are in the oven right now. Looking very forward to your stuffing! I can truly say stuffing is the one thing I miss about being gf, so this is a welcome addition to my kitchen. As always, your site/book is wonderful.

  116. Ruth Paris says

    I’m excited about this web site. My husband is in a program to
    reverse his type 2 diabetes and they want him gluten free for awhile at least. He was worried about Thanksgiving and not having my homemade bread, but look at what is in store, new recipes and maybe learning how to substitute better flours. Thank Ruth

  117. VickiePW says

    I am so excited to find high-protein, low-carb, gluten-free biscuits that even my daughters can help make! We will be making these this month for Thanksgiving! Thank you Elana for all of your delicious creations!

  118. Jennifer H. says

    I’m new to gluten-free cooking due to the Specific Carbohydrate Diet and I’m feeling so much better! I’ll have to see if agave nectar is on my legal list. The almond flour biscuits that I made this week taste great!

  119. Chrystal says

    I’d love to bake more with almond flour — but of course the ginormous cost of it keeps me looking at the pretty pictures of your recipes and imagining how great they taste :)

  120. Karen says

    Hey Elana,

    I just popped the biscuits into the oven but I only got 9 and they were only about half inch thick. I’m wondering what would account for such a difference in volume? I’m using Honeyville blanched almond flour, and the rest of the ingredients are pretty straight forward but at 1 1/2 inches thick, I had 3 biscuits. ? I’m sure I got the amount of flour right. I have a 2 cup measuring cup and went back to make sure that was the one I dirtied….and the 1/2 cup was dirty…so I used the right cups. Ideas?


  121. Eniko says

    My daughter and I are new to GF cooking and baking so THANK YOU for all your wonderful recipes! We have not yet tried baking with almond flour, but use almond milk, ground almonds and whole, etc. Looking forward to trying it. Are there any good online sources for buying almond flour at a discount? It’s rather expensive at our local markets.

  122. Michelle H says

    I just picked up a free copy of Delicious Living at my local grocery store and was so excited when I saw several GF dessert recipes. I was even more esctatic when I noticed they were from you!! I would love some almond flour to try out several of your recipes!! Have a great holiday!

  123. Sarah Peaccok says

    My husband prides himself on his biscuits, rich with gluten and dairy. I think I’ll make YOURS for Thanksgiving!

  124. Peg M. says

    I am so loving your website. You keep coming up with great alternatives for those of us on restricted diets. I haven’t purchased bulk almond flour yet – I wanted to test your recipes first. I am now convinced! Thank you thank you thank you!

  125. Liat says

    Hi Elana,
    These biscuits look great! Haven’t try them yet, but hope to do it soon.
    From soem reason though the pic made me think of… scones. Do you happen to have a good recipe for gluten free dairy free scones??
    I think I’ll experiment this weekend…
    Love your blog. the recipes are great. You are truly inspiring!

  126. Charmaine says

    Finding your blog and cookbook almost a year ago, and learning about using almond flour, has been life-changing. Thank you so much!

  127. Janel says

    Almond flour has truly been a saving grace in our household and I love visiting your website for new ways to use it….I also have your cookbook. I became very ill earlier this year and made a choice to completely revamp my family’s diet. It has not been easy but websites like yours sure help….ALOT, lol. And biscuits are definitely on the menu for Thanksgiving, hurray! So thanks for all you do:)

  128. Rachel says

    I love this recipe! I will definitely be trying these…it’ll be nice not to feel left out when my family is eating bread on Thanksgiving! Thanks!

  129. Saundra says

    I just started using almond flour — I picked up a small bag at Trader Joes when I was travelling. We don’t have one here where I live. I am so excited to be able to try more of your recipes. Thank you for sharing this great website and all of your wonderful giveaways.

  130. Lynnette says

    Its so fun knowing when I make these for everyone for Thanksgiving that even the best of the traditional cooks will be asking for this recipe! Here’s to gluten dairy and sugar free delicious biscuits! My boyfriend will be dishing herb gravy on his :-) Thank you thank you Elana.

  131. Cynthia Albrecht says

    This Thanksgiving will be my first gluten and dairy free holiday! I am thankful for your recipes that are so simple and tasty! I can make these biscuits with the things that have become staples in our home!!

  132. says

    i would love to win this flour! ive been trying a lot of your yummy recipes lately and i just love them…thanks for sharing with us!!

  133. says

    You’re a true inspiration Elena, thanks for your site. I’ve been wanting to try this recipe FOREVER, but almond meal is so expensive (especially now that I’m an unemployed recent grad), so no biscuits for me. D;

  134. Annette says


    I am one of those people who, until your recent post, thought I could use almond meal just like almond flour. Now I know better and am looking forward to making the above biscuits!
    Thanks for a great website!

  135. Chelsea says

    I LOVE LOVE LOVE your Breakfast Bars… yummmm. This was the first recipe I made using almond flour after I discovered my gluten allergy.

  136. Robyn says

    Would love to try the almond flour with my newly gluten free family! Love your website – thanks for all the great, healthy ideas.

  137. linda hibbitts says

    This will be my second year for a gluten free Thanksgiving! I was surprised at how easily I could adapt to it! The Almond Flour is a God send, as well as your site. Thanks and keep the recipes coming!
    Happy Holidays!

  138. Noel says

    Can’t wait to try these!
    I so prefer baking with almond flour to other flours.
    Thanks, as always, for sharing your kitchen experiments!
    : )

  139. Sharon says

    I love using almond flour and your recipes have been such a lifesaver! Keep up the great work. =] Yummm, biscuits now!

  140. Jacinta Mays says

    I love your website. I can’t wait to try these biscuits and hopefully my husband will eat them too. I’m working on a healthier home…we will get there slowly but surely. Thanks for all the great recipes.

  141. Kristen H says

    I am new to gluten free cooking and going through the various flours at a rapid rate due to my baking addiction. I would love a 5 lb bag for sure! Thanks for the contest. – Kristen

  142. says

    Elana – thank you for the mention of my biscuits. I made two batches of them yesterday to demo for a gluten free baking class I taught last night. They’re easy and yummy! Next on my agenda – your biscuit recipe! They look fabulous!

  143. dawn says

    My other half has been asking for biscuits and gravy for years and I have yet to try it. I might just have to give in if I can get my hands on some almond flour. Thanks for the recipes!

  144. RHonda says

    Elana! You always inspire and challenge me to think outside the box for my clients! Great recipes and thank your family for all the eating they ‘have’ to go through for a successful Thanksgiving dinner (or any new recipe. I am grateful for YOU!

  145. camille lopez says

    Awesome! I love almond flour/meal and look forward to making some of these recipes. Although I don’t have a gluten problem per say, it’s a carb and grain problem for me.
    Thank you for these resources on line and it is done with such beauty :-)


  146. Erin says

    Elana, these biscuits are delicious! Thanks so much for this post. I’ve been eating them for breakfast the last two days, with pumpkin butter. Yum!

  147. Angie says

    Helping some friends turn their health around…and have shared your cookbook and my favorites off your site with them. They just asked me yesterday if I had a biscuit recipe and tada, here it is!

  148. Carolyn says

    I have a family member that was diagnosed with celiac a few years ago. When you spend the first 38 years of your life eating and loving the taste of food loaded with gluten it is hard to come up with tasty replacements for those old favorites. Thank you for your willingness to experiment and share your wonderful recipes. I am excited to try your biscuits for the upcoming holidays!

  149. Megan Concannon says

    These look great! cant wait to try them, and winning some almond flour would be a great start :) Thanks for all of the Great recipes Elana!

  150. Cindy says

    I am so happy to have found your cookbook and blog. I have only recently found out that I’m gluten intolerant. It was very frustrating at first, but now I’m more focused on what I can have. It’s becoming easier. I just made the Apricot Teacakes (at least I think that’s the name) from your book, yumm!!!

  151. says

    I love the Honeyville Almond Flour! I am a fitness and weight loss coach and when Elana turned me on to this, I have been addicted to it ever since! All my clients use it now and love it as well! We just had our “Biggest Loser” dinner party last night where together, all 5 clients lost over 200 pounds! We had the almond flour biscuits, pumpkin pie with the almond flour crust…Oh! Amazing!

  152. Elana says

    My boyfriend and I are going gluten free and these look delicious! Looking forward to trying some (and maybe even some free almond flour!!)

  153. Stephanie says

    Cannot wait to try out the biscuits (& the gravy, & the stuffing, & the cookies, &&&) I’m going to need more almond flour!!

  154. Judi Dundas says

    Thanks for your great information for Gluten Free recipes. The information on the difference between Almond Flour and Almond Meal was very helpful.

  155. Kris A, says

    I have only used Bob’s Red Mill Almond Flour. Anxious to try something of a finer grind. A friend turned me onto your site and I am on almost daily just looking over all the variety you have made available.
    God Bless You.

  156. Liat says

    I would love to try the Honeyville flour! I am having trouble finding the right type of flour since there are such limited options here in Canada.

  157. MARIAN CASEY says


  158. Sandy Austin says

    At age 69 I now learn I’m celiac. I’ve tried raw food diet, dehydration, and a combination of both. Elana’s book and reintroduction into some cooked foods led me to Honeyville and almond flour. I’m still a novice but anxious to spend my dollars and time on the best nutrition for my efforts. Thanks for teaching me about Honeyville.

  159. Heather L says

    I know I’m the exception, but I really enjoy Thanksgiving turkey. The next best thing, being the carb worshipper that I am, is the biscuits! I would love to try almond flour, but it just seems too good to be true and is too expensive for me. Thanks for a chance to win and try it out!

  160. says

    Yes, these look great! I’m a huge fan of almond flour and would love to win, but I’m also curious about trying a coconut flour version of these simply because I use almond flour in just about everything else!

  161. Maria L says

    We LOVE Almond FLour! Not only for Celiac, but for DIABETES!

    It is wonderful for blood sugar control!

    Diabetes Type 1
    24 years

  162. Kris says

    I’ve been wanting to try Honeyville Almond Four. I’ve been using almond meal for your recipes, which I believe is a coarser grind and it is not blanched. Everything turns out fine, but I bet with the Honeyville it is great! I’m trying your biscuits and the sweet potato biscuits this week to test out what I’d like to serve at Thanksgiving. Your posts have been such a help to me. Thank you.

  163. says

    I am so thankful to you for discovering and then implementing Almond Flour into recipes for all of us!! After years of frustrations with Rice Flour and others I was surprised and then excited by the recipe successes this flour has changed! And by the recipes you have developed! Thanks to your family for the taste testing, too!

    You are my top resource for Gluten-free baking and I am proud to pass on your site daily to those I meet while networking! It is amazing how many people are realizing their sickness is a food related issue with gluten!

    Blessings to you!

  164. says

    Elana, I’ve only followed (found) you for 6 or so months, but you’ve been a godsend for my health. I’m experiencing how lighter I feel (less bloated, gassy… you don’t want to know more) since eating gluten free.

    LOVE your winter suggestions to allay the effects of dieting. My fav: walk, don’t run or power walk, so to observe creation around us. very very cool.

    Thanks for a superbly-written and photographed blog.

  165. Judy says

    I would love to win the Honeyville blanched almond flour so that I could go on a gluten-free cooking and baking spree! What a great biscuit recipe! Thank you!

  166. jenny says

    You changed my gluten-free life by introducing me to Honeyville almond flour! Thank you for the opportunity to win a bag!

  167. Victoria says

    Hello Elana,

    I want to thank you for your recent posting of the Pumpkin Bars ~ I have been wanting a good recipe minus the cream cheese frosting. I made a couple of substitutions such as canned organic pumpkin, as it was on hand, and maple syrup in lieu of agave and topped it with a light sprinkling of raw cacao nibs before baking. The cacao nibs didn’t really add much flavor – only a little crunch. They were delicious!!!
    I share your son’s sentiments – my new seasonal addiction!

  168. Shelley Orenstein says

    A chance to win some almond flour! I have yet to try it as it is unavailable in my area. I wanted to purchase a small bag so that I could try out some of your recipes using almond flour, but was not able too. thanks

  169. Jennifer says

    I was just thinking how wonderful it would be to have biscuits with our winter soups! Thanks so much for the wonderful recipe idea, you make being gluten free a lot less scary.

  170. Linda C. says

    Yum! I can’t wait to try it! I hope my husband will like it; he absolutely loves biscuits! Thanks Elana for coming up with such wonderful recipes!

  171. Shawn Bay says

    I want to try making the gluten free biscuits but have not purchased almond flour before. Our health food store has almond flour meal. Is it OK to use? Is it the same as the blanched almond flour you call for? shawn

  172. Alice says

    Hi, Elana! Love your site! I was going to purchase almond flour at my local grocery store last night and realized it wasn’t a brand you recommend for your recipes. So, I would love to win a bag of almond flour. In the meantime, I’ll be searching for a store where I can purchase it! Thanks!

  173. sherry says

    Elana, I love all of your recipies and can’t wait to try those biscuits! I would love to win the Honeyville almond flour – I use it almost everyday and one can never have enough. :-)

  174. Vivian Bruno says

    My mouth is watering just dreaming @ this year’s Christmas baking goodies with our favorite Elana’s Pantry recipes and…….a free 5 lb. bag of Honeyville Almond Flour. What a great way to begin the season. Thank You!

  175. Elizabeth Brett says

    Be still my racing heart! Half of my genes are from the deep south and I have been DYING for a hot bisquit with butter dripping off of it! Yuuuummmmie! I can’t decide whether to make this for dear son’s breakfast …or clafouti! I can have a Christmas bisquit with orange marmalade and paper-thin smithfield ham! …This could be an even better strawberry shortcake recipe in the spring….I don’t ike the bitterness of regular bisquits…but the almond flour would so well match the strawberries…. My food fantasies could go on forever!

  176. Rich Ann says

    I’ve been dreaming of my mother’s biscuits that I will never be able to replicate so yeah for a recipe I can be successful with and enjoy eating! Thank you! Best wishes for your Thanksgiving.

  177. says

    O. M. G. These were so good!

    I’m following SCD, so I used honey in place of agave.

    And I can’t have the Earth Balance, so I used a combo of coconut oil & grapeseed oil. It would have been all coconut oil, but I didn’t have enough. Doh!

    Even with my weird oil substitution, these biscuits still came out freakishly deeeee-licious!

    My husband already made a comment about “the next time” I make these.

    I do have a question about yield, though.

    I excitedly plopped the dough between two sheets of parchment paper and started rolling. “OK, the instructions say 1.5 inches. Let’s stop and check… Oh, this is about 1/2 that height. Hmmm.” So I mashed the dough back into a ball and then just pressed it into a loaf shape. Had I cut 3 inch rounds, I think I would have only gotten 2 biscuits + scraps.

    I knew I wanted to use the biscuits to make turkey sandwiches with the turkey I made earlier tonight, so I just cut the dough into 4 pieces and went with that.

    How many biscuits “should” this recipe make, assuming one cuts the dough into 1.5″ tall 3″ wide rounds, as described in the instructions?


  178. Brenda Gaines says

    I tried your pancake recipe and loved it.
    I’ve tried lots of gluten-free flours and combinations but couldn’t make good pancakes until now.
    I e-mailed the recipe to my children and friends.
    Then I ordered your book and some almond flour from one of the on-line sites you recommended.
    I just got the book today and can hardly wait for the flour to arrive so I can try all the recipes.

    Thank you!

  179. Audra says

    I cannot wait to try these. This is my first Thanksgiving without “bread” and this looks like a wonderful substitution! Please enter me into your giveaway. Thanks!

  180. Mary Blackmon says

    I am so happy that I found you through Garden of Life- I can’t wait to try some of your recipes for my family. My son has to eat gluten free so I try to get everyone involved in gluten free eating but some gf are just bad.
    These almond biscuits sound scrumpcous and I can wait to get some almond flour and make them- I can tell they will be my new favorite recipe for gift giving this Christmas and I will be sure to pass on your website to others.
    Mary Blackmon

  181. Ana says

    Yay!!!! Yippee!!! I could pee my pants I’m sooo excited!!!! I love biscuits! Thank you Thank you and thank you! Hooray!

  182. Sharon Ferri says

    These rolls sound good along with a good GF Italian meal and a glass of wine. Thank you for all your delicious recipes especially those chocolate chip cookies !!

  183. Vanesza says

    I really need more almond flour to cook more scrumptious recipes for my family! I just tried your chicken picata recipe and we all LOVED it. It is our new favorite staple. Thank you!

  184. Liz says

    These biscuits look delicious! I recently bought your almond flour book and just made the zucchini bread. I did subsitute earth balance for the oil, as I didn’t have any on hand. But it came out perfect none-the-less-thanks for the great recipes!

  185. says

    These turned out really good, but I would like to ask if you would experiment with adding arrowroot powder to the recipe to hold them together better. It seems like if they had a little bit of arrowroot they might hold together like your bread that you make. Let me know!

  186. says

    I love anything kale and the creamy texture of the Kale Creamsicle is absolutely beyond wonderful. My time worn blender is 20+ years old and not a Vitamix. It makes big noise putting out the little effort is has left in it. I also love power tools.

  187. Meredith Chamorro says

    Thanks, Elana! Your website and cookbook have been my savior as someone who has recently had to go gluten-free and low glycemic!

  188. Ali says

    This year I’ll be eating rolls during our Thanksgiving dinner too thanks to you! Can’t wait. Someday, the spread on the Thanksgiving table will be all grain-free (once I’m the one having it at my house) but for now, sharing these recipes with family and friends and getting the rave reviews will have to suffice. I’ve found the best way to convert them is to provide irresistible foods-which you provide! Can’t wait to hopefully see your stuffing post. Now that is something I’ve not had in years now.

  189. says

    Thank you for all of your work in the kitchen to make food that not only tastes good but is good for you, there is not enough of that in the gluten free world. I will have to give these biscuits a go!

  190. Melissa says

    Elana, just stumbled on to this site while visiting another blog and you were listed as one of their fav’s and now I can see why! I’m very excited to check out all of your recipes I just started learning about the benefits of baking gluten free and using almond flour. Thanks for all the great info.! :)

  191. shaindy says

    Thanks for such a delicious recipe! I was wondering if applesauce would be a good substitute for the butter spread as I don’t use butter or margarine in baking but always sub with applesauce. Would love to win but my congratulations to whoever the lucky winner will be.

  192. Molly says

    Yumm! I can’t wait to try these! Great brunch idea: sandwich an egg and whatever else your heart desires between the biscuit!

  193. Larissa says

    I just went through my first bag of almond flour trying your recipes and was just looking to buy some more. Great giveaway!

  194. Natalie McAvoy says

    Just made your chocolate chip cookies over the weekend. It was the 3rd time I had made them and finally got them right. My husband said they looked like store-bought (the good kind). Thanks so much for all your experimentation – my family definately benifits!!

  195. Deb Brannock says

    Thank you for all of these wonderful recipes. Those of us who have ‘sugar problems’ need to have alternate ways to enjoy our breads & sweets. Your recipes help with maintaining a healthly diet! Biscuits are one of my worst problems & can pack on pounds with only 2. Can’t wait to try them this weekend. Happy Holidays.

  196. Janet Hirsch says

    I never knew of almond flour before I found your website. It has been a blessing for me, as my daughter’s step son needs gluten free foods. So now I can bake for him when they visit. Also, I can bake wonderful low carb and sugar free desserts for my family on a regular basis. Thank you so much for sharing your recipes. It has been a challenge finding good almond flour where I live, so I would love it if I could win a bag of it. Thank you again.—Janet

  197. Mary says

    These biscuits look fabulous and I can’t wait to try them (modified a bit, the spread you use contains corn). Thanks for all your efforts in expanding our culinary repertoires!

  198. Monica Kuretza says

    Thank you so much for all of your recipes. They are all easy to make and taste delicious! I would love to win a 5 lb bag of Honeyville almond flour. I have just gone through my first bag using your recipes, my son loves all of your muffin recipes:)

  199. says

    Oh, what a great give away! I’ve recently started cooking with my stepdaughter (Age 13) – she LOVES to cook and bake, but her mom is celiac, and they generally do not cook much at their house. While she (the daughter) was with me, we spent the summer figuring out how to cook whole meals that her mom could eat, and now she’s the main chef in their house! For Christmas I am getting her a copy of your book, and wanted to supplement it with a kind of ‘starter pack’ of food stuffs – almond flour, grapeseed oil, agave, etc (at 13 it’s not like she can hop to the store herself!)

  200. Lecia Riccelli says

    Hi Elana,

    Never have baked with almond flour yet. I am definitely brand new to GF cooking with much to learn while regaining my health. I would like to try your muffin recipe. Staying home alone for Turkey day this year because the family get together is a gluten nightmare. Thank you for your recipes. Your site is a number one resource for me.

  201. Shirley Bond says

    Hello Elana,
    We so much appreciate your recipes & would love to win the bag of almond flour.
    My daughter Robin, now 15, was diagnsoed with celiac disease 10 years ago. At that time, white rice flour was pretty much the norm. Over the years, as more healthful flours became available, we switched to them all. Until finding your website and cookbook I ground regular almonds and added them when called for, usually in recipes by GF author Donna Washburn. Finding you, learning about using blanched almonds, and your wonderful baked goods has been great for us. Thank you.

    Shirley Bond
    British Columbia, Canada

  202. Lisa Vance says

    Wow! I could definitely use the bag of flour.. .I’m going through almond flour like it’s going out of style since acquiring your book!

  203. Christine Robinett says

    I’ve been checking out your cookbook from the library for months and keeping as many times as they allow renewals. It’s finally on the way from Amazon. I can’t wait for the cupcake book.

    My local stores only carry Bob’s Red Mill. This has made for some rather dense, grainy-textured baked goods but I’ve eaten them anyway. I’m so ready to try the Honeyville flour!

    I am desperate to get away from all the rice-laden products that cram the gluten-free aisle at the local stores. I suspected and have now confirmed that rice and I don’t get along. I’ve got allergy/intolerance issues with several foods so I prepare pretty much everything from scratch. I can’t imagine being one of those people that gets diagnosed with CD/NCGS that for whatever reason, doesn’t cook, but then wonders why they’re not really feeling better.

    I went to the local CSA chapter’s Thanksgiving dinner Sunday. Except for the salad I brought, there wasn’t a single thing I could eat. It was all loaded with rice, soy, chemicals. I had offered to roast a small organic or free-range turkey so there wouldn’t be antibiotic residues but they refused my offer. It’s astounding how many are gluten-free and still clueless that eating organic and unprocessed is an investment in their health.

    I hope I win and can make these biscuits for my Thanksgiving.

  204. Kathryn says

    Another beautiful recipe Elana! I will have to visit the forums and see if I can figure out why you use the buttery spread instead of butter. Wondering if it’s so the end product is vegan or if it’s a texture issue. I only have butter in the house and these look sooooooo good!

    • says

      I used the “buttery spread” so that I would have a vegan end product –if you try these with butter, please let me know how they turn out :-)

  205. Leah says

    I’ve enjoyed learning about all kinds of gluten free flours and experimenting with different recipes. I’d put a 5lb bag of almond flour to good use, I promise!

  206. Christine Robinett says

    I’ve been looking around town and asked Whole Foods to carry this flour. Bob’s Red Mill is too coarse for baking but I’m desperate to get away from all the rice-laden gltuen-free products.

    I went to the CSA chapter’s Thanksgiving meal on Sunday and except for the salad I brought, there wasn’t a single thing I could eat. It all had soy, rice or some other allergen. I had offered to make an organic
    antibiotic-free turkey and was turned down. They just don’t get eating lots of processed and chemcial-laden foods doesn’t help CD/NCGS.

    I’ve got you cookbook ordered from Amazon (finally) after many check-outs from the library.

  207. Collette says

    all right as a GF newbie – I’m sticking to traditional sounding foods and modifying them so far. But having completely tested and NEW recipes is way easier. THANK YOU!

  208. Susan says

    Hello Elana,
    I have just found your website while looking for gluten-free, sugar-free, dairy-free, and corn-free recipes to accomodate my children’s allergies. They loved your chocolate chip cookies, the first recipe I tried! We are looking forward to trying many more, including these biscuits! Thanks for providing this invaluable resource! Susan

  209. Katherine says

    I love using almond flour! I baked thumbprint cookies using almod flour the other day, and they were such a hit with my fellow dancers.

  210. Stephanie says

    Thank you for the Almond Flour giveaway Elana. I’d love to try Honeyville’s flour – I’ve heard it’s wonderful :)

  211. Kate Cusano says

    I used the Honeyville Almond Flour to make the Chewy Chocolate Cookies to take to my sister’s party. They got rave reviews by everyone including her father-in-law. Can’t wait to try the biscuits — sure could use another bag of Honeyville!!!! Love your recipes!

  212. Julie6 says

    Bought and read your first cookbook right away-such good food in every way. But the price of almond flour stalls me everytime I look. A free bag to try would get me over that hump- thanks for the chance (and all the good food).

  213. Mary says

    Biscuits sound amazing especially ones that won’t make my tummy hurt. I’ve been making your pumpkin bars and pumpkin muffins a lot lately. I bring them to potlucks, to work, to parties… and everyone LOVES them. No one can even tell that they are grain free.

  214. Lenee says

    Wow these sound amazing!!!
    I would love to have some with turkey sausage and herb gravy… I look forward to making these!

  215. Annieq says

    I recently baked cookies with almond meal from Trader Joes and they turned out great! Next time around I’ll replace all the flour with the almond meal.

  216. Eva says

    OMG, I would LOVE to get the almond flour. I use bob mills almond flour right now but have been meaning to get the real almond flour, because I read that it really makes a big differences in the almond flour you use. I just haven’t been able to get it as of yet. I don’t purchase on the internet yet, maybe it’s my age (62) or maybe it’s just old fashion. I know I’m going to have to get into purchasing on the internet I just haven’t got that courage yet. I usually have my sons get me what I want on the internet, and they keep telling me that I’m going to have to try it soon. And I know I will I just got too much going on right now and just haven’t taking the time to do it. So I would love to try the true Almond flour that you recomend so I can see the true difference and maybe it will give me the courage to start purching on the internet.

  217. Cristina says

    I love the biscuit recipe! I just burned through 2 lbs. of blanched almond flour and need to replenish my supply so I can continue my baking spree of recipes from your cookbook and website. First I gave up corn and gluten, then soy and potatoes, but still not all was right. Now I am grain free and loving it. Healthier, happier and many pounds lighter. Thanks for making grain free so enjoyable!

  218. Cristina says

    I love the biscuit recipe! I just burned through 2 lbs. of blanched almond flour and need to replenish my supply so I can continue my baking spree of recipes from your cookbook and website. First I gave up corn

  219. mary edwards says

    Elana, you are so generous both with your giveaways and with the time you share with us. you are a very supportive person, and it does not go unnoticed. thank you for everything.

  220. Karen says


    Thank you! These look wonderful! I think you just decided what I will be trying this weekend. They’ve said we may have snow on the valley floor. Unusual in Oregon (Willamette Valley). I am kind of hoping so, I don’t have to go out…. Snow coming down, fresh biscuits coming out of the oven, and a fire in the wood stove…. Heaven!

  221. Cathy E. says

    Will definately try the biscuits! Thanks! Love Honeyville Almond Flour! Would love to win some for our holiday baking!

  222. Cydney says

    Thanks for the recipe! I’m looking forward to using almond flour since I’m not fond of alot of my rice flour baked goods…thanks again!

  223. T. Earp says

    I like this simple recipe. I need simple/fast gluten free recipes, as I am trying to save money and battling fibromyalgia so don’t (usually) have the energy to take much time to cook.

  224. Tiffany says

    Yum!! Buscuits with Thanksgiving! I would love to have some more Almond Flour as I am running low…would be a great birthday/early Christmas gift :)

  225. Elizabeth says

    I have had the hardest time in the world gaining weight recently because of some health problems. Needless to say, my parents were a bit worried when I started my gluten-free diet because I loved to bake and it was one way I remembered to eat. So you’re like our hero because I can bake more than ever now, and you have such creative and delicious recipes! Thank you :)

  226. Diane says

    I have tryed making my own almond flour but its a very hard process. Would love to win a bag so I can try your biscuits. It needs to be ground finer than I can do it. Thanks

  227. Jane says

    Hi Elana- What a pretty photograph! I love the texture of the top of the biscuits, and also the vintage baking tin (what does it say? Is it a Swan’s Flour tin? – cool).

  228. cindy hopkins says

    I am so glad I found your website. I eat mainly Paleo right now and your information comes in VERY handy! You are doing a great job on this site and you give options to people looking for a healthy lifestyle in this fast paced, junk food obsessed world.

  229. Kelsey B says

    Oh my, those look awesome, I think I may just have to add them to our Thanksgiving menu! Or…breakfast tomorrow…haha! We are pretty new to gluten free cooking and this Mom needs some help, never tried almond flour before and have been meaning to pick some up! :-)

  230. aziza says

    these remind me of your chocolate scones. I am wondering if I can use the grape seed oil instead of butter.

    thank you for the recipe.
    I was waiting for these biscuit for long time.

  231. briita says

    I am so excited to try these! Your drop biscuits are a favorite in our house-especially covered in mangoes and whipped cream!! But i like savory even better then sweet-so these fit the bill. I am going to make up a tester batch this weekend, and adding them to our thanksgiving meal. Thank you for all of your amazing recipes.

  232. Pam says

    Was on a baking binge yesterday: cheese crackers, chocolate cupcakes, lemon-poppyseed cupcakes, sandwich bread with almond butter and a batch with peanut butter (so good toasted)and was going to try biscotti tonight until I saw the biscuit recipe. That’s tonight’s project! I know my attitude will improve so much with baked goods back in my life! As much as I love veggies, I really miss wheat, rice and other grains–or, more accutately, all the delicious things made with them.

  233. Erica Dinner says

    Definitely making these – and I would love a 5lb bag of almond flour since I go through it like water lately making so many of your great recipes

  234. Kathy says

    I was recently introduced to your site and have made a few of your recipes using homemade almond meal. They turned out good; would love to see how they will turn out with blanched almond flour. Buy the way your brownie recipe is the bomb! We loved it. Thank you.

  235. Judy says

    A biscuit recipe! Yeah! I’m enjoying using almond flour in my baking because the digestive problems are almost gone!

  236. Maureen says

    Thank you for your kind and most generous giveaways. You really have
    a way of creating fun and enjoyment through your healthy recipes.
    I would really love to try your blanched almond flour and make a
    wonderful loaf of bread and pancakes. I have made spelt bread over the years and I have had to stop eating many products now because of the stress it puts on my body. I have had bronchiectasis since I was 18 yrs. old and would ask you to invest in my future health. I have missed eating so many wonderful foods. I would so grateful. Maureen

  237. Julie Jordan says

    These biscuits are delicious! It is so nice being able to have a biscuit. I guess you could make them a little sweeter and use them as a sort of strawberry shortcake. I will have to try that idea. I use so much almond flour! Love it…and appreciate your recipes!

  238. Nancy Bastedo says

    Love this recipe! Biscuits are one of my comfort foods.
    Purchased your cookbook a few months ago and love it!
    It’s so good to find yummy foods that don’t taste like fake substitutes.
    Thanks for your hard work.

  239. Patrick Nugent says

    I love almond flour. I don’t have a problem with gluten, but I do have diabetes. Using almond flour in baked goods allows me to eat the goodies that I couldn’t if I were using regular flour.

    Love your recipes Elana.


  240. Dawn says

    I would LOVE to try Elana’s recipes with Blanched Almond Flour, but can’t seem to find any here in Ont Canada. Elana said NOT to use Bob’s Red Mill.

    Does anyone know where I can purchase the flour??

    I’ve made her other recipes on here with huge success, and love everyone of them.
    I feel I’m missing out on these other fantastic recipes by not being able to get the right flour :(

    Elana, thank you for this fantastic website of recipes of yours, I am able to eat “normally” again!!


  241. says

    As a poor grad student I’ve never splurged on blanched almond flour – I’ve just tried Trader Joe’s almond meal – I would love to have the chance to bake with the “real thing!”

  242. says

    How lovely.

    I was just saying to my mom today that even the Bob’s Red Mill Almond Flour is ridiculously expensive and that I wanted to try the Honeyville flour but didn’t know if I could spend the money yet. $13 in Whole Foods for a small bag. I made my mom your carrot cake with coconut oil/milk frosting for her birthday today. She and my dad both loved it.

    Hugs and Thanks,

  243. Suzie Carlson says

    I already have your book, so I’m golden there! But I LOVE your blog and the recipes that I DO make…chocolate chip cookies-YUM. Now, biscuits? YUM, YUM!! I just wish I could use the pulp from my homemade almond milk for all this stuff. That’s why I need the flour! I think I found that I can make the crackers from my flour–I tried the Herbed Cracker recipe, and I think if I can roll them thinner, they’ll be perfect. They taste good as is, using my leftover pulp I dry in my dehydrator, then grind in my Vitamix. Great stuff!!

  244. lyndi rohde says

    Love this recipe, can’t wait to make them. My kids love biscuits & gravy!! Thanks for sharing your goodness. :)

  245. Sarah says

    We LOVE Elana’s biscuit recipe from her cookbook, and I’m definitely going to try these as well. I was just putting together our Thanksgiving menu, these look perfect. Thank you!

  246. Myown Hymer says

    If these biscuits meet the standards which have been set by the Southern biscuit makers in my family, you will have once again proved that you are a culinary genius, and you may have also struck a blow against diabetes.

  247. Leslie says

    I would love to win 5lbs of almond flour! I’ve been making something from your cookbook almost every other day!! =)

  248. Valerie Trapp says

    Love this site—- can’t wait to make bisquits. I subbed almond flour in my cornbread recipe.
    here it is to share: 1 C yellow corn meal, 1 C flour; 1 t sea salt; 3 1/2 t baking powder; 2 T sugar [ or sub 1 T agave, I used 1 T xylitol–first batch I used stevia eww, it didn’t work] 1 well beaten egg; 1 c almond milk; 1/4 olive oil
    sift flour, salt, baking powder, sugar
    combine egg, milk, and oil
    add to dry ingredients and stir w/ a fork until moistened
    bake in greased 9 in sqaure pan- 425 for 40 minutes.

    it was light and yummy

    now to try your bisquit recipe!!

  249. Nancy says

    I’ve done some baking with almond flour and would love to win some. Thanks for the chance for this great give away:).

  250. says

    Since I’ll be coming off of a 30 day challenge right before the holidays I want to experiment cooking with coconut and almond flours. This would be an awesome win for that reason! Plus, I’m a serious biscuit lover but need to adapt my recipe to be healthier and more “paleo” friendly.

  251. Tammi says

    This is a neat site! I ventured over from PW’s site and it has piqued my interest. I have a type 1 diabetic son and of late have been thinking more and more about what we are putting into his body, as well as ours. Thanks for a healthful source of recipes. I look forward to exploring it more.

  252. Lauren Corso says

    Elana, I am so thankful for your biscuit recipe! I can’t wait to try this for my family’s thanksgiving dinner. I would also LOVE to win the almond flour bag… as we use about 1 pound per week!

  253. Alisha says

    i just found this amazing site from a link on Whole Life Nutrition and doing their allergy elimination diet. I am so excited to place my order for your cookbook and really really excited for the cupcake cookbook as I do cupcakes for fun on the side for friends and parties! Thank you for this amazing site, I will be stopping by alot!


  254. Kelsey H says

    Mmmm those biscuits look delish, I can’t wait to try them! I want to make a little strawberry shortcake with them!

  255. says

    I just made these and they are yummy. Is the picture of the actual recipe results? mine were more like cookie shape and size than the ones in the photo which are more biscuit like. Still YUMMY either way!!!

  256. jaime says

    I am new to gluten free, bought ur cook book and used almond flour from my local store and my recipe didn’t work…;(

  257. Elizabeth Richardson says

    A biscuit recipe answers my prayers – not so sweet as a scone – and so many uses. Thank you co much! Elizabeth Richardson

  258. Erin says

    I am in love with your almond flour recipes! I am going for a grain free diet to help my heath and crave the baked goodness that comforts us all!

  259. Angie says

    Delicious looking biscuits!! These will be another great recipe to try since being diagnosed with Celiac last summer. Thanks!

  260. Jacqueline says

    Would luv to win this almond flour. Honeyville is the only brand we use and I love love love it!! Can’t wait to try the biscuits tonight, my kids are so excited! I got a “Mom, BISCUITS?? YIPEE!!” Great and sad when your kids get excited about food, especially when it’s healthier!

  261. Kim L says

    These look great! My family and I love the biscuits in you cookbook. I didn’t realize you had a gravy recipe. My oldest daughter was just saying she misses biscuits and gravy. I thought I’d have to go on a long expensive trip through experimentation to find a b&g recipe! I don’t have to; I love everything of yours! I can’t wait to surprise her!

  262. Jodi says

    Oh wow, these look great! Thanks Elana! I’ve been playing with your drop biscuit recipe but a roll out & cut recipe is so much better.

    Thanks again for all that you do here. I’m looking forward to the cupcake book.

    cheers, Jodi

  263. Sue says

    I am thankful for Elana and Elana’s Pantry – for opening our eyes and tastebuds to the wonders of Gluten Free cooking! The best things in life are free – and sometime so is almond flour!! I can only hope!
    Happy Thanksgiving!!!

  264. Sally Brown says

    You are wonderful to keep sharing recipes even though you have cookbooks! Thank you! And this a great giveaway, as well. I’m running over to those other blogs to enter for their giveaways for your cookbook. I really need it. Thanks, so much.

  265. Debbie says

    Thanks for the yummy looking recipe, Elana. I’d stopped making biscuits because the recipe I used was so gummy and had that horrible xanthan gum taste. I will try these. I love all of your recipes! I just made the cranberry-walnut pumpkin upside cake as muffins and they turned out beautifully!

  266. Amy Hajec says

    Look at all the people who love you, so much fun to read about good food. I’d love to win some almond flour. I’ve been wanting to try it, wish it wasn’t so expensive. Thanks for all you do.

  267. Sherri says

    The biscuits look fantastic! Last night I fixed your fish sticks and some homemade tartar sauce, and it was a huge hit with hubby! Not only is your parmesan chicken one of his favorites, but now this one too. He only wants me to cook food from your cookbook now. Thanks for all the great recipes!

  268. Jenna says

    The biscuits look delicious. I haven’t baked anything with almond flour yet, but I made your cauliflower rice last week. It was great.

  269. Emilly Torres says

    I just recently learned about this website and can’t wait to try out some of these recipes. I’m so overwhelmed I don’t even know where to start they all look SOOOOOOOO yummy. This site has been bookmarked and looking forward to get started.

  270. amanda says

    YAY!! I love(d) bread and miss it! I can’t seem to find any g-free bread that is good. As a Southern girl(you know we love our biscuits), I thank you for this recipe!!

  271. Jackie says

    A 5 lb. bag of Honeyville almond flour? Now that’s a gift!!!

    I’ve been making the biscuits in The Gluten Free Almond Flour Cookbook since I purchased it earlier this year. I love them and will try these. I’m not completely gluten intolerant but do have other bizarre issues and this cookbook has completely opened up my diet options.

    Since I love the biscuits but tend to be in a hurry and trying to exercise portion control, I’ve learned to make them in cupcake tins (with papers) and freeze them. Might sound odd but, in fact, they become a cross between a biscuit and a cupcake which fully entertains my childish fantasy about living on the edge. I love that your recipes are so versatile and packed with protein. I tweak things all the time. Another mention is your quiche recipe which my friends all request now not even realizing it is gluten free.

    I’m truly looking forward to the release of the next book.

    Thanks for being so good at developing these recipes.

  272. says

    I got so excited when I saw these buscuits, I cannot wait to make them! This weekend I made your pancakes, chocolate cake and one of your quiches. I love your cookbook and cannot wait for your new cupcake cookbook. I want to make everything in your cookbook!

  273. Emily says

    Thanks for the recipe and the chance to win. I’ve been craving some good biscuits now that the weather is cold. Love your site!

  274. shannon t says

    As a Southern GF girl, I miss good biscuits! I would love to try almond flour.

    Your recipes have always been great.
    Thanks :)

  275. says

    I would love to win a bag of almond meal to
    make your fabulous bisquits! They are a stable in our home especially for our 3 year old daughter who we are rescuing from autism. She is gluten free but also grain free so your biscuits are a real blessing. We add her cod liver oil on top and her acidophilus every morning and she eats it right up !

  276. Samantha says

    has anyone tried freezing these? I’d love to keep some for re-heating when the rest of the family is having their “normal” breakfast foods.

  277. says

    Love almond meal!! Use it for sweet and savory baking and breading meat before sautéing for things like stews. Will be trying these biscuits this week! Would be prefect with said stews. MMMMM. :)

  278. Lorain says

    For those of you who wrote regarding where to get almond flour in Canada I just use groud blanched almonds from the bulk section of my grocery store…..every few weeks it goes on sale for 99 cents per 100 grams, or about 4.50 a pound….i stock up and store it in the fridge. If it’s a little grainy i just put it through the coffee grinder or magic bullet to get is finer… very good
    i will try these biscuits soon and will use butter…..i will post results

  279. laura thompson says

    I have yet to try a recipe with “blanched almond four”. I get your emails with great sounding recipes but I am not much of a cook and less of a shopper to go find where I would even buy such a thing! I have celiac (biopsy diagnosed) plus dermatitis herpetiformis and am in constant battle trying to find alternatives to the real “bread food group” and end up generally succumbing to eating what the family is eating and silently suffering. I would love to try this flour and hopefully taste something worth eating as so far none of the pre-made GF food or even GF mixes to make breads and cookies etc end up being thrown out to the birds – who sometimes won’t eat it either!
    Thanks for offering free flour!

  280. Kassia says

    I hae to place a Honeyville order today, I use their almond flour a couple of times a week! Thanks for the great giveaway!

  281. says

    I can’t wait to try these with some Guava jelly!

    Would also like to make some for my brother’s family with some diced GF ham & cheddar cheese mixed in the dough, my brother loved those as a kid but rarely gets to eat biscuits now that he has a son with Celiacs

  282. Emily says

    You posted this just in time as I was about to do a search for some gluten free biscuits. Can’t wait to try these! Thank you for your fantastic recipes.

  283. Sylvia says

    These biscuits look so yummy, can’t wait to try them out. Thank you for all your fabulous recipes and healthy living ideas!

  284. Sherry J says

    Just made the drop biscuits from the cookbook last night! Will try this recipe next. Finding your cookbook and recipes have helped make this way of life much easier! Thank you.

  285. Anne Marie says

    Elana I was hoping to be able to make some type of biscuit, but wasn’t hopeful, then saw your Facebook posting, thank you so much.

    I’m sure I speak for quite a few others when I say you’ve made an enormous difference in so many lives and we’re extremely grateful.

    Thank you for everything and Happy Thanksgiving to you and yours!

  286. says

    These look beyond amazing. Looking forward to trying these hopefully soon. Would love the bag of Almond flour seeing as I don’t have any and have been wanting to try some of your almond flour recipes.

  287. Allison says

    I would love the almond flour! So I can make more of that delcious pumpkin cake you had on here around Halloween. I could have eaten the whole thing myself, but it was my birthday cake. My friends didn’t even know the secret! Thanks for doing all the trials to share the info.!

  288. Monica Pelletier says

    I think my mother in law would freak out if I brought these-not the traditional canned kind! Baby steps: I’m bringing your pumpkin bars.

  289. says

    I will definately try this recipe for Thanksgiving! Thank you for your insight and sharing. BTW, the butter spread….. can real butter be used as a substitute? If not, does the spread contain hydro fat content?

  290. Jennifer says

    YUM! I cannot wait to try these. I have missed biscuits, and love knowing I have a healthy alternative. Cannot wait to try these.

  291. says

    I love getting your recipes. I come from a family that doesn’t always get that healthy can be tasty and turns noses at gluten free. I always bring something healthier to thanksgiving for my sister and I to enjoy. So thank you for another great idea to try.

  292. Karen says

    I am doing the HCG diet and have turned to your website for many recipes. I have sent many of my HCG friends there too. Everybody loves your site.

    Thanksgiving will still be great because I am going to make the mashed califlower, gravy and the biscuits and take this to my mom’s so I don’t feel left out. The Almond Flour is Great and Honeyville is the BEST out there.

  293. Debbi says

    I have several recipes that use almond flour. I have been wanting to try them but I have not been able to find it locally. I am thinking of trying to grind it myself in the old Vita Mixer I have but not sure I can do it right. On the other hand, almond butter it really good, that I have made!

  294. Becky Belting says

    I would love to win the almond flour. I have not been able to use it yet and am looking forward to trying it. I thank you for all your recipes you share with everybody. Thank you

  295. Tavia says

    I just recently borrowed your book from the library. I’d love to win the almond flour & try out a few of the recipes. :)

  296. Faye Gannon says

    Biscuits with Honey-Baked Ham! I can’t wait to try your recipe and serve them for Thanksgiving! Thank you for sharing!

  297. Doreen Goodhue says

    Dear Elana,

    My husband and I have been enjoying all of your recipes and sharing them with our family and friends. We would love to receive your free 5lb. bag of almond four. Have a wonderful Thanksgiving.


    Doreen :o)

  298. Kathleen says

    I’m with Jenn – would like to use real butter, but not sure if these will turn out well with it – and how much to use. Would anyone know?

    Hoping to make these for Thanksgiving. Thank you for the recipe!

  299. Tina says

    Hi Elana,

    Bought your cookbook about 2 weeks ago, went to buy Almond Flour, and no one carries it! Could really use your giveaway until I can find a supplier…

  300. Susan says

    Your website is s life-saver! I have 4 kids, 3 of whom seem to have some gluten sensitivities. I have just decided to put them on a gluten-free/dairy-free/soy-free/corn-free/peanut-free diet – YIKES!!! I could use some help here! A package of almond flour would help greatly!
    Thanks so much for caring & for all you do to help everyone else who chooses to follow this path.
    : )

  301. shannon says

    Also wondering about using butter instead of the spread – I will probably go ahead and give it a try. Thanks for the recipe!

  302. Stephanie says

    You have made my day TWICE — a biscuit recipe and an Almond Flour giveaway. Knowing the price of a 1# package of almond flour, this is definitely a treasure. I hope I’m the lucky one. Thank you for all your efforts.

  303. Peiwen says

    Ooo, I could always use more almond flour. There are still so many recipes from the Almond Flour Cookbook that I haven’t tried. The biscuits look delicious!

  304. Amy Baldwin says

    I have been gluten free for 4 1/2 years. I sure do miss biscuits. I still make gluten biscuits for my family and have tried some gluten free for me. I still haven’t found any I like. I have never cooked with almond flour. It might just be the missing link. Thank you for your web site. I enjoy your emails every week.

  305. KellyBelly says

    I need a new biscuit recipe. Tried one last month and they were way to crumbly. Thanks.
    I was reading through some recipes in Delisous Living Magazine and thought of you. Then afterwards realized that you were the author of those great recipes. Glad to see your recipes are “all over”.

  306. Jonette says

    I LOVE your recipes! Thanks for sharing them! As a recipe substitute, I have a hard time with aguave so I’ve been using maple syrup and everything seems to turn out great anyway!

  307. Mary says

    Ah, yes! Biscuits are one of the things I was looking for in recipes. And I’d love to have some free flour (especially almond flour) for my Thanksgiving, Christmas and other holiday baking. Thanks for all you do for us!

  308. Janet says

    Another simple and delish recipe from
    the Pantry. I wonder if Honeyville will eventually make their way into on of those big bulk bins at Whole Foods? Until then I will watch for
    the sales in their website. That’s good stuff, far better than the Bob’s. Thanks for all you do.

  309. says

    I am having my parents and brother over for Thanksgiving. Just last night I feared my brother may be asking about the lack of bread on the table…..this is perfect! Exactly what I was thinking of trying to do myself. Thanks for the recipe Elana. Awesome picture as well. The rustic pan, contrasting colors and limited focus draw my eye to just a bite of the biscuit. Makes me want to bite into it! haha. Thanks again and have an amazing Thanksgiving :)

  310. Renae Lynn says

    I am just starting a grain-free diet and would love to win the almond flour so I can start trying all your delicious looking recipes.

  311. Katie Cullen says

    I have loved everything I have made with Honeyville Almond flour…I need to order more, checked your site today to find the honeyville link again. Thanks, Elana. Can’t wait to try the biscuits!

  312. says

    I have to admit this hit the spot! My husband just made gluten filled biscuits for the family last night that left me wanting some GF ones. He kindly offered to make them but we both forgot. I just got my first 5lb bag of honeyville flour last week and can break it open to try this!

  313. Liat says

    I have been wanting to make biscuits for a while now, and am debating between the Classic Drop Biscuits in your book and this recipe, what would you recommend?

  314. Pam says

    I bought my first bag of Unbleached Almond Flour from Honeyville and have been working my way through it with fabuous results! I will need a 2nd one soon so maybe this is fate? :-)

  315. Amanda says

    You make the transition to gluten free much easier with these amazing recipes. I was very resistant to it and would still eat foods that made me sick. Thank you for providing recipes that make taking care of myself easier and delicious!

  316. Carole Stein says

    I am ruined for life, this will now be all I eat BISCUITS with everything…really delicious, send that flour now, I have to make more……more….more…Thanks, as you can tell, I love them!

  317. says

    These biscuits look delish! I’ve just ordered your book, and the blanched almond flour would really help me get started. I’m new to Gluten free, and I feel so much better eating this way, but re-stocking my pantry has been a challenge. I love your recipes that I have tried so far.

  318. Sharita says

    I have yet to try baking with almond flour… so very interested in making many of your recipes as I navigate the sharp learning-to-eat-g-free without busting our family budget curve. Please pick me!!!

  319. Jill says

    please oh please pick me! I have been following your blog every since 2 of my kids were diagnosed with Celiac’s but haven’t been able to try very many recipes because of the expense of the almond flour.

  320. kelli says

    I love the drop biscuits from your book and they are requested every holiday by my wheat eating relatives. I am excited to try these and see how they go over.

  321. Rebecca Crim says

    Thank you so much for sharing this recipe! My daughter used to love biscuits and jelly, now she can have them again! I can’t wait to give it a try!
    Thanks again!

  322. Sandy says

    Can’t wait to try these biscuits! So far everything I’ve tried from your cookbook is delicious…. Happy Holidays to you!

  323. says

    Thank you so much for this … I was just saying to my husband last night that I miss “little bread” rolls, biscuits, broetschen … prefer these little breads to a slice of bread any day … so I’m excited to make these … thanks so much for making my life easier …
    Namaste ~

  324. Jennifer R. says

    We LOVE almond flour at our house (my family of 5)… could always use more since we go through it sooo fast! Thanks for an awesome giveaway and sharing your recipes. I can’t wait for your next cookbook!

  325. Susan M. says

    Wow, your recent recipe posts are making me look forward to the Thanksgiving holiday even more – especially given my recent conversion to gluten-free, dairy-free, no-added sugar cooking and baking! During the past few holiday seasons, I’ve enjoyed baking Linzer cookies and the recipe that I like uses almond flour. However, the recipe is NOT gluten-free and sugar-free, so I’d love to experiment with baking up a batch of 100& gluten free, no sugar added Linzer cookies this year. I usually buy almond flour from King Arthur Flour, but they sell almond flour in such small pouches at such a high price, considering how small the pouches are (8 oz. I think). Anyway, given how small the almond flour pouches from KAF are, I can easily go through one bag per holiday season just in Linzer cookies that aren’t even 100% gluten-free! I’d love to have a 5 lb. bag of almond flour to not only make gluten-free Linzer cookies but to also try turning other cookie recipes into gluten-free confections. Additionally, I would love to then try out more recipes from your almond flour cookbook that I never tried before because I simply didn’t have enough almond flour on hand (and with finances being tihgt lately, I haven’t been buying almond flour lately). Thanks for updating and maintaining a wonderful gluten-free website. I’ve learned so much just from reading your blog posts and I enjoy the stories that you share with all of readers. All the best to you and your family this holiday season!

  326. MaryK says

    These look fabulous – can’t wait to try them. For a low carber like me, your use of almond flour to bake with has made baking enjoyable again…thanks!

  327. Andrea says

    Can’t wait to make these…the recipe is different in the Almond Flour Cookbook…is this a different biscuit or updated recipe? Thanks again for all you do…your recipes are all wonderful!!!

  328. says

    I look forward to trying this recipe! Thank you.
    I’d also *love* the bag of almond flour. There are so many of your recipes that I would like to try. :)

  329. Betty says

    Honeyville frequently runs specials on the Almond flour, making it even more afordable, keep checking the site. Thank you Elana

  330. Julia says

    I have made your biscuits out of your cookbook and love them. I leave the agave out and add cheese and garlic. Yummy!!!

  331. says


    Can I use Ghee instead of the Earth Balance, same measurements?

    I am making Thanksgiving early for my son and dil who are expecting twins in the Spring. We’ve been traveling for a long time and haven’t seen them for over a year! Your biscuits will be a great addition.

    Oh, and I can pick up the almond flour when I am in Boulder next week, thank you very much. :-)


  332. Natalie says

    I would love to win a bag of almond flour! I’ve been making my own so it would be nice to compare the two. Thanks for all the great give aways!

  333. Susan M. says

    Wow, your recent recipe posts are making me look forward to Thanksgiving even more! As a recent convert to gluten-free cooking and baking, I’m excited to whip up gluten-free versions of past favorite recipes from my archives. In particular, I love making Linzer cookies for the holidays. These cookies already utilize almond flour in the recipe, but I’m interested in experimenting with turning them into gluten-free, no sugar-added cookies. I usually buy almond flour from King Arthur Flour, but it comes in such small pouches (and it’s expensive for such a small amount) that I go through one bag per holiday season on just a few batches of Linzer cookies (and that’s without them being completely gluten-free!). I’d loovvveee to have a nice 5 lb. bag of almond flour so that I can freeze some for later use and also try out more of your almond flour-based recipes from your cookbook :)

  334. LuraFaye Motley says

    I am from a small town and don’t have a source for the earth balance natural buttery spread. Can you recommend a substitute. Would love to make these.

  335. nichole davis says

    Hi, I would love a bag of flour. I’ve been on the scd diet for 5 months and have ground all my flour myself. I’m not sure where to buy a bag of pre-ground nuts. I’m not sure who to trust. Thanks for all the recipes to. Can’t wait to try the biscuits. :)

    • says

      Thank you for posting this comment!! I’ve been scrolling through all the comments, hoping to find someone who’s tried this recipe with coconut oil. I’d love to know if you melted your oil, or just kept it sort of soft…thanks!

  336. Karen says

    We would love to try almond flour! All of us (5) are gluten free and have not tried almond flour before. We drink almond milk-so I am sure we would love it. Hope we win!
    Karen, Cesar, Max-6, Gabriel-5 and Sebastian-1!

  337. Hannah says

    I’d love to win the flour…I am on my last bag! :( I love your recipes, even experiemented and made my own gluten free pumpkin biscotti, which turned out really well! Thanks for all the great food!

  338. Bomama says

    Wow! 5 pound bag of almond flour would save me now!!!!Bob’s almond flour is 16.99 for a tiny bag, does not go far.It is hard living in Ottawa and finding the stuff I need at affordale prices.Cant wait to try these biscuits!!I would not have to wait for a holiday meal, I love them any day!!!;)))

  339. debra says

    i’ve yet to try the honeyville brand as i’m too lazy to purchase online. seems easier to just by a bag of bob’s while at the store. but it’d be great to get a chance to try it out! :D

  340. Vrie says

    I’m sitting here trying to decide whether my comment should be raving about Honeyville Farms and how many times a week I use their almond flour, or drooling over your new biscuits. You may, in fact, have been reading my mind for several weeks now, since you’ve consistently posted the things I’ve been craving. If you are, I’m okay with it. Just keep using your powers for good.

  341. Lauren says

    Id love to make these for thanksgiving! Ever since my dad was diagnosed with celiac we’ve done a gluten free thanksgiving!!

  342. Suzanne says

    I can’t wait to try these. Haven’t found a really good gf biscuit recipe yet, and it’s been 2 years! I love Honeyville almond flour!

  343. says

    Can’t wait to try these! In fact, I think I’ll make them tonight to practice, and see how my family likes them. Thanks for suggesting the parve butter substitute, although maybe I’ll make them with butter along with our dairy meal for tonight.

    For Thanksgiving dinner, I’m sure these biscuits will be delicious with the kosher, organic, grass-fed, pasture-raised turkey we’re getting from

    • says

      Update: I made these this afternoon, using butter since I didn’t need them to be parve. They are delicious! My daughter who does not like nuts loved them. Thank you Elana.

      • Stacey says

        Thank you for making that update! I’m allergic to the stuff in the buttery spread so it’s nice to hear that butter will work.

      • Jackie says

        Hi Lisa,

        I used butter in mine also but they didn’t rise very much. The insides were still very buttery and almost uncooked tasting. I melted my butter before adding it to the eggs and honey, do you think that was the problem? Trying to make biscuits for Thanksgiving stuffing!!



  344. says

    This recipe looks great! I am fairly new to the world of gluten-free (I’m also dairy-free), and have yet to try almond flour, although I’ve been wanting to! :)

  345. 4kiddos says

    I love Honeyville Almond Flour! And, I’m almost out so this would be great to win in time for the holidays:) I will definitely be making these bisquits! I love all the GF and Grain F recipes! Thanks!

  346. Debbie says

    Elana I have been making your GF bisquits for quite a while. I add herbs or blueberris and top w a bit of, shhhh, sugar. My baking is now almost exclusively with Honeyville’s almond flour.

  347. Katie says

    Hi Elana,

    I would LOVE that almond flour. I am a student studying in Scotland and I cannot find almond flour anywhere!! I do not have a blender to make my own either…..unless of course I win that Vita mix!!!


  348. Saskia says

    Hi Elana, we made the biscuits from your cookbook and they are yummy! Unfortunately, I’m not doing eggs right now so we’ll have to find a sub for that. I’m thinking we’ll try some flax and see how it goes!

  349. Allison says

    “Grain Free Gourmet” offers a neat tip for getting crusty biscuits/rolls- place a pan of water on the bottom rack. It works great. These already look crusty though! Yum!

  350. says

    These look amazing! My boyfriend is coming back to my parents’ house for Thanksgiving this year, and he was just telling me what amazing rolls his mom always made for Thanksgiving, and I was so sad he wouldn’t get them at our gluten-free holiday! Looks like I have a perfect substitute now! Thanks! :-D

  351. Amy Broderick says

    Awesome Elana! I was just thinking I want to make gluten free biscuits and then poof they appear! :o) Can’t wait to try them.

  352. says

    I will have to try these too! I am also planning on making coconut flour ones (I have soup and stews on the meal plan this week and company coming tonight!)

  353. Mary says

    My family loves biscuits! I haven’t made any in ages, since going gluten free. Thanks for all your recipes! Can’t wait to try this! I would love a bag of almond flour, too! ;-)

  354. Linda says

    OMG, I was all set to go make these biscuits, have everything but the agave nectar which I’m waiting on from Amazon. Shoot!! Is there anything I can use in the meantime? And totally can’t wait to make the gravy for Thanksgiving. I love that your recipes sound so easy and look so delicious!! Linda:-)

  355. Kathy Widing says

    Thanks so much for all the great recipes. So glad i can add bisquits to the menu. Keep up the good cooking.


  356. Sue says

    Mmmmm! These were tasty, even though I messed up a bit. I was using butter and it was rock hard. When I tried to soften it, it ended up melting! So I made drop biscuits.

  357. says

    Elana, my dear friend, you never cease to amaze me with your super simple almond flour recipes. This one will be on the menu tonight at our house. Have to do a test run, you know? ;-)

    And, who wouldn’t love 5 lbs of Honeyville almond flour? Great giveaway!


  358. S J Supp says

    I love the almond flour recipes in your cookbook. The flour costs $10 a pound out here when I can get it. A five-pound bag would be wonderful.


  359. Becky D says

    I’ll be trying these for dinner tonight! If they get the thumbs up from the little guy and the big guy, I’ll be making them for Thanksgiving. They look terrific!

  360. Melissa says

    These biscuits look yummy! Would love to win the almond flour and try this recipe along with some of the other bread recipes you have posted. Thanks for posting your amazing recipes, everyone I have tried so far have all turned out great!

  361. says

    How perfect, I just got back from overseas, and this is what I’ll make tonight. I have a new honey to try and this will be a perfect match!

  362. Stacey says

    I wanted to know whether or not you could sub the earth balance natural buttery spread with either butter or palm oil shortening. There are several ingredients in the spread that I can’t have so I’d like to sub but I wasn’t exactly sure what the spread was doing in the recipe. Looks great though!

  363. Sharon says

    Elana! Can you see me doing the happy dance? Biscuits, woo hoo! I am just coming off a very restrictive weight loss program and am now in the high protein phase. I just ordered your cook book but it’s not here yet. The 5 lbs of flour would be the icing on my “thinner & healthier” cupcake! Thank you so much for all your healthy recipes!

  364. Shawna says

    Elana, I made your pumpkin pie muffins for a potluck yesterday and they were a hit! Thanks for all of your fabulous recipes.

  365. jody beasley says

    i am very excited to try this recipe. i just picked a bag of almond flour from bob’s red meal. wasn’t sure what, how to use it. i copied a recipe for me and one for my daughter. i have been very hungry for biscuts lately, especially for breakfast.
    thanks so much for sharing

  366. Stephanie says

    These look delicious! My husband has Celiac’s and we’ve been trying to eat grain-free as well. Your almond flour recipes have been a blessing. And, I’m running low on almond flour…thanks for giving away a bag!

  367. Leslie says

    Your website and cookbook have been an extraordinary find for me! I LOVE your recipes – they are simply delicious! I have told many, many people about you.

  368. Jody Shine says

    We have been playing with a number of your recipes, and am absolutely thrilled to find almond flour to be a fantastic replacement for the starchy, carby alternatives for gluten-free baking. Thank you.

  369. Kerstin says

    Hi there!
    I switched to grain/gluten free about 6months ago. While losing 30 lbs. I have found that by baking with Almond flour and using your recipes (I have your cookbook), the food is absolutely delicious and no one who has tasted it can believe that it’s made with almond flour. However. my first 5 lb. has finally run out, so I would love to win another 5 lb.
    Happy Thanksgiving to everyone,

  370. Heather says

    I see that you are using Earth Balance. I did, too, until I found Spectrum’s non-hydrogenated Palm Oil solid shortening. And now they have a natural, non-dairy butter flavored one as well! I find both bake up better than Earth Balance (even though we still use EB on the table).
    FWIW– love your recipes and your attitude towards life!

  371. Vicki Goldsberry says

    These sound delightful! I can’t wait to try them… and to share this recipe with gluten-free friends of mine. yum!

  372. Michelle Duhll says

    Thanks so much. I have been dreaming about cheesy biscuits for thanksgiving. May experiment with adding some sharp cheddar? Love your recipes!

  373. Sharon Gartley says

    Almond flour is the best thing ever. I was so excited when I discovered it, and then I discovered your website and your book and would like to give you a giant hug! I am diabetic and allergic to wheat and love that you are address about glycemic issues as well as gluten issues.

    • Sharon Gartley says

      … must fix that last sentence! :-) I love that you address glycemic issues as well as gluten issues! Don’t how that “are” and “about” snuck in there. Sentence revision gone bad! ;-)

  374. Kate says

    Wow – thank you so much – I just placed my first order from Honeyville and will be trying these by the end of the week – look great!!

  375. Heidi says

    Would love a 5lb bag of almond flour. I bought two bags a few months ago and went through them so fast. Honeyville definitely is the best product out there. I love baking with almond flour and trying out your recipes. Thank you for all that you do with this website.

  376. Theresa Picoriello says

    Hi Elana, just in time. i think i will not only have these with Thanksgiving dinner, i will also make some ahead to try in stuffing?. will have to experiment. LOVE your recipes please keep them comming!

  377. says

    These will be perfect with our meal. Though as I read the recipe, it made me hungry for come cinnamon rolls. Off to search for a recipe!


    • Sandy Seefeldt says

      Mars, Elana has a cinnamon muffin recipe on her site that makes me feel like I’m eating cinnamon rolls when I eat them! Super-delicious!

  378. Tammy Lou McIlwain says

    If I receive the new giveaway for the Almond flour I will be making these biscuits. You just have the easiest prep for gluten free I have encountered. I have yet to try buying an almond flour on-line as I’m afraid it will not be a very good product so I am only able to purchase Bob’s Red Mill as it’s the only one available in my area. Mmmmm bisuits for Thanksgiving again! I can’t count the yrs. I have gone without them it’s been soooo long!

  379. Julie says

    I love your recipes, Elana! This biscuit recipe is one of my FAVORITES. :) Thanks for helping us not to feel deprived anymore.

  380. says

    Ohhhhhh Biscuits!
    I haven’t had biscuits in ages.
    Will have to make these this week. Perfect now that the weather is cooler and stews and soups are more common.

  381. Mary Kay says

    These look great. I’d love to win the flour as I’m almost out. I just made the pumpkin muffins yesterday. they are very good.

  382. Laurie says

    Oh Elana! My husband is going to love this biscuit recipe. He’s from the deep South and loves biscuits with ANY meal and is quite fond of of your Banana Blueberry Muffins recipe. He never realized how eating gluten-free could be for both of us. Thank you!

  383. Jennifer Warnick says

    Thanks, almond flour makes Thanksgiving so much easier…so much of the meal is traditionally wheat and I’m determined to help the family see that it is possible to celebrate gluten free!

  384. Mary Carroll says

    Thanks for this! I’ve been searching for an easy GF biscuit and this looks like just the ticket. Thanks for all your hard work!

  385. Ann says

    Hey :) I was just wondering about almond flour!! I would love to start using it.. and these biscuits above sound fabulous.


  386. Chelsea P. says

    I just recently found out I am allergic to gluten, but I have yet to try any recipes with almond flour. I see the possibilities are endless! Thanks for the recipe Elana. It sounds great, and I can’t wait to try it!

  387. Karen R says

    These look great! I can’t wait to try them, and thanks for making the holidays a little more relaxed for people with food allergies! This time of year normally stresses me out, but now I’m armed with so many great recipes!

  388. Patricia says

    Almond flour is the best! I made your gluten free sandwhich bread (version 2) last week as my first attempt at gluten free baking, and it turned out light, fluffly and super DELICIOUS! Thanks for sharing!
    Happy Monday!

  389. Patricia says

    I just got your cook book and am so anxious to try many of your recipes in it. Your biscuits look wonderful. Now all I need is the flour!

  390. Carrie says

    I would love to try some blanched almond flour. I’ve been making my own in the coffee grinder and some recipes just don’t quite turn out.

  391. Yolandi says

    Thanks for the great blog!
    I was looking for a great biscuit recipe with almond flour and this sounds delicious will definitely try this.

  392. Tina Jo says

    Can’t wait to try this recipe!! I love the Honeyville blanched almond flour. Way and above the best almond flour out there!

  393. suzan says

    We miss biscuits around here. Thanks for this recipe and the others. I plan to make these and I might add some chopped fresh cranberries, too.

  394. says

    Ooh, these look good.
    With Christmas coming up, the thing I miss the most from the gluten world are the Italian Christmas cakes – either the Panettone or Pandoro cake. Any ideas on how I could make a ‘healthy’ gluten-free version?

    • says

      I was just wondering about Panettone a couple days ago too. If anyone figures out an SCD (grain-free, dairy-free, soy-free, honey-sweetened) way to do it, please let me know. Thanks!

      I also want to find an SCD version of “Poor Man’s Cake”. Please let me know if you see one.


  395. Mary says

    Living here in Iowa, we don’t have the opportunity to get the products you suggest – wish we had a closer Whole Foods other than 2 1/2 hours away! Your recipes look great. My 5 y/o granddaughter is celiac and a Type I diabetic. I just want to make her life easier…I hate the face she makes when we have to tell her that something contains wheat and she can’t have it. Totally stinks!

    • Barbara W. says

      All of these “hard to find” items like almond and coconut flour are available through Amazon. Trader Joes does sell almond flour in a small bag but it’s not blanched and is not nearly as fine as some I’ve purchased online.

  396. Cora says

    Can’t wait to try it! I haven’t had much luck making grain-free bread products, but hopefully this one works for my 3 little picky eaters!

  397. Liz says

    A family member was recently diagnosed with diabetes… I’d love to share this with them to help them see that there are viable options; they don’t have to either give up the baked goods they love, and they don’t have to keep hurting themselves with comfort food blood sugar spikes.

    Good luck to all who enter. I know this giveaway will be put to good use, wherever it ends up.


    • says

      All of the ingredients on my site are linked in green to a place where you can purchase them, just click on the green word and you’re there :-)

  398. Sharon says

    I had posted a new thread in the forums wondering if you could roll out and cut biscuits with the cookbook biscuit recipe. I just came up with an idea that I’m going to try, instead of going through the whole rolling out dough thing (which I’m not very good at yet) I’m going to try using a mini square silicone muffin pan to get consistently sized biscuits. I love mini food and for thanksgiving when people eat too much anyways mini size could be good.

  399. Nancy says

    I just have a question about the recipe. Do I cut out the biscuits with a circular cutter before transferring to baking sheet and then re-roll the remaining dough and cut again, or would that cause the dough to become less fluffy? Could I just cut square biscuits before transferring? Thank you. I love my Honeyville almond flour. We buy it two bags at a time and make fig rosemary crackers in triple batches every week.
    Thank you for your wonderful selection of recipes.