Paleo Biscuits are a turkey day fave made with 6 healthy ingredients. All you need to throw these together is a few minutes, some almond flour, coconut oil, egg, honey, salt, and baking soda. With so few ingredients, this recipe is far easier to make than the real thing!
I had so many requests from you guys asking me to make a gluten-free biscuit recipe, that I decided it would be great to share this one with you. I've been serving these at our Thanksgiving dinner for years now and it's a family favorite.
We like Paleo Biscuits so much though that we make this easy recipe all year long. If you smother these biscuits in my Coconut Cream and top them with fresh strawberries, they make an amazing strawberry shortcake!
Paleo Biscuits are so good you'll want to add these to your Thanksgiving menu. Or your Christmas dinner menu. Or a spring brunch menu. As you can see, they're quite versatile.
Here are some of my other paleo Thanksgiving recipes for you!
Comments
120 responses to “Paleo Biscuits”
Hi Elana,
I made the paleo biscuits with the almond flour. They were absolutely delicious but they did not rise! They were more like cookies but we actually loved them! Did I do something wrong?
I did put in the baking soda.
Thanks-we will try again. Judith
Judith, happy to help. What brand of almond flour did you use?
I’ve been making these delicious biscuits of Elana’s for years, but, recently, discovered my son has an egg allergy. I used the gelatin “egg” directions from The Curious Coconut’s blog for a suitable egg substitute and these lovelies turned out just as amazing, especially covered in strawberries and whipped coconut cream. I know there are always questions about substitutions so I wanted to let everyone know who also can’t have eggs that you can still make these yummy biscuits!
Thanks Amanda!
I made these tonight and they were scrumptious. I had added a bit more honey and they turned out a bit sweeter than a biscuit. I’m thinking I could add a little almond butter to them to actually make a nut butter cookie as I don’t like super sweet cookies. I will make these again, thanks!
Karin, thanks for letting me know these biscuits are scrumptious!
I made these alone two other recipes for the first bakes off this site
They are very nice
I think I made them a bit too thin
They are stored in a tin but were quite soft the next day
Any special way I should store them?
Thank you
Thanks Helene!
I have made these biscuits a number of times. They are wonderful! Today, I used them as a basis for strawberry shortcake! So wonderful! Thank you Elana for recipes that are simple and beautiful!
Debbie, thanks so much for letting me know these biscuits are wonderful!
I rolled out the dough with a rolling pin & cut out 6 with the mouth of a pint glass because it was the smallest I had. I rolled the last bit of dough by hand into a ball. I prefer the size of the hand rolled biscuit over using the rolling pin. Next time, I’ll skip the rolling pin altogether. They are delicious!
Elizabeth, thanks for letting me know these are delicious :-)
Mine came out too flat are they suppose to rise? Or did I roll them to flat?
Margaret, these don’t really rise so make sure not to flatten too much next time :-)
Thanks for an easy and tasty recipe. I used melted ghee instead of coconut oil and it worked great. What is the best way to store the leftover biscuits?
Mollie, after they cool on the counter overnight, store in the fridge :-)
Hi there, how many carbs per biscuit?
Loretta, for more on that go here:
https://elanaspantry.com/nutrition-information/
Enjoy!
Elana
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