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:


  1. Casey Portman says

    Hi Elana,

    I just came across this recipe. While I have coconut oil in my pantry, I definitely prefer the flavor of butter :) Do you think I could use butter instead of the oil?

  2. Kirsten says

    These are incredible! I made them for my kids as the “shortcake” in strawberry shortcake, and they loved them! And such a simple recipe to whip up quickly. I even skipped the rolling step and just made balls of the dough and flattened them a little on the parchment-lined baking sheet, and had great results. This recipe will definitely be a go-to in my kitchen. :)

      • Julie says

        So grateful for these recipes! You are just WONDERFUL. Thank you for the options for those of us that need them. Great books, super easy to navigate website and gourmet flair. You are my hero.

  3. Thea says

    I just found your site today and made these “delicious” biscuits. I have been fighting Candida for a year now and am not winning this battle. I was looking for things that I can cook up and just pull out to eat when needed. These are wonderful and will add another dimension to my diet. Thank you! I will definitely be experimenting with more of your recipes!

  4. Shari from NC says

    How would this dough work wrapped around a campfire stick (as a Scout “dough boy”)? The traditional recipe uses canned biscuit mix. I’m wondering what GF, DF, low-glycemic index options there might be.

    Shari from NC

  5. Kathy says

    Just made these biscuits for my non paleo husband with paleo sausage gravy. SUCCESS! He said the biscuits were better than the regular ones!!! Oh happy am I!

    • Elana says

      Kathy, Wow! Thanks for letting us know that your husband said these biscuits are better than regular biscuits :-)

  6. Christine says


    I just moved to 8,5000 feet in altitude – mountains of Colorado. Can’t wait to try this recipe…any idea how I adjust baking time for such an altitude difference. Hmm, maybe even ingredient variations…(thinking out loud). Maybe I need to do a google search. I’ve done a lot of your recipes in Seattle – thanks for such great food :)

    • Elana says

      Hi Christine, welcome to Colorado! I’ve made this recipe at both 5,300 feet and 8,500 feet and did not need to make adjustments. Happy baking!

    • Elana says

      Hi Shayna, I’m sorry to hear that the biscuits did not turn out correctly for you. The consistency can be different depending on the brands used when baking. Best results come from using the brands that are shown when clicking on the green words in the ingredient portion of the recipe. You also might want to take a look at this page helpful which provides information on the various types of almond flour that work in my recipes:

      Thanks for sharing your concern!

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