Elana's Pantry

New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

paleo biscuits

Paleo Biscuits

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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!

Print Recipe
Paleo Biscuits
Serves:7 biscuits
Ingredients
Instructions
  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 dry ingredients into wet until dough forms
  4. Roll out dough between 2 pieces of parchment paper to ¾ inch thick
  5. Dust dough with extra almond flour if it is sticky or misbehaving
  6. Cut dough into biscuits using a mason jar with a 2 ½-inch wide mouth
  7. Use a metal baking spatula to 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

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

  1. Hi, Elena ~
    I’m new to Keto, and just found your page. Yay !
    I live in Longmont, and I’m hoping that your recipes are high-altitude friendly since you’re next door in Boulder ~
    Thank you !

    Reply

  2. Elana, have you ever made your biscuits using a nut flour blend? Or do you have a biscuit recipe that uses a nut flour blend? I have a some mixed that I’d like to use up, and have been craving something like these biscuits. Not wanting anything resembling a cookie… Thanks in advance!

    Reply

    • Ali, thanks for your comment! I haven’t created any recipes using a nut flour blend cause I try to keep things as simple as possible with very few ingredients :-)

      Reply

  3. Being on Paleo, I seem to make a lot of recipes that call for coconut oil. While I love coconut, I am feeling a little “overloaded” with coconut flavor. I use unrefined coconut oil. Would switching to refined coconut oil diminish the flavor of coconut providing a more “neutral” taste? Are there any negatives to using the refined version? Love, love, love these biscuits! Thanks for all you do!

    Reply

  4. I am very allergic to stevia. What can I use as a substitute for the stevia in your recipes? Is it just enough to use natural vanilla or do I need to add additional sweetener of some kind?

    Reply

    • Susan, I haven’t tried making my recipes without stevia so not sure. Feel free to experiment and let us know what works :-)

      Reply

  6. Hi,

    I noticed in one of the comments that Bob’s almond flour does not work well in this recipe because it is coarser. Bob’s is what I have on hand. Would it help to sift the flour before measuring?

    Thank you!

    Reply

  7. New to your fabulous website. The biscuits were so easy to make, thank you for that. Although they don’t appear to have risen as high as the picture shows, the texture was amazing. I added 2 Tablespoons of nutritional yeast for a cheesy flavor. The honey I reduced to 1 teaspoon. Perfect!!

    Reply

  8. Hi! I absolutely love these biscuits. We don’t eat wheat in our household, and I’ve tried a few other recipes, these are my favorite. So simple and delicious. Thanks!

    Reply

  9. I’ve made these a few times with the straight recipe and love them. Tonight, I decided to change it up a little. I added in the Everything Bagel Seasoning from Trader Joes – a little inside and then put it on top before baking. They turned out great, so I had to pass on the tip!

    Reply

  10. Can you make and freeze these? It would be nice to make a big batch and defrost as needed. They were so delicious!

    Reply

    • Hi Carmen, I haven’t tried that so not sure, if you do please let us know how it goes! I’m so glad the biscuits were delicious :-)

      Reply

  11. Hi Elana! Thank you for this delicious recipe! Do you melt the coconut oil or just leave it at room temperature? Unfortunately, my biscuits didn’t rise and I’m wondering if it’s because of the melted coconut oil.

    Reply

      • Thank you so much for your reply Elana! I did use the Honeyville brand (I bought it for the your Paleo 2.0 Bread). I replaced the celtic sea salt with himalayan salt and omitted the honey. Maybe those two changes caused the biscuits to fall flat? Either way they tasted great….just more of cookie consistency my first time making them. :)

        Reply

        • Rita, unfortunately when you start changing the recipe you also start changing the results. If you use the honey called for in this recipe the biscuits will be perfect :-)

          Reply

  12. Hi Elana! I absolutely love your page! Whenever I need a good recipe, your website is the first thing I go to. However, I have a good friend who has a nut allergy – do you have a biscuit recipe that uses coconut flour or another non-nut flour? Thank you!

    Reply

  13. You have become my go-to source for Keto recipes, as my husband and I are trying it for a month to see how it addresses some blood sugar issues. These were the first recipe I tried and they were amazing! I added some scrambled eggs and cheese for a grab and go sandwich for us to carry to work.

    Reply

    • Saundra, making grab and go egg and cheese sandwiches with these biscuits is a great idea! I’m so happy you an your husband are enjoying my keto recipes and that the biscuits were amazing!

      Reply

  14. I just wanted to thank you for all of your delicious and easy recipes! My 7 year old daughter is gluten intolerant, and I have autoimmune issues and you have made my life so much easier. There isnt one recipe of yours that I’ve made that hasnt come out perfectly, including these biscuits I just tried! I dont think I could eat grain free without these recipes, you really seem to get us moms are busy and cant spend all day in the kitchen. Thank you !

    Reply

  15. Your website has changed my life! And my husband’s too. I had to write in after I made these delicious biscuits. I ate them topped with lox and a poached egg. So good. How do I store them?

    We also love your simple bread, salt and pepper crackers, and peacan short bread cookies. I love baking my way through your recipes for things I haven’t eaten in years. Thanks so much!

    Reply

    • Karen, to store the biscuits, after they’re baked let them cool overnight, then wrap in a paper towel, place in a plastic bag, and refrigerate for up to 1 week. Thanks so much for letting me know my website has changed your life :-)

      Reply

  16. I made these last night to serve with some Paleo chili, they were amazing! Very satisfying to dunk something in the chili I must say. I had a couple with my eggs this morning at breakfast, too.

    I’m thinking this dough would make a pretty good pizza crust?

    Reply

  18. Hello, these sound really goood! But on candida diet I cant have honey, only sweetner allowed is stevia. Any suggestions? Thank you!

    Reply

  19. These sounds great! Do you think it would work to sub something for the eggs (allergic)? Maybe water/oil/baking soda so it can still rise a bit?

    Reply

    • Chia seeds can be used in place of egg. I haven’t tried it but my friend uses them. The seeds turn gelatin like when liquid added.

      Reply

      • Marlene, thanks for that suggestion! I have tried it with a number of my recipes and have not had success. If you try it with this one please let us know how it goes :-)

        Reply

    • I made these EGG FREE, coconut free and without honey, and they were delicious!

      In place of the eggs I used
      1/4 cup applesauce
      1 1/2 Tbs almond oil
      1 1/2 Tbs water
      1 tsp homemade baking powder

      I used almond oil instead of coconut and it worked just fine. Also, the slight sweetness from the applesauce made up for leaving out the honey. I did have to cook them several more minutes, but they were so good.

      I patted my dough to 1/4-1/2″ and cut it into heart shapes with a cookie cutter :) cute and fun to eat

      Reply

  21. 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?

    Reply

  23. 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. :)

    Reply

      • Elana,
        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.

        Reply

  25. 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!

    Reply

    • Hi Thea,
      If you take the sugar and yeast out of your diet you should be able to control the abundant yeast in your body. It takes a good long two months for me when I have been bad and go off my diet to get it back in control. I had it so bad ( it comes out on my hands only ) that it starts out in dry red spots on my knuckles then get dry, red and flakey. Then if I let it go to long, goes into the blisters that itch like you want to cut your hands off! I have been dealing with Candida for a long time and if you have any questions Please ask me. I will help you with all I know. This is such a frustrating thing to have. Be well and remember, everything in moderation :)

      Reply

      • Hi Gabrielle,
        I started candida diet about 2 weeks ago. I was in holiday but I need to come back to work and I do not have enough energy. I do not feel better either. I wonder maybe it’s because anti fungal pills that I take like oregano oil, grapefruit seed extract and Caprylic acid. I bake coconut flour bread from candida diet site and I eat kale, broccoli, cabbage and spinach mainly. I drink nettle tea when I feel down or when I need tea. I am not doing good.
        Before it I was in Paleo diet and I used to eat a lot of honey and cheese and sometimes rice and lots of bananas and other fruits but I had rash in my hands and dermatitis in my scalp and very bad allergy and digestive problems.

        Reply

        • Hi Marjan,

          Sorry to hear about your struggle! I found out I had candida overgrowth a few months ago and started following a diet recommended by the candida diet website. But I adjusted my diet as I learned more about candida overgrowth and how it can relate to other conditions that need to be healed such as leaky gut, mercury toxicity, small intestinal bacterial overgrowth (SIBO), and a few others. You may want to look into these too especially if you’re having digestive problems (I hear you there!) After cutting out sugar even from honey and fruit and adjusting my diet to a mix of candida diet and a diet to heal leaky gut, I’ve had good changes although I’m not completely healed yet.

          Also, Elana’s pantry is great for candida recipes! I’ve found that I can adjust recipes by substituting sweeteners for stevia or xylitol.

          Reply

  26. 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.

    Thanks,
    Shari from NC

    Reply

  27. 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!

    Reply

  30. Elana,

    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 :)

    Reply

    • 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!

      Reply

    • 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:

      https://elanaspantry.com/almond-flour/

      Thanks for sharing your concern!
      Elana

      Reply

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