Paleo Biscuits

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

Ingredients
Serves:
7biscuits
Print Recipe
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 2½-inch wide mouth
  7. Use a metal baking spatula to transfer biscuits to a parchment paper lined baking sheet
  8. Bake at 350°F for 15 minutes, until biscuits are browned on the bottom edges
  9. Serve
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!

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”

  1. 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

  2. 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!

  3. 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!

  4. 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

  5. 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!

  6. 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!

  7. 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?

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Recipes » Breakfasts » Paleo Biscuits