If you love biscuits and haven’t had them since going gluten free, you will love this paleo biscuit recipe that Simone from Zenbelly shared with us! Make a batch of flaky biscuits in under 40 minutes.
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If you are looking for that perfect paleo biscuit recipe to go along with that bowl of soup, look no further than this delicious gluten free biscuit recipe from Chef Simone Shifnadel, the owner of the Zenbelly blog. She has just the recipe for you to try just in time for the holidays!
If you are not grain-free, check out my gluten-free biscuit recipes.
These were amazing! I used tapioca instead of arrowroot, sprinkled a little more tapioca right before hand-rolling the biscuits. I also added a few tablespoons of Greek Yogurt to the eggs
Ruby D., Blog comment
and honey (think buttermilk flavor). Delicious!”
Why I love these paleo biscuits:
- These biscuits are perfect for dipping into herbed olive oil or a bowl of soup! Don’t forget to check out all of my delicious gluten free bread recipes while you are here!
- To restate the obvious, these delicious fluffy biscuits are grain-free and refined sugar-free.
- Almond flour gives these biscuits some protein to balance out the carbs.
- These homemade grain-free biscuits are drop-style and so easy to make! All you need is a bowl and a few simple ingredients!
Don’t forget to check out all of my delicious gluten free bread recipes while you are here!
Allergen Information:
These paleo biscuits are gluten-free, grain-free, oat-free, and soy-free. Make them dairy-free if you use VERY COLD ghee.
Flour Blends Tested:
1. Anthony’s Almond Flour – I love this brand batch tests for gluten to ensure there is no cross-contamination.
2. Arrowroot Starch – I used Bob’s GF arrowroot starch. Tapioca starch also works.
Ingredients Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Almond Flour—Use almond flour instead of almond meal. The flour is much finer and gives this biscuit recipe a better texture.
- Arrowroot Starch – You can also use tapioca starch.
- Eggs – Use size large.
- Butter – Butter is one of the more controversial ingredients. Many on a paleo diet will eat butter if it is from a grass-fed animal. You can also use ghee, but it needs to be very cold to get the flaky layers. Use unsalted.
Step-By-Step Photos and Directions:
Step 1: Preheat your oven to 400º F. Be sure the oven rack is positioned in the middle of the oven.
Step 2: Add your dry ingredients to a large
Step 3: Add very cold butter chunks. The next step is to cut the butter into the flour. There are two ways you can do this (the easy and the hard ways.)
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How To Cut Butter Into Flour:
- The easy way. Use a pastry blender to cut the butter into the flour. You can see what a pastry blender looks like in the photo above.
- The harder way. Use two cutting knives to chop the butter into the flour. Another thing I don’t like about this method is that it is harder to get small pieces of butter…making the biscuits a bit inconsistent.
Step 4: Add your wet ingredients to a small bowl. Whisk to blend.
Step 5: Pour the wet ingredients into the dry ingredients and mix them into the biscuit dough.
Step 6: Line a
Step 7: These biscuits are drop-style and cook fairly quickly. Bake at 400º F for 15 minutes. The actual baking time will vary depending on the size of your biscuits. Serve them warm with ghee and honey.
These biscuits are amazing dipped in these soups:
One of my favorite things to do with a biscuit is to dip it into a bowl of hot soup or stew. Here are some delicious recipes to dip these paleo biscuits into:
And if you like what you see, Simone has several amazing paleo cookbooks, including:
Frequently Asked Questions:
You can use almond flour, coconut flour, cassava flour, and tapioca starch when making paleo biscuits. This recipe uses a combination of almond flour and tapioca starch.
You can use a biscuit cutter. Press the biscuit dough to 1 1/2 to 2 inches thick and use your biscuit cutter to cut out your biscuits.
Store the biscuits in an airtight container in the refrigerator. They will keep fresh for up to 3 days. Warm them up in the toaster oven or air fryer at 300º F for 5 minutes.
You can easily freeze these biscuits. Place room-temperature biscuits into a freezer-safe zipper bag.
I was able to substitute maple syrup for the honey and tapioca starch for the arrowroot starch and it tasted delicious.”
Allison S.
More Delicious Paleo Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Paleo Rainy Day Biscuits
Equipment
- Cookie sheet
Ingredients
- 2.5 cups almond flour
- ¾ cup arrowroot flour
- ¼ cup unsalted butter preferably grass-fed
- 2 tablespoons honey
- 2 large eggs preferably pastured
- ½ teaspoon sea salt
- ½ teaspoon baking soda
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Instructions
- Preheat oven to 400º F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine 2.5 cups almond flour, 3/4 cup arrowroot flour, 1/2 teaspoon sea salt, and 1/2 teaspoon baking soda. Combine with a whisk.
- Cut the cold 1/4 cup unsalted butter into 4-5 pieces and cut the butter into the dry ingredients with a pastry cutter or 2 knives. You'll want the result to look like coarse crumbs, no larger than pea-sized.
- In a small bowl, whisk together 2 tablespoons honey and 2 large eggs.
- Gently mix into the dry ingredients, but try not to over mix. You want it just to come together.
- Drop the batter onto your prepared sheet with a large spoon. It helps to dampen your hands to shape them a bit- the dough is sticky. This recipe makes 6 large biscuits. (If you make smaller ones, adjust your cooking time accordingly)
- Bake for about 15 minutes, but give them a peek after 10. The baking time will also vary depending on the size of the biscuits you make.
Notes
- Although almond flour is gluten free, there is a risk of cross-contamination, so be sure the package says gluten free. I like to use Anthony’s Almond Flour.
- Butter is more controversial for paleo. You can use Ghee, but it needs to be really cold.
- Store in an airtight container for up to 3 days in the refrigerator.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older October 2018 post with more details.
These are the best biscuits I have ever made. I substitute lard for butter when I make them. It makes the biscuits extra soft and fluffy. Five stars!!
You made my day. I am so glad you loved this recipe!
I used this recipe for strawberry shortcake for Shabbat dessert… so nummy. I used miyoko’s butter for a non dairy alternative… worked really well. I will make this again!
I am so glad the dairy-free butter worked so well. Shabbat Shalom!
Nice tasting but lacking in salt (for my preference). Also, is there a way to make these less crumbly and hold together a bit better? Thanks 🙂
Hi Jenna, You can add as much salt as you like. As for the crumbly, you could add 1/2 teaspoon of xanthan gum to help them hold together better.
Wish I could post a photo these biscuits are stunning!made them tonight for the 4th time just served them on top of split pea soup and we will gobble them up tomorrow with scrambled eggs a beef roast! Thanks for the easiest healthy biscuit recipe ever! *I use bobs red mill paleo baking flour as I have a rice sensitivity=) ugh so yum !
I am so glad you loved the recipe, Nicole. Thank you!
These are delicious! They were easy to make and came together so quickly! I love the sweetness of the honey! Thank you!
I am really glad you loved these biscuits! Thank you for coming back to let me know.
I really want to try this recipe but am not able to eat eggs. Do you recommend a substitute?
Hi Ariel, I have not tested this recipe without eggs. The combination of grain-free flours is tricky and I am not sure how egg substitutes would work. If you try it please let me know.
Biscuits sounded really good, so I decided to make some with dinner! A quick google search led me to this recipe. It doesn’t disappoint! So yummy!
I am so glad you loved them, Trista. I hope you come back and try more of my recipes :-).
I loved the biscuits, simple to make and quick to bake. Delicious! Thank you to the recipe owner.
I really love these biscuits too. Thank you so much for coming to let me know Karon :-).
Can the butter be replaced with Olive Oil an if so how much. Thank you 😊
I am sorry, I have not tested olive oil in this recipe so I am unable to answer how it would turn out.
Can I substitute something for the butter? My Dad had his gallbladder removed, and can’t process butter. The other ingredients are fine for him.
Hi Mary, you could use Ghee or vegan butter. That is really sweet of you to want to make these for him :-).
My biscuits were not sticky at all when I put them in, but we’re more crumbly. Did I not mix them enough? In the oven now so we’ll see 🙂 The dough tastes delicious, though!
Hi Angela, you are the first to have this issue. Can you please tell me if you substituted anything?
Do you have a substitute for almond flour? I’m really missing eating biscuits.
Hi Francine, for this recipe, unfortunately, I do not have a sub because this is specifically a grain-free biscuit recipe.
I’m new to the gluten free world but I want to thank you sooo much for the recipes. Some of the best I’ve found. 🙂
I am so glad you liked them Debbie 🙂
We are biscuit eaters in my family, or, at least we were before we started eating Paleo. I have tried myriad recipes for Paleo biscuits and they have, mostly, been dismal disappointments…. until I tried this fabulous recipe.
Tonight we had an amazing beef, mushroom, onion gravy over your biscuits and I got repeated raves about the biscuits. Everyone thanked me for not giving up on all of the options available.
Thank you for this wonderful recipe.
I am so glad you loved these biscuits. I can’t take credit for the recipe. Simone shared it with my readers a few years ago. Her Zenbelly blog has a lot of great paleo recipes.
i’m allergic to almond. is there some other gf flour to use?
Hi Elayne, this recipe is paleo so I don’t have a gluten free flour that would substitute. You can find gluten free biscuit recipes on Pinterest or Google if that helps.