Zenbelly’s Paleo Rainy Day Biscuit Recipe

I would be grateful if you shared this post :-)

If you love biscuits and haven’t had them since going gluten free, you are going to love this paleo biscuit recipe that Simone from Zenbelly shared with us!

These biscuits are perfect for dipping into herbed olive oil, or a bowl of soup!

If you are looking for that perfect paleo biscuits 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 Zenbelly blog. She has just the recipe for you to try just in time for the holidays!

These homemade grain-free biscuits are drop style and so easy to make! All you need is a bowl and a few simple ingredients!

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:

• New England Fish Chowder
• Vegan Butternut Squash Soup

And if you like what you see, Simone has several amazing paleo cookbooks including:

• The Zenbelly Cookbook
• The New Yiddish Kitchen: Gluten Free and Paleo Kosher Recipes
• Paleo Soups and Stews

What ingredients are best for paleo biscuits?

When making paleo biscuits, you can use almond flour, coconut flour, cassava flour, and tapioca starch. This recipe uses a combination of almond flour and tapioca starch.

Here is a shopping list for this paleo biscuit recipe:

• Almond flour
• Arrowroot starch
• Eggs
• Butter
• Honey
• Baking soda and salt

How long do you bake grain-free biscuits?

These biscuits are drop style and cook fairly quickly. Bake at 350F degrees for 15 minutes. Serve warm with ghee and honey.

If you haven’t tried grain free, these can be delicious and is a great healthy option. The almond flour makes a great way to sneak some extra nutrition in your kids :-).

How to make paleo biscuits:

The first step is to preheat your oven to 350F degrees.

Grab a large bowl and add your dry ingredients. Use a whisk to blend the ingredients together. 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 :-).)

How to cut butter into flour:

1. 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.
2. The harder way. Use two knives in cutting motions to chop up 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.

Next, in a smaller bowl, add your wet ingredients. Whisk to blend. Pour the wet ingredients into the dry ingredients and mix.

Line a cookie sheet with parchment paper and use a large cookie scoop, or large spoon, to drop the dough onto the parchment paper. Bake for 15 minutes.

More Delicious Paleo Recipes:

• Paleo Breakfast Muffins
• Paleo Delicata Squash Brownies
• Baked Turmeric Chicken Wings

(* Please note links on ingredients are affiliate links set up through Amazon.com so that I can raise some money to help defer costs to maintain the Fearless Dining site. I appreciate your support!)

Things You Need to Make This Recipe:

• Make sure to use almond flour, which is much finer ground than almond meal.
• Arrowroot starch

How to make this paleo biscuit recipe:

Paleo Rainy Day Biscuits

Yield: 10

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Easy paleo biscuits

Print

Ingredients

• 2.5 cups Almond flour
• 3/4 cup Authentic Foods Arrowroot Flour
• 1/4 cup cold butter, preferably grass-fed, 4 tablespoons
• 2 tablespoons honey
• 2 large eggs, preferably pastured
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda

Instructions

1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, arrowroot, salt and baking soda. Combine with a whisk.
3. Cut the butter into 4-5 pieces and cut 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.
4. In a small bowl, whisk together the honey and eggs.
5. Gently mix into the dry ingredients, but try not to over mix. You want it just to come together.
6. 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)
7. Bake for about 15 minutes, but give them a peek after 10.

Recommended Products

There are affiliate links in my posts. This doesn't change the cost you pay for an item, it just means a tiny commission comes to Fearless Dining to help offset the costs of running this blog.

• 
  Almond Flour Blanched, Anthony's 4lb Bag, Batch Tested Gluten-Free
• 
  Anthony's Arrowroot Powder (5lb) Batch Tested Gluten-Free, Non-GMO
• 
  Wilton Recipe Right 3 Piece Cookie Pan Set

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 264 Total Fat: 20g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 49mg Sodium: 220mg Carbohydrates: 18g Fiber: 4g Sugar: 5g Protein: 7g

Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.

More Delicious Gluten Free Bread Recipes to Try:

I would be grateful if you shared this post :-)