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! Don't forget to check out all of my delicious gluten free bread recipes while you are here!
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:
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 baking?
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.
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 :-).
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:
- 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 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.
How long do you bake grain-free biscuits?
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.
These biscuits are drop style and cook fairly quickly. Bake at 350 degrees F for 15-20 minutes. Serve warm with ghee and honey.
More Delicious Paleo Recipes:
Things You Need to Make This Recipe:
Allison S. wrote that she was able to substitute maple syrup for the honey and tapioca starch for the arrowroot starch and it tasted delicious.
Ruby D wrote "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 and honey (think buttermilk flavor). Delicious!"
Paleo Rainy Day Biscuits
- Preheat oven to 350 and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, arrowroot, salt and baking soda. Combine with a whisk.
- 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.
- In a small bowl, whisk together the honey and 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.
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