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!
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!
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!"Ruby D.
If you are not grain-free, check out my gluten-free biscuit recipes.
Why This Recipe Works:
- 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!
- Almond Flour - Use almond flour and not almond meal. The flour is much finer and gives you a better texture for this biscuit recipe.
- 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.
Recipe Step-By-Step Directions:
Step 1: Preheat your oven to 400º F. Be sure the oven rack is positioned in the middle of the oven.
Step 2: Grab 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.)
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.
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
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 ½ 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:
- Paleo Breakfast Muffins
- Paleo Delicata Squash Brownies
- Baked Turmeric Chicken Wings
- Cassava Flour Pancakes
Paleo Rainy Day Biscuits
*As an Amazon Associate, I earn a small commission from qualifying purchases.
- 2.5 cups almond flour
- ¾ cup arrowroot Flour
- ¼ cup butter preferably grass-fed, unsalted
- 2 tablespoons honey
- 2 large eggs preferably pastured
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- Preheat oven to 400º F 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.
- Although almond flour is gluten free, there is a risk of cross-contamination, so be sure the package says gluten free. I like Anthony's Almond Flour.
- Store in an airtight container for up to 3 days in the refrigerator.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
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.
Simplifying the art of baking and cooking gluten-free recipes.