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Paleo Rainy Day Biscuits

Sandi Gaertner
Easy paleo biscuits
4.8 from 55 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 10
Calories 264 kcal



  • 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.


Serving: 1gCalories: 264kcalCarbohydrates: 18gProtein: 7gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 14gCholesterol: 49mgSodium: 220mgFiber: 4gSugar: 5g
Keyword paleo biscuit recipe, paleo biscuits
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