A Clean Bake

Paleo & Gluten Free Biscuits

Dairy Free
Gluten Free
Paleo
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Going grain free doesn’t mean you have to give up on your favorite comfort foods. These paleo and gluten free biscuits make a great morning nosh, or accompany a delicious dinner. They’re easily adapted to be dairy free, too.

Simple Grain-Free and Low Carb Biscuits (gluten-free, Grain-free, Paleo, Sugar-free, low carb)
The day your grain-free biscuits finally rise is a very good day. That’s not a euphemism or a metaphor; it just took a lot of tries before I finally got the tall, crackly and fluffy result I was looking for. But it was well worth the effort. Because, really, what meal isn’t improved by a soft, warm biscuit on the side? Think about it: everything from breakfast to barbecue to soup goes becomes a meal if you add a biscuit (or three).

I’m happy to report that these are insanely easy to make with just a handful of ingredients, including my favorite combination of flours for grain-free breads: almond flour, coconut flour and tapioca flour. Just add salt, leavener, eggs and grass fed butter or (non-hydrogenated) shortening.

A quick note about the fat in these recipes: I tested these with real butter, shortening, and coconut oil. The oil version doesn’t rise as much, so just be warned if you want to make that substitution. The butter option – regular or vegan – is the better way to go, and you must (must!) chill it for at least a couple of hours, because cold fat contributes to leavening. If you really want to be authentic, you can even cut in the butter until it is the size of small peas instead of melted it and stirring it in – but that’s my favorite shortcut for quicker biscuit-making.

I first made these for a dinner party hosted by some friends who aren’t accustomed to eating gluten/grain free. Luckily, they are incredibly open minded and just like good food, so they aren’t the type to shy away from something with a grain-free label just because it’s unfamiliar. I think they loved these, or at least did a great job of being polite by eating several biscuits each.  Even my gluten-loving husband who regularly asks me to make or buy “not weird” baked goods turned down a regular gluten roll in favor of one of these at dinner the other night. Now that’s what I call a success.

Simple Grain-Free and Low Carb Biscuits (gluten-free, Grain-free, Paleo, Sugar-free, low carb)
Simple Grain-Free Biscuits (gluten-free, Grain-free, Paleo, Sugar-free, low carb)

Paleo and Low Carb Biscuits

Yield: 10 biscuits
Prep Time: 15 minutes
Bake Time: 10 minutes
Rest Time: 2 hours
Total Time: 2 hours 25 minutes

Ingredients

  • 2 cups blanched almond flour
  • 1 cup cassava flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 cup grated or finely chopped cold butter, plus more for baking
  • 2 large eggs, beaten
  • 1/2 cup full fat coconut milk
  • 1 teaspoon apple cider vinegar

Instructions

  1. In a large bowl, whisk together the dry ingredients (almond flour, cassava flour, baking soda, and salt).
  2. Stir the butter into the dry ingredients until well-mixed. Set aside.
  3. In a separate bowl, quickly whisk together the eggs, coconut milk, and vinegar. Then stir into the dry mixture, just until the liquid is absorbed.
  4. Gather the dough into ball. Transfer to a piece of wax paper, or a silicone mat.
  5. Roll the dough into a 2 - 2 1/2" thick disc. Use a biscuit cutter to cut out 10 biscuits.
  6. Refrigerate for 2 hours (or overnight) in an airtight container.
  7. Preheat the oven to 450 and line a baking sheet with a nonstick pad.
  8. Once the oven is preheated, remove biscuits from the fridge, arrange 2" apart on the prepared sheet, brush with melted butter, and bake for 10-12 minutes, or until puffy and slightly golden.

Notes

You can use coconut oil in place of the butter, but your biscuits won't rise as much. Or use cold shortening.


Nutrition Information:
Yield: 10 Serving Size: 1 biscuit
Amount Per Serving: Calories: 375Total Fat: 33gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 86mgSodium: 408mgCarbohydrates: 16gFiber: 3gSugar: 2gProtein: 7g

Did you make this recipe?

Please leave me a comment and rating, or tag me on Instagram using @nora_acleanbake or #acleanbake!

© Nora (A Clean Bake)
Note: Recipe was updated Feb 2019


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Comments

  4. Sam @ PancakeWarriors says

    I’ve been looking for a gluten free biscuit, and I love that you also mentioned what coconut oil will do in this recipe (since I don’t like using vegan butter). I’m super excited to finally have a recipe to try that look pretty simple and I have all the ingredients!! I would love to make these as a potpie topping or serve with mushroom soup. OMG yum!

    Reply

  5. Julia says

    I absolutely love introducing my non gluten-free friends to my gluten-free bakes…they’re always amazed, which gives me positive reinforcement that the GF thing isn’t just a hippy trend, it’s for real, yo! And so’re these biscuits! I want them in my face for real!

    Reply

  7. Mary Frances says

    “Because, really, what meal isn’t improved by a soft, warm biscuit on the side?” <TRUTH. Biscuits make everything better! I never would've guessed these were gf, your flour combo is almost magic Nora!

    Reply

    • Nora (A Clean Bake) says

      Oh yes! You should be able to use cornstarch instead! Full disclosure: I haven’t tried it – but the starch content is about the same so it shouldn’t make a huge difference. Let me know how it goes!!

      Reply

  9. Stacy | Wicked Good Kitchen says

    Success, indeed, Nora! I just love it when non-paleo or non-gf people enjoy recipes that are grain free. It is crazy-scary how close your biscuit recipe is to mine! Same flours, slightly different ratio, and different fats. Gorgeous photography here, too, my friend. Thanks for sharing and I hope you are enjoying your weekend! 🙂

    Reply

    • Nora (A Clean Bake) says

      Me too! I didn’t know you had a biscuit recipe on your site – what a coincidence! I guess that’s reassuring that we both arrived at nearly the same formula. It must mean it is a darn good one! 🙂

      Reply

  15. Monica says

    Well said! What good meal doesn’t benefit from a good ol’ biscuit? (: Sounds like a wonderful recipe based on all the positive responses, but then again — what things do you cook/bake that ARE’T absolutely delicious? 😉

    Reply

  16. Jody says

    Could this be made without almond flour? What do you think I should substitute – more coconut flour? I can’t have nut flours, though I can do coconut flour – but I would really like to try this. Thanks!

    Reply

  17. Marilyn says

    In the recipe you have cassava flour, and in the directions you mention coconut flour…I’m assuming that the list of ingredients is correct…that you are calling for cassava flour and that the directions are incorrect? Thank you.

    Reply

  18. melissa p rayburn says

    My family loves these biscuits! I’ve tried several paleo recipes and this is the first one they liked! However, I can’t figure out what I’m doing wrong. I can only get 8 out of the recipe and that’s not even making them 2 1/2 inches high as directed. Any ideas?

    Reply

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