Easy Paleo Biscuits

Quick and easy gluten-free, dairy-free paleo biscuits recipe uses just one bowl. I skip the rolling out and just drop them on the cookie sheet. | cookeatpaleo.com

There is nothing like warm, homemade biscuits for breakfast. I was craving them this morning and in half an hour I was breaking them open and drizzling them with honey. Of course, you can serve these biscuits at any time of day, but had them with my frittata and fresh raspberries.  Yum.

This recipe is so quick and easy. It’s one of the things I whip up when I’m in a hurry. Everything goes in one bowl. I skip the rolling out, and just drop them on a cookie sheet and flatten them. They bake while I cook everything else.

These gluten-free, dairy-free paleo biscuits freeze well. So I put the rest of the batch in the freezer for another day. They go straight from the freezer to a low oven to reheat. They are the best kind of freezer biscuits.

Easy Paleo Biscuits - Quick and easy gluten-free, dairy-free paleo biscuits recipe uses just one bowl. I skip the rolling out and just drop them on the cookie sheet. | cookeatpaleo.com

Easy Paleo Biscuits
 
Serves: 8-10 biscuits
Ingredients
  • 315 grams almond flour (about 3 cups)
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 2 eggs
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
Instructions
  1. Preheat oven to 325 degrees.
  2. Mix dry ingredients in large bowl. Make a well in center and add wet ingredients. Stir wet ingredients in center, then stir in almond flour until dough is formed.
  3. Drop by large scoop onto cookie sheet lined with parchment paper. Flatten to 1-1/2 inches using a small piece of parchment paper.
  4. Bake until lightly browned and cooked through, about 20 minutes.

 

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Comments

  1. Kate Garvey says

    i made these and had to add liquid to make a dough not sure why – i did use 3 cups flour as i don’t have a way to weigh it

    • says

      Hi Joanna, the lemon juice is the acid that activates the baking soda. In a pinch you can use another acid, like apple cider vinegar, but it will change the flavor. I prefer them with fresh lemon juice.

  2. Andrea says

    Thanks for the recipe! Just wanted to say I subbed ground sunflower seeds for the almound flour to make it nut-free, and they turned out great!

  3. Brenda Daily says

    These are absolutely lovely. I have 3 suggestions: Increase baking powder to 1 1/2 teaspoons. Let batter rest about 5 minutes so that dough is less wet. Use a 1/4 measuring cup oiled with coconut oil to form biscuit shapes. This will definitely become one of our favorites. Thank you for your creativity.

  4. Kerri says

    Most of your muffin/scone/biscuit recipes call for almond flour. I am nut free. Is there anything else I could use?

  5. says

    I Had major issues with the recipe :( I didn’t have almond flour so I first tried coconut flour and it just wasn’t happening. Then I read some comments that said to keep working the mix and it would happen, this is after I threw out my mix. Then I did a redo using tapioca flour and if I squeezed the mix it stuck together but never really ade “dough.” They came out really dry and didn’t cook all the way through. Thoughts? So bummed…

    • says

      Hi Brooke, this recipe is designed for almond flour so I wouldn’t expect it to work with different types of flours. Nut flours, coconut flour and starch flours have different properties and behave differently in recipes. For example, coconut flour is very absorbent, so coconut flour recipes typically use less flour and more eggs, liquid, and fat. Tapioca flour is typically blended with other flours in recipes. Hope this helps!

  6. Amy says

    HI. Love this recipe… Was wondering if I could put all the dough into a loaf pan to make a bread:?

    • says

      Thanks, Amy! I have not tried baking all the dough in a loaf pan. I’m not sure how it would turn out. If you try it, let me know!

  7. Africa says

    I made this and I loved them!!!!!! The measurements worked just right, and I love how they look rustic, they are so good! The only difference with mine is that they baked in 15 minutes instead of 20.

  8. says

    Yummy but really dry and crumbly.. I made them with 2 cups almond and 1 cup coconut flour, which is dryer. They taste great with butter on them! But I think they could use some oil in the mix

    • says

      Hi Miranda, since coconut flour is so much more absorbent than almond flour, it can’t be substituted for almond flour in recipes. Coconut flour recipes use more eggs, fat and liquid than this recipe does.

  9. Linda says

    Hi!! I just made these and they are delicious!! I had one problem though and that was that the bottoms of them burnt before the mixture was cooked all the way through!! Are there any tips to avoid this happening please? I am new to paleo and to baking with almond flour but love these and can see they may be a good solution to my problem of trying to find something which is paleo and easy for breakfast so I would love to keep on making them without having to cut the burnt bottoms off them!!

    • says

      Hi Linda, a great trick is to double up your baking sheets. This helps insulate the bottoms so they don’t brown as quickly.

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