Make these easy almond flour paleo biscuits in one bowl - no rolling needed. They're gluten-free, grain-free and dairy-free, with an easy keto biscuit option.
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There is nothing like warm, homemade biscuits for breakfast. If you're craving them this morning, you can be breaking them open and drizzling them with butter (ghee) or honey in 30 minutes. They're perfect with a frittata and fresh berries. Yum.
Of course, you can serve these biscuits at any time of day - for a snack or with dinner. I even make them to go with holiday dinners for Thanksgiving and Christmas.
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Easy paleo biscuits
This recipe is so quick and easy. It's one of the things I whip up when I'm in a hurry. Everything goes into 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.
The ingredients are simple - just almond flour (I use this one), eggs, sea salt, baking soda, lemon juice, and a little honey. You can always swap out the honey for ghee or butter to make a keto version that's not only sugar-free but free of all added sweeteners.
And they come together quickly - just stir the dry ingredients together in a large bowl. Then make a well in the center and add the wet ingredients and stir until the dough comes together. Use a cookie scoop to drop the biscuits onto a baking sheet with parchment paper and bake.
These gluten-free, dairy-free paleo biscuits freeze well. So you can meal prep and put a batch in the freezer for another day. They go straight from the freezer to a low oven to reheat - the best kind of freezer biscuits.
More paleo baking recipes
Try these easy grain-free baking recipes
- Almond Flour Blueberry Muffins
- Easy Almond Butter Chocolate Chip Cookies
- Lemon Poppy Seed Muffins
- Paleo Banana Bread
- Paleo Lemon Blueberry Scones
Easy Paleo Biscuits
Ingredients
- 315 grams almond flour about 3 cups
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 2 eggs
- 2 tablespoons honey for paleo or substitute melted ghee for keto
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 325 degrees.
- Mix dry ingredients in a large bowl. Make a well in the center and add wet ingredients. Stir wet ingredients in the center, then stir in almond flour until dough is formed.
- Drop by large scoop onto a baking sheet lined with parchment paper. Flatten to 1-½ inches using a small piece of parchment paper.
- Bake until lightly browned and cooked through, about 20 minutes.
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
Lisa says
Measuring almond flour with cups can vary the amount of almond flour quite a bit (see this post on it: https://cookeatpaleo.com/how-to-measure-almond-flour/). And this is a very stiff biscuit dough. It almost looks like it won't come together, but if you keep stirring it will form into a ball.
Suzie says
Definitely want to try these for Thanksgiving! Do they spread and rise much during baking?
Lisa says
Suzie, they do rise a little bit, but they don't really spread. Hope you enjoy them!
Jean Lynd says
Beautiful photography. I can't do the honey, I wonder if in use Stevie if I'll need to add more moisture?
Lisa says
Thank you! If you leave out the honey you may need to add moisture. I would try adding a little bit of ghee.
Julie says
Just wanted to comment on this to say I used 2 TBSP of ghee instead of honey, and they turned out great. Taste just like tea biscuits. Will definitely make again.
Joanna says
Is the lemon juice important? and if so, is there something I can use as a substitute?
Lisa 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.
Chris says
I measured the flour by volume and it is not possible for this recipe to be correct.
Lisa says
Depending on how you measure, you can get anywhere from 80 to 120 grams of almond flour in a cup when you measure by volume. I use about 100 grams per cup for the recipe conversions, but I ALWAYS measure by weight when I bake. Here's a post on this - https://cookeatpaleo.com/how-to-measure-almond-flour/.
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!
Lisa says
Awesome! Good to know it works with ground sunflower seeds - thanks for sharing!
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.
Kerri says
Most of your muffin/scone/biscuit recipes call for almond flour. I am nut free. Is there anything else I could use?
Lisa says
I haven't tested it, but I've read sunflower seed flour can be substituted for almond flour. Also, here are a couple coconut flour recipes - Banana Blackberry Muffins and Lemon Poppy Muffins. Hope this helps!
brooke 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...
Lisa 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!
brooke says
Thanks! Rookie mistake.
Amy says
HI. Love this recipe... Was wondering if I could put all the dough into a loaf pan to make a bread:?
Lisa 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!
Cindy @ In A Stitch says
These biscuits are Amazing! I found them to be super simple to make. Loved having the metric measurement for the flour. Much easier to be successful.
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.
Miranda Naylor 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
Lisa 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.
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!!
Lisa 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.
Amanda says
Any ideas about nutrition info? I ate four!
Lisa says
Hi Amanda, I'm glad you enjoyed them! 🙂 MyFitnessPal or SparkRecipes have calculators you can use to get the nutrition info. Hope this helps!
Yvetta says
Thank-you! I've been having a hard time not eating bread on my Paleo diet and these do the trick! They are delicious. I appreciate you.
Yvetta
Lisa says
Thanks you Yvetta!
Sharon says
These are wonderful! I used a coarser grind of almond flour and they came out like the corn biscuits I used to make! Everyone liked them, even my picky eater. In fact, I'm making them in my cast iron muffin pan now that hasn't seen any action since going grain free.
Whitney says
I made these tonight using Trader Joe's almond flour. I also used apple cider vinegar because I forgot to get lemon juice and they were delicious! I put butter and honey on them...mmmm. Perfect thing to go with our soup, and I can't wait to heat up a couple for breakfast tomorrow! My batch only made 7 biscuits so next time I want to double it and have some to freeze.
Charlotte Moore says
No milk??? Just doesn't seem like enough liquid. I have made several things with almond meal but it has always had more liquid.
Lisa says
Hi Charlotte, no milk is needed for this recipe. Just make sure you use finely ground blanched almond flour, not almond meal. And measuring almond flour by weight is the most accurate.
rasminah says
hey lisa about the degrees, 325 degrees dsnt apply to my oven what do i do????
Lisa says
Hi Rasminah, here's some information on oven temperature conversions.
Kafi says
I LOVEEEE these biscuits. They are easy to whip up & only make a few...
Yummy.... They reheat well. I prepared the recipe as is no tweaking..
Pam says
I made these today and they were great. Do you know about how many carbs are in one?
Cindy says
Do you think these would work without the honey? They otherwise sound perfect! I'd like to try them.
Shonnon says
These biscuits were great! I weighed the flour and at first I was bummed because it seemed like these wouldn't come together but I just kept mixing. It formed a perfect dough that could have been rolled out and cut with a biscuit cutter.
I subbed chia eggs because my boys are allergic to eggs as well as all grains. The biscuits were gone in seconds. When I made them again to go with soup I added 1/2 tsp of paprika, 1/4 tsp of pepper and 1 tbsp of nutritional yeast to give it a slight cheese flavor without adding dairy. They were heavenly.
Thanks for the recipe.
Lisa says
Yay! I'm so glad you love them and that the chia eggs worked as a substitute!
TBomar says
Found this recipe tonight and made them tonight. I used the weight (315 g) for almond flour. They came out delicious! They were not crumbly at all. The outside was a little more brown than I wanted but I had to put them back in to cook the middle all the way through. I will definitely make them again.
Sabrina B. says
love it, needed a paleo biscuit recipe and here it is, so thank you for this!
Jen says
These are amazing!!!!!
Tammy Dueck says
Loved these! I can't have eggs so I used a vinegar/baking soda substitute instead and they turned out really well. Baked quick - 15 minutes with a double pan and the bottom almost burned, saved them just in time! Delicious, thank you for the recipe!
JANE K says
Just made these,. I did however have to add some water because the dough was just not going to work without more liquid. I added close to a half cup water. They turned out much better than I expected. I did substitute Walden's pancakes syrup for the honey. Also added some flax seed. The end result was yummy. Thanks for sharing!
Ranea Stafford says
So delicious! Will definitely make again and again. Can these be kept at room temperature or should they be refrigerated? Can keep how long?
Thank you!
RaneaStafford says
So Yummy and easy to make! Will make again and again!