Make these easy gluten-free, dairy-free, paleo biscuits in one bowl — no rolling needed.
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 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.
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More paleo baking recipes
Easy Paleo Biscuits
Ingredients
- 315 grams almond flour about 3 cups
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 eggs
- 2 tablespoons honey
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 325 degrees.
- 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.
- Drop by large scoop onto cookie sheet lined with parchment paper. Flatten to 1-1/2 inches using a small piece of parchment paper.
- Bake until lightly browned and cooked through, about 20 minutes.
Easy grain-free baking recipes
Kate Garvey
October 6 at 4:13 pmi 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
November 21 at 12:35 pmMeasuring 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
November 21 at 1:28 pmDefinitely want to try these for Thanksgiving! Do they spread and rise much during baking?
Lisa
November 21 at 5:52 pmSuzie, they do rise a little bit, but they don’t really spread. Hope you enjoy them!
Jean Lynd
January 18 at 11:47 amBeautiful photography. I can’t do the honey, I wonder if in use Stevie if I’ll need to add more moisture?
Lisa
January 18 at 2:35 pmThank you! If you leave out the honey you may need to add moisture. I would try adding a little bit of ghee.
Julie
November 13 at 7:20 pmJust 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
January 27 at 12:14 amIs the lemon juice important? and if so, is there something I can use as a substitute?
Lisa
January 27 at 12:35 pmHi 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
February 10 at 7:30 amI measured the flour by volume and it is not possible for this recipe to be correct.
Lisa
February 10 at 4:03 pmDepending 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
April 27 at 8:20 amThanks 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
April 28 at 1:55 pmAwesome! Good to know it works with ground sunflower seeds – thanks for sharing!
Brenda Daily
July 22 at 6:59 pmThese 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
September 10 at 5:06 pmMost of your muffin/scone/biscuit recipes call for almond flour. I am nut free. Is there anything else I could use?
Lisa
September 11 at 10:33 pmI 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
October 22 at 8:38 pmI 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
October 23 at 11:24 amHi 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
October 23 at 9:49 pmThanks! Rookie mistake.
Amy
November 12 at 2:13 pmHI. Love this recipe… Was wondering if I could put all the dough into a loaf pan to make a bread:?
Lisa
November 13 at 4:44 pmThanks, 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
January 4 at 3:20 pmThese 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
January 6 at 8:35 pmI 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
February 7 at 6:59 pmYummy 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
February 9 at 5:45 pmHi 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
February 12 at 7:58 pmHi!! 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
February 13 at 8:36 amHi Linda, a great trick is to double up your baking sheets. This helps insulate the bottoms so they don’t brown as quickly.
Amanda
March 2 at 6:36 pmAny ideas about nutrition info? I ate four!
Lisa
March 3 at 9:43 amHi Amanda, I’m glad you enjoyed them! 🙂 MyFitnessPal or SparkRecipes have calculators you can use to get the nutrition info. Hope this helps!
Yvetta
December 12 at 11:14 amThank-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
December 15 at 1:13 pmThanks you Yvetta!
Sharon
December 28 at 10:22 pmThese 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
February 1 at 7:23 pmI 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
February 15 at 5:41 amNo milk??? Just doesn’t seem like enough liquid. I have made several things with almond meal but it has always had more liquid.
Lisa
February 15 at 1:34 pmHi 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
March 22 at 9:21 amhey lisa about the degrees, 325 degrees dsnt apply to my oven what do i do????
Lisa
March 22 at 4:02 pmHi Rasminah, here’s some information on oven temperature conversions.
Kafi
April 14 at 11:10 amI 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
April 23 at 6:49 pmI made these today and they were great. Do you know about how many carbs are in one?
Cindy
October 4 at 10:15 amDo you think these would work without the honey? They otherwise sound perfect! I’d like to try them.
Shonnon
November 21 at 8:29 pmThese 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
November 22 at 10:32 amYay! I’m so glad you love them and that the chia eggs worked as a substitute!
TBomar
February 18 at 6:22 pmFound 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.
September 14 at 11:01 pmlove it, needed a paleo biscuit recipe and here it is, so thank you for this!