Easy Paleo Biscuits Recipe | Paleo Biscuit Recipe with Almond Flour (2024)

by Lisa Wells / 47 Comments

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.

Easy Paleo Biscuits Recipe | Paleo Biscuit Recipe with Almond Flour (1)

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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.

Easy Paleo Biscuits Recipe | Paleo Biscuit Recipe with Almond Flour (2)

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 Recipe | Paleo Biscuit Recipe with Almond Flour (3)

Easy Paleo Biscuits

Make these quick and easy paleo biscuits in just one bowl. No need to roll out - just drop them on a baking sheet.

4.22 from 23 votes

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Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

Servings: 10 biscuits

Course: Bread

Cuisine: American

Diet: Dairy Free, Gluten Free, Keto, Low Carb, Paleo, Vegetarian

Author: Lisa Wells

Ingredients

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.

Notes

For keto: substitute 2 tablespoons melted ghee for the honey

For Keto Biscuits

Nutrition

Calories: 217kcal | Carbohydrates: 7g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 180mg | Potassium: 12mg | Fiber: 3g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg

For Paleo Biscuits

Nutrition

Calories: 204kcal Carbohydrates: 10g Protein: 8g Fat: 16g Saturated Fat: 1g Cholesterol: 33mg Sodium: 180mg Potassium: 12mg Fiber: 3g Sugar: 5g Vitamin A: 48IU Vitamin C: 1mg Calcium: 71mg Iron: 1mg

Keyword: Baking, Quick Bread

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More Bread

  • Strawberry Muffins (Paleo, Gluten Free)
  • Easy Honey Walnut Muffins Recipe
  • Cranberry Orange Muffins (Paleo, Gluten Free)
  • Banana Blackberry Muffins

Reader Interactions

Comments

  1. Kate Garvey

    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

    Reply

    • Lisa

      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.

      Reply

  2. Suzie

    Definitely want to try these for Thanksgiving! Do they spread and rise much during baking?

    Reply

  3. Jean Lynd

    Beautiful photography. I can't do the honey, I wonder if in use Stevie if I'll need to add more moisture?

    Reply

    • Lisa

      Thank you! If you leave out the honey you may need to add moisture. I would try adding a little bit of ghee.

      Reply

      • Julie

        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.

        Reply

  4. Joanna

    Is the lemon juice important? and if so, is there something I can use as a substitute?

    Reply

    • Lisa

      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.

      Reply

  5. Chris

    I measured the flour by volume and it is not possible for this recipe to be correct.

    Reply

    • Lisa

      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/.

      Reply

  6. Andrea

    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!

    Reply

    • Lisa

      Awesome! Good to know it works with ground sunflower seeds - thanks for sharing!

      Reply

  7. Brenda Daily

    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.

    Reply

  8. Kerri

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

    Reply

    • Lisa

      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!

      Reply

  9. brooke

    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...

    Reply

    • Lisa

      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!

      Reply

  10. Amy

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

    Reply

    • Lisa

      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!

      Reply

  11. Cindy @ In A Stitch

    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.

    Reply

  12. Africa

    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.

    Reply

  13. Miranda Naylor

    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

    Reply

    • Lisa

      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.

      Reply

  14. Linda

    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!!

    Reply

    • Lisa

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

      Reply

  15. Amanda

    Any ideas about nutrition info? I ate four!

    Reply

    • Lisa

      Hi Amanda, I'm glad you enjoyed them! 🙂 MyFitnessPal or SparkRecipes have calculators you can use to get the nutrition info. Hope this helps!

      Reply

  16. Yvetta

    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

    Reply

    • Lisa

      Thanks you Yvetta!

      Reply

  17. Sharon

    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.

    Reply

  18. Whitney

    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.

    Reply

  19. Charlotte Moore

    No milk??? Just doesn't seem like enough liquid. I have made several things with almond meal but it has always had more liquid.

    Reply

    • Lisa

      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.

      Reply

  20. rasminah

    hey lisa about the degrees, 325 degrees dsnt apply to my oven what do i do????

    Reply

  21. Kafi

    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..

    Reply

  22. Pam

    I made these today and they were great. Do you know about how many carbs are in one?

    Reply

  23. Cindy

    Do you think these would work without the honey? They otherwise sound perfect! I'd like to try them.

    Reply

  24. Shonnon

    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.

    Reply

    • Lisa

      Yay! I'm so glad you love them and that the chia eggs worked as a substitute!

      Reply

  25. TBomar

    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.

    Reply

  26. Sabrina B.

    love it, needed a paleo biscuit recipe and here it is, so thank you for this!

    Reply

  27. Jen

    Easy Paleo Biscuits Recipe | Paleo Biscuit Recipe with Almond Flour (8)
    These are amazing!!!!!

    Reply

  28. Tammy Dueck

    Easy Paleo Biscuits Recipe | Paleo Biscuit Recipe with Almond Flour (9)
    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!

    Reply

  29. JANE K

    Easy Paleo Biscuits Recipe | Paleo Biscuit Recipe with Almond Flour (10)
    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!

    Reply

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Easy Paleo Biscuits Recipe | Paleo Biscuit Recipe with Almond Flour (2024)
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