Whether you’re looking for almond flour biscuits for breakfast or dinner, you’ll love this no-egg, grain-free, paleo recipe.
Grain-Free Biscuits with Almond Flour
When I was trying to navigate a grain-free diet but missed traditional baked goods, this paleo recipe for almond flour biscuits became exactly what I needed to replace the “old” with the “new” and actually enjoy it.
The dough comes together best in a food processor, but alternatively, you can also make it in a blender. The best part is that it keeps in the fridge overnight so you can bake them fresh in the morning for a terrific paleo breakfast.
Ingredients
The liquids in this recipe are coconut milk and apple cider vinegar, which mix with the baking soda to help the dough rise. To make the dough, use almond flour, tapioca starch for a crumbly texture, salt, baking powder, and ghee or butter for flavor and moisture.
How to Make Almond Flour Biscuits
Make sure to watch the video recipe below to make these almond flour biscuits. It was like this:
- Combine coconut milk and apple cider vinegar.
The apple cider vinegar will activate when mixed with the baking soda to help these biscuits rise. - Make the dough.
Combine the dry ingredients in the food processor or large bowl. Add the ghee or butter to the mix until the dough looks crumbly, like sand. Pour in the coconut milk mix. The dough will be sticky and wet; don't worry. - Bake
Place ¼ cup scoops of dough onto a lined sheet pan and bake in a preheated oven for about 15 minutes. Remove from oven, cool, enjoy.
Laura’s Tips for Baking Almond Flour Biscuits
Yes, you can use store-bought almond flour or make your own in the blender or food processor. Almond meal also works for this recipe.
When baking with almond flour, recipes always require more liquid than with traditional flour. One of the reasons I often discourage people from substituting almond flour in traditional baking recipes is that although it can often be a 1-to-1 replacement, traditional recipes do not account for the additional liquid needed to give the baked good its texture. If you’re new to almond flour baking, check out my post on almond flour substitutes to learn more.
Most baking powder has corn starch, so if you want to keep these biscuits grain-free, use baking powder made with tapioca starch or potato starch or my corn-free baking powder.
Unlike traditional biscuit dough, almond flour biscuits do not require kneading, rolling, or a biscuit cutter. You will, however, need a food processor or a high-powered blender to make the dough happen.
What to Serve with Almond Flour Biscuits
Imagine pairing this butternut squash and chorizo hash with eggs and these biscuits. Oh my! I also like to slice them in half for breakfast sandwiches or spread chia seed jam over them. You can also enjoy these biscuits at dinner as a side for juicy pan-seared chicken breasts or the irresistible Melt-in-your-mouth Chicken.
Low-Carb, Paleo Almond Flour Biscuits
Watch how it’s made:
Ingredients
- ½ cup + 1 tablespoon coconut milk
- ½ teaspoon apple cider vinegar
- 2 cups almond flour
- ½ cup tapioca starch*
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 tablespoon baking powder*
- 5 tablespoons refrigerated ghee or butter
Instructions
Prep:
- Preheat the oven to 350F and line a baking sheet with parchment paper.
Make the dough:
- In a measuring cup or small bowl, combine the coconut milk and cider vinegar and set aside.
- In a large bowl or the bowl of your food processor, combine the almond flour, starch, salt, baking soda and baking powder.
- Cut or pulse the ghee into the dry ingredients until it resembles pebbly coarse sand. Add the coconut milk mixture and combine. The dough will be sticky and wet, don't be alarmed.
Bake:
- Drop ¼-cup scoops of dough onto the prepared baking sheet. Place the baking sheet in the oven and bake for 15 minutes or until lightly golden brown.
- Once the biscuits are done, remove from oven and let them rest for 5 minutes before serving.
Notes
- You can swap tapioca starch for potato starch.
- Since most baking powder has corn starch, use baking powder made with tapioca starch or potato starch if you want to keep these biscuits grain-free. You can also use my corn-free baking powder.
- You can refrigerate the dough for up to 3 days and bake it as needed.
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Jenn says
Thank you for incredibly easy recipe for biscuits made with almond flour!
Kailyn says
These are soooo easy to make and freeze! Thanks Laura.
Kendall says
These biscuits with almond flour turned out GREAT! Super delicious and terrific texture!
Ian Almasi says
Can you make this with coconut oil in place of butter?
Laura Fuentes says
Yes, you can use coconut oil but make sure it’s in its solid state -I would put it in the refrigerator and start there.
Liz says
My biscuits spread and came out very flat. What did I do wrong. They taste ok, but are very flat and don’t look like a biscuit, but a flat cookie.
Laura Fuentes says
The batter should have been thick and not spread. Did you make any substitutions?