Paleo Almond Flour Biscuits (gluten-free, dairy-free)

These Paleo Almond Flour Biscuits are light, fluffy and so easy to make.

Plus they can be made, baked and ready to go in 20 minutes and they freeze well!

Better yet, these biscuits are also gluten-free, grain-free and dairy-free.

gluten-free biscuits on a baking sheet and cut in half on a blue plate and covered in butter and jam, plus a biscuit cutter and more biscuits off to the side on a wooden table

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Paleo Almond Flour Biscuits

Classic homemade biscuits are something we often associate with down home comfort food.

So when I went Paleo, a grain-free, dairy-free biscuit was at the top of my list to make.

And with these almond flour biscuits, I finally nailed it.

They’re light, fluffy and perfect for slathering with butter (or ghee) and honey or jam.

Plus they’re great for sandwiches too. (See more serving ideas below)

Buttery biscuits that are low carb but high in protein and healthy fats? Dreams really do come true.

 

What you need for these Paleo almond flour biscuits

Ingredients:

Curious about Paleo baking ingredients? You can learn more here.

Equipment:

Baking with almond flour tips

Just a few notes about baking with almond flour for this recipe:

  • Make sure you’re using blanched superfine almond flour. You don’t want almond meal, which is coarser, not blanched and bakes differently.
  • You’ll want to measure the almond flour by the scoop and level method. Meaning, scoop up the almond flour with your measuring cup and then use the back of a knife to level off the top so there’s no extra. You do not want to pack the almond flour down into the cup – you’ll end up with too much.
  • Also, try to have your almond flour at room temperature. Actually, ideally all your ingredients will be at room temperature. They’ll blend better that way.

How to make paleo almond flour biscuits

I feel like the idea of making your own biscuits can be intimidating. There’s all these instructions to “cut in” cold butter and use your fingers to blend it in and so on. And then you factor in that this is a gluten-free biscuit recipe and it sounds even more complicated. Luckily, I can tell you I tried more traditional methods for this recipe and they didn’t help!

In fact, I got better results when I treated this like a traditional baking recipe (mixing together wet and dry ingredients separately, then combining them). So here’s how to do it.

Heat the oven to 425°.

Line a baking sheet with parchment paper.

In a medium, microwave-safe mixing bowl, melt the palm shortening in the microwave (about 1 minute) and let cool slightly.

In another medium mixing bowl, whisk the eggs and apple cider vinegar.

In a large mixing bowl, whisk the almond flour, arrowroot, salt and baking soda.

Add the cooled palm shortening and egg mixture to the dry ingredients and stir with a spatula until it’s all blended together.

Sprinkle a bit of arrowroot on a cutting board and wipe it around with your fingers. Turn the dough out onto the board and use your hands to flatten it to a 3/4-1″ high slab.

[Note: 3/4″ inch high will yield approx. 10 flatter biscuits, while 1″ high will yield approx. 6 taller biscuits like seen in the photos.]

Dip a biscuit cutter or round cookie cutter (I use one that’s 2¾” wide) into the arrowroot. Cut out biscuits (do not twist the biscuit/cookie cutter) and transfer to the lined baking sheet.

(If the biscuits just fall right out of the cutter before you can get them to the baking sheet, I slide a bench scraper under them and use that to lift them to the sheet.)

When necessary, reshape the dough to form smaller and smaller slabs (they should always be 3/4-1″ high) and continue to cut out biscuits.

If necessary, smooth any cracks in the tops of the biscuits without pressing down too much. Any cracks will get bigger as they bake and make the biscuits more crumbly.

If you find your biscuits sticking to the cutter, dip the cutter in more arrowroot.

For a faster process, don’t bother turning the dough out onto the floured cutting board. Just use a 1/4 cup measuring cup or ice cream scoop and scoop out the biscuits onto the lined baking sheet, then gently flatten with your hand.

Transfer the biscuits to the oven and bake for 10-12 minutes, until they’re puffed and golden brown.

 

A hand holding up two almond flour biscuits, with other biscuits on a blue plate and baking sheet

How to store Paleo almond flour biscuits

Once baked, the biscuits can be kept in an airtight container at room temperature for 48 hours, then kept in the fridge for 1-2 more days.

To freeze, let the biscuits cool to room temperature. Place them on a parchment-lined plate or baking sheet and freeze until solid (about 1-2 hours).

Transfer the frozen biscuits to a resealable bag or container. Thaw overnight in the fridge. Rewarm in the microwave or a low oven.

What to serve with Paleo almond flour biscuits

The best thing about almond flour biscuits is they go with so many meals, whether it’s breakfast, lunch, dinner or even dessert. Or just eat them straight up with butter or ghee and honey!

But you can also:

 

Other Paleo and gluten-free baked goods

 

paleo biscuits on parchment paper, one cut in half and covered in butter and honey
paleo biscuits on a baking sheet lined with parchment paper; one biscuit is cut in half and covered in butter and honey
Print Recipe
5 from 7 votes

Paleo Almond Flour Biscuits (gluten-free, dairy-free)

You can have warm, fluffy biscuits straight from the oven in 20 minutes! Plus they're Paleo, grain-free, gluten-free and dairy-free.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Keyword: almond flour, arrowroot, gluten free biscuit, grain free biscuit, low carb biscuit, paleo biscuit
Servings: 6 biscuits
Author: Don Baiocchi

Ingredients

  • 1/2 cup palm shortening
  • 2 cups blanched superfine almond flour
  • 1/2 cup arrowroot starch (also called arrowroot flour), plus more for dusting
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 teaspoon apple cider vinegar

Instructions

  • Heat the oven to 425°. Line a baking sheet with parchment paper.
  • Melt the palm shortening in the microwave (takes around 1 minute) and allow to cool.
  • Whisk together the almond flour, arrowroot, salt and baking soda.
  • Whisk together the eggs and vinegar until well blended.
  • Add the melted, cooled shortening and egg mixture to the dry ingredients and stir until blended. The dough should come together like play dough. If it's crumbly, add a bit more melted, cooled palm shortening at a time until it comes together. If it's too wet, add a teaspoon each of almond flour and arrowroot until it dries.
  • Sprinkle a bit of arrowroot on a cutting board and wipe it around with your fingers. Turn the dough out onto the board and use your hands to flatten it to a 3/4-1" high slab. [Note: 3/4" inch high will yield approx. 10 flatter biscuits, while 1" high will yield approx. 6 taller biscuits like seen in the photos.] It can be any shape as you'll have to re-shape it after cutting out a few biscuits anyway.
  • Dip a biscuit cutter or round cookie cutter (I use one that's 2¾" wide; see notes) into the arrowroot. Cut out biscuits and transfer to the lined baking sheet. (If the biscuits just fall right out of the cutter before you can get them to the baking sheet, I slide a bench scraper under them and use that to lift them to the sheet.) When necessary, reshape the dough to form smaller and smaller slabs (they should always be 3/4-1" high) and continue to cut out biscuits. If necessary, smooth any cracks in the tops of the biscuits without pressing down too much. Any cracks will get bigger as they bake and make the biscuits more crumbly. If you find your biscuits sticking to the cutter, dip the cutter in more arrowroot.
  • Transfer the biscuits to the oven and bake for 10-12 minutes, until they're puffed and golden brown.

Notes

I use a 2 3/4" round cookie cutter. If you use a different size, you might get a different amount of biscuits.
For a faster process, don't bother turning the dough out onto the floured cutting board. Just a 1/4 cup measuring cup or ice cream scoop and scoop out the biscuits onto the lined baking sheet, then gently flatten with your hand.
Once baked, the biscuits can be kept in an airtight container at room temperature for 48 hours, then keep in the fridge for 1-2 more days.
To freeze, let the biscuits cool to room temperature. Place them on a parchment-lined plate or baking sheet and freeze until solid (about 1-2 hours). Transfer the frozen biscuits to a resealable bag or container. Thaw overnight in the fridge. Rewarm in the microwave or a low oven.

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