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paleo biscuits on a baking sheet lined with parchment paper; one biscuit is cut in half and covered in butter and honey
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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 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Servings: 6 biscuits
Calories: 419kcal
Author: Don Baiocchi

Ingredients

  • ½ cup palm shortening
  • 2 cups blanched superfine almond flour
  • ½ cup arrowroot starch/flour, plus more for dusting
  • 1 teaspoon fine sea salt
  • ½ 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 ¾-1" high slab. [Note: ¾" 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 ¾-1" 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 2¾" 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.

Nutrition

Calories: 419kcal | Carbohydrates: 18g | Protein: 10g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 500mg | Potassium: 267mg | Fiber: 3g | Sugar: 3g | Vitamin A: 79IU | Calcium: 101mg | Iron: 0.3mg