Paleo Biscuits Recipe

Paleo "Buttermilk" 'Biscuits Recipe

Paleo "Buttermilk" 'Biscuits Recipe


Paleo "Buttermilk" 'Biscuits Recipe

These are very light and fluffy Paleo biscuits and have a great texture. It is a real challenge to find a good Paleo biscuit recipe and so we were on a journey to come up with the best recipe to share with everyone. We hope you can all enjoy this recipe and share with people who you think might enjoy it.

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Paleo Biscuits Recipe
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Votes: 24
Rating: 3
Rate this recipe!
Very light and fluffy paleo biscuits with a great texture.
Paleo Biscuits Recipe
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 24
Rating: 3
Rate this recipe!
Very light and fluffy paleo biscuits with a great texture.
Servings Prep Time Cook Time
8-10Biscuits 35Minutes 13Minutes
Servings Prep Time
8-10Biscuits 35Minutes
Cook Time
Servings: Biscuits
Servings: Biscuits
  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper or a non-stick mat.
  3. Combine the almond flour, tapioca flour, coconut flour, baking powder, baking soda, and salt in a mixing bowl.
  4. Add the cold butter to the dry ingredients and cut in using your fingers until it resembles a coarse meal.
  5. Make a well in the center of the mixture.
  6. In another bowl, whisk together the dairy free buttermilk (which is the coconut milk and the lemon juice mixed together, let it set for a few minutes before doing this step) and the eggs until well combined.
  7. Pour the liquid ingredients into the well of dry ingredients and fold in using a rubber spatula until fully combined.
  8. Mixture will be wet.
  9. Allow to sit for 5 minutes so that the flours can absorb more moisture. This will make it easier to shape into biscuits.
  10. When the dough has sat for several minutes, you will notice it is not as wet and sticky as it was.
  11. Coat a 1/4 C. measuring cup with tapioca flour(this can be done by scooping a full 1/4 C. of flour and then dumping it back out and tapping the cup upside down to remove clumps).
  12. With the flour coated measuring cup, scoop up enough dough to fill the cup and then invert it on your baking sheet.
  13. You may need to tap the handle a bit to allow it to fully release.
  14. An ice cream scoop with a spring release will also work for more of a drop biscuit shape.
  15. Repeat with remaining dough, placing each biscuit 2" apart.
  16. Bake for 12-14 minutes, or until the tops have turned lightly golden brown.
  17. Cool on a wire rack.

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I’m part of a Clean Eating Challenge and we  have this list of other delicious recipes.  Please feel free to check out these links:

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Stir Fry Tofu and Vegetables in Chile Sauce from Hezzi-D’s Books and Cooks

Lazy Summer Salsa Recipe from Everyday Southwest

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  1. Cassie says

    Oh. my. GOSH. These are AMAZING! I want to eat the whole batch!!! Thank you thank you thank you! I’m thinking of making these along with homemade chicken wild rice soup for my little one’s 1st birthday party! MMMMM!!!!!

  2. Carol says

    I tried several paleo biscuit recipes and these are by far the best! I did make a couple of changes – I used arrowroot instead of tapioca and regular milk in place of the coconut milk. Texture and flavor were great! They did break up a bit but it may be because of the substitutions I made so I made so I will try adding an extra egg and the other changes that Heather said she made. Thanks for a great recipe and I look forward to trying more of your recipes!

  3. Aliceyn says

    I’m excited to try these, but confused…dairy free buttermilk AND coconut milk AND lemon juice. Or, the coconut milk + lemon juice = dairy free buttermilk ? Stir butter with that as it says in the ingredients, or add with dry ingredients as the directions? I’m a southern girl really missing biscuits, can’t wait to make them :-)

    • Rebecca says

      Thank you for letting us know, that was confusing. I fixed the recipe so hopefully it makes sense now. The coconut milk mixed with the lemon juice make the dairy-free buttermilk. You don’t put the butter with it at this point. I hope you enjoy our recipe! Let us know what you think.

  4. Cheryl Carlton says

    Thank you so much for this recipe. I love, love, love bread but need to stay away from the wheat. The biscuit I ate was buttery that I did not even have to put butter on it. This recipe is a keeper. I CAN HAVE BREAD NOW!!! Yea!!

  5. Maddy says

    Hi, I would love to know if these recipes would be good with savoury stuff or does the coconut flavour make it only suitable for sweet things. I have tried a paleo bread before and didn’t like the coconut flavour. Thanks

    • says

      I’m not sure if you’ve ever tried coconut flour but it doesn’t have much of a coconut taste but I would definitely eat these with savoury stuff.

  6. Mandy says

    Hi! These look great but, just found out I’m allergic to eggs (of all things, this sucks) so wondering if you know if these could be made without eggs or if you know of a substitute? Thanks for any help!

    • says

      You could try making them with ‘flax’ eggs(google will give you plenty of instructions to make them), but since the eggs are what holds the biscuits together, I’m not sure how well the flax egg would work. I haven’t tried them before. Please let us know how it works if you give it a try!

  7. heather says

    Let me start by saying I have made several Paleo biscuits recipes only to throw them out after the first bite. Not these! These are amazing! My now go to recipe for Biscuits. So excited to finally be able to enjoy one of my favorite breakfast items! Thank you so much for this great recipe.

  8. melissa says

    I’ve been looking for good paleo muffin to make and these look absolutely delicious! I do however have one question…I’m always confused on what type of coconut milk to you when a recipe calls for coconut milk like this one. Do you use the coconut milk from the refrigerator section or the canned coconut milk?

  9. Leslie says

    I have been changing to the Paleo lifestyle for a week. I found your website and have felt encouraged and have gotten so many great recipes. These biscuits are so wonderful! I made them with chicken soup last night for dinner. I did not have any butter so I used coconut oil instead. Awesome! I will make them with the butter the next time I have them. They are so easy! Thank you for your website!

  10. Heather says

    Wow. These were DELICIOUS ! I have been looking for a good paleo biscuit recipe. This is IT! The only problem I had was with how flakey they turned out. When I tried to cut one in half (as is seen in your photo), it crumbled to bits! I am wondering how I might get them to hold a bit more, perhaps if I added one extra egg to the recipe? What are your thoughts on this? :) In any case, thank you so much for this !

    • says

      I have made these several times and haven’t run into this problem, but you could add another egg, if you like. It will make the biscuit a little bit heavier, however. They may be a little less crumbly for you if you do them ‘drop biscuit’ style so that they are not so tall.

      • Heather says

        I just finished making another batch of these (ate 2 already, too!) and this time I used three eggs instead of two, with an extra tblsp butter and 2 tsp baking soda w/ 2 tsp baking powder. PERFECT! I don’t know why they crumbled for me the first time, but this time they are very fluffy and soft, but holding together well enough so that I can slice them in half. :) I drizzled a little bit of sugar free pancake syrup on one of them. Mmmm!

        Thanks again!

  11. Kestrel says

    I just spent 20 minutes finding my way back to you so I could leave a comment about these biscuits.
    They. Freaking. Rule.

    I have left maybe 2 comments ever and usually because I didn’t want to insult the blogger too much. Their “best cookies in the universe!” might be ….less wonderful to me. :)
    Not these. I started Paleo a few weeks ago and am having one heck of a time with breakfast. I can’t eat eggs and I recently had a lot of dental work done that made bacon a thing of the past. I was finding biscuit recipes that only used almond flour to be so chewy, which is fine in some recipes. This is the perfect mix: no one-flour notes, endless mirengue mixing, just a plop, stir and drop on the sheet. Wonderful.
    Thank you! Every morning I will think of you while enjoying a lovely biscuit and maybe a drip of honey.


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