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Fluffy Paleo Biscuits Recipe {Video}

December 16, 2017 Rebecca Baron 124 Comments

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These are very light and fluffy Paleo biscuits and have a great texture. It was a real challenge to develop this recipe but I think it turned out fantastic. I hope you can all enjoy this recipe and share it with people who you think may enjoy it.

Fluffy Paleo biscuits on a small white plate with honey being drizzled on them and some behind in a basket and a small jar of honey in the background.
These fluffy Paleo biscuits are as close to the "real deal" as you can get

As you can tell by looking at the biscuits, they aren't going to fool someone that doesn't eat Paleo. But, for those of you on the Paleo diet, you know how hard it is to come up with a Paleo biscuit that isn't dry and crumbly and tastes tolerable.

I was able to come up with this recipe by mixing three different Paleo "flours" together to come up with a Paleo biscuit recipe that is light and fluffy stores better than other Paleo biscuits.

Tips and Tricks

  • Because of the variation in ingredients, altitudes, etc. your results may vary. If you find yours are too flaky and crumbly try three eggs instead of two, with an extra tablespoon butter and 2 teaspoon baking soda w/ 2 teaspoon baking powder. (Thanks to reader Heather for the comment mentioning this.)
  • You may sub the butter with ghee * or coconut oil. Coconut oil is used a lot in place of butter but be cautious as it has a much lower melting point. Chill it first and use a pastry blender instead of your hands so your body heat doesn’t melt it. You might get a slightly different texture.
  • If using canned coconut milk * (the very thick full-fat kind), you only need to use a couple of tablespoons diluted in water.
  • Feel free to use any kind of plant-based milk or even regular milk or buttermilk if you want.
  • These will dry out a bit faster than regular biscuits, so make sure to store them in an airtight container at room temperature.
  • Make sure not to over-bake them or they will crumble. It can be very tempting to cook them too long but remember that they will continue to keep cooking when you take them out of the oven.

Now the next question is, do you eat these Paleo biscuits by themselves, with jam or something totally different? These are really good with pastured pork sausage and free-range eggs. Or, one of my favorite ways is Paleo biscuits and gravy. To do that, cook your sausage in a dutch oven skillet and get them good and brown.

Then add a Tbl. of butter and a Tbl. of tapioca flour * and cook until it combines. Then slowly add in coconut milk until it's the consistency and amount of gravy that you like. Then smother one of these biscuits in your gravy.

So flavorful from the brown bits on the bottom of your pan. You'll almost feel like you're in a diner. But, guess what? You'll feel a heck of a lot better than if you really ate diner food.

Print
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Light and Fluffy Paleo biscuits on a white plate with honey being drizzled on top on a wood table with a jar of honey in the background

Fluffy Paleo Biscuits Recipe

★★★★★ 4.7 from 36 reviews
  • Author: Rebecca Baron
  • Prep Time: 35 minutes
  • Cook Time: 13 minutes
  • Total Time: 48 minutes
  • Yield: 10 servings 1x
  • Category: Side Dish
  • Cuisine: Paleo
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Description

Very fluffy and light paleo biscuits with a great texture.


Ingredients

Scale
  • 1 Cup Almond Flour *
  • ⅔ Cup Tapioca Flour *
  • ½ Cup Coconut Flour *
  • 2 tsp Paleo Baking Powder
  • 1 tsp Baking Soda
  • ¼ tsp Real Salt *
  • 5 Tbsp Butter
  • ½ Cup Boxed Coconut Milk, Unsweetened Almond Milk or other Milk of your choice
  • 1 tsp Lemon Juice
  • 2 Eggs

Instructions

  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 ¼ C. measuring cup with tapioca flour (this can be done by scooping a full ¼ 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.

Notes

If using canned coconut milk * (the very thick full-fat kind), you only need to use a couple tablespoons diluted in water.

Keywords: fluffy, light, Paleo

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Reader Interactions

Comments

  1. Sarah

    October 20, 2021 at 7:47 pm

    These are the best paleo biscuits I've ever made! And I've tried a lot of recipes! Most paleo biscuits are very dense. These were fluffy and actually held together well too. Wonderful flavor and my non-paleo family also loved them! I used unsweetened almond milk instead of coconut milk and it worked great. Thanks for the great recipe!

    ★★★★★

    Reply
  2. Becky

    August 06, 2021 at 2:23 pm

    Thank You for this recipe. There are delicious and make them regularly.

    ★★★★★

    Reply
  3. Debra

    May 07, 2021 at 1:23 pm

    Hi, Rebecca - I just made these and the texture and flavor are basically fantastic. Not having any cream of tartar on hand to make the Paleo Baking Powder, I used regular baking powder instead. I think it may have given them a somewhat metallic aftertaste. Will the Paleo Version eliminate that? Otherwise I can't believe how well they came out!!

    ★★★★★

    Reply
    • Rebecca Baron

      May 17, 2021 at 1:10 pm

      It definitely could be the cause of it. Many commercial baking powders put aluminum in their powder.

      Reply
  4. Rachel

    March 30, 2021 at 7:54 pm

    So, I’ve been searching for a paleo biscuit recipe for years. They’re always either crumbly coconut sand in your mouth or a gooey mess. These are fantastic!!!! My 12 year old and my husband both enjoyed them, and I can’t wait to make a batch with sausage gravy. I used lard because my body doesn’t love dairy, and it worked beautifully.

    ★★★★★

    Reply
    • Rebecca Baron

      April 26, 2021 at 8:59 am

      I'm so glad you like the recipe! Thanks for commenting.

      Reply
  5. Cindy

    January 26, 2021 at 8:37 pm

    I've tried several lectin free biscuit recipes - these were the best!!! I substituted a fermented coconut yogurt in place of the milk and lemon juice. These held together better than any almond flour biscuit I've tried and they were flakier and lighter than cassava flour. I used an ice cream scoop and they came out beautifully. I flattened the tops after releasing them from the scoop. The recipe made a dozen biscuits and we had to stop ourselves from eating them all 🙂

    ★★★★★

    Reply
  6. Rachel

    January 15, 2021 at 1:07 pm

    If I could give this recipe 10 STARS I would!! They taste better than my mom's growing up. 😉 Shhh... don't tell her.

    They are flaky (not crumbly at all!) and taste like the real deal. I was so excited to share a childhood favourite food with my paleo son. He loved them.

    I've made this recipe multiple times with chilled coconut oil (worked!) palm shortening chilled (worked!) butter (worked!) and now I have a batch in the oven made with homemade lard (for savory biscuits)

    Thank you SO very much for sharing your recipe with us!! We will be forever grateful.

    ★★★★★

    Reply
    • Rebecca Baron

      January 18, 2021 at 5:09 pm

      Such an awesome review! I'm glad you like them so much!

      Reply
  7. Chawna Dill

    August 04, 2020 at 1:01 pm

    Great biscuits! Will make again. A little crumbly when hot but firmed up as they cooked off.

    ★★★★★

    Reply
  8. Bella

    May 07, 2020 at 10:47 am

    Really wanted to like these but there was a very weird aftertaste, must have been one of the flours I used. Will try again with fresh batch of flours and see if it improves. Very easy to make though and with enough jam they were not too bad.

    ★★★★

    Reply
  9. Tammy

    March 27, 2020 at 11:41 am

    Really good recipe....soft and moist! 😋

    ★★★★★

    Reply
  10. Katie Miller

    November 29, 2019 at 2:44 pm

    Perfect fluffy biscuits! However you can taste a lot of coconut, but nothing a little butter and jelly can’t fix!

    ★★★★★

    Reply
  11. Emily Sweet

    November 10, 2019 at 12:42 pm

    Delicious!

    ★★★★★

    Reply
  12. Priya Vimalassery

    October 31, 2019 at 3:36 pm

    I’ve tried a lot of paleo biscuit recipes and this gets the closest to the real thing. Delicious!

    ★★★★★

    Reply
  13. Meredith Lindley

    August 26, 2019 at 9:12 pm

    Delicious!

    ★★★★★

    Reply
  14. Ellen Jones

    August 26, 2019 at 9:11 pm

    Thank you! These are delicious! I subbed ghee for the butter and man they were tasty!

    ★★★★★

    Reply
  15. Mairin

    August 17, 2019 at 2:06 pm

    These actually were great! So often you get a recipe like this that fails in practice, but this one really worked!!! I cannot do tapioca, so I substituted flax meal. I also used coconut cream for higher fat content like real biscuits. Also, I hand scooped them, creating layers with a few pieces, and them gently squashing into a round form. They were perfectly fluffy and pulled apart easily into layers like real biscuits. Even grain-eaters enjoyed these with butter and honey on top. Thank you for bringing biscuits back into my life!!

    ★★★★★

    Reply
    • Rebecca Baron

      August 22, 2019 at 9:16 pm

      Thanks for the sweet comment and all the suggestions of modifications that will work!

      Reply
  16. Farmgal87

    July 28, 2019 at 10:57 am

    Best paleo biscuit recipe I've tried yet! They hold together well and have a nice flavor. My only minor complaint would be that they have a slight gumminess from the tapioca flour. I may try to reduce it a bit and up coconut flour next time. I probably shouldn't mess with it though because it is honestly close to perfect. I used cultured pasture butter and scooped mine to make more of a puck shaped drop biscuit. I made these to go with biscuits and gravy and they were a hit. I will be making again!

    ★★★★

    Reply
    • Rebecca Baron

      August 05, 2019 at 4:51 pm

      I'm so glad you like them. Thanks for taking the time to comment.

      Reply
  17. Scilla Burton

    November 11, 2018 at 6:53 pm

    I'm really excited to try these for thanksgiving. I am going to sub coconut oil for the butter and add rosemary.

    Reply
    • Rebecca

      November 14, 2018 at 9:02 pm

      Sounds delish!

      Reply
  18. Merry

    October 10, 2018 at 11:53 am

    Yes, just made this and it was amazing. Used 1.5 tsp of baking powder instead of 2 tho

    ★★★★★

    Reply
  19. MARCI MCMAHON

    August 26, 2018 at 12:37 pm

    I just made these!!! I followed your recipe to the letter!!! So this entire recipe is great folks!! But measurements are important, taking time, and following the instructions exactly!!! I only substituted ghee for the butter!!! I used an ice cream scooper dipped in tapioca flower to scoop and release the better! They just came out fluffy and brown on top. Took 12 minutes at 400 degrees in my hot South Texas oven. So thankful when recipes work as I've certainly had my share of paleo baking disasters!! Will follow your other recipes for sure. THANK YOU.

    ★★★★★

    Reply
    • Rebecca

      August 30, 2018 at 9:23 pm

      This is so good to hear and I appreciate your tips and comments. Thanks for taking the time to comment on my blog. It's readers like you like makes all the work worth it.

      Reply
  20. Maggie

    August 06, 2018 at 6:02 pm

    These were absolutely phenomenal. My family of 4 devoured them all in one sitting. Great recipe. Thank you!!

    Reply
    • Rebecca

      August 14, 2018 at 2:11 pm

      I'm so glad you like them! Thanks for taking the time to comment.

      Reply
  21. Rey

    August 01, 2018 at 12:02 pm

    Amazing!!!

    ★★★★★

    Reply
  22. Megan

    June 08, 2018 at 12:58 pm

    These are great! The first time I made them, I followed the directions exactly and hand mixed the butter into the dough. I only came up with 7 or 8 biscuits. The next time, I pulsed the fat into the biscuits (I used palm shortening the second time) with my food processor, and they turned out much prettier! I got 10 biscuits exactly like the recipe said. I will definitely make these again and again!

    ★★★★★

    Reply
  23. Dennis

    April 03, 2018 at 2:42 pm

    As a dairy-free and gluten-free eater, I'm excited to see biscuits that are safe for me to eat! I am constantly bombarded with work, and I never have time to find recipes that work with my body. I am always consumed with IT projects and protecting business information, so I can never find the time to sit down and search for recipes that won't make me sick! Now I'll have more time to focus on protecting business data while eating delicious biscuits I thought I would never be able to enjoy again! I'll be giving this recipe a try as soon as I get home!

    Reply
    • Rebecca

      April 04, 2018 at 2:37 pm

      I'm glad I could help and I would love to know if you like the recipe after you try it!

      Reply
  24. valerie

    March 10, 2018 at 3:22 pm

    Hello! I followed your recipe at the letter but I think there are too much salt in it as I can't taste anything, no taste. it's not good at all... are you sure about the quantity of salt? I used 1/4 tsp Salt . Will try again with a pinch of salt..

    Reply
    • Rebecca

      March 13, 2018 at 4:35 pm

      Did you use Real Salt or regular salt? It makes a big difference.

      Reply
  25. Gloria

    February 25, 2018 at 8:35 pm

    These taste good but mine turned our flat.

    ★★

    Reply
    • Rebecca

      February 27, 2018 at 7:55 pm

      Did you fill a whole 1/4 cup with the mix and then they went flat when baking? It's times like this I wish I could be in your kitchen cause there are so many factors that could cause them to go flat. At least they tasted good . . .

      Reply
    • Janet

      September 16, 2019 at 5:57 pm

      Hi there-
      These were delicious, but mine also turned out flat and a bit raw in the center. I used the same almond flour and coconut milk you suggested, but I only had Bob’s Red Mill coconut flour on hand. I followed the recipe to a “t” and even let the dough dry out for 10 minutes. I did the “1/4 cup forming method” and let the biscuits dry out a few more minutes on the sheet pan before baking. Do you think that the dough needed to sit for a longer period of time? Too much coconut milk? Oven not hot enough? I would love to try these again!!!
      Thanks,
      Janet

      Reply
      • Rebecca Baron

        September 18, 2019 at 1:56 pm

        It's so hard to say what went wrong. Did you make your Paleo baking powder fresh? I know it only lasts a few weeks and that could cause them to be flat.

        Reply
  26. Cat

    January 21, 2018 at 9:10 pm

    These tasted fantastic and really hit the spot. Thank you so much for sharing the recipe! I halved the recipe and got 4 nice sized biscuits. I thought it was perfect as-is, no bitter taste that others have mentioned.

    Reply
    • Rebecca

      January 22, 2018 at 2:11 pm

      Wonderful! I'm so glad you liked them! Thanks for commenting.

      Reply
  27. Terri

    January 08, 2018 at 4:32 pm

    What can be substituted for the eggs in this recipte? Can't eat eggs.

    Reply
    • Rebecca

      January 08, 2018 at 8:31 pm

      I haven't tried a flax or chia egg substitute myself and haven't had a reader comment if it has worked yet either, so I'm not sure if it will. A good place to ask questions like this is my Paleo recipes Facebook group - https://www.facebook.com/groups/bestpaleorecipes/

      Reply
  28. Kelly

    November 11, 2017 at 8:35 am

    I tried these subbing coconut oil for the butter. They turned out nice. We didn't split them and just ate them whole like a scone and drizzled in molasses.

    ★★★★★

    Reply
  29. Beth

    November 03, 2017 at 9:05 pm

    Very yummy - best paleo biscuits I've had so far! They held up without falling apart when smothered in gravy! ? However, I had to change the amount of baking powder/baking soda that the recipe called for. Way to much! Tasted very bad.?? So on batch #2(??), instead of 2t., I did 1/2 t. baking powder.. And instead of 1 t., I did 1/4 t. baking soda.. Still got the same amount (10) and turned out great! Also, I used coconut oil in place of the butter - it worked great; I just refrigerated the flour mixture in order to insure that the coconut oil was hard. Thanks for sharing the recipe! ??

    ★★★★

    Reply
  30. Sandra Harrison

    October 22, 2017 at 8:22 am

    Been Primal-paleo about 9 months now.... I was really missing biscuits. Other recipes were heavy, dense, or way too cumbly. I made these for the family this morning and they were MARVELOUS! I did not have a nut-milk on hand, so I used my husband's buttermilk, still great! I do think the soda taste is a bit strong. Should I increase lemon juice to counteract that, or reduce soda? Thank you for your recipe, best paleo biscuits ever!

    Reply
  31. Donna

    September 21, 2017 at 9:22 am

    Yum! These definitely are the best grain-free biscuits I've tried. They went perfectly with my chorizo gravy and my son loved them with just some butter and jelly. Thank-you for a great recipe!

    ★★★★★

    Reply
  32. Lorrie

    September 20, 2017 at 7:35 pm

    We had these tonight with soup and they were wonderful. I am currently dairy free, so I can't use butter and thought coconut oil might impart too much coconut flavor paired with the flour. Instead I subbed Fatworks Pure Lard for the butter and they turned out beautiful. Looking forward to trying the leftovers with breakfast!

    ★★★★★

    Reply
    • Jennifer

      December 31, 2017 at 8:01 am

      Barlean's has a butter flavored coconut oil that is crazy good. It doesn't have the coconut flavor, perfect for times when you want butter.

      Reply
  33. Elizabeth

    August 02, 2017 at 5:38 pm

    Rebecca,
    Do you also have a biscuit recipe using Cassava flour? I would dearly love to try this as well.
    Thanks.
    Elizabeth

    Reply
    • Rebecca

      August 31, 2017 at 3:10 pm

      I don't, but I should totally figure that out cause I love cassava flour. Since you like cassava, you may like to check out some of these recipes - https://www.mynaturalfamily.com/recipes/paleo-recipes/paleo-cassava-flour-recipes/

      Reply
  34. Elizabeth

    August 01, 2017 at 11:35 am

    These biscuits are Fabulous! I have been searching and trying various recipes for 18 months....my search is over.

    I have made these twice and they are sooo good. Not gummy but light and fluffy! The second time I made these I used regular buttermilk and 6 T cold grass fed butter and 3 whole eggs. I let them sit for about 10 minutes to absorb the liquid. Even though I usually use Coconut milk/cream and almond milk.......we do not have a problem with good dairy or eggs. Besides buttermilk is great for digestion and will cure acid reflux.

    I baked them for 14 minutes, which was a minute or so too much, but sooo tasty anyway. Served with cream gravy and sausage on the side. Stored them in a zip lock bag and they were perfect the next day. Sliced them in half, slathered with butter, toasted slightly in the oven and topped with strawberry fruit spread.

    My cravings for biscuits have been met.

    Thank you for sharing your great recipes. Love your blog.

    ★★★★★

    Reply
    • Rebecca

      August 02, 2017 at 3:05 pm

      Thank you so much Elizabeth. I'm gad I could help.

      Reply
  35. Ruth

    June 15, 2017 at 6:56 pm

    Can I use egg whites instead of whole eggs?

    Reply
    • Rebecca

      July 10, 2017 at 4:45 pm

      I'm not sure. I haven't tested that and coconut flour is quite a picky flour. A better question is why you would only want to use egg whites?

      Reply
  36. Tammy

    March 27, 2017 at 7:26 pm

    Baking powder is most often made with corn starch
    Is this still paleo?

    ★★★★

    Reply
    • Rebecca

      March 29, 2017 at 8:44 pm

      Perhaps you didn't see the link in the recipe to make your own Paleo baking powder? https://www.mynaturalfamily.com/recipes/paleo-recipes/paleo-baking-powder-recipe/

      Reply
  37. Denise

    January 12, 2017 at 8:58 pm

    These are delicious, and so easy to make! They really do taste like biscuits, and are very satisfying. I'll be making these frequently. BTW, I followed the recipe exactly and they were perfect.

    ★★★★★

    Reply
    • Rebecca

      January 26, 2017 at 2:24 pm

      I'm so glad you like them! Thanks for taking the time to comment.

      Reply
  38. Shari

    November 25, 2016 at 3:03 pm

    I had to make some substitutions as I cannot eat coconut (other than the oil.) I made them for Thanksgiving and they were wonderful! I subbed banana flour. I also subbed tigernut milk for the coconut milk. I used grass-fed ghee in place of the butter. I might try coconut oil the next time. I baked them in two batches (in my convection toaster oven,) as drop biscuits, and they just totally spread out (maybe the subbing of banana flour.) So for the 2nd batch I dropped them into jumbomuffin cups. They did not come out flakey, but they were airy, not too dense and didn't crumble; and thet tasted fantastic. Mine do not come out white, they are brown, perhaps the banana flour, though it seems that other baked items I have used tapioca starch in turns darker. We didn't mind, they just looked like a whole-grain biscuit-muffin but of course they are totally grain-free and easy-peasy to make! Thanks so much for the post and the inpsiration it offered me to experiment with your recipe to adjust it to my needs. Happy Thanksgiving!

    Reply
    • Rebecca

      January 02, 2017 at 9:37 am

      Thanks for your substitution ideas. I'm sure it will help a lot of people!

      Reply
  39. Joan

    November 20, 2016 at 5:37 pm

    I have a nut allergy so I'm unable to use any kind of nut flours. I really want to try these biscuits but need a different blend of flour. Do you have any suggestions on what I could try?

    Reply
    • Rebecca

      January 02, 2017 at 9:22 am

      No. Paleo flours are tricky and I wouldn't make substitutions. You may just have to find a different recipe that meets your needs better. Sorry.

      Reply
      • Missmack

        April 05, 2017 at 2:46 pm

        Hi Joan, sunflower flour is a great 1:1 substitute for almond flour 🙂 Just a heads up that your biscuits will likely turn out green (baking soda brings out the chlorophyll in sunflower seeds).

        Reply
  40. Tirzah

    November 18, 2016 at 12:14 pm

    I am wondering if anyone has made these with coconut oil instead of the butter for someone who is dairy free?

    Reply
    • Becca

      August 10, 2017 at 3:20 am

      Coconut oil is used a lot in place of butter but be cautious as it has a much lower melting point. Chill it first and use a pastry blender instead of your hands so your body heat doesn't melt it. You might get a slightly different texture.

      ★★★★

      Reply
  41. Elizabeth

    September 16, 2016 at 2:41 pm

    Thank you so very much for the Paleo Biscuit receipe. Have been Paleo about 6months and lovin' how I feel. No grains no sugar no stuffed feeling.
    Have been searching for a great Biscuit receipe and I will try this Sunday morning. The reviews are Awesome!!!

    Elizabeth

    Reply
    • Rebecca

      October 24, 2016 at 2:29 pm

      I'd love to know if you tried the recipe and liked it.

      Reply
  42. Amy

    August 27, 2016 at 7:07 pm

    I've never rated a recipe before, but after trying these I had to! We've been GF for a couple of years now and recently went Paleo about 3 months ago. These are the BEST GF/Paleo biscuits I've tried - and we are biscuit snobs! I had to sub arrowroot for the tapioca flour since I didn't have any. I'm looking forward to trying them with the tapioca flour. Mine didn't rise too much, but it didn't matter...these were that good. I envision little sausage patties on this for breakfast, biscuits & gravy, adding garlic, etc. Can't say how much I loved this recipe. It was a challenge not to eat all of them. Thank you, thank you, thank you!

    Reply
    • Rebecca

      September 01, 2016 at 8:01 pm

      Comments like this just make me happy. Happy I can help you. Yes, I love them for biscuits and gravy. I use coconut milk for the gravy, not quite the same, but still good, especially if you get some good spices in there.

      Reply
  43. Crystal

    August 10, 2016 at 12:51 pm

    I was wondering if I could make a large batch of these and store them in the freezer. Has anyone tried freezing them before?

    Reply
    • Rebecca

      August 17, 2016 at 10:23 am

      I don't know because I'm #1 - not a big freezer person and #2 never have leftovers, but I'll post your comment so others can reply if they have tried freezing them.

      Reply
  44. Lindsay

    July 09, 2016 at 8:42 am

    These biscuits are great! Made them to go with sausage gravy this morning. As others said, a little crumbly but thays not a big deal to me. I'll probably try the extra egg next time but I wanted to try the actual recipe first.

    My husband liked these as well and I can't wait to share these with my newly gluten free mom!!

    Reply
    • Rebecca

      August 01, 2016 at 12:09 pm

      I love the sausage and gravy idea - that's my favorite way to use biscuits!

      Reply
  45. Kacie

    June 08, 2016 at 11:29 am

    I have never commented on a recipe before but these are deemed worthy of a giant THANK YOU FOR SHARING THIS! Holy smokes these aren't just the best biscuits but the best paleo baked good I've ever made. I always stick to the recipe the first time then tweak to my liking from there, absolutely no tweaking needed here. They were perfect and I have eaten almost the entire batch in a day (stupid- but I can't help it). #carboverload

    Reply
    • Rebecca

      July 23, 2016 at 11:10 am

      So good to hear! I'm so glad you like them. It really helps to mix different types of flours so that any one type of flour isn't overwhelming.

      Reply
  46. Rebecca Baron

    May 23, 2016 at 9:10 am

    wow paleo biscuits!! So much goodness inside. I have to try this xx

    Reply
    • Rebecca

      June 20, 2016 at 11:26 am

      Please let me know if you tried them and liked the recipe.

      Reply
  47. Sherri Cook

    May 08, 2016 at 7:20 am

    I just tried this recipe this morning, I must say they are AWESOME! I've been really wanting a biscuit..LOL Thanks so much for sharing and making very easy to follow directions!

    ★★★★★

    Reply
    • Rebecca

      May 17, 2016 at 9:25 am

      That's so good to hear. Hopefully your positive comment will encourage someone else to try the recipe.

      Reply
  48. Alexandra Russo

    May 01, 2016 at 8:55 am

    Used milk kefir as we are OK with dairy instead of buttermilk. Delish! Even my sceptic husband said they were great with poached eggs.

    ★★★★★

    Reply
    • Rebecca

      May 16, 2016 at 10:27 am

      Oh, that's so good to hear. I'm glad you took the time to come back and comment. I love making a simple biscuits and gravy with these. I cook up Paleo sausage and then make a roux of butter and arrowroot starch and mix in a can of coconut milk. Delish.

      Reply
  49. Kathryn

    February 15, 2016 at 1:44 pm

    I tried these today and am so excited they turned out so well! They are fluffy, buttery, and have the texture of an actual biscuit, not a rock like some of the other paleo biscuit recipes I've tried! I did add an extra egg as suggested in the comments and also an extra Tbls of butter. So glad these turned out! Thanks for the recipe!!

    Reply
    • Rebecca

      February 29, 2016 at 10:06 am

      I'm glad they turned out for you! It's so nice to hear a good comment - thanks for taking the time to write one.

      Reply
  50. Shelley

    January 21, 2016 at 4:14 pm

    I made these biscuits tonight. I'm a terrible baker but these went together nicely. I used 3 eggs instead of two as someone recommended and they are not crumbly. The texture is a bit different then a typical flour biscuit and maybe a tad dryer but they are delicious. Filling too. I'm stuffed and happy. Thanks for the recipe.

    ★★★★

    Reply
    • Rebecca

      January 21, 2016 at 6:44 pm

      I am glad you enjoyed these recipe. Thank you for sharing!

      Reply
  51. Sylvia

    September 23, 2015 at 9:56 am

    Hi! The biscuits are wonderful, tastes great cant stop eating them. However i was wondering if its normal for them to have a crumbly top. The bottom is nice and solid however the top part is falling apart easy. Can i change something or is that just it. I cant eat them like this no problem, but my twin girls make a huge mess
    Thanks again

    Reply
    • Rebecca

      September 23, 2015 at 3:18 pm

      If you didn’t use all the tapioca flour that the recipe calls for that may be the problem. The tapioca flour helps to bind the biscuits. If they are over-baked at all that could also cause them to be crumbly.

      Reply
  52. Sylvia

    September 17, 2015 at 9:13 am

    Hi there. I just did the biscuits they do taste delicious, but my problem is that they crumble. Could it be that I didn't have enough tapioca flour? Or do I have to push them into the cup before going onto the baking tray. Thank you for your reply ☺

    Reply
    • Rebecca

      September 23, 2015 at 3:07 pm

      If you didn't use all the tapioca flour that the recipe calls for that may be the problem. The tapioca flour helps to bind the biscuits. If they are over-baked at all that could also cause them to be crumbly.

      Reply
  53. Nicole

    April 13, 2015 at 9:53 pm

    These are *fantastic*!!! I used three eggs as my mix wasn't wet at all and I used the ice cream scoop since all my 1/4c measuring cups are broken at the moment. 🙂 I enjoyed these more than bisquick. I can't have dairy, so I used coconut oil and put raspberry spread on them. SO GOOD!! I can't thank you enough for this...its my go-to biscuit recipe for the rest of my life. :). Went together super fast and easy, and done in no time. I'm going to try putting a homemade sausage patty in one next time! 😉

    Reply
    • Rebecca

      April 16, 2015 at 10:18 am

      Thanks for the review!

      Reply
    • Angela

      August 27, 2017 at 8:31 am

      How much coconut oil did you use??

      Reply
  54. Taylor

    March 27, 2015 at 9:29 am

    Hi! I just made your biscuits and SO GOOD. Thank you so much for sharing this recipe. I was wondering how long they should keep and will they dry out over the day? also, would it be better to store in the fridge or countertop? Once again thanks so much for this recipe!

    Reply
    • Rebecca

      April 06, 2015 at 3:19 pm

      So glad you liked them! These will dry out a bit faster than regular biscuits, so make sure to store them in an airtight container. Storing them at room temperature would be best =)

      Reply
  55. Cassie

    January 31, 2015 at 12:12 pm

    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!!!!!

    Reply
    • Rebecca

      February 06, 2015 at 1:30 pm

      Awesome! I am so glad you have enjoyed this recipe!

      Reply
  56. Rebecca Piccolo Baron

    January 17, 2015 at 11:04 pm

    Just click on the link right after the title of the recipe. Here's the link for this recipe - https://www.mynaturalfamily.com/recipes/paleo-recipes/paleo-biscuits-recipe/

    Reply
  57. Carol

    January 08, 2015 at 4:32 pm

    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!

    Reply
    • Rebecca

      January 21, 2015 at 11:55 am

      Thank you for the comment and for sharing your adjustments. Glad you liked it!

      Reply
  58. Aliceyn

    December 31, 2014 at 8:55 am

    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 🙂

    Reply
    • Rebecca

      January 02, 2015 at 10:56 am

      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.

      Reply
  59. Cheryl Carlton

    October 27, 2014 at 10:38 am

    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!!

    Reply
    • Rebecca

      October 28, 2014 at 2:45 pm

      I am so glad this recipe worked well for you! Yay!

      Reply
  60. Keely Chisholm

    July 14, 2014 at 1:42 pm

    is there a way to sub any thing for tapioca flour?

    Reply
    • Rebecca

      August 13, 2014 at 12:52 pm

      You could try using arrowroot starch in its place, though I haven’t tried it. They are somewhat similar.

      Reply
  61. Maddy

    June 23, 2014 at 3:53 am

    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

    Reply
    • Rebecca

      July 12, 2014 at 1:06 pm

      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.

      Reply
  62. Mandy

    May 29, 2014 at 7:57 pm

    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!

    Reply
    • Rebecca

      June 04, 2014 at 11:08 am

      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!

      Reply
      • Anna C

        August 12, 2017 at 9:50 am

        Have u heard if anyone tried flax eggs or aquafava (bean starch eggs) I am also interested in biscuit recipes for my GF egg allergic son ?

        Reply
  63. heather

    May 15, 2014 at 7:50 am

    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.

    Reply
  64. Alison

    May 07, 2014 at 11:27 am

    Thank you so much, made them this morning and they're absolutely perfect. Take THAT grainy biscuits!

    ★★★★★

    Reply
    • Rebecca

      May 07, 2014 at 11:31 am

      Great! Glad you liked our recipe!

      Reply
  65. melissa

    May 02, 2014 at 7:32 am

    I've been looking for good paleo biscuit to make and these look absolutely delicious!

    Reply
  66. Leslie

    April 29, 2014 at 4:16 am

    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!

    ★★★★

    Reply
    • Angela

      August 27, 2017 at 8:38 am

      How much coconut oil did you use??

      Reply
  67. Heather

    April 26, 2014 at 12:19 pm

    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 !

    ★★★★★

    Reply
    • Rebecca

      April 29, 2014 at 10:17 am

      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.

      Reply
      • Heather

        April 29, 2014 at 11:40 am

        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!

        ★★★★★

        Reply
        • Rebecca

          April 29, 2014 at 1:43 pm

          So good to here. Thanks for the feedback. Maybe it will help others.

          Reply
  68. Kestrel

    April 20, 2014 at 8:33 am

    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.

    Reply
    • Rebecca

      April 20, 2014 at 3:15 pm

      Wow! What a great comment. Made my day.

      Reply
  69. Sandy

    April 11, 2014 at 5:21 pm

    These look yummy!

    Reply
    • Celeste

      April 14, 2014 at 1:19 pm

      Look good & light!

      Reply

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Hi! I’m Rebecca Baron! I have been cooking healthy, made-from-scratch meals for my family of six for 15 years and it has helped us feel so much better. Join us on our journey!

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