This grain-free biscuit recipe is light, fluffy and perfectly textured. Grating cold butter into the dry ingredients creates particularly flaky biscuits that stand up to gravy and are ideal with butter and jam. This recipe can be made egg-free; see instructions.
For Egg-Free Grain-Free Biscuits, omit 3 eggs. Reduce the buttermilk by 1/4 cup (a total of 1 cup). Combine 3 tablespoons golden flax meal with 4 tablespoons hot water; let cool slightly and then add to buttermilk in step 4, mixing well. Bake in preheated oven 25 to 30 minutes or until golden brown.
*TIP: To make Dairy-Free Buttermilk, add 1 tablespoon lemon juice (about ½ lemon) or 1 tablespoon apple cider vinegar to dairy-free milk of choice (like coconut milk or almond milk) to measure a total of 1¼ cups. Let sit 5 minutes before adding to the recipe in step 4.
Grain-Free Biscuit Shopping List
For gluten-free and allergy-friendly ingredients, check out these companies.
Almond Flour & Meal
Bob’s Red Mill
Nuts.com
Dairy-Free Butter Alternative
Earth Balance Buttery Sticks
Coconut Oil
Carrington Farms
NOW Foods
Nutiva
Not every product sold by every company listed is gluten-free or allergy-friendly. Read ingredient labels carefully. When in doubt, confirm ingredients directly with the manufacturer.
More Paleo Bread Recipes
Contributing chef Mary Capone is author of The Gluten Free Italian Cookbook: Classic Cuisine from the Italian Countryside (The Wheat Free Gourmet Press) and owner of Bella Gluten-Free.
Yields 10 biscuitsIngredients
- 1 cup coconut flour
- 1 cup tapioca starch/flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 8 tablespoons very cold or frozen butter, Earth Balance Buttery Sticks or cold coconut oil
- 1¼ cups buttermilk of choice*
- 3 large eggs, lightly beaten
Directions
1Preheat oven to 375°F. Line a baking sheet with parchment paper.
2Combine coconut flour, tapioca starch/flour, baking powder, baking soda and salt in a large bowl.
3Using a cheese grater, grate butter into the dry ingredients. Mix together just until mixture resembles a coarse meal. (Tiny chunks of butter allow for a flaky biscuit.)
4Add buttermilk and eggs and mix until just combined. Do not over-mix. Batter will be sticky.
5Using a large ice cream scoop, place biscuits on prepared baking sheet. (Alternatively, turn dough onto a lightly floured surface and pat dough into a rectangle about ¾-inch thick; cut into rounds using a biscuit cutter or a round cookie cutter.)
6Place in preheated oven and bake 18 minutes or until light brown on top. Serve immediately.
