Grain-Free Biscuit Recipe

Prep time: 10 mins
Cook time: 18 mins
Calories: 196

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.

grain free biscuit recipe
Grate well-chilled or frozen butter with a cheese grater in the dry ingredients.
grain free biscuit recipe
Combine ingredients with your hands until the mixture resembles a coarse meal.

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.

grain free biscuit recipe
Add the buttermilk and eggs to the flour and butter mixture.

*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 recipe
Stir until ingredients are combined. Don’t over-mix. The batter will be sticky.

Grain-Free Biscuit Shopping List

For gluten-free and allergy-friendly ingredients, check out these companies.

Almond Flour & Meal
Bob’s Red Mill

Dairy-Free Butter Alternative
Earth Balance Buttery Sticks

Coconut Oil
Carrington Farms
NOW Foods

grain free biscuit recipe
Using a large ice cream scoop, place biscuits on a baking sheet lined with parchment paper.

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

Seedy Paleo Loaf Bread

Crunchy Paleo Breadsticks

Soft Paleo Dinner Rolls

grain free paleo biscuits
Benko Photographics

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 biscuits


  • 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


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.

1 biscuit contains 196 calories, 13g total fat, 8g saturated fat, 0g trans fat, 90mg cholesterol, 186mg sodium, 22g carbohydrates, 6g fiber, 4g sugars, 6g protein.