Fluffy Paleo Biscuits Recipe That Don't Crumble - My Natural Family (2024)

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 Recipe That Don't Crumble - My Natural Family (1)

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 cannedcoconut 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.

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Recipe

Fluffy Paleo Biscuits Recipe That Don't Crumble - My Natural Family (2)

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 cannedcoconut 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

    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

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

    Reply

  3. Debra

    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

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

      Reply

  4. Rachel

    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

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

      Reply

  5. Cindy

    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

    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

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

      Reply

  7. Chawna Dill

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

    Fluffy Paleo Biscuits Recipe That Don't Crumble - My Natural Family (9)

    Reply

  8. Bella

    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

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

    Fluffy Paleo Biscuits Recipe That Don't Crumble - My Natural Family (10)

    Reply

  10. Katie Miller

    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

    Delicious!

    Fluffy Paleo Biscuits Recipe That Don't Crumble - My Natural Family (11)

    Reply

  12. Priya Vimalassery

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

    Fluffy Paleo Biscuits Recipe That Don't Crumble - My Natural Family (12)

    Reply

  13. Meredith Lindley

    Delicious!

    Fluffy Paleo Biscuits Recipe That Don't Crumble - My Natural Family (13)

    Reply

  14. Ellen Jones

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

    Fluffy Paleo Biscuits Recipe That Don't Crumble - My Natural Family (14)

    Reply

  15. Mairin

    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

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

      Reply

  16. Farmgal87

    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

  17. Scilla Burton

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

    Reply

    • Rebecca

      Sounds delish!

      Reply

  18. Merry

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

    Reply

  19. MARCI MCMAHON

    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

      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

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

    Reply

    • Rebecca

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

      Reply

  21. Rey

    Amazing!!!

    Fluffy Paleo Biscuits Recipe That Don't Crumble - My Natural Family (15)

    Reply

  22. Megan

    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!

    Fluffy Paleo Biscuits Recipe That Don't Crumble - My Natural Family (16)

    Reply

  23. Dennis

    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

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

      Reply

  24. valerie

    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

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

      Reply

  25. Gloria

    These taste good but mine turned our flat.

    Reply

    • Rebecca

      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

      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

        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

    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

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

      Reply

  27. Terri

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

    Reply

    • Rebecca

      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

    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

    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

    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

    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

    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

      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

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

    Reply

    • Rebecca

      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

    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

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

      Reply

  35. Ruth

    Can I use egg whites instead of whole eggs?

    Reply

    • Rebecca

      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

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

    Reply

    • Rebecca

      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

    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

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

      Reply

  38. Shari

    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

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

      Reply

  39. Joan

    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

      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

        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

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

    Reply

    • Becca

      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

    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

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

      Reply

  42. Amy

    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

      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

    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

      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

    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

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

      Reply

  45. Kacie

    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

      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

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

    Reply

    • Rebecca

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

      Reply

  47. Sherri Cook

    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

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

      Reply

  48. Alexandra Russo

    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

      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

    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

      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

    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

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

      Reply

  51. Sylvia

    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

      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

    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

      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

    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

      Thanks for the review!

      Reply

    • Angela

      How much coconut oil did you use??

      Reply

  54. Taylor

    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

      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

    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

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

      Reply

  56. Rebecca Piccolo Baron

    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

    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

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

      Reply

  58. Aliceyn

    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

      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

    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

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

      Reply

  60. Keely Chisholm

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

    Reply

    • Rebecca

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

      Reply

  61. Maddy

    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

      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

    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

      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

        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

    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

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

    Reply

    • Rebecca

      Great! Glad you liked our recipe!

      Reply

  65. melissa

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

    Reply

  66. Leslie

    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

      How much coconut oil did you use??

      Reply

  67. Heather

    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

      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

        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

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

          Reply

  68. Kestrel

    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

      Wow! What a great comment. Made my day.

      Reply

  69. Sandy

    These look yummy!

    Reply

    • Celeste

      Look good & light!

      Reply

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Fluffy Paleo Biscuits Recipe That Don't Crumble - My Natural Family (2024)
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