Paleo Hot & Buttery Biscuits

I promised you something wonderful to go along with that delicious recipe for Cinnamon Apple Butter spread I posted yesterday. Well, here it is…

Oh yes, this recipe is for a paleo buttery biscuit. Most in the paleo tribe are okay with the healthy fats of grass-fed butter…but no worries for those of you who prefer to skip the dairy. It’s rare for me too. You can substitute the butter in this recipe with coconut oil, but you’ll miss out on that hot-out-of-the-oven buttery taste.

If I’m going to have a biscuit, I just prefer to make it with butter. A couple of good brands you might want to try are Kerrygold and Organic Valley.

This kitchen experiment was a pleasant surprise. Well, the second version was at least. The first batch resembled hockey pucks – in both looks and weight. Ugh. But I’m a determined girl and my patience finally paid off. Yay! 

This paleo biscuit also had to be easy – most of us don’t have time for the labor-intensive stuff. And, I wanted it to be pretty light and fluffy too.

The rich flavor and texture really remind me of a biscuit crossed with cornbread. Of course, there are no grains or gluten in this baby! I was so happy with it I jumped up and down. We had it with my Paleo Crockpot Chili and my husband agreed this paleo biscuit recipe was a definite keeper!

light and buttery paleo and gluten-free biscuitAnother plus was they were still good the next day. They stayed soft and light. Granted all biscuits are best fresh out of the oven, but we were thrilled to have it with eggs and a little sweet apple butter the next morning.

The possibilities are endless…you can add your favorite herbs or whatever spices you like to the mix before baking. Play around with this biscuit recipe and see what you come up with!

I hope you enjoy this one as much as we do. It will be a new paleo staple in our house!

Happy baking peeps!


light and buttery paleo and gluten free biscuit

Paleo Buttery Biscuit Recipe

by Trina
Simple 7-ingredient recipe for a light and rich biscuit that's both paleo and gluten-free
Course Side Dish
Cuisine American
Servings 8 biscuits


  • 2 cups almond flour
  • 3 tbsp coconut flour
  • 1/4 cup organic butter – melted
  • 3 eggs – whisked
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp raw honey


  • Preheat oven to 350º F
  • Line a cookie sheet with parchment paper
  • First combine all dry ingredients in a medium-sized bowl
  • Next in a separate small bowl, combine all the wet ingredients together
  • Now pour the wet ingredients into the dry ingredients bowl
  • Mix together – the mixture should be a little sticky – somewhere between a batter and a dough
  • Get an ice cream or cookie scoop to form the biscuits, and drop each scoop onto the parchment paper
  • Lightly flatten the top with your hand until they are about 3/4 inch to 1 inch thick
  • Bake about 15 minutes until the edges are golden – oven cooking times vary so just keep an eye on them
  • Enjoy warm out of the oven plain, or with your favorite spread or topping!
  • Makes about 8-9 biscuits

Join the Conversation

  1. Made these today using ghee. They were very good. I put strawberry “real fruit” jam on top. They were delicious. Thanks for the recipe.

  2. I made these today using ghee and they are great – thank you!

    1. That’s a great tip! I’m glad you enjoyed them! ;) Happy Thanksgiving!

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