Paleo Honey Biscuits (GF, DF, SCD, Paleo)


These remind me a little of corn bread, especially if you drizzle some honey on top. I originally made them to go with a roasted chicken and root vegetables, but ended up eating all of the leftovers for breakfast all week! I spread them with a little butter and homemade blueberry preserves.

(I made these a little too flat which is why I ended up with 5)

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Paleo Honey Biscuits (GF, DF, SCD, Paleo)

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 4 biscuits



  1. Combine the flours, salt, and baking soda.
  2. In a separate bowl, cream together the coconut oil, eggs, honey, and almond milk.
  3. Add the flour mixture to the wet ingredients and stir until just combined.
  4. Sprinkle 1 teaspoon of coconut flour on a SilPat, or parchment paper. Divide the dough into 4 parts, then rub a little flour on your hands. Roll each part into a ball, then place on the SilPat.
  5. Sprinkle another teaspoon of flour on top of all the balls, then place another piece of parchment on top. Use your hand to flatten each ball of dough to about 1.5 inches thickness.
  6. Bake for 15 minutes at 350 degrees. Serve warm with honey, butter, jam, or just on their own!
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  • Melinda Wyatt

    Have you ever doubled this and cooked it in a loaf pan to slice for sandwiches, etc? This is amazing!

    • Against All Grain

      Thank you! No, I haven’t tried it.

  • Ashlee

    Have you ever tried using “chia eggs” instead of eggs for people with egg allergies?

    • Against All Grain

      I know some people have had success, but I personally don’t like the taste of chia so I haven’t tried it.

    • Oh dear!

      Chia seed will upset a GAPS or SCD sensitive tummy. Think olestra!

    • sahm

      I started making these before I realized I had no eggs and only almond meal. I patted the dough cracker-flat and baked until brown. Happy accident! They were fabulous honey graham crackers!

  • Linda

    These biscuits are delish! I’m really glad I doubled the recipe. I can’t speak for how they will taste the next day, but warm out of the oven, they were so good! The texture seemed really crumbly, but I was pleasantly surprised that they held together nicely and had the right amount of crumb that a biscuit should have. I really liked the coconut flour dusting. It made it seem like I was eating a real biscuit :) I definitely want to make these again! Tasted great topped with butter and homemade apple butter. I agree that it could be a nice cornbread substitute. Thank you for sharing the recipe!

    PS… My grain eating husband ate 2 :)

  • https://www.facebook.com/leonorable Leonora Corate

    can you use REAL milk in these recipes? I am more primal than strict paleo, and must have my dairy. thanks!

  • Jen

    Made these for dinner and they were so good! One question: I tried to “soften” the coconut oil by putting it in a measuring cup and then putting that cup in a bowl of hot water, because it didn’t say to actually melt the oil. Some of it did melt a bit, and then I just stirred it rapidly with a mini whisk until it was mostly a thick liquid but still opaque, not a clear oil like a full-on melt would do. The problem is, when I poured the oil into the eggs, honey & almond milk mixture, whisking it all the time, some of the oil cooled quickly and congealed into a bunch of small globs. I just kept whipping the mixture (by hand) and it was fairly uniform, though not smooth textured. So, by “softened” do you mean actually “melted”? Would it taste the same if I use melted oil, or even butter?

    • Chanel

      I melted my coconut oil in the microwave and poured it into the dry ingredients bowl and it worked great, i had the fear it would get clumpy in the wet ingredients thats why I did that

    • Janice

      I would heat it over direct heat. I think the whipping with the whisk will cause it to stay opaque. Also, if the other ingredients are more on the cooler side this will happen. Maybe try using the other ingredients at room temp. before putting all together?

    • Mandy

      For me this is always a problem when I use coconut oil. Just as Janice said, use the eggs (and everything) at room temperature. I’ve never paid attention to those baking “rules” but for coconut oil, it’s a must.