Paleo Honey Biscuits (GF, DF, SCD, Paleo)
Danielle Walker - AgainstAllGrain.com
- Combine the flours, salt, and baking soda.
- In a separate bowl, cream together the coconut oil, eggs, honey, and almond milk.
- Add the flour mixture to the wet ingredients and stir until just combined.
- 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.
- 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.
- Bake for 15 minutes at 350 degrees. Serve warm with honey, butter, jam, or just on their own!
almond flour, breakfast, dairy free, gluten free, paleo, scd
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Just finished these with some yummy bean free chili! So delish! Made a few extra for tomorrow’s breakfast treat!
These are very good! I made them to have around for breakfast for the kids.
what’s the net carb count per biscuit?
I made these tonight – yum! Thanks. However, I made a mistake as a result of a 4 year old and 2 year old distracting me…yes, it was their fault. I forgot to add the coconut oil! But, they still turned out well and were moist – I guess as a result of the oil in almond flour.
I’m cooking and packing to get ready to go on a road trip/camping trip, and I just made these to take with me. I made them in a muffin tin, and it made 11 perfect little muffins. (just short of a dozen, and my OCD gave me a little twitch at that empty muffin spot, lol) I didn’t change any cooking times and they came out perfect. I know they’ll be super good in stew, with bacon and eggs, or just a sweet snack with some honey. Such a perfect little biscuit to take on the road.
So glad I doubled the recipe! These are delicious! Thank you so much =)
Can I use something other than almond flour? We have nut allergy.
Against All Grain
Finely ground and sifted sunflower seeds should work just fine!
I love these recipes I just wish you had a print option 🙁
I am REALLY enjoying your blog : ) so glad I found you!
These were so good. My kids loved them too – my almost 2 year old can’t get enough!
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.
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.
Chia seed will upset a GAPS or SCD sensitive tummy. Think olestra!
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!
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 🙂
can you use REAL milk in these recipes? I am more primal than strict paleo, and must have my dairy. thanks!
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?
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
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?
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.
These are fantastic! I don’t think I want to be without these from now on – they are that good. Such a tasty, healthy, and satisfying breakfast with a little fruit and veggies. Thank you!
should the coconut oil be melted for this?
do you know the nutritional value for these?
Gluten Free A-Z Blog
I love having biscuit and muffin choices. Pinning this one for tomorrow!
I made these tonight and the flavor is excellent but they ran all over and became big flat saucers. I’m wondering if it is my almond flour. Has anyone else had this problem? Thanks!
Make sure you are using Honeyville blanched for true success with any of Danielle’s recipes.
My daughter has a nut allergy, so we used sunflower seed meal instead. I only used half the amount of honey that it called for (wanted less sugar) and I tried to add some carrot shreds to sneak in some veggies, but all I could taste was the sunflower seed meal and it was no bueno! For a recipe like this where almond butter is the bulk of recipe, sunflower seed meal might not do the trick, unless you absolutely love the taste of it on its own! We even tried putting honey directly on it before eating and even then, the sunflower seeds are very overpowering. I wish I could use the almond flour 🙂
I added fresh blueberries to a batch, which was tasty. The plain ones are great too, so multi-purpose and not too sweet! My Against All Grain cookbook is coming soon, so these will tide me over!
I made these today with 2 flax “eggs” – turned out wonderfully!
These are so amazing! I use them sliced in half topped with sliced strawberries and coconut cream for a strawberry “shortcake” type dessert. My kids go wild. If you toss a little ribboned basil in with the strawberries and a drizzle of balsamic, it kicks it up a notch. They are also good just plain as a side to soup. I gave my mom this recipe and now she makes it all the time for the other grandkids. She makes it in a muffin tin and they turn out like cornbread muffins. LOVE IT!!!
Linda @ Fit Fed and Happy | th
The batter looks good enough to eat by itself!
Hi Caro, you must sure that the baked goods are completely cooled before storing to avoid this. ~Eileen