Grain-Free Biscuits

Grain-Free Biscuits

With all of the cold, snowy weather we’ve had recently, I’ve felt the strong desire for comfort foods. For me, warm baked goods definitely fulfill that desire. These biscuits are a modification of a recipe I found on  Elana’s Pantry.


Grain-Free Biscuits Recipe

2.5 cups almond flour, plus about ¼ cup for dusting the dough
½ teaspoon salt
¼ cup coconut oil
2 eggs

Blend together coconut oil, eggs and salt. I pulsed them together in my food processor.

Pulse the almond flour into the wet ingredients until they are just combined (do not leave the machine running or it will over-mix your dough) and a nice dough forms.

Dust a piece of parchment paper set on top of your baking tray with a little bit of almond flour. Flatten the dough onto the parchment until it’s about ¾-inch thick. (Mine got flatter due to a very zealous dough flattener, but I think they would be better a little bit thicker – they would also be easier to split in half).

If you’re having trouble (the dough is very sticky or not flattening out), dust the dough with the extra almond flour.

Cut the dough into biscuits. I used a sharp knife to do this. If you want to make all of your biscuits the same exact shape and size, you can use the rim of a glass.

Spread biscuits out on sheet of parchment paper-lined baking tray.

Bake at 350 for 15-20 minutes, or until the biscuits are browned on the bottom edges.

Serve with butter, honey, gravy, macerated fruit, jam, cream, or whatever else sounds good to you.

Makes about 7 biscuits

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