The perfect paleo biscuits recipe – light, buttery and flaky! These almond and coconut flour biscuits need just 6 ingredients and 30 minutes. Serve these easy paleo biscuits with fried chicken, soup, salad and much more.
You’re going to want to whip up this paleo biscuit recipe breakfast, noon, and night! These easy paleo biscuits make a fantastic base for a breakfast sandwich (with bacon and eggs, of course!) or as a side to fried chicken with a drizzle of honey. I’m telling you, there is not a bad time for these coconut flour biscuits.
I have another recipe for buttery, low carb paleo biscuits here with just almond flour, but the recipe I’m sharing today makes the best paleo biscuits if you want them more chewy. We’re using a blend of almond and coconut flours, along with some tapioca. (And they are still pretty low carb, at 3g net carbs each!)
How to Make Paleo Biscuits
After trying lots of different ones, I can confidently say this is the best paleo biscuit recipe! They are the perfect mixture of light and dense, crumbly and chewy, and so, SO buttery. Serve them as a side or turn them into a sandwich and enjoy them as the main course.
Here’s how to make paleo biscuits with coconut flour and almond flour:
- Mix together homemade gluten-free biscuit dough. Combine eggs, coconut flour, almond flour, coconut oil, tapioca flour, baking powder, and sea salt.
- Form coconut flour biscuits with English Muffin Molds. This keeps them from spreading too much.
- Bake until golden brown.
That’s it! Your homemade gluten-free biscuits needed just a couple of minutes of prep, and the rest of the time is spent waiting on them to bake.
Can You Substitute Anything For Almond Flour?
Yes, you can substitute any nut flour for almond flour when you make this gluten-free biscuit recipe. Sunflower seed flour will work if you are allergic to nuts, but the biscuits might turn green – don’t be alarmed, they will still be delicious and safe to eat.
Can You Substitute Anything For Coconut Flour?
This would be more difficult to replace, as coconut flour is very absorbent. Very roughly, you may be able to replace the 1/4 cup coconut flour in this recipe with 3/4 cup almond flour, but I can’t guarantee that they would turn out the same.
You can store these almond and coconut flour biscuits for 2-3 days on the counter, but they’ll last longer in the fridge (up to a week).
Can You Freeze Paleo Biscuits?
Yes, you can freeze this paleo biscuit recipe for a few months.
Freeze the biscuits in a single layer on parchment paper, so they don’t stick together. Once they are solid, you can move them to a bag for longer term freezer storage.
You can thaw your coconut and almond flour biscuits on the counter, in the fridge, or even just reheat them in the oven.
- 4 large Eggs
- 1/4 cup Coconut flour
- 1/4 cup Blanched almond flour
- 1/4 cup Coconut oil
- 2 tablespoons Tapioca flour
- 1 teaspoon Paleo baking powder
- Pinch Sea salt
More TIPS about this paleo recipe in the post above!
- Preheat oven to 375 degrees F (176 degrees C).
- Combine all ingredients in a large bowl and mix until smooth.
- Pour the batter into 8 English Muffin Molds on a parchment lined baking sheet.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
Serving Size: 1 paleo biscuit