Easy Paleo Biscuits Recipe With Coconut Flour

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 paleo 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.

How Do You Know When Grain-Free Biscuits Are Done?

You’ll know when these fluffy paleo biscuits are done when:

• They are a light golden brown color
• An inserted toothpick comes out clean
• Touching the top does not leave an indent

Be careful to not over-bake the gluten and dairy-free biscuits, or they will end up hard and dry.

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 or microwave.

What To Serve With Paleo Biscuits

Biscuits go perfectly with so many things! They make a great accompaniment to paleo soups or paleo salads, or as a sandwich for a meal. Here are some of my favorite pairings:

• Paleo Fried Chicken Strips – For paleo fried chicken and biscuits – I love to brine the chicken in pickle juice first when making this combo! I drizzled on some honey, too.
• Green Chili Chicken Soup – The biscuits will help mellow out the spice.
• Whole30 Chili – Can’t go wrong with some biscuits alongside a hearty chili.
• Big Italian Salad – Since this salad was meant to replace Italian subs, a paleo biscuit on the side will make it feel more sandwich-like.

Easy Paleo Biscuits Recipe With Coconut Flour & Almond Flour:
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RECIPE CARD

4.94 from 15 votes

Easy Paleo Biscuits Recipe With Coconut Flour

The perfect paleo biscuits recipe! Coconut flour biscuits are made with just 6 ingredients and are ready in 30 min. Serve these easy paleo biscuits all day!

Course Breakfast, Main Course, Side Dish

Cuisine American

Keyword coconut flour biscuits, easy paleo biscuits, paleo biscuits, paleo biscuits recipe

Calories 142 kcal

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Author Maya Krampf from WickedSpatula.com

Servings 8 servings

★ Review Print

Ingredients

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Biscuits

• 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

Click to convert between US & metric measurements:

US Customary - Metric

Instructions

More TIPS about this paleo recipe in the post above!

1. Preheat oven to 375 degrees F (176 degrees C).

2. Combine all ingredients in a large bowl and mix until smooth.

3. Pour the batter into 8 English Muffin Molds on a parchment lined baking sheet.

4. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.

Recipe Notes

Serving Size: 1 paleo biscuit

Nutrition Information Per Serving

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 142

Fat 12g

Protein 5g

Total Carbs 5g

Net Carbs 3g

Fiber 2g

Sugar 1g

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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