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Flaky, Buttery Biscuits. (Gluten & Grain Free)

by Brittany on July 22, 2012

On Friday the 13th- my husband gave up grains and legumes. Though he does not have an autoimmune disease as I do, we have found that making some alterations to his diet improved his overall health. His sinus, allergy and asthma  are a rare issue now, rather than a daily battle. Almost every health issue under the sun can be related back to inflammation.

Like most men, mine loves comfort food.  Biscuits with sawmill gravy was his first request. We used the sawmill gravy from the book Paleo Comfort Foods, and biscuits from my friend Elana’s website.  Elana’s recipe is free of starch, and very healthy. For those of you looking to avoid all starch- give her recipe a try.

Knowing that my husband is fine with some starch- I decided to amp up the recipe.  With this addition of this starch I knew the  biscuits  would become lighter.  I also added some additional butter- as I knew I could get away with doing so.  They ended up ridiculously good.

Flaky, Buttery Biscuits

Adapted from Elana’s Pantry.

2 packed cups Blanched Almond Flour
1/2 Cup Starch (Arrowroot, Tapioca, Potato or Sweet Potato Starch)
1/2 Tsp. Salt
1/2-3/4 Tsp Baking Soda (see note below)
1/2 Cup Butter , Earth Balance, Bacon Lard or Shortening. 
2 Large Eggs
3/4 Tsp Vinegar or Lemon Juice. 

  1.  Preheat oven to 350 degrees.
  2. In a bowl combine the Almond Flour, Starch, Salt and Baking Soda. (Note: Some brands of baking soda are strong tasting, especially those that contain aluminum. So, unless you are using Bob’s red mill baking soda I recommend using just 1/2 Tsp. otherwise the flavor may overpower.)
  3. To the bowl- add the fat of your choice (Butter, Earth Balance, Bacon Lard or Shortening or any mix of them). Cut the fat into the flour until the fat is about the size of a pea.
  4. In a separate small bowl whisk together the eggs and Vinegar. Pour mixture in with the flour and mix just briefly and gently until the dough comes together. It may feel a little wet.
  5. Dust a sheet of parchment, or your counter with additional starch. Gently pat the dough into a round and cut into 6-8 biscuits using a biscuit cutter or the top of a round glass. Use as much starch as needed to prevent sticking. (Note: I like to cut 3 biscuits and then pat the dough into another round before I cut the second 3 biscuits).
  6. Bake for 18 minutes.

Store at room temperature in a sealed bag or container. Yields 6-8 biscuits.

 Over the past almost 3 years, each time I created a recipe I would try it with all kinds of different ingredients to find a solution for every one of my readers with different allergies. The truth is.. I’m tired. A little burned out. I’m going to take it easy on myself, and stop trying to always make sure EVERYONE is happy. I’m extremely aware that within minutes of posting this, I will receive a flood of messages asking how to make these biscuits without eggs or almond flour. My answer? The only way I would know is if I spend hours upon hours experimenting to find the answer.  Right now, for the sake of my own sanity I cannot do that.  So, if you would like to make a change to the recipe- I hereby grant you official recipe developers. See what magic you can create. You’ll be amazed how much you learn in the process!


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{ 32 comments… read them below or add one }

Ligea July 22, 2012 at 6:16 pm

They look delicious. Do you know of any nut-free, grain-free recipes? Almond flour seems the go-to paleo flour, but nuts make me break out in hives. Is coconut flour my only option?


Brittany July 22, 2012 at 6:31 pm

Technically quinoa and buckwheat flour are grain free if you can do those?
Chestnut flour is another possible option- its a nut of course but to my understanding many people with a nut sensitivity can have chestnuts.
Then as you mentioned there is coconut!

In paleo comfort foods ( the book) there’s a coconut flour biscuit recipe. It uses egg whites.
And the spunky coconut has a grain free biscuit recipe I think that uses pseudo grains ( quinoa etc.)


Brittany July 22, 2012 at 6:32 pm

Oh! Another option- if you can have seeds you might try making your own sunflower seed flour and experiment replacing it with almond flour!


karla July 22, 2012 at 6:42 pm

Thank you SO much for addressing that certain baking sodas have a strong flavor! I will be ordering the Bob’s Red mill version soon. I made Elana’s Paleo bread recently and the baking soda flavor was overwhelming! A few other posts complained about the same thing. Thank you, thank you!!! Can’t wait to make these biscuits. I am finding that a little starch makes ALL the difference in grain free baking!! I will also be ordering chestnut flour soon :)


Michelle @ Turning Over a New Leaf July 22, 2012 at 7:45 pm

Interesting that your husband’s sinus problems cleared up with a grain-free diet. My primary (observable) gluten response is that I’m highly susceptible to respiratory infections. My seasonal allergies were debilitating and I could never earn enough sick leave before I’d be home sick again, and most the time I had to try and tough it out at work. Nothing’s worse than sitting all day in front of two computer screens under florescent lighting with a pounding headache, stuffed sinuses, a running faucet for a nose, and used tissues all over your desk, when all you want to do is go home, curl up in bed, and drift into a Benadryl-induced coma.This was until I gave up gluten. I only have “episodes” when I cheat, and they aren’t as lengthy as they used to be, since gluten is no longer a regular part of my diet. Thankfully, I do well with buckwheat and quinoa, plus other starches. I tend to feel sick without a little starch or gluten-free grain in my diet. But your comment about inflammation does make me curious about how well my diet is doing to combat inflammation. :)


Jessi @ A Sweet and Salty Life July 22, 2012 at 10:35 pm

Brittany! These look delicious! I bet your husband just gobbled these up :) . Thanks for sharing!


Brittany July 23, 2012 at 1:49 am

Jessi! Haven’t talked to you in FOREVER! Hope all is well!! xox


Nikki July 22, 2012 at 10:48 pm

Wow, this recipe is getting bookmarked :)


Caralyn @ glutenfreehappytummy July 22, 2012 at 11:10 pm

those look SO. good! I too am off of grain and legumes — go SCD! :)


Iris July 23, 2012 at 4:08 am

Amen sister! Love your little addendum. :) Don’t try to please everyone. Just do your thing and let other people do theirs, and you’ll have a lot more time for yourself!


Lisa July 23, 2012 at 1:59 pm

They are in the oven baking! Cant wait to try!! :)


Lisa July 23, 2012 at 2:24 pm

Oh my, sooo good! Thank you!!


Brittany July 23, 2012 at 4:00 pm

So glad you liked them!! :)


Beth July 23, 2012 at 11:20 pm

Hi Brittany,
These biscuits look amazing. Unfortunately, my son and I are allergic to almonds. However, something struck me when I started to read your post. You said that your husband does not have an autoimmune disease like you. I just wanted to let you know that allergies and asthma are also autoimmune disorders. So, now you know that you are both in the same boat. :)


Beverly July 24, 2012 at 2:04 am

Where does one find Sweet Potato Starch? I would love to add this more nutritious gluten free starch to my gluten free pantry itmes


Brittany July 24, 2012 at 12:39 pm

Hi Beverly- I got mine from Barry’s Farm online but I have also seen it in a number of Asian grocery stores. It looks and feels just like white potato starch.


Beth @ Tasty Yummies July 24, 2012 at 2:43 am

Wow these look amazing. I can’t believe they are grain free, they are so flaky and fluffy. I need to try these soon, I am out of almond flour and waiting way too long to reorder some, it cannot get here fast enough!


Brittany July 24, 2012 at 12:38 pm

Ah! Don’t you hate that wait??


Sandra July 24, 2012 at 4:32 am

Before I make this wonderful recipe, could someone please advise how thick the round of dough should be just before cutting out the biscuits?


Brittany July 24, 2012 at 12:37 pm

Hello Sandra! I probably should have mentioned that huh? :)
I typically make them 1.5-2 inches think,


Laurel July 25, 2012 at 3:57 pm

I just ate a fluffy, moist almond flour biscuit. Yum. I changed it, of course, and I know you’re just dying to find out how I destroyed Brittany’s perfect biscuits. You are, aren’t you. Okay, I’ll tell.
First. I halved it, or meant to anyway. So 1 C almond flour, 1/4 C arrowroot, 1/2 tsp Bob’s baking powder, 1/4 tsp salt, 4 Tbsp vegan butter. Okay up to this point, cut in the fake butter then added 2 chia eggs rather than one. Doh! I also added 1/4 tsp baking soda and a squeeze of lemon at the very end. My pretty dough was very loose because of the eggs, DOH!. So I made 4 lovely drop biscuits and baked them for 18 minutes and they are so lovely and tender. Thanks Brittany. Maybe next time I’ll do it right!


Brittany July 25, 2012 at 8:01 pm

Fantastic!!! Grain Free, Egg Free! If anyone could figure that out it was you! Yay :)


Holly July 26, 2012 at 12:47 am

Brittany – these biscuits are to DIE for! Seriously. (I have made Elana’s and they did not do it for me.) These will save me, literally, from diving headfirst into some biscuits made with more traditional flours. THANK YOU!!!! Amazing. :)


Rachel July 26, 2012 at 5:38 pm

Made these biscuits and they turned out so well! Thank you SO much for sharing this recipe with the world!


Brittany July 26, 2012 at 5:51 pm

Glad you enjoyed them!!


Laureen @ Fox in the Kitchen July 31, 2012 at 7:29 am

These sure look like they would make great dinner buns :)


Brandae August 16, 2012 at 6:17 pm

Made these to go with some of Gluten-Free Goddess’ beef stew and had to sample the tiniest one from some leftover dough with my morning coffee. DELICIOUS. I can’t wait to serve them to my picky little boy eaters! They’re so much healthier than the canned Pillsbury biscuits that we grew up eating. Thank you for your hard work with recipe development – I am so appreciative! I used an ice-cream scoop and got 12 smaller sized biscuits – didn’t have time to do the cutting into shapes. Worked great and took about 16 minutes to bake into golden deliciousness!


Stacey October 8, 2012 at 2:20 am

I cannot wait to try these. I make Elanas all the time but I love the addition of starch to grain free recipes so I’m sure these are amazing. Can’t wait to make a couple batches and throw them in the freezer for egg biscuit sandwiches!


Brittany October 8, 2012 at 2:43 am

For those that can tolerate starch, it really makes such a big amazing difference in the texture of grain free baked goods!


Stacey October 8, 2012 at 3:50 pm

In the oven baking right now!! I hope these are as good as they look!


MA October 13, 2012 at 3:14 am

Can I use coconut oil instead of butter? Thank you I love your website!! :)


Brittany October 13, 2012 at 4:03 am

Your biscuits may spread and turn out a little different with the coconut oil- but I don’t think it would hurt to try. I just recommend making sure your oil is chilled and firm- as liquified oil won’t work the same as the butter in this recipe. Good Luck and please let us know how they turn out!


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