These Gluten Free Biscuits are SO incredibly easy and are seriously the best. With only 6 ingredients, you can have these delicious, “buttery” biscuits, warm on your table in less than 35 minutes. These biscuits can be enjoyed throughout the day and in so many different ways! We love eating them with just about anything-as a breakfast sandwich, with dinner or for a snack. The best part is no one can even tell they are gluten free!
Growing up in an Italian household, I loved all carbs, especially bread! One of my favorite things to eat were biscuits with eggs and bacon. Once I got diagnosed with celiac diseased I thought I had to kiss goodbye all of my childhood favorites. Little did I know with a few tweaks to my childhood favorite recipes, I could still enjoy my favorites.
Why I Love This Recipe
- You probably already have most of the ingredients on-hand.
- They taste so “buttery”, yet they are dairy free.
- These biscuits can be enjoyed at breakfast with jam, as a snack, or as a dinner side with your favorite soup or chili. They are so versatile!
- This recipe is naturally refined sugar free, grain free, dairy free, Whole30, gluten free, low carb, and keto.
- These homemade grain free biscuits pair so well with my Beanless Chili. It’s an amazing combination!
- If you are in the Pittsburgh area and would like to get this recipe delivered right to your front door, check out my paleo meal prep menu!
- Almond flour- Be sure to use blanched almond flour. This means that the skin has been removed from the almond during production. When the skin is left on, it creates flour with a different texture. This is the base of the biscuits. I love getting my almond flour from Costco. I find that you get the most bang for your buck there and it is the most consistent with the texture. Bobs Red Mill & King Author also have great almond flour blends.
- Ghee– This is simply clarified butter. When the lactose and casein are removed from standard butter, you have ghee! This gives the biscuits an amazing “buttery” taste. If you are strictly dairy free you can use vegan butter. While you can buy ghee in the grocery store, I love making my own homemade ghee with my Homemade Ghee Recipe.
- Eggs– Bind all the ingredients together.
- Honey– Adds a subtle sweetness to these biscuits.
- Baking powder– Helps the biscuits rise.
- Sea salt– Adds flavor.
A complete list of ingredients and measurements are listed in the recipe card below.
What To Pair With
- Nut butter-While any kind of nut butter will work, I love pairing these biscuits with Homemade Macadamia Nut Butter.
- Jelly-Any kind of jelly will work!
- Hollandaise sauce-Oh my gosh, I am obsessed with this recipe. I am not lying when I say my husband and I make it every single weekend. We like to pair it with eggs and bacon!
Substitutions And Variations
- Ghee-You can also use butter if you are not dairy free.
- Honey-Maple syrup will also work, however, maple syrup will make this recipe a little sweeter.
This recipe has not been tested with any other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step By Step Instructions
- Muffin pan. I like the silicone ones because because they prevent the batter from sticking.
- Mixing bowls.
- Tip #1: If you are not using a silicone mold, be sure to add muffin liners to your muffin pan to prevent them from sticking.
- Tip #2: I like to use a large cookie scoop to evenly distribute the batter.
The best way to know if they are done all throughout is by sticking a fork in, if it comes out clean, they are done!
This is a great flour alternative for grain-free, gluten-free cooking/baking. It is also very low carb! Blanched almond flour is made with almonds that have had the skin removed. This produces a lighter and finer flour than unblanched almond flour, which includes the almond skin. Because of the almond flour’s unique consistency, I do not suggest swapping it with any other kind of gluten free flour in this recipe.
This recipe goes great with just about anything! I love eating these biscuits with homemade soups like my: Thai Chicken Soup, Cauliflower Leek Soup, and Creamy Curry Gnocchi Soup. These biscuits also go great with breakfast foods too, like my Spinach Mushroom Frittata, Hashbrown Breakfast Casserole, and Keto Egg Muffins.
- This recipe can last in the fridge for up to 1 week or in the freezer for up to 1 month.
- Be sure to allow the biscuits to sit and cool completely prior to storing.
- I like storing this recipe in a glass air tight container to preserve freshness.
Other Gluten Free Recipes You Will Love
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Gluten Free Biscuits
- sheet pan or muffin pan
- Preheat the oven to 325 degrees F.
- Mix together the dry ingredients (almond flour, sea salt, baking powder) until there are no clumps.
- Add in the eggs, ghee, and honey. Stir until fully combined.
- Use a parchment lined sheet pan or silicone muffin pan. Scoop about 2 tablespoons worth of batter per each biscuit. If using a sheet pan, be sure each biscuit is at least 1-inch apart from each other.
- Bake for 25 minutes, or until the tops are golden-brown.
- Let cool for 10 minutes prior to serving.