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    Allianna's Kitchen » Recipes » Side Dishes

    Published: Oct 2, 2022 · Modified: May 6, 2024 by Allianna Moximchalk · This post may contain affiliate links · 3 Comments

    The Best Gluten Free Biscuits

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    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!

    Biscuits stacked on top of each other with a jar of jelly next to it.

    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.

    If you enjoy this recipe, you will also enjoy my AIP Bread Rolls as well.

    Jump to:
    • Why I Love This Recipe
    • Ingredients
    • What To Pair With
    • Substitutions And Variations
    • Step By Step Instructions
    • Equitment Needed
    • Expert Tips
    • Expert Tips
    • Storage Instructions
    • Other Gluten Free Recipes You Will Love
    • Gluten Free Biscuits

    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 and my Butternut Squash Curry. 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!

    Ingredients

    Biscuit ingredients laid out in small glass bowls on the counter.
    • 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

    Almond flour, baking soda, and sea salt in a glass bowl.
    Step 1: Preheat the oven to 325 degrees F. Next, add all dry ingredients to a glass bowl.
    Mixed almond flour, sea salt and baking soda.
    Step 2: Mix all dry ingredients together in the glass bowl.
    Eggs mixed in with almond flour, sea salt, honey, and baking soda.
    Step 3: Add the eggs, honey, and melted ghee to the glass bowl and mix evenly.
    Biscuits inside a muffin pan mold.
    Step 4: Divide the biscuits inside the muffin pan mold into 8 biscuits, and bake for 25 minutes. Allow the biscuits to sit prior to removing from the pan.

    Equitment Needed

    • Muffin pan. I like the silicone ones because because they prevent the batter from sticking.
    • Mixing bowls.

    Expert Tips

    • 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.

    Expert Tips

    How do I know if the biscuits are done?

    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!

    Can I substitute flours?

    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.

    What pairs well with 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.

    Biscuit with jelly on top sitting on a plate.

    Storage Instructions

    • 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

    • 4 aip paleo bread rolls stacked on a plate
      AIP Bread Roll
    • 4 slices of gluten free garlic bread with parsley on top on a baking sheet
      The Best Vegan Garlic Bread Recipe
    • AIP Banana Bread
    • lasagna laid out in a casserole dish
      Gluten Free Lasagna

    Did you like this recipe?

    Be sure to leave a rating and review below!

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    close up photo of biscuits stacked on top of each other

    Gluten Free Biscuits

    Course Appetizer, Bread, Breakfast, easy, Side Dish, Snack
    Cuisine American
    Prep Time 5 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 30 minutes minutes
    Servings 8 biscuits
    Author Allianna Moximchalk
    280kcal
    Cost $6
    Print Recipe Pin Recipe

    Equipment

    • sheet pan or muffin pan

    Ingredients

    • 4 eggs
    • 2 cups blanched almond flour
    • 5 tbsp ghee melted & cooled
    • 1 tbsp honey
    • 1 tsp baking powder
    • ½ tsp sea salt

    Instructions

    • 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.

    Notes

    Storage: This recipe can last in the fridge for up to 1 week or in the freezer for up to 1 month.
    Servings: This recipe yields approximately 8 biscuits. 
    Nutrition: The nutriton card in the recipe is just an approximate and cannot be guaranteed. 
    Pro tip: Allow the biscuits to cool prior to removing them from the muffin cups.
    Low carb biscuits that go with any meal
    Serving: 1serving | Calories: 280kcal | Carbohydrates: 8g | Protein: 9g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 230mg | Potassium: 32mg | Fiber: 3g | Sugar: 3g | Vitamin A: 119IU | Vitamin C: 0.01mg | Calcium: 101mg | Iron: 2mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

    More Gluten Free & Dairy Free Side Dish Recipes

    • Vegan sweet potato mash in a bowl with fresh green herbs and a gold spoon.
      Vegan Sweet Potato Mash
    • Stuffed mushrooms on a brown and white plate with fresh parsley on top.
      Gluten-Free Stuffed Mushrooms
    • Roasted cauliflower and carrots on a brown plate with fresh parsley on top.
      Roasted Carrots and Cauliflower
    • Close up photo of pesto orzo salad in a blue bowl with tomatoes and pine nuts on top.
      Pesto Orzo Salad

    Reader Interactions

    Comments

    1. Andrea says

      November 14, 2022 at 3:55 pm

      5 stars
      These biscuits are so easy to make, I added a little bit of garlic powder and served them with chicken pot pie, I will definitely make them again!

      Reply
    2. Christina says

      October 18, 2022 at 3:32 am

      5 stars
      These gluten free biscuits were super easy to make! The whole family loved them! 🙂

      Reply
      • Allianna Moximchalk says

        October 20, 2022 at 12:43 am

        YAY!

        Reply
    5 from 2 votes

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