Gluten Free Flaky, Buttery Biscuits. (Gluten & Grain Free)

Gluten Free Flaky, Buttery Biscuits. (Gluten & Grain Free)

Gluten Free Flaky, Buttery Biscuits

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.

Gluten Free Flaky, Buttery Biscuits

Gluten Free Flaky, Buttery Biscuits

Flaky, Buttery Biscuits.

Yield: 6-8 Biscuits


  • 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.
  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 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.

  1. 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!


Brittany Angell

79 comments | Leave your own

  1. Ligea

    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?

    1. Andy

      Have a look into Breadfruit flour.
      Breadfruit is also known by many different local names such as Ulu and Mei. It can be used to make Pastry, bread, pancakes, cookies, pizza dough, pasta, nachos, – you name it. It can be used without making it into a flour for very convincing crisps and cereals etc.
      Breadfruit when cooked tastes similar to baked bread or potatoes. It seems ideal to make flour from breadfruit as its high in starch and can cooked in many ways (can be baked then fried). Many find the flavour to be slightly bland (as fruit goes) which is what many people prefer when searching for alternative flour. Its full of vital nutrients and is low calorie and high carb. The fruit itself is very large and grows easily in tropical climates.
      Find them in supermarkets selling Exotic or Caribbean or Hawaiian fruits or on Amazon (the website not the rainforest :P).
      I think almond flour in excess should be avoided so will be doing more experiments by substituting recipes with Breadfruit flour 🙂
      Hope this helps 🙂

  2. karla

    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 🙂

  3. Michelle @ Turning Over a New Leaf

    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. 🙂

  4. Jessi @ A Sweet and Salty Life

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

  5. Nikki

    Wow, this recipe is getting bookmarked 🙂

  6. Caralyn @ glutenfreehappytummy

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

  7. Iris

    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!

  8. Lisa

    They are in the oven baking! Cant wait to try!! 🙂

  9. Lisa

    Oh my, sooo good! Thank you!!

  10. Beth

    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. 🙂

  11. Beverly

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

  12. Beth @ Tasty Yummies

    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!

  13. Sandra

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

  14. Laurel

    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!

    1. Felicia

      Think I’ll try your idea of adding baking soda and lemon at the end. Maybe they’ll be more fluff and less grit?

  15. Holly

    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. 🙂

  16. Rachel

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

  17. Laureen @ Fox in the Kitchen

    These sure look like they would make great dinner buns 🙂

  18. Brandae

    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!

  19. Stacey

    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!

  20. Stacey

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

  21. MA

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

  22. Liz

    For any egg-free people out there, I used a Psyllium Husk egg replacement (1 T psyllium husk + 2 T water = 1 egg) and it turned out beautifully. A bit crumbly, but over all really good. You can also use a flax egg (1 T ground flax + 3T water = 1 egg), but I’ve had better luck with baked good using the psyllium.

  23. emily

    I just made these and LOVE them! Thank you for such a wonderful recipe! I have been wanting something like this and am thrilled with these!

  24. Shannon Clark

    Is there a difference between blanched almond flour and almond flour/meal? I used Bob’s Red Mill almond flour. Which flour did you use?

  25. Shannon Clark

    I also used egg replacer so I think that may be why they did not come out very good. Is there a brand of almond flour you recommend?

  26. Jessica

    Biscuits!! Thank you for the recipe! They turned out really good. I mixed them in my food processor like I used to do with pie dough and made them with lard since I’m dairy free. Yum! Perfect with the pot of soup I made for dinner.

  27. a. orr

    Brittany, many thanks to you and your hard work on these delightful recipes. Be good to yourself this year, you deserve it!

  28. Darcy

    Please don’t get burned out!!!!! I just found you and every recipe I have tried has turned out GREAT!!! I appreciate all your hard work and your trials and errors to make a great tasting cookie, roll, etc. Thank you so much!!!!

  29. Carrie

    just wanted to let you know that I love the biscuits. Great texture and flavor.

  30. Allison

    My husband and I are going paleo so we haven’t had bread in almost a month. I made vegetable soup and usually make cornbread to go with it. A friend recommended your website, so I decided to find some kind of bread to go with it. These biscuits were amazing. They tasted somewhat like cornbread. maybe even better. Thanks so much for your efforts and I will certainly be trying more of your recipes.

  31. Andrea

    These biscuits were a lifesaver! I have so desperately missed my white flour baking soda drop biscuits from the Betty Crocker Cookbook. Question for you, the Betty Crocker recipe calls for Cream of Tartar. Do you suppose a dash of it would hurt in these? I don’t know what Cream of Tartar does except it’s a bit of an additional starch with a strong flavor. I’d appreciate your thoughts.


  32. Cheryl

    If I can never eat wheat again these biscuits will be able to take the place of my dad’s baking powder biscuits that I ate since I was little (I’m now almost 60!). I’m guessing it’s the arrowroot powder that allows them to be crisp. I like my biscuits crisp on the outside and soft, but not spongy, on the inside. Thank you, thank you. Now if I don’t ever have to give up nuts and no one finds something deadly wrong with arrowroot powder I’ll be set!

  33. Michelle

    Thank you Brittany for all your wonderful recipes!:) My husband is not eating Paleo but when I make anything from your website, he gobbles it up!:D Thanks again!!!

  34. Vernita

    These were really, really good! The addition of starch was a good call and makes all the difference in the lightness and texture (crisp outside) of the biscuit. Will definitely make these again!

  35. Kelli

    Just wonderful! I actually used this recipe to make a biscuit topping for fruit cobbler and it was delicious! Going to that again, now if I could just remember if I added extra sugar or sugar on top? Either way, it’ll be good!

    Thanks for amazing recipes!!

  36. Jessi

    Do you think I could bake these in muffin tins? Thank you!!

  37. Sherry Woon

    I am so glad my brother turned me on to your website. I have been struggling with allergies for years. I am allergic to nearly all raw fruits and vegetables. I can eat some if they are cooked or frozen. This has made eating quite a challenge because everyone tells you to eat more fruits and veggies. A friend recently told me that her allergies greatly improved when she gave up wheat in her diet. I have been trying to do that, but have found it difficult because some of the recipes I have found are not that good. I am really anxious to try out some of your recipes. Thanks for sharing all your information.

  38. Peggy

    I made these today and came up with a very wet batter (thanks to Bob’s Red Mill), which I didn’t have the time or patience to deal with making into cut biscuits. I put the batter into a small glass pie pan, oiled with olive oil, and baked for 20 minutes. OMG….AMAZING moist, buttery goodness!!! My daughter was wanting rosemary bread so we added 1 TBSP of fresh chopped herb to the mix. So yummy. We’ll definitely be adding this recipe to our favorites!!! Many thanks 🙂

  39. Jade Soetaert

    Thank you so much for this recipe! The last time I attempted grain-free biscuits they were more like pancakes…and I ended up having to clean my entire oven! These came out perfect! I am so grateful!

  40. Dee

    Will have to try these soon. Hubby and daughter LOVES biscuits. Will be great to go with our homemade sausage and free range eggs for a weekend breakfast!

  41. ticamom

    Okay, I’m a total novice at baking (which you’ll be able to tell by me question), but what do you mean by “Cut the fat into the flour until the fat is about the size of a pea”?

  42. Vickilynn Haycraft


    I made 2 different batches of these and they came out AMAZING!! The only change I made is to add 2 teaspoons of organic cane sugar to make them slightly sweet. Each batch made 8 biscuits.

    I used blanched almond flour for one and natural (with the brown skins on) for the other. One batch I used organic salted butter and the other I used soy-free Earth Balance. Both were excellent and well-received by the family.

    Thank you for the recipe!

  43. Ellen

    I think you’re confusing baking powder and baking soda. Since those two items are often used, and sometimes together, it would be clearer if you did not confuse them. Baking powder is what usually has aluminum in it. Baking soda is sodium bicarbonate, and does not have aluminum. Baking powder does often have baking soda in it.

    I have to avoid corn as well as gluten, and most baking powders contain cornstarch, so there is only one baking powder I can buy, and it is not Bob’s Red Mill. It is Hain’s Featherlight.


  44. Felicia

    I tried to find the answer in the previous comments first so forgive me if you’ve answered this already. Do you mean apple cider vinegar or regular? Thanks!

  45. shelly

    Omg these were seriously Uh-Mazing!! They had the best texture of any grain free bread I’ve made or bought. Fluffy in the middle, that flaky-ness on the outside=awesome. Reminded me of kfc biscuits, and trust me that’s freaking awesomeness in my book! Thank you thank you thank you!

  46. Kim D

    I made these for supper tonight and had to share my husband’s comment, he said “KEEP THIS RECIPE! I don’t tell you to keep very many but this one is a keeper!” Just wanted to share.

    Thanks Brittany for such awesome recipes. Tomorrow I am attempting the cinnamon rolls.


  47. renee

    Can I leave out the vinegar and lemon juice or substitute something else. I don’t like the taste of either .

  48. clothespin

    Thank you! I miss biscuits so much. The ingredients are all what we enjoy eating. Love almond flour! I tried a version with chick pea flour in it and HATED the taste of the bean flour. (At least the chickens enjoyed them.) Almond is so much milder. Will be making this tonight.

  49. Aubrey

    Oh my gawd!I’ve been Paleo for 2 years and this biscuit free.this recipe looks heavenly. Just this morning I was saying howi wish thati had something warm and fluffy to enjoy my local honey on. Thank you! Thank you! 🙂

    1. Aubrey

      Finally got some Tapioca starch and made this tonight. Wow! Now I can’t wait to try more of your recipes! I can’t believe that I’ve been Paleo for 2 years and never made any of your food before. What to make next???

  50. Patricia Goulden

    Question: In this recipe you have baking soda, in the almost identical black pepper bacon biscuits you are using baking powder. Which one should it be?

    If they’re both supposed to use baking powder, well, it’s too late now, my flaky biscuits are in the oven.

  51. Heather

    Okay…am reading through the recipe and comments to find the answer. I saw someone comment on the difference between baking powder and baking soda…but I’ve yet to see anyone say which one we are to use in this recipe, as you mention aluminum in the baking ‘soda’…i’ve only seen it in ‘powder’. So am I to use powder or soda in this recipe? I’m sure it will be a huge flop if I use the wrong one. Thx.

  52. Eggs Benedict

    […] recipe merged two other recipes together. These biscuits were used and this Hollandaise sauce was […]

  53. helene

    yeah baking powder sometimes has the aluminium in it, but some baking sodas ARE strong tasting. the brand does matter.
    you can make ur own baking powder with baking soda, cream of tartar n cornstarch or arrowroot or such. u can google the exact recipe.
    in a recipe with baking SODA u need an acid, like vinegar, buttermilk, lemon juice or whey. this recipe has the acid so the soda is the one she’s using.
    i can not wait to try this 2mrw! starches, be damned! i WILL find a tolerable grainfree bread sub. and as healthy as i can get; not those rice flour, potato starch, xanthan gum concoctions. if takes some arrowroot or cassava to do it, so be it 🙂

  54. Gluten Free Grain Free Dinner Biscuits and Pizza Crust | Allergy Free Test Kitchen

    […] recipe creator, I am sending you to her site to grab the recipe. You can find the biscuit recipe here. (This one does contain […]

  55. Bridge

    Your addendum makes me so happy. I never understand why so many people bother to post something like I love this recipe for meatloaf but I’m vegan, can you tell me how to make it vegan? There are approximately infinity recipes on the internet, so maybe look for one that DOES meet your criteria, make it, and comment there instead. Anyway, I rant, but this made me so happy. I am making this today to accompany the 1/2 flat of strawberries that I just got my hands on. 🙂

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