Biscuits – Paleo and Gluten-Free


Growing up, my mom, brother and I started a tradition of baking biscuits together on the weekends.  We would huddle in our pajamas around the kitchen table—my brother and I on stools so we could reach.  My mom would get out all the ingredients and my brother and I would each take turns measuring, pouring, stirring and, of course, tasting everything.

Sometimes we would serve them with sausage, sometimes with eggs and bacon, and sometimes by themselves with special homemade jams or jellies.

Fast forward twenty years, I now have a family of my own and following a Paleo diet.  I’m happy to say that with this recipe, I can, once again, enjoy the long-standing tradition of making biscuits.

My son, Wyatt, in his pajamas, hoisted up on the stool, it’s his turn to measure, pour, stir and, of course, sneak a lick here and there and pass the tradition down to the next generation.

Check out other ways you can involve your kids with cooking with this Paleo and Kids post.

You’ll love these biscuits made predominantly with Coconut Flour.  Coconut Flour is a very healthy option for Paleo and those with nut-allergies.  If you decide to replace the Coconut Flour with another flour, keep in mind you may also need to reduce the liquid as well since.  Check out my Bread Rolls too, which also make great biscuits.

Makes 12 biscuits


  • 1 1/2 cup coconut flour
  • 1/2 cup arrowroot starch
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup melted ghee
  • 1 cup coconut milk
  • 1/2 cup water
  • 2 eggs


  1. Heat the oven to 350 degrees.
  2. In a medium bowl, combine the coconut flour, arrowroot starch, baking powder and baking soda.
  3. Add the melted ghee, coconut milk, water and eggs.
  4. Using a spatula, mix the ingredients together until it forms a dough.
  5. On a table lined with parchment paper, roll the dough out to a thickness anywhere between 1-2 inches. Please note, the dough will not rise significantly more in the oven.
  6. Using any size biscuit cutter, cut the dough into biscuit rounds. I like to use a small biscuit cutter, about 2 inches in diameter.
  7. Place the biscuits on a flat baking sheet, lined with parchment paper, and bake for 15-20 minutes or until tops are brown.


Try making my Bread Rolls for breakfast too.  They taste amazing with some ghee and Sugar-Free Jam.

Bread Rolls
Bread Rolls