I have something magical for you… Ready?
A dairy free, gluten free, grain free biscuit that has the texture of a regular, old school, all-wheat biscuit.
If you don’t believe me, I understand. Really, I do.
I have searched and tried soooo many grain free biscuit recipes that ended in a crumbling, dry, cardboard-ish mess. But I tweaked and tested, and this recipe WORKS.
I will admit, they might be ever so slightly more dense than the processed can biscuits you (used to) make. But to me, the trade off for amazing, nutrient dense, low carb, guilt free goodness that is these biscuits is worth it. Not to mention they’re also suuuuper filling!
A Grain Free Biscuit?
This recipe combines almond flour and coconut flour, and let me tell ya — don’t stray too far from the ratio I have here. Too much coconut flour and BAM — you’re eating a crumbly mess. Too much almond flour and you’ll get a lovely dense brick of a biscuit.
If you’re new to gluten free and wondering what the heck almond flour is and whether coconut flour will make your food taste like coconuts, no worries! Almond and coconut flours are exactly that — nuts ground up into a wonderful find powder that can be used for baking in careful exchange for regular flours. And no, the flavors will not overwhelm your food! You’ll get hints of almond and coconut in the background, but nothing too crazy or distracting.
Almond and coconut flours are a staple in my kitchen for grain free baking. And they 100% make for an amazing grain free biscuit.
The one thing I haven’t tried yet is some savory add ins, but I don’t see any problem with a healthy dose of garlic and herbs dumped in to your dough if you’re not the jelly type.
If you’re like me, you find your recipes on Pinterest and hate reading through the long monologue at the beginning to get to the actual directions. Heck, you probably just scrolled through all this, too! I mean, how many pictures can a person take of a batch of biscuits? (Answer: Embarrassingly too many.) So here ya go!
Pin it, then cook it! 🙂
And don’t forget to drop me a comment below — Is this your new dinner plan for tonight? If you tried them, how did it go?
Grain Free Biscuit Recipe
Start with mixing all the dry ingredients (flours, baking soda, and salt) together.
Next, I like to incorporate the coconut oil. It always makes me laugh when recipes say to combine wet ingredients including coconut oil together because as soon as that oil hits the milk or eggs, it gets rock hard and does not mix well. The coconut oil doesn’t have to be perfectly mixed, but just well enough that it won’t turn into a huge block when you add the liquids.
Make a well in the bowl of dry ingredients. Basically, just push all the flour/oil combo to the edges of the bowl, so there’s a mini-bowl carved into the middle of the dry stuff (pictured above). This is where the eggs and almond milk go. Whisk the eggs and milk together in this “well” before blending it into the dry ingredients.
If some of your coconut oil gets hard at this point, that’s no problem. The oil doesn’t have to be smooth. In fact, a lot of grandma style biscuit cut chunks of butter into the flour and leave it clumpy on purpose.
Stick them in the oven at 425 for about 30 minutes or until they get nice and brown on top. Honestly, I haven’t timed the cook time. I just give it half and hour, and if they aren’t brown yet, check back every 5 minutes.