Paleo Biscuits

Sharing is caring!

paleo biscuits

What is it about paleo biscuits slathered in butter and homemade jelly that make my knees go weak.

This recipe was totally an accident.  I simply didn’t have enough flour to make my go to recipe and so I just hodge podged together and mama, it came out smoking good.  Crusty on the outside and soft in the middle, even Mr. Bejelly thought it was just liked the biscuits he grew up eating.

You might be looking at this and wondering why the biscuits are yellow.  The pastured egg yolks truly shined through in this one gave it a beautiful golden glow.

I love happy accidents like this and it’s one of my favorite things about Paleo baking.  It’s scientific and art and mothering all in one and why I love to bake.  It’s crazy that I never was a baker before I went Paleo but once I gave up grains, I seriously missed the comfort of bread.   It you want to learn more of my paleo baking tips and tricks, check out my online class here.

paleo biscuits

paleo biscuits

Paleo Biscuits

Course: Paleo bread, bread
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 9
Calories: 170 kcal
Author: Kelly Bejelly @ A Girl Worth Saving



  1. Preheat the oven to 350 Degrees. Line a baking sheet with parchment paper and set aside.
  2. In a medium mixing bowl, add the dry ingredients and mix with a spoon.
  3. Add in the butter and eggs and mix with a spoon until combined.
  4. Let the batter sit for 1 minute to let the coconut flour thicken.
  5. The batter will be slightly wet but you should be able to grab a piece and shape it into a 1 to 2" ball.
  6. Drop the biscuit onto the parchment paper and place in the oven and let bake for 12 to 15 minutes.
Nutrition Facts
Paleo Biscuits
Amount Per Serving
Calories 170 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Cholesterol 36mg12%
Sodium 235mg10%
Potassium 13mg0%
Carbohydrates 5g2%
Fiber 2g8%
Protein 6g12%
Vitamin A 55IU1%
Calcium 58mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

© 2011-2015, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.


  1. Stacey March 30, 2015 at 12:33 pm

    I love your biscuits!! Just now noticing how cute your recipe card is 🙂

  2. Kari March 31, 2015 at 6:03 am

    Do you melt the butter or shortening when adding it to the dry ingredients with the eggs?

    1. Kelly Bejelly March 31, 2015 at 7:01 am

      Nope, just make sure it’s room temperature. I’ll update the recipe 🙂

  3. Caitlin April 13, 2015 at 5:50 am

    I was just thinking about biscuits the other day… These look so good and fluffy!

  4. Brooke July 23, 2015 at 10:33 am

    I cant wait to make these! How do you store them? Thanks!

    1. Kelly Bejelly July 25, 2015 at 2:27 pm

      I just put them in a container in the fridge and let them warm up to room temperature when I want to eat them

  5. Yoli March 18, 2016 at 9:45 am

    Hello, could I add nutritional yeast to this recipe to make it cheesy? Also, Whenever I make Almond flour bread I can’t toast it because it makes it changes the taste and doesn’t toast the whole way through, just burns the edges. Any ideas?

    Thanks so much


Leave A Comment

Your email address will not be published. Required fields are marked *