• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Lila Ruth Grain Free

Keto • SCD • Paleo • Vegan • Recipes
  • Home
  • Recipes
    • All Recipes
    • Low-Carb
    • Specific Carbohydrate Diet (SCD)
    • Holiday Baking
    • Paleo
    • Vegan
    • Keto
    • Ted’s Takeover
    • Appetizers + Entertaining
    • Sweet
    • Savory
    • Cocktails + Smoothies
  • Cookbook
  • About
  • Contact
  • Nav Social Menu

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Homemade Buttery Biscuits

Jump to Recipe·Print Recipe

Grain-Free Biscuits

Grain-Free, Gluten-Free, Vegan ❤️

Nothing beats warm, buttery, homemade biscuits fresh out of the oven. Add a pat of Irish butter and a healthy dollop of jam and you’ve got yourself a guaranteed winner!

We really put these biscuits to the test, making them over and over until we ended up with the buttery, flaky, deliciousness we were hoping for. And cut open, they make the perfect canvas for a spread of our grain-free sausage gravy. You can find that recipe here.

It’s excellent food for a hearty fall breakfast, whether you like them with a pat of butter and jam or smothered in savory gravy. It’s a hard choice to make!

Grain-Free Homemade Biscuits. Buttery, Flaky + Delicious. Easy Recipe. #grainfree #glutenfree #dairyfree #biscuits #breakfast #homemade #baking #glutenfreebaking

Happy Baking + Enjoy The Recipe!😊

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Grain-Free Biscuits

Homemade Buttery Biscuits


★★★★★

5 from 2 reviews

  • Author: Lila Ruth
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 min
  • Yield: 6 biscuits 1x
Print Recipe
Pin Recipe

Description

New + Improved Recipe! Check for changes below. There is now a vegan option and these taste like true Southern biscuits!


Ingredients

Scale
  • 1 + 1/4 cups almond flour (Bob’s Red Mill)
  • 1 cup +1 Tablespoon tapioca starch (no substitution)
  • 2 teaspoons baking powder (Hain brand is grain-free)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup chilled butter, cubed (or Earth Balance Spread for vegan)
  • 1/4 cup + 1 tablespoon milk (vegan use plain almond milk, soy or coconut milk)
  • 1 tablespoon apple cider vinegar
  • 2 additional tablespoons butter, melted for brushing over the top.

Instructions

  1. Preheat oven to 350 degrees
  2. Take out two sheets of parchment paper (or wax paper) along with a round 3-4 inch cookie cutter, set aside. (It’s ok if you don’t have a cookie cutter, you can shape them by hand.
  3. In a large bowl, whisk together almond flour, tapioca starch, baking powder and baking soda.
  4. With a pastry cutter, cut 1/4 cup of butter into flour, leaving no pieces larger than pea size.
  5. Create a well in the center of your flour and add your milk and apple cider vinegar. Slowly work the liquid into the flour-it will be loose at first but start to thicken. Dough will be sticky. Scrape excess dough off of hands and let dough rest for 3 minutes to further thicken. Wash hands.
  6. Return to your dough, form it into a ball. Dust your biscuit dough with just a tiny touch of tapioca starch and place dough on parchment paper. Place another sheet of parchment paper on a cookie sheet.
  7. Dip your cookie cutter in some tapioca starch. Flatten your dough out a bit with the palm of your hands and cut out two biscuits. They should be a few inches high. (You can choose to make them shorter if you prefer). Make sure to dust your cookie cutter with the tapioca again after you cut each one out. (You can form the biscuits by hand into whatever shape you desire if you’re without a cookie cutter).
  8. Place the cut out biscuits on the cookie sheet. Repeat until you have 6-8 biscuits. Brush the tops with melted butter.
  9. Bake biscuits at 350 degrees for about 15-20 minutes. Check in at 12 minutes.
  10. Let them cool 5 minutes and serve warm and enjoy! Store leftovers in an airtight container, reheat them in the oven at 375 degrees for 10 minutes for best taste and texture.

Keywords: grainfree, glutenfree, dairyfree, biscuits, breakfast, bread

Did you make this recipe?

Tag @lilaruthgrainfree on Instagram and hashtag it #lilaruthgrainfree

This post may contain affiliate links, that means that I may receive a small commission if you make a purchase using these links. Income allows us to purchase products to test the recipes you see here! Thank you for your support.

Filed Under: All Recipes, Breads, Breakfast, Dairy-Free, Gluten-Free, Grain-Free, Savory, Vegan

Reader Interactions

Comments

  1. Kim Lange says

    November 1, 2018 at 8:27 am

    Fluffy buttery biscuits and sausage gravy and my husband’s all time favorite breakfast! Delectable!!! Pinning!!!

    ★★★★★

    Reply
    • Lila Ruth says

      November 1, 2018 at 4:43 pm

      Thank you so much, Kim!! 😀 It really is the best breakfast, right?!

      Reply
  2. Natalie says

    November 3, 2018 at 3:14 am

    I love homemade biscuits! Looks so delicious and perfect for brunch!

    ★★★★★

    Reply
    • Lila Ruth says

      November 3, 2018 at 2:52 pm

      Thank you so much, Natalie! I agree, they really are so yummy for breakfast or brunch! 😀

      Reply
  3. Noelle/Too Precious For Processed says

    November 5, 2018 at 5:59 pm

    These buttery biscuits look amazing! We will be baking a batch of these beauties for the holidays. Thank you so much for this lovely recipe Catherine 🙂

    Reply
    • Lila Ruth says

      November 5, 2018 at 7:53 pm

      Thank you dear Noelle, you’re so kind! 😀 I really hope you guys enjoy the recipe, they’re so yummy!

      Reply
  4. Jeff the Chef says

    November 28, 2018 at 12:03 am

    Mmm! Almond flour. I hope its taste really shines though, because that’d be delicious.

    Reply
    • Lila Ruth says

      November 28, 2018 at 12:34 am

      Thank you! It really does come through in a lovely way. I don’t notice it immediately- the butter, salt and starch are always what I taste first. I feel like the almond flavor is more pronounced when they’re straight out of the oven, but they’re definitely yummy either way.

      Reply

Leave a Reply Cancel reply

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

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Grandma Lila Ruth

Welcome! I’m Catherine, a grain-free recipe developer. Here you’ll find delicious recipes free from both grains and gluten. Select recipes are also SCD friendly, Keto, Dairy-Free, Paleo and or Vegan. And it is with honor that I mention that this blog was inspired by my dear grandmother, Lila Ruth. It is dedicated to her memory. Learn more →

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
low-carb recipes



Palatable Puzzle

FOLLOW US ON INSTAGRAM!

INSTAGRAM
  • Affiliate Policy
  • Copyright
  • Terms of Use
  • Privacy Policy

© 2021 LILA RUTH GRAIN-FREE