I am addicted to bread. Sadly, I have been gluten-free for more than 5 years, which means I’ve been missing out on delicious bread for a long time. But there’s good news because I’ve developed a fantastic paleo biscuits recipe and. it. is. so. good. These are even better than gluten-free breads, which I tend to enjoy, so I’m pretty smitten with these homemade fluffy, savory pillows of heaven (can you tell?). They’re also really easy to make and low ingredient to boot!
I based this recipe off of one from rebootedmom.com. The first time I made her recipe as is I loved it, but knew I wanted to tweak it a bit to fit my tastes. I am so happy with the results! Just look at this:
I’ve made these paleo biscuits so many times already and I just can’t get enough. Here are a few of the ways to use them:
They’re excellent with homemade vegan “sausage” gravy for a much healthier spin on traditional southern biscuits with sausage gravy. Simply whip up a batch of your favorite vegan gravy and add Quorn meatless grounds, which are plant paradox-approved!
Make one into a breakfast sandwich with eggs, veggies and your favorite sandwich fixings.
Eat all on their own! The fact that these are made with plant paradox-approved ingredients makes me even more stoked about the recipe.
So, without further ado …
How to Make THE BEST Paleo Biscuits
- 1 cup (128 g) arrowroot starch
- ⅓ cup coconut flour
- 1 tbsp. nutritional yeast
- ½ tsp. sea salt
- ¼ tsp. garlic powder
- ¼ tsp. baking powder
- ½ cup warm tap water
- 100 ml avocado oil*
- 1 large egg, whisked
- Heat oven to 350 degrees F. Prepare a baking sheet with a silpat or parchment paper**.
- Combine dry ingredients (arrowroot, coconut flour, nutritional yeast, salt, garlic powder and baking powder) with a whisk. Set aside.
- Combine avocado oil and warm tap water with a whisk. Add to dry ingredients and begin mixing. Working quickly, add your whisked egg and combine using a rubber spatula until a dough forms. Set aside to rest for 5 minutes.
- Using a 1-inch cookie scoop, pile the dough into 6 biscuits, spread out evenly on the baking sheet. I stack a little more than two scoops on top of one another to make 1 biscuit. (The higher you pile the dough, the taller the biscuits will be. If you want them flatter, use a spoon to push them down a little bit.)
- Bake 30-35 minutes until the biscuits are light golden brown. Cool 5 minutes and serve warm.
- These can be stored in an airtight container in the cupboard for a few days. Microwave 10-15 seconds before eating leftovers!
**I have only tested this recipe using a silpat.