Paleo Biscuits With Almond Flour and Honey

Paleo Biscuits With Almond Flour and Honey

The Spruce / Diana Chistruga

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Yield: 8 biscuits
Nutrition Facts (per serving)
569 Calories
49g Fat
21g Carbs
18g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 569
% Daily Value*
Total Fat 49g 62%
Saturated Fat 14g 68%
Cholesterol 227mg 76%
Sodium 340mg 15%
Total Carbohydrate 21g 8%
Dietary Fiber 7g 25%
Total Sugars 11g
Protein 18g
Vitamin C 0mg 0%
Calcium 248mg 19%
Iron 3mg 17%
Potassium 486mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Need something to put that Paleo Pepper Gravy over? Look no further these crunchy yet crumbly biscuits are totally Paleo and delicious at that.

The greatest aspect of these biscuits is that they can be altered for any occasion or any meal. Let’s say you want a savory biscuit as a side for a meatloaf? Add some chives or sliced black olives (although, you may want to omit the honey). Want a sweet biscuit for that side of scrambled eggs? Add cinnamon or fresh muddled blueberries.

No matter what type or flavor you are looking for in a delicious, paleo-friendly biscuit you can adjust it and get exactly what you want! Personally, I love adding a pinch of cinnamon and ground star anise and then eating them with an extra drizzle of warm, local honey.

Worried about guests? While these aren’t traditional tasting biscuits they are sure to please guests that are skeptical. They can carry that heavy and filling flavor that can take the place of that long lost biscuit you’re thinking of.


  • 1 1/2 to 2 cups almond flour

  • 1 teaspoon baking powder

  • Salt, to taste

  • 5 tablespoons ghee

  • 2 tablespoons honey

  • 4 large eggs

Steps to Make It

  1. Gather the ingredients.

    Paleo Biscuits With Almond Flour and Honey ingredients

    The Spruce / Diana Chistruga

  2. Pre heat oven to 325 F.  In a medium mixing bowl, combine flour, baking powder, and a pinch of salt. 

    In a medium mixing bowl, combine flour, baking powder, and a pinch of salt

    The Spruce / Diana Chistruga

  3. Next, in a small saucepan, melt the ghee careful as not to brown or burn it. Once melted transfer to a small mixing bowl and whisk in honey. Allow it to cool. 

    melted ghee and honey mixed together

    The Spruce / Diana Chistruga

  4. In the medium mixing bowl make a crater in the middle of the flour. Crack the eggs into this crater and then with a fork beat them together.

    add eggs to the flour crater in the bowl

    The Spruce / Diana Chistruga

  5. Once eggs are beaten, start to fold in the flour. 

    Once eggs are beaten, start to fold in the flour

    The Spruce / Diana Chistruga

  6. Next, mix the ghee and honey into the mixture. Roughly mix the loose dough with a fork until ingredients are roughly combined. This would also be the step to add in any additional ingredients such as fruit, spices, or herbs.

    combine the flour mixture and the honey mixture

    The Spruce / Diana Chistruga

  7. Drop large spoonfuls of dough mixture onto a flat baking sheet lined with parchment paper. Spread them out about 1-inch apart.

    Drop large spoonfuls of dough mixture onto a flat baking sheet lined with parchment paper

    The Spruce / Diana Chistruga

  8. Place in the oven and bake approximately 20 minutes or until biscuits are golden brown and cooked thoroughly. Serve warm and enjoy!

    Paleo Biscuits With Almond Flour and Honey

    The Spruce / Diana Chistruga


  • The baking process may need to be repeated in order to cook up all of the biscuit mixture. Cooking time on second round may take less time due to the oven being warm for a longer period of time. Adjust accordingly so the biscuits do not burn.
  • These biscuits can be stored in an airtight container at room temperature for approximately 1 week. 
  • For prolonged shelf life, keep in refrigerator no longer than 2 weeks or freeze them in a zip-close freezer bag for approximately 3 months. To reheat, simply remove from zip-close bag and reheat in the oven in a 325 F preheated oven for about 6 minutes.