Fact: Everyone loves biscuits.  Right?  I mean, even those who might say they don’t- it’s probably because they think they shouldn’t; because biscuits aren’t exactly healthy.  But deep down…. they love biscuits.

I’ve gotten a lot of great feedback on my Cauliflower Biscuits with Bacon & Jalapeño recipe, and it’s become the #1 post on my blog by far.  As much as I love those biscuits– I do agree with some of the commenters who have compared them to a “jumbo tater tot”, “crab cake”, or “potato pancake” in terms of texture.  Not that any of those are a bad thing; just not exactly like a true biscuit.
 
These Paleo Drop Biscuits, on the other hand, are 100% homestyle biscuits.  They don’t taste like they’re healthy, or like a Paleo version of a comfort food– they just taste like biscuits:  a lightly sweet  & buttery flavor with a crisp outside and soft, moist inside.  & Because they are homemade as opposed to a can or a boxed mix, they taste even better than any biscuit I’ve had.
 
Try these for breakfast with sausage gravy (see my Biscuits & Gravy Recipe) or spread with a little of my 5 Minute Strawberry Jam.  You could also slice them in half to make a breakfast sandwich- or any type of sandwich!  These are also perfect for dipping in your favorite soup, chili, or stew.
 
I love the simple biscuit recipe- but I think adding some ‘extras’ would be great too… try garlic or chili powder for something savory, or cinnamon & nutmeg for something sweet.
 
Let me know if you try these out- and tag me in a picture on Instagram if you do!  Enjoy!
 

 

Print Recipe
5 from 2 votes

Drop Biscuits | Paleo, Keto

Servings: 12
Calories: 183kcal

Ingredients

  • 2 1/2 cups almond flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup grass-fed butter melted, (or coconut oil)
  • 2 eggs
  • 1 tbsp honey (omit for keto)
  • 1/2 tsp apple cider vinegar
  • 2 tbsp milk of choice (I prefer canned coconut milk)

Instructions

  • Preheat the oven to 350ºF.
  • Add the dry ingredients to a large bowl.
  • In a medium bowl, combine the wet ingredients.
  • Add the wet ingredients to the dry mixture about 1/3 at a time, stirring until just combined.
  • Line a baking sheet with parchment paper, and drop large tablespoons of dough to make 2" biscuits.
  • Bake for 10-12 minutes, or until the tops are a light golden brown.
  • Allow them to cool on their cookie sheet for a couple of minutes, and enjoy!

Nutrition

Calories: 183kcal | Carbohydrates: 7g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Fiber: 2g | Sugar: 2g | Vitamin C: 1mg
Filed   bread muffins, breakfast, side dishes