Grain Free Buttermilk Biscuits
When you begin a grain free (or gluten free) lifestyle the thing most of us dwell on is all our favorite foods we won’t be able to eat. And for most people when they are just starting out they’ll try recipes or alternative products and be disappointed that they aren’t exactly the same… I will be honest, if you’re looking for a replacement for those light, flaky, artificially butter flavored biscuits you pop out of a can and bake, keep looking… this recipe isn’t for you. However, if you know what a true homemade biscuit really tastes like, this grain free alternative is very very similar. And when I say similar, I mean YUMMY! We can’t compare gluten containing wheat products 1:1 with grain free alternatives.. you’re setting yourself up for failure. As much as I “wish” we can all move past these treats the fact is sometimes we NEED a little something to make us feel normal. Make us feel like it’s not so hard. These amazing little biscuits have gotten my hubby & I through a bad day, lessen the desire to eat poorly. Lessen the cravings for foods from our past, hopefully treats like these can help you push through too!
- 2.5 cups Blanched Almond Flour
- 1/4 cup Arrowroot Starch + 1 Tablespoon
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon baking powder (aluminim free)
- 3 tablespoon Ghee or butter
- 1 tablespoon Honey or maple syurp
- 1/4 cup cultured buttermilk or sour cream
- 2 large Egg(s)
- 2 tablespoons Ghee or butter, melted
- Preheat your oven to 350 Degrees F
- Line a cookie sheet with unbleached parchment paper
- In a medium bowl combine Almond Flour, Baking Soda, Baking Powder & Sea salt
- In a small pot, over low heat combine your fat, honey and buttermilk or sour cream, whisk well until melted, remove from heat
- Add 2 eggs to your liquids and whisk well to combine
- Pour liquid/egg mixture to the dry ingredients and stir well
- Fold in 1/4c Arrowroot powder
- Divide dough into 8 equal portions, using 1T of arrowroot powder to dust your hands. Form each section in to a biscuit shape and place on parchment lined cookie sheet
- Bake your biscuits at 350 for 18-20 minutes on the middle oven rack – brushing with melted butter 1/2 way through baking
- Allow your biscuits to cool for a minimum of 15 minutes before enjoying!
How many carbs are in each biscuit? I got to your site from Dr. Perlmutter’s site. He has a lot of recipes but he’s all about very low carbs and none of his recipes have the carb count on them.
Hi! Do you think these would work in a monkey bread recipe?
Thank you! ☺️
I think they should but since I haven’t tested it I can’t guarantee. If they do please let us know!
This recipe is really good. I made it today for a family lunch. I’m trying to be off the grains and we were having chili so I made these to have with the chili and salad. I was shocked at how light and flavorful they are. Everyone in the family agreed also. Thank you so much!
This recipe is amazing. The recipe was easy to follow and the biscuits taste like the real deal. Thank you so much!
These were really good–so much better than I could have imagined. My daughter can’t eat any grains, so she especially is really grateful for this recipe. Nicely done! This will be a staple in our house. Many thanks to you for sharing.
First time making these and only substituted cornstarch for arrowroot…thay are great! This recipe is a keeper
Perhaps the recipe got
Modified later and the buttermilk was omitted? I can’t follow the recipe because the buttermilk is not listed.
That’s for letting me know! It’s fixed.
Best biscuit recipe I have made thus far since going grain free. These will be a repeat for sure!!!!!
Hi! The Butter/Ghee is listed twice in the ingredients – can you please confirm the correct amount needed? Can’t wait to try these.
Yes, the recipe is correct as written. As you read the instructions you’ll understand why it’s purposefully listed 2x, once is melted.
Has anyone substituted greek yogurt for the buttermilk / sour cream? Was it successful? One to one sub? Thanks!
I was curious about this also. Did you try it with the greek yogurt?
These biscuits are amazing! I was successfully making other biscuits with tapioca/almond flours but have since had a reaction so this recipe is perfect since it uses arrowroot. I have made probably a dozen recipes from other sites and these are by far the best taste, texture and even look! After this, I’m excited to try more recipes from your site. Great job!
Can I substitute Tapioca flour for Arrowroot flour?
It SHOULD work, however tapioca is a little heavier and might be a little more gummy.
OMG….LOVE!!!!! Just made these for the first time….you made my day! I am 5 months into the paleo/gfree life and although I haven’t really missed breads, knowing how they make me feel, I may get back into the idea of having them again….using this recipe of course!
All the sandwich possibilities! I thought I was just making these to go with my leftover cranberry sauce…..no way…..that will be good but this biscuit taste like a regular old gluten filled bread that I can make anything with….not sweet….no peanuty flavor overload….so versatile!
Happy Dancing over here!
Ok…I have to go make something to go with these or I’m just going to fill up on these alone…tasty idea but probably not a wise idea! 🙂
Thank you for sharing this one!!!
I made these the other night….it felt so good to find a grain free rec. we do miss our breads and I will say even with my picky husband these were a hit and the entire batch was gone that same night. I was searching for a rec. because I had made butter and had butter milk from it. They turned out great. Too many GF rec. have way too many ingredients that I’d rather not use like potato…tapioca….rice flour so this was a nice find. Thanks for sharing.
I have just started my family on a gluten free/low card diet and have been experimenting with alternative baked goods that my picky 7 year old would be willing to eat. I tried these the other night and they were delicious!Everyone loved them…including the critic. I will definitely be making these again.
I’m assuming these can be made ahead and frozen/thawed/reheated? Any advice for this? Making a bunch of these for our Thanksgiving this year. They look fabulous!
I make them the day we’ll be eating them. I haven’t tried freezing/reheating – let me know if they work out for you.
My southern self is saying thank you Jesus! I cannot wait to try these! Could you be any more genius than this?! Grain free biscuits. Oh my goodness, they look amazing!
I don’t do dairy, and I found that if I used full fat coconut milk, and added a tablespoon of apple cidar or white vinegar to it, and let it sit for fifteen minutes or so, it was a good substitution for the buttermilk. Very good receipe, esp. with a cup of tea and a little dob of fresh fruit preserves, yum!
These will be great on the holiday table for those looking for grain free bread. Thanks for sharing this during Our Little Family Adventure’s Thanksgiving Menu Planning Event. We’ve added a link to your recipe on our menu planning post. ~Nicky
I really have a difficult time with Almond flours. May I substitute coconut flour or a gluten-free flour blend for almond? Thank you.
You will need to modify the rest of the recipe also. Almond flour and coconut flour are not directly swappable – sorry.