Biscuits & Butter

It's a Monday morning, and it's very grey outside today. So I'm cleaning the house, preparing orders, getting ready for the Indieana Handicraft Exchange this weekend, and... making biscuits. I found this recipe while flipping through Against the Grain for dinner ideas, and I just had to make it. I've been on a serious bread binge recently (National Donut Day was a killer), so I'm trying to ease myself off of the doughy goods with some paleo versions of what I love! 

These biscuits are absolutely divine, and everything a biscuit should be (except that they're difficult to split in half). But they're buttery, soft, and delightful with spreads, such as Simply Almond! My husband and I also made egg sandwiches with them, and it rocked our worlds. This recipe is going to become a new staple in our home!


  • 3.5 cups blanched almond flour, sifted
  • 1/3 cup coconut flour, sifted
  • 2 large eggs
  • 1/4 cup local honey
  • 1/4 cup almond milk
  • 2 tsp apple cider vinegar
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/3 cup butter, ghee, or palm shortening


  1. Preheat oven to 350
  2. Mix flours, honey, eggs, almond milk, vinegar, baking soda, and salt in mixer, until loose dough forms (this won't be long!)
  3. Switch to a dough hook (or spatula) to blend in your fat (butter, ghee, shortening), until you just have some pea-sized bits visible in the dough.
  4. Sprinkle parchment paper with coconut flour, turn out the dough on floured surface, flatten to 1-inch, and cut out circles for your biscuits using a round cutter... I used the top of a mason jar! You should be able to make about 8-10 biscuits. 
  5. Place the biscuits on a prepared baking sheet (parchment paper or sprayed surface).
  6. Bake for about 20 minutes, turning the sheet midway through.
  7. Allow to cool, smother with almond butter, and devour!