Made with almond meal, these biscuits are a delicious accompaniment to any main dish. Add a shmear of honey, ghee, or both, and you’ll be in Paleo heaven!
Fair warning, Paleo biscuits are really nothing like the fluffy, flaky, flour-based biscuits you may be dreaming of. Womp womp. I’d actually compare the texture more to a traditional scone, with a dense and hearty chew. As a sidenote, if anyone has produced a magically fluffy, Paleo-friendly baked good, let me know!
Almond meal is simply finely ground raw almonds, with the skins included. Use almond flour if you want a slightly more delicate biscuit — it’s a similar product made with blanched almonds, minus their skins.
If you want to jazz up this basic recipe, feel free to add dried fruits, nuts, or your favorite spices.
- 1 large egg
- 1 tablespoon honey
- 2 tablespoons coconut creamer
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- 1½ cups almond meal
- Preheat the oven to 350ºF, and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, whisk all of the ingredients together until thoroughly combined.
- Use a large (3-tablespoon) cookie scoop to dollop the biscuit dough onto the cookie sheet, placing the scoops of dough at least one inch apart.
- Bake for 20 minutes, until golden brown.