These Paleo Buttermilk Drop Biscuits are gluten, dairy, & yeast-free. No rolling, kneading, or cutting out biscuits is necessary...super quick and easy! They are sure to be your new favorite way to make biscuits!
Just because I started eliminating grain, gluten, yeast and dairy from my diet, doesn’t mean I had to give up all my favorite baked goods that I grew up loving like: breads, bagels, cookies, brownies and biscuits. And I sure wasn’t going to deprive my family. We enjoy all of those same comfort foods, but just with a few healthier ingredient swaps.
I have been recreating our favorite recipes for over 20 years now, so I promise you, we have not missed out at all. The only thing missing is the inflammatory side-effects that would arise with traditional flours, oils and sugars. Thankfully the side effects are a thing of the past. So now we can enjoy classic, delicious recipes and feel good afterwards.
These buttermilk drop biscuits are my go-to weekend breakfast food that I love to serve my family. We have a tradition on most Saturdays where I prepare a big breakfast/brunch, (that includes these biscuits). I love the fact that I don’t have to knead or cut out the dough…who has time for that anyway?
I’m so busy around here, I need quick & easy which is what inspired this recipe. They are really good on their own, but drizzling them with a little raw honey or naturally sweetened strawberry jam just takes them right over the top. And sometimes I’m in the mood for biscuits-n-gravy, so I make my homemade gravy which is oh-so-good. I will have to share that recipe soon.
The ingredients used here are what I always have on hand in my pantry. In fact, most of my baked good recipes include the ingredients you see listed below. These three flours, (almond, tapioca & coconut), work so well together. I love using almond & coconut flour to keep it low carb/high protein, and then tapioca to give it the perfect soft & chewy biscuit texture.
You might be wondering why I call these “buttermilk biscuits” when they are dairy-free…its actually quite intriguing and such a miracle. When you combine unsweetened almond or coconut milk with apple cider vinegar, you get dairy-free "buttermilk". Simply amazing!
If you decide to make my biscuit recipe, make sure to use these flour brands, especially the coconut flour. Most all coconut flours absorb so differently. I've included all the links below and where to find each ingredient.
These biscuits are best right out of the oven, but can last a couple of days in an airtight container. I like to make several batches and freeze them for later. They are just as fresh & delicious after popping them in the microwave for about 30 seconds. I hope you give these a try and love them as much as we do. Let us know if you do!
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