Honey Gluten-Free Biscuits

Use these flaky, golden biscuits as a gluten-free canvas for gravy, butter and jam, or breakfast sandwiches. Made with coconut flour and almond flour.
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Total Time 30 mins
Course Appetizer, Breakfast, Brunch, Side Dish
Cuisine American
Servings 1


  • 1 cup Nature's Eats Almond Flour
  • ¼ cup Nature's Eats Coconut Flour
  • ½ teaspoons baking soda
  • ¼ teaspoon salt
  • ¼ cup honey
  • ¼ cup softened coconut oil
  • 2 eggs
  • 2 tablespoons Homemade Vanilla Almond Milk or Dairy Free Cashew Cream


  • Preheat the oven to 350°F.
  • In a medium bowl whisk together Nature's Eats Almond Flour, coconut flour, baking soda, and salt.
  • In a separate bowl mix the honey, coconut oil, eggs, and almond milk together, then add it to the dry ingredients. Use a spatula to mix ingredients to form a dough.
  • Form dough into 4-5 big balls or 6-8 smaller ones. Flatten each one and lay it on a baking sheet covered with parchment paper, or place in a cellophane biscuit pan.
  • Bake for 20 minutes or until tops are slightly golden brown. Allow to cool for 5-8 minutes, then remove and enjoy. Store leftovers in an airtight container in the refrigerator.