Homemade grain-free, paleo-friendly biscuits paired with a lightly sweetened blueberry jam — a delightful addition to any weekend breakfast or brunch.
These gluten-free biscuits are tender, fluffy, and moist, yet easy to make with just a handful of pantry staples: almond flour, baking powder, eggs, melted butter (or coconut oil), and a splash of dairy-free milk if needed. They come together quickly by hand — no mixer required — and bake up into golden, comforting rounds that elevate simple breakfasts and brunch spreads.
The optional fresh blueberry jam is quick to prepare and a great way to use up a surplus of berries. It is gently sweetened with honey and thickened with chia seeds for extra fiber and healthy fats. Spread the jam on warm biscuits, use the biscuits for a savory biscuit-and-gravy plate, assemble a breakfast sandwich, or simply serve with butter and honey.
No special equipment is required. Mix the dough by hand, scoop the batter with a cookie scoop or spoon, and bake. The result is light, slightly crisp on the outside, and soft inside — a great gluten-free alternative to traditional biscuits.
If you prefer a dairy-free version, swap the butter for a dairy-free spread or melted coconut oil; keep in mind coconut will lend a subtle flavor. The recipe is flexible: make smaller biscuits for snack-sized portions or larger ones for hearty sandwich buns. Baking times will vary slightly with size, so watch for lightly browned bottoms and a clean toothpick as indicators of doneness.
These biscuits are ideal for breakfast boards, weekend brunch, or a cozy morning with coffee. They store well: keep cooled biscuits in an airtight container in the refrigerator for up to 4 days, or freeze them for longer storage. Reheat gently in a low oven or toaster oven to restore warmth and texture.
I hope you enjoy making these paleo biscuits — they’re one of my favorite quick, wholesome bakes. I can’t wait to hear how you serve them!
If you like this recipe, other grain-free biscuit variations and savory bowls make lovely companions for weekend meals and family breakfasts.
- Biscuit Topped Paleo Chili
- Grain Free Sweet Potato Biscuits
There’s something so satisfying about a warm, fluffy biscuit straight from the oven. This gluten-free version keeps the comforting texture you want while using clean, paleo-friendly ingredients.
Enjoy! xo
Paleo Biscuits with Blueberry Jam
- Author: Mia Zarlengo
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8–10 biscuits 1x
- Category: Breakfast
Description
Gluten-free, paleo-friendly biscuits made with almond flour. Soft, tender, and ideal for topping with homemade blueberry jam or serving with savory accompaniments.
Ingredients
Scale
- 2 cups almond flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- 2 eggs, whisked
- 1/2 cup butter, melted and cooled* (or coconut oil)
- 2 tbsp dairy-free milk of choice (optional, for consistency)
For the blueberry jam
- 2 + 1/2 cups fresh blueberries (about 2 1/2 cups total)
- 1/4 cup water
- 2 tbsp honey (or sweetener of choice)
- 2 tsp chia seeds
Instructions
- If making the jam, combine the blueberries, water, and honey in a small saucepan. Heat over medium until the berries soften and start to release their juices.
- Reduce heat to low and stir in the chia seeds. Simmer gently, stirring occasionally, until the mixture thickens, about 15–20 minutes. Mash the berries to your preferred texture and transfer the jam to a jar to cool.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, baking powder, and sea salt. Add the whisked eggs, melted butter (or oil), and the dairy-free milk if using. Stir until the dough is evenly combined.
- Use a cookie scoop or spoon to portion the dough into 8–10 rounds on the prepared baking sheet. Shape gently if needed. Larger biscuits will require a slightly longer bake time.
- Bake for 13–15 minutes, or until the bottoms are lightly browned and a toothpick inserted in the center comes out clean.
- Allow the biscuits to cool for a few minutes on the baking sheet before serving. Split and top with homemade blueberry jam, butter, or your preferred toppings. Enjoy warm.
Notes
*For a dairy-free option, substitute dairy-free butter. You can also use melted coconut oil; the flavor will be slightly different but still delicious. Store cooled biscuits in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage. Reheat in a low oven to refresh texture.