atasteofSpringPART5_NS IG2I’m a southern girl through and through, and I love biscuits. Since choosing to follow a grain-free diet, one of my greatest “losses” has been biscuits (and cornbread, and pancakes, and a few other favorites!) Breakfast is one of our favorite meals, and it didn’t take long for me to start looking for a new recipe. After a few failed attempts, I found a recipe at “Cassidy’s Craveable Creations” that’s become a family favorite. We have it at least once a week! Even better, this recipe is really adaptable. The creator uses the same recipe for chicken & dumplings, cobbler and scones.

When I first made these biscuits, it seemed like they had a lot of ingredients. Now that I’m used to making them, it’s a quick process, well worth the effort!


  • 2 C + 2 Tbsp blanched almond flour
  • 1 C arrowroot flour
  • 1 1/2 tsp grain-free baking powder
  • 1/2 tsp. xanthan gum (OR 1 egg white and 2 additional Tbsp of blanched almond flour)
  • 2 Tbsp coconut palm sugar (I prefer to just use 1 Tbsp)
  • 1 tsp. salt
  • 5 Tbsp butter or ghee
  • 2 whole eggs
  • 1/4 C buttermilk (mix 1/4 C milk alternative with 1/4 tsp white vinegar or lemon juice)


Preheat oven to 400 degrees. Make the buttermilk. Stir together the milk alternative (I use almond milk) and vinegar. Stir together the almond flour, arrowroot, baking powder, xanthin gum, salt and sugar until well combined.

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Add in the ghee and cut in with a pastry cutter or fork until well blended. Stir in the eggs and buttermilk. The dough should be sticky but not wet.

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Lightly grease a pan, roll dough into golf-ball sized balls, and place close together, but not quite touching. The dough makes 10-12 biscuits. Lightly press each biscuit to slightly flatten so they look more like biscuits as opposed to a roll.

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Bake for about 20 minutes, or until nicely browned.

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