Gluten-Free Baking Soda Biscuits

I will be honest - I don't have many memories from my childhood...maybe 10 at most? Don't ask. But one memory that I do have is crystal clear:  making baking soda biscuits with my mom.

I have loved those somewhat salty, flaky and fluffy biscuits my entire life.  They are perfect eaten as-is, or filled with savory or sweet goodies.  My all-time fave is an egg and ham sandwich with one of these babies as the bun!  I would eat one daily if I could.

After having gone the gluten-free route, I really missed my biscuits. Then one day I wandered on over to Elana's Pantry and found a recipe that changed my world.  Gluten-free biscuits that use almond flour as their base ingredient.  They are very easy to make and they taste great; especially when eaten still warm from the oven with a dab of butter (or dairy-free butter substitute).

I made mine on the smaller side but you can easily make these larger to resemble the traditional baking soda biscuit.  Though the original recipe did call for rolling out the dough and cutting into circles I simply rolled up some dough with my hands to form a ball then gently patted down after placing on my prepped baking sheet.  Saved me time and they rose up perfectly while baking.

So if you are like me and adore biscuits but feel you need to forgo them due to gluten probs, then weep no more!

*slightly adapted recipe:  Biscuits, Elana's Pantry


2 1/2 cups almond flour  (JK Gourmet is great)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon coconut palm sugar (omit if you prefer a less sweet biscuit)
1/4 cup Earth Balance Coconut Spread, at room temperature
2 eggs


PREHEAT oven to 350F
LINE baking sheet with parchment paper

IN LARGE BOWL, whisk together first 4 ingredients
BLEND in coconut spread (or butter, or dairy-free butter substitute) with a fork until mixture is pea-sized
IN SMALL BOWL, whisk eggs slightly
WITH WOODEN SPOON, add eggs to dry mixture until dough comes together
ROLL 2 tablespoon size amounts of dough into balls and place on prepped baking sheet
GENTLY flatten down slightly with palm of hand
BAKE 15 minutes
REMOVE from oven and let cool on sheet 5 minutes before transferring biscuits to cooling rack.




  1. Very reminiscent of a scone...yes? Looks yummy and except for the eggs, I could make them for my Vegan daughter. XOXO

    1. Susan, try an egg replacer. works wonders! I use this one often

  2. These cookies look so good that I could eat them as the breakfast with some freshly brewed tea!

  3. These look sooo good!


Thank you for your comments!

Linda @ Lemon Drop