Closeup of Honey Biscuits (Paleo/AIP) next to a honey dipper

Honey Biscuits (Paleo/AIP)

Honey Biscuits (Paleo/AIP) are a tender, delicious alternative to buttermilk biscuits, free of gluten and dairy. Enjoy biscuits again!

Closeup of Honey Biscuits (Paleo/AIP) next to a honey dipper
Honey Biscuits (Paleo/AP)
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When the world seems crazy, the thing I want to do is BAKE. I find it relaxing and comforting. This seemed to be the right time to share with you my recipe for Honey Biscuits, just in case you need to bake something, too.

If you have been on the Paleo/AIP diet for any length of time, you know that baking is a l m o s t impossible without the benefit of eggs, sugar, dairy, or that confounded gluten molecule. The baked goods just don’t come out exactly like we’d like them to. WE BAKE ANYWAY.

There’s just something about the warmth in the kitchen when something is baking, and the delicious smells that sneak out of the oven. It makes us – ok ME, anyway – feel at home. And Honey Biscuits? Yeah. Let’s go there.

Honey Biscuits with honey dripper on a plate next to a basket of biscuits
Honey Biscuits (Paleo/AIP)

Some tips

1.) Gluten free flours can be fussy. Weighing is the best way to measure, but not everybody has a food scale. I use the “spoon-level-pour” method of measuring here.

2.) There is gelatin in this recipe to help it bind, but gelatin liquifies under heat. It is necessary to let the biscuits cool a bit before eating them so that they’ll hold together.

3.) When baking AIP, manage expectations. Nope, it won’t be exactly like the good ol’ days of all-purpose flour, but we’re not going to let that stop us, are we? ๐Ÿ˜

4.) If you’ve successfully introduced ghee, go ahead and slather these babies with it! If not, try making a sausage sandwich using my AIP Breakfast Sausage, or just eat ’em plain.

As always, and now more than ever, I’m wishing you great love and deep healing.



Honey Biscuits (Paleo/AIP)

Recipe by Wendi’s AIP Kitchen – Course: SidesCuisine: AIP, PaleoDifficulty: Medium


Prep time


Cooking time



Honey Biscuits (Paleo/AIP) are a tender, delicious alternative to buttermilk biscuits, free of gluten and dairy. Enjoy biscuits again!


  • 1 cup 1 + 2 TBSP (169 g) cassava flour

  • 1/2 cup 1/2 (63 g) arrowroot flour

  • 1/2 TBSP 1/2 gelatin

  • 1 1/2 tsp 1 1/2 baking soda

  • 1/2 tsp 1/2 cream of tartar

  • 1/4 tsp 1/4 sea salt

  • 1/2 cup 1/2 palm oil shortening

  • 1/2 cup 1/2 full fat coconut milk

  • 2 TBSP 2 honey

  • 1 TBSP 1 apple cider vinegar

  • Optional: 1 T. coconut milk + 1 t. honey to brush biscuits before baking


  • Pre-heat oven to 425โ„‰. In a large bowl, gently whisk together flours, gelatin, baking soda, cream of tartar, and salt.
  • Cut shortening into the dry ingredients with a pastry blender until the mixture begins to come together in pea-sized pieces.
  • In a small bowl, whisk together coconut milk, honey, and vinegar. Pour into the dry ingredients, and mix quickly with a fork. Dough will be sticky.
  • With floured hands, gather the dough together into a ball. Place dough on a floured surface, and press into a disk that is about 1.25″ thick. Now, either cut into 6 equal parts with a knife, or use a 2.5″-diameter biscuit cutter. Place biscuits on an ungreased baking sheet. Brush with coconut milk and honey mixture, if desired. Bake for 7 minutes. Without opening the oven door, turn heat down to 350ยบ, and bake for another 3 minutes. Let biscuits cool on the baking sheet for 5-10 minutes before serving to allow them to set.

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  3. Mary Hoffman

    Hi Wendi, Does the palm shortening need to be cold before cutting it in? I’m looking forward to trying this recipe. I made your recipe for Irish Soda Bread and it was SO GOOD! Thanks!

    • Hi, Mary! I’m thrilled that the Irish Soda Bread was a hit! As for the biscuits, no the shortening doesn’t need to be cold. Room temp is fine. Not melted, though, like in the bread recipe! ๐Ÿ˜‚

    • Dana Smith

      โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ These were great for biscuits and sausage gravy. I substituted sweet potato starch for arrowroot as I didn’t have arrowroot. I also had to add a little extra shortening to get the pea like consistency, but they still turned out really good on my first try. Thank you for sharing this!

      • Hi, Dana! That’s wonderful! I’m glad you were able to figure out a sub that works. That usually doesn’t happen with AIP baking recipes, so good on ya! Thank you for writing. ๐Ÿ™‚

  4. Do you think coconut oil would be an okay sub for the palm shortening? I can’t seem to find the palm shortening in any stores and need to bake these biscuits quicker than what it will take to have the shortening shipped to me.

    • Hi, Hannah! I haven’t tried it, but my gut tells me that it might not work. I *think* you might have better luck substituting lard. I say *think* because I haven’t tried that either, but a lot of folks sub lard for palm shortening. I feel like coconut oil wouldn’t behave like shortening or lard, and wouldn’t firm up enough once it’s cool. Again, these are just my guesses… Lemme know what you decided and how it worked!

  5. adrienne beitcher

    Hi! I’d love to know what other kind of oil or shortening could be a substitute. Do you think vegetable shortening would work? I try to stay away from Palm Oil products because of the destruction to habitat and dont particularly like the taste of lard. Thank you!

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