These paleo biscuits are loaded with flavor and goodies! Savory, crispy bacon crumbled and chopped fresh chives make these biscuits so addicting that you won’t want to share. They’re also crisp on the outside, fluffy inside with the perfect amount of chew. Grain free, sugar free, with a dairy-free option.
There is just something about bread. Even after eating 95% paleo for YEARS now, it’s not like I’ve stopped loving bread.
Just being real, and also introducing you to these grain free and paleo bacon chive biscuits (of course!)
But yeah, about that bread. I’ve become pretty good at ignoring the bread baskets at restaurants, barely even noticing it, really. Except maybe when the bread basket has warm dinner rolls or biscuits or garlic knots.
You know, FUN BREAD! So, in honor of missing fun bread, I’m bringing you the tastiest grain free biscuits you’ll ever have. Soft on the inside, crisp outside and packed with bacon and chives. They’re just as good as they sound!
And of course, they’re super easy to make! I actually wound up making two batches of these just in my toaster oven, since our kitchen renovations are still going strong.
The batter mixes up quickly and there’s no need to chill it – just mix, scoop (or roll) and bake!
The biscuits begin with a combination of 3 flours – blanched almond, coconut, and tapioca. Then, we cut in either cold butter or ghee with a pastry blender OR in a food processor, if preferred. I actually like just blending this by hand for less cleaning, and it takes barely any time.
Once we have a nice crumbly mixture, we stir in the wet ingredients until a thick batter/dough forms. At this point, we’ll stir in the cooked crumbled bacon and the chopped chives.
The dough will be somewhat sticky, so I prefer wetting my hands a bit to shape it into balls. This tip also works really well for my pizza crust dough and scones!
I made 9 biscuits, but you could also make them a bit smaller to get 10 – it’s up to you. They bake for just under 15 minutes, so I wasn’t kidding when I said they’re ready FAST!
The great thing about biscuits, unlike other baked goods, is that you don’t even have to wait for them to cool completely! In fact, they taste best served a bit warm. You should let them sit about 10 minutes after baking to “set”, however.
These paleo biscuits have tons of flavor on their own and are perfect served with dinner or even just as a snack.
They’re best served fresh within a couple of hours of baking, but you could also freeze them right out of the oven and reheat before serving.
I hope you’re ready to bake these quick, easy, and delicious, bacon chive paleo biscuits – let’s go!
Bacon Chive Paleo Biscuits {GF, DF Option}
Bacon Chive Paleo Biscuits
Ingredients
- 6 slices bacon cooked, drained, and crumbled
- 1 cup blanched almond flour
- 1/2 cup tapioca flour
- 1/3 cup coconut flour
- 1 1/2 tsp baking powder aluminum free
- 3/4 tsp baking soda
- 1/2 tsp fine grain sea salt
- 1/2 tsp garlic powder
- 1/8 tsp black pepper
- 6 Tbsp grass fed butter or ghee cold, cut into pieces
- 1/2 cup + 1 Tbsp coconut milk full fat
- 1 tsp lemon juice
- 2 large eggs whisked
- 1/3 cup fresh chives chopped, fresh
Instructions
-
Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
-
Mix all dry ingredients in a large bowl, then add the fat (butter or ghee) and blend with a fork or pastry blender until an evenly crumbly mixture forms. This can also be done by pulsing a few times in a food processor.
-
Make a well in the center of the crumbly mixture and add the coconut milk, lemon juice, and eggs. Stir well until no flour spots show - you should have a sticky dough. Stir in the crumbled bacon and chives to evenly distribute. Allow dough to sit 2 minutes or so to thicken, chilling shouldn’t be necessary.
-
Lightly wet your hands and divide mixture into 9 biscuits, lightly roll each into a ball, or you can use a 1/4 cup dry measuring cup to shape them before baking.
-
Bake in the preheated oven for about 13-15 minutes or until lightly golden brown. Remove from oven and place baking sheet on a wire rack to cool for about 10 minutes. Enjoy!
Nutrition
Shop Products and Ingredients:
Want More Paleo Bread Recipes? Try One of These!
Garlic Herb Paleo Dinner Rolls
Quick and Easy Paleo Pizza Crust
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!
Could we substitute arrowroot for tapioca?
Yes that should be fine.
can i substitute coconut milk for almond milk?
Delicious! Did a test run today for dinner because I want to make them Thursday. I did have one dilemma…they didn’t hold the shape. Think if I freeze a bit it will cure the problem?
As always, I appreciate your recipes and the time you put into them. …jess
yummmmmmmmmmmm!! recipe sounds delicious. really very nice recipe. Thank you so much.
Made these on Sunday and they didn’t hold their shape. We did put them in the fridge for a while like the recipe mentioned, but the batter was still thin-ish. They were EXTREMELY tasty, but without a doubt had the shape of bacon, chive cookies instead! Not sure where we went wrong on this one! Would make again regardless!
These were delicious !! It mentions a dairy free option but I don’t see it anywhere in the recipe or blog post….what could be substituted for the butter or ghee? Thank you!! Will make again for sure.
Wonderfully flavorful and perfect for any soup combination! Truly a delightful recipe that I’ll be making time and time again.
A small note that if you’re using home cooked beacon bits, the extra moisture from the fat will need a couple of extra table spoons of almond/tapioca/coconut flour mixture to firm up the dough for rolling into balls. Otherwise this recipe is bullet proof.
What can I use to make this dairy free?
Any recommendations for removing almond flour? Looking for a nut free version
Some examples of true nuts include acorns, chestnuts, and hazelnuts. On the other hand, the fruits of the cashew, almond, and pistachio plants are not true nuts, but are rather classified as “drupes.” Drupes are fruits that are fleshy on the outside and contain a shell covering a seed on the inside.
Love these biscuits- so much flavor!!! Thanks!!
These are fabulous!! Best grain free biscuit I have EVER tried. I used real bacon bits from US Wellness Meats. Cut down on prep time and still delicious. I also used a butter substitute (Miyoko) since I wanted my DF kid to be able to try one, too. I didn’t have full fat canned coconut milk so I subbed boxed coconut milk (So Delicious). I was a little concerned if they would turn out with my substitutions but they looked so good I just had to go ahead and try it out. I also put the dough in the fridge for a few minutes just to make sure they held their shape, which they did beautifully. Love having a new bread recipe! Perfect for soups and I’m also planning on smothering some with gravy. 🙂
I made these and they were delicious, but fell apart pretty easily, am wondering if that’s normal or perhaps my mistake. Please let me know your thoughts. Thank you 😉
For whatever reason, my biscuits lost their shaped in baking too…BUT–the flavor of these are amazing, no matter their shape!!! I actually paired them with a warm soup (I miss cornbread), and we’ll grill hamburgers tomorrow and they will make the perfect buns! I will add a bit more coconut flour next time and hopefully they will keep their intended biscuit shape; if not, I’ll eat them as-is in an endless range of dishes.