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Paleo Biscuits – AIP friendly

Nothing gives you that good old southern comfort like warm, buttery biscuits. My husband and his Paw Paw compete to see who can down the most with their dinner. They polish off a plate or two. I have been cooking Josh lunch and breakfast since we started going steady almost 10 years ago.  I sent him to…


Nothing gives you that good old southern comfort like warm, buttery biscuits. My husband and his Paw Paw compete to see who can down the most with their dinner. They polish off a plate or two.
I have been cooking Josh lunch and breakfast since we started going steady almost 10 years ago.  I sent him to work with a lunchbox filled to the brim with man-sized sandwiches, fruit, snacks for the day, and chocolate chip cookies that I baked fresh that morning. He would wake up an hour earlier than he needed, so he could come eat breakfast with me. He would come by at 6:00 in the morning and sit down to a big plate of biscuits and gravy every. single. day. 


I don’t know any other guy that would voluntarily wake up earlier than they needed to just to spend time with their gal. And he probably wouldn’t have if it weren’t for my cooking. In fact, i’m pretty sure that’s why he married me.


I used to devour a plate of biscuits myself. By a plate, I mean like one or two. But my biscuit eating day’s came to an end when my stomach decided it would tear itself apart every time I ate flour. I had my moments of weakness for the Cracker Barrel biscuits covered in blackberry jam. But they were never not followed by regret.


Last week, I experience pure bliss when playing around with Otto’s Cassava Flour resulted in the perfect paleo biscuits. Warm, soft, buttery biscuits with a crusty exterior. Slathered in butter and drizzled with honey. Ahhhh. It’s the most amazing feeling when you finally replace a food that you have been missing out on for years. And then I start envisioning the endless possibilities. Chicken biscuits. Sausage Biscuits. Biscuits and gravy… This is going to be fun.


5.0 from 7 reviews
Paleo Biscuits - AIP friendly
Prep time
Cook time
Total time
Serves: 7
  • 2 C Otto's Cassava Flour
  • ½ tsp baking soda
  • 1 tsp salt
  • ½ C organic shortening (i used nutivia)
  • 1 tsp honey
  • 1 TB apple cider vinegar
  • 1 C coconut milk
  1. Preheat oven to 425
  2. In a large mixing bowl, combine flour, baking soda, and salt.
  3. Cut in shortening, by the tablespoon.
  4. Create a well, and add the milk, vinegar, and honey.
  5. Knead until well combined and dough is formed.
  6. Form dough into a 7 in long roll.
  7. Using a thin, sharp knife, cut into 1' thick slices.
  8. Place onto parchment or silpat lined baking sheet and bake 15 minutes, until edges are golden brown.
  9. Serve warm.


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  1. Hi, I’m sure you tried them with butter instead of shortening? Just wondering why you chose shortening. I’d have to drive an hour to get healthy shortening haha

    1. Hey Heather,
      Butter is dairy, and therefore not AIP friendly. However, I personally do tollerate butter and it works just fine 😉
      The palm shortening I use is available at Kroger. I have to drive an hour as well. 😛

  2. Wow! Just made these and they were great. I’ve reintroduced butter so I put that on them but used healthy shortening in the recipe. Also tasty with homemade preserves or honey. Thanks!

    1. Thank you so much Wendy, Im so happy you enjoyed them. I also love them with blackberry jam 😀

  3. Have you tried making these with lard instead of shortening? I’m wondering how it would change the flavor/texture. My son needs more of the essential vitamins found in grass-fed animal fats right now. I’m willing to give it a shot, but experiments with these kinds of ingredients can be expensive. Thought I’d ask first, just in case!

    1. Alicia,
      I have not personally tried this with lard, however, i have used butter. I imagine it should work just the same!

    2. I use lard in place of shortening always because that’s what I have. It works beautifully. These biscuits are my go to, with lard. 🙂

  4. Hello! These turned out amazing! I’m very impressed! Any suggestions on how to store them for morning breakfasts? Should I refrigerate?

    1. Thank you so much! I am so glad you enjoyed them. I actually need to experiment with storing these. I have refrigerated them and reheated, and they were not as good as they were fresh out of the oven. I think it would be better to refrigerate the dough and cook them fresh. I’m going to try freezing them and see how that turns out. I will let you know!

  5. The Dr has my husband on an AIP diet. This is ALL new to me as I was finally used to cooking GF for the past 8 years. I found this recipe and my husband LOVES it! Thank you for sharing!

  6. Random question, but the knife!:) What is the brand:) Hope you have the time to answer. Maren:)

    1. So sorry I am just seeing this! I don’t like to give out all of my secrets….but since you asked so nicely 😀
      That’s actually a cheap plastic knife from the Family Dollar! haha. I bought the set specifically for photos because I love the white. Don’t tell!

  7. Hi. Just found your recipe through a repost shoutout on Instagram. This recipe looks amazing and can’t wait to try. The only thing is I can’t have vinegar. Is there something else I can substitute it with?

    1. Hey Chani! The vinegar and coconut milk together are meant to imitate buttermilk. Lemon juice would work just as well!

      1. Hello this look great! But I can’t have vinager or lemon. Is there any other alternative or would these work okay simply without the buttermilk style?
        Thank you!

      2. So if I’m allergic to coconut milk, if I find something that reacts to make buttermilk it should work? Hmmmm wonder what is dairy free that would.

        1. If you are nut sensitive or on the elimination phase of AIP, tigernut milk (tigernuts are really a root) is a great sub for coconut milk. I have combined it with lemon juice before to make “buttermik” fried chicken (dredged in the tigernut flour I made with the leftover pulp from making the milk!). It worked really well as a buttermilk sub. Tigernut milk is very nutritious and tastes downright scrumptious.

          There are lots of videos and recipes online for tigernut milk. This Toasted Tigernut Milk from Real World AIP is my favorite: https://www.youtube.com/watch?v=z4BZugWDf4A

      3. The cider and lemon are an acid needed to activate baking soda or powders.. cream of tartar might be a better option to try than just leaving it out.

  8. There great with a chicken AIP Instant Pot Stew I made. They were quick and easy to put together and satisfied that want for a biscuit with the stew. They turned out crispy on the outside and chewy on the inside. For a spread I made herb ghee.

  9. Wow! These are fantastic! Delicious warm from the oven with AIP Butter from “He Won’t Kniw It’s Paleo”. Easy to freeze and reheat in the toaster. If sliced a bit thinner, they can be hamburger buns! Neutral flavor so good savory, or with honey. Thank you so much!

  10. We started AIP January 1st. Our order of cassava flour ought to be here tomorrow (yea). What coconut milk do you recommend? Thanks so much!

  11. Do you know if cassava flour can become rancid? I have never used it before, but I kept the bag in the refrigerator for several months. I opened it today to make your biscuits and it smells kind a like rancid flour Is that normal ? I don’t know what it supposed to smell like. The date on the bag is 9–20 18.

    1. I am unsure about Cassava flour becoming rancid. It does have a different smell than regular flour, but I wouldnt describe it as rancid. And the cassava flour doesnt need to be stored in the refrigerator. I store mine in the pantry, and it keeps just like regular flour.

  12. Can you use anything in place of cassava equally? I want to make my husband biscuits and gravy dairy, egg, grain/gluten free but I don’t have cassava 🙁 we are typically low carb.

    1. Erica, I’m sorry I haven’t tested this recipe with anything other than cassava. I would hate to tell you yes and be wrong.

  13. Heather,
    Great biscuit recipe. We have tried the recipe twice, they have great flavor, but are doughy in the middle. We are using palm oil shorting, Spectrum brand. Could this be the issue or is our problem with the oven? The biscuits always brown on the bottom, but never on top. We are cooking them on a cookie pan lined with parchment paper.

    Thanks, Sid

    1. Hey Sid! I am sorry you had trouble with these. I have used spectrum shortening as well, so I cant imagine that would be the problem. I do use a silpat rather than parchment paper, perhaps that may make a difference? You mentioned they are browning on the bottom, are they browning on the top edges as well?

    1. Mine usually disappear pretty quickly, so im not entirely sure. But you can freeze them after cooled and reheat in the microwave about 30 seconds.

  14. I followed the recipe exactly and mine came out what seems a bit raw in the middle. I baked for 15 minutes, then 3 more, then 3 more and still the middle wasn’t cooked through. The outside was well browned. Anyone else have this happen? This is my first time making something this thick with Cassava flour, so maybe it’s normal? (I’ve made flatter biscuit-like cookies and they were fine.)

    1. Hi Julie! Im sorry you had trouble with them. Baking can be so finicky. The middle should be soft, but it wont be super fluffy like a gluten biscuit. Perhaps you could try slicing them just a bit thinner next time.

  15. I just discovered this recipe and tried it out. I really liked the biscuits! Also it was so easy to make. I did find, however, that I had to add extra cassava flour to make it workable. They held well for a few days too. Yum!

  16. Thank you so much for this! I’ve tried so many biscuit, bread or wraps now that I’m AIP and this is the first one that I actually like! It made this southern girl so happy! Thanks for posting!

  17. This recipe is LIFE for this southern girl going AIP for my hashimotos. They flash freeze so well that I literally keep them on hand at all times to make sure I don’t get derailed. Thank you so much for sharing this recipe!

  18. Made these are they were gooey on inside- is that normal? Did I do something wrong?

    1. If they were gooey on the inside you may need to increase the cooking time a little, or try cutting them a little thinner. They should be moist, but not gooey.

    1. That may cause them to spread and cook a little faster, So keep an eye on them. A closer swap would be butter. Not a paleo ingredient, but I figured I’d mention it just in case you tolerate it well.

  19. We absolutely love this recipe! I have tried a few AIP biscuit recipes and this one tops the list. I have used coconut oil in place of palm shortening and they came out just as delicious. My mother asks for these weekly. Such a great simple staple recipe! Thank you!

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