Written by Shelley Cameron

Serenity’s Perfect Paleo Biscuits

Serenity’s Perfect Paleo Biscuits
Estimated time to read 2 minutes

Crunch is something I don’t get from most gluten-free baked goods, but that notorious crumbly, flakey texture of a biscuit is just something that can't be sacrificed (cue, tapioca flour). These gluten-free biscuits are super yummy and remind me of what our grandma’s and great grandma's classic recipes tasted like. 

Tapioca flour binds these together perfectly, creating a soft yet flakey baked texture; I love using it in baking and cooking grain and gluten-free recipes because it’s also great for thickening soups and sauces, so is super versatile in the kitchen. Fun fact⁠—tapioca comes from the yuca root (a.k.a. cassava), which is starchy like a potato. It’s actually one of the main ingredients that make our puffs grain and gluten-free, too!

Okay, back to the biscuits...for maximum flavor, I usually use a rich fat like ghee. EVERYONE I’ve served these to can’t believe they’re paleo! So, whether you’re gluten-free, grain-free, paleo, or just looking to try something new, from my table to yours, I hope you love them.

Serenity’s Perfect Paleo Biscuits


  • 1 cup tapioca flour
  • 1/3 cup (plus 2-4 extra tablespoons) coconut flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup warm water
  • 1/2 cup melted ghee, bacon grease, lard, coconut oil, or olive oil
  • 1 egg, whisked
  • 2 tablespoons dried chives


  1. Preheat the oven to 350F.
  2. Mix tapioca flour, 1/3 cup coconut flour, salt, and baking powder in a medium bowl. 
  3. Stir in fat and warm water. 
  4. Add the egg and stir until well combined.
  5. If the mixture is too oily or thin, add 1 or 2 more tablespoons of coconut flour. Add until the mixture is a soft-but-sticky dough that can be rolled into balls. Stir in chives.
  6. Coat your hands with tapioca flour, scoop out 2 tablespoons of dough, and roll into 10 balls. Continue adding tapioca flour to your hands to prevent stickage.
  7. Place each biscuit onto a greased baking pan (or parchment paper) and smoosh slightly to form a biscuity shape.
  8. Bake for 35 minutes or until the tops are golden.
  9. Crunch into the dreamy deliciousness that awaits!

P.S. Biscuits stay fresh for a day or two in a sealed container. To store longer, freeze unbaked biscuits on a cutting board lined with waxed paper. Once frozen, store in a freezer-safe container. No need to thaw before baking.

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xo, Serenity


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