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Paleo Biscuits with Blueberry Jam

  • Author: Mia Zarlengo
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8-10 biscuits 1x
  • Category: Breakfast


Gluten free paleo-friendly soft and fluffy biscuits made with almond flour!


  • 2 cups almond flour
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 2 eggs, whisked
  • 1/2 cup butter, melted and cooled*
  • 2 tbsp dairy free milk of choice

For the blueberry jam

  • 2 + 1/2 cups fresh blueberries
  • 1/4 cup filtered water
  • 2 tbsp honey
  • 2 tsp chia seeds


  1. Start by making them jam if making. Mix the blueberries, water, and honey together in a small sauce pan. Heat over medium heat until blueberries are soft enough to mash with a potato masher or a large spoon.
  2. Reduce heat to a simmer, then stir in the chia seeds. Allow to simmer until thickened, about 15-20 minutes. Transfer to a jar or storage container.
  3. For the biscuits, Ppreheat oven to 350°F and line a baking sheet with parchment paper. 
  4. In a large bowl, mix together the almond flour, baking powder, and sea salt. Mix in the whisked eggs, butter, and milk of choice until everything is well-combined.
  5. Use a cookie scoop to scoop out 8-10 round biscuits. (You can make them as small or as large as you would like, just know that the bake times may vary slightly for different sized biscuits).
  6. Bake for 13-15 minutes, until bottoms are slightly browned and a toothpick comes out clean.
  7. Allow to cool for a few minutes before serving with desired toppings and enjoy!


*For dairy free, sub dairy free butter. You can also sub coconut oil, but note the taste will slightly change.