Fluffy AIP Biscuits (Original Version)

When I was growing up, my family made tea biscuits every few weeks. They went with everything: soup, stew, meat and veg dishes, and the dough also made a pretty awesome pizza crust.They were always soft on the inside and crusty on the outside – the perfect soup biscuit. On an AIP protocol, bread is not really a commodity anymore, but nostalgia still sometimes pulls me to wanting some warm, comforting bread, right out of the oven.

fluffy aip biscuits

 

When I was growing up, my family made tea biscuits almost every week. They went with everything: soup, stew, meat and veg dishes, and the dough also made a pretty awesome pizza crust.They were always soft on the inside and crusty on the outside – the perfect soup biscuit.

Trying to make bready things on the AIP has been a challenge for me. They always end up super hard on the outside and gummy on the inside. Many recipes use plantains and seem to mitigate this very well, but I don’t do as well with plantain or banana so generally avoid them. So, short of spending all my money on Otto’s Cassava Flour (which is an absolute dream to bake with for AIP by the way!), I needed to come up with a way to make coconut and tapioca flour behave better.

fluffy aip biscuits original

Tapioca is tricky as a flour on its own and you either get a super crispy flatbread or (in the case of a failed batch of molasses cookies last year) a soggy, gelatinous goop. I tend to use my tapioca flour with coconut flour for more consistent results (try 1:1, 1:2, or 2:1 depending on what you’re attempting).

I also have a tendency to just throw stuff in a bowl when I have a fairly good idea of a recipe, instead of measuring everything out carefully. I also meddle with other people’s recipes constantly since I often have to switch out an ingredient or I’m looking for a different texture or flavour. Last week, my non-measuring and meddling paid off with a pretty solid biscuit! Elated, I tested them a few more times, measuring carefully, and this is what I ended up with – pretty tasty for someone who hasn’t had a single slice of bread since going on the Autoimmune Protocol!

So here is my recipe, thanks to multiple sources of inspiration, and a habit of tweaking everything. I hope it works for you!

NEW: This recipe makes a killer baguette loaf! Try it out with your next charcuterie platter or for making sandwiches!

aip baguette

Fluffy AIP Biscuits (makes 6)
3/4 c. coconut flour (I used Bob’s Red Mill)
1 c. tapioca starch
3/4 tsp each: baking soda, salt
1 tsp gelatin (I use Great Lakes red can)
1/4 c. + 1 Tbsp olive or avocado oil
3/4 – 1 c. canned coconut milk, watered down slightly

Mix flour, starch, soda, salt and gelatin powder (no blooming in water first). Add the milk, water and oil together and mix into a soft dough. Then roll/pat into balls or a baguette shape, flattening slightly if desired, place on a cookie sheet and bake at 375F until golden and crusty (@10-20mins). They also freeze well if you want to batch cook them. Makes 6 large or 8 small biscuits, or one small baguette.

baguette

Thank You! This has become my most popular recipe by leaps and bounds! You lovely people have viewed it over 140,000 times! I am so thrilled that you are enjoying it. Thank you!!!

I hope you will keep trying this recipe either as is, or with your own twist. My next plan is to try scones from this base, so keep an eye out! I’d love to see photos of your biscuits/baguettes – tag me @livinglovelyautoimmune on Instagram or share on Living Lovely Autoimmune on Facebook (links on sidebar).

84 thoughts on “Fluffy AIP Biscuits (Original Version)

  1. OMG! I’m so very happy I tried this recipe. My son (23 months) was diagnosed with RA 3 months ago and he used to looove bread. So that was one of the most difficult part to not give him any bread after deciding to do AIP instead of giving him medication.
    I just now made those rolls and we all love them. He keeps asking for more and more.
    Thank you so very much! This will make it a lot easier for me.
    Greetings from Germany

    1. I am so happy your little one loves the biscuits! It can be so hard to make dietary changes so I’m grateful to be able to help 😊 Best of luck going forward!

  2. I doubled the recipe and made mini baguettes to use like hoagie buns for sandwiches. I also added rosemary to the dough for additional flavor. I can see trying several different herb combinations with this recipe. Since the baguettes are bigger than the biscuits, I covered them with tin foil for the first 20 minutes of baking so they could bake through without getting too brow on the outside. Then I baked them for an additional 10 minutes uncovered to get that golden crust. They are a little heavy for sandwiches so I may scoop out some of the insides when I stuff them with sandwich makings, but they have a great bready taste that I have been missing since I started this diet.

    1. Yes!!! So glad you like them! They can be a bit heavy for sammies, but still fill the void for sure! Try the 2.0 version as well as they are lighter and fluffier than the original version 😊

    1. I’ve never even heard of avocado milk, but I encourage you to try substitutions! There are also a ton of coconut-free recipes out there you could try.

  3. I’ve been stalking this recipe for a long time. I finally made them today. Coming a southerner who used to put a pound of butter in a batch of biscuits, I have to say I was skeptical. After making them I am VERY pleasantly surprised. They are great! I’m so thankful to see simple, pantry staple ingredients in this recipe as well.
    Thanks for sharing!

    1. Wow, thank you!! I love hearing feedback like that, and I’m so happy they hit the spot! If you get a chance to try the 2.0 version too, let me know which you like better!

    1. It just means to water down (thin) the coconut milk because it’s much thicker than regular milk. You don’t want it to be too thick. Let me know if you have more questions!

  4. Thank you from the bottom of my taste buds. I have tried numerous bread and bread-like recipes (pancakes, tortillas, muffins, etc.), and they always come out wonky…usually gloopy in the middle and crusty outside. This is a fabulous biscuit recipe and I’m so glad I tried it. Today I had one with honey, but immediately got my aip sausage out if the freezer so I can have biscuits and gravy tomorrow morning. I am so excited. Thanks again.

  5. Hello I am going to try to make these I am new to aip . I don’t want to buy the wrong gelatin Does any plain gelatin work powdered

    1. Hi there, any gelatin powder will work (gelatin, not collagen). There are many brands out there, but you want to look for a grass-fed version if possible (Knox is not), such as Great Lakes, Vital Proteins, etc. Good luck and happy cooking!

  6. I made these today but forgot to buy tapioca starch so made them with gluten free flour it might not be as good. I will definately get some tapica starch this is something i am guaranteed I can eat and it doest bother me.

  7. I was a little worried when making these, because the dough didn’t seem to want to come together — it was very crumbly, and shaping the biscuits was a delicate job — but they came out SO GREAT!! I’m so thrilled by these, thank you!

    1. Thanks so much! You can always add another Tablespoon of water if your having trouble getting them together 🙂 Enjoy!

  8. These are THE BEST aip biscuits I have EVER had!!!! I love how they don’t fall apart, and it actually has a bready consistency. In my couple years of being aip, I haven’t had anything that has reminded me of bread like these. THANK YOU. And they are crazy easy to make!!!! #inlove

  9. These were amazing!!! So thankful for the perfect biscuit recipe that’s budget friendly and easy/quick! I added rosemary and they were delicious. I also made about 12 from this recipe and think the smaller size helped them to not be gummy inside. They were perfect! Thanks so much!!!

  10. Just made these; very happy with them. I made an AIP sausage gravy and am about to sit down to a biscuit and gravy breakfast. I can see how this recipe can be a great base for other things; will be playing with this. But right now I’m going to go eat😃

  11. Just made these and they turned out really good. I found out a week ago that eggs are not apart of my diet anymore. Thank you for a easy and almost bread like biscuit. Definitely a go to for my bread making.

  12. Hi! Just tried this recipe. The outer part is nice and crisp but the ‘inner’ part are gummy or what looks to be underbaked. I baked more that 20 min. Not sure what I did wrong. Maybe mine baguette is too thick?? Any advice?
    Thanks!

    1. Hi! This can happen sometimes for sure. I have found it helps to make sure it isn’t too thick, don’t cut into it when it’s hot, and perhaps use a little less water. If you’re still having trouble, I’d look at your flour, use a touch less gelatin, etc. Hope that helps!

  13. I have been on the AIP diet for 2 years now, and really needed something similar to bread. the coconut flour breads just haven’t been cutting it. These got crispy on the bottom and reminded me of a real biscuit. So thank you

  14. Did you mix your flours as you suggested in your article? In your recipe you just gave Coconut Flour and not the combo if you did mix. You mentioned just Coconut flour would make it more crumbly.

    1. Hi Marlene, listed under 3/4 c coconut flour is 1 c tapioca starch. That is the mixture I use – between 1:1 and 1:2 😊

  15. Mmm, thank you! I’ve made these multiple times as written and they’re fabulous. Tonight I was feeling squirrelly and added some cinnamon and honey, and subbed coconut oil for olive. They came out wonderfully.

  16. These are a life saver. I have needed something to beef up my husband’s meals on AIP, and most aip bread products are so complicated and labor intensive. These took two seconds to make, with simple pantry ingredients, and came out great. Hubby loved them (we ate them straight out of oven with palm shortening and honey spread on!). Had to finish the can of coconut milk, so made a second batch using bacon grease for oil and a bunch of dried herbs (oregano, parsley, garlic, onion) and they are delicious. This is going to be my “everything base” for bread products. Can’t wait to do more with it!

  17. Hello, if I wanted to use all cassava flour instead of tapioca and coconut how much would I use? Would everything else be the same?

    Thanks,
    Cindy

  18. I love the height! AIP baking is not easy and often leaves less than desirable results. I’ve been working on a recipe for aip biscuits and gravy. I have the gravy but have yet to make a biscuit I like. Would you be interested in cross posting? I’ll post your biscuits with my gravy and vice versa.

  19. Hi! I made these biscuits and loved them! I can only have coconut in moderation, however, and wondered if there is an AIP substitute for the coconut milk? Thanks!!

    1. You could try making tigernut milk, or you can increase the fat in the recipe and use water. Thanks for trying these!

    1. If you don’t want to use the gelatin, I would just leave it out. Adding an egg may be odd – however, I could be wrong! If you want to try it, 1/2 egg will equal the gelatin in this recipe.

    1. I keep them in a glass tupperware container in the fridge for a couple days, or in a ziplock in the freezer for a month or two.

      1. I also have this question, as I have gastroparesis and fiber is a huge issue for me 🙁 but I’m also pregnant, and breads seem to be the only thing that help the morning sickness, but they KILL my other issues.

  20. Thank you for sharing this amazing recipe. I made tonight and they were so delicous. I didn’t have any gelatin so I substituted with Arrowroot powder.

  21. I made these today and they were yummy!! I may not have liked them very much before doing AIP, but I really thought they were delicious. I did use avocado oil instead of olive oil, everything else was exactly the same as called for in the recipe. Thank you for sharing this, I am so happy to be able to have “biscuits” again!

  22. Sounds great! I can’t wait to try these. One thing, though, about the olive oil. I don’t think very many people realize that olive oil shouldn’t be use in cooking or baking because it has a very low smoke point and becomes carcinogenic when heated. It should only be used for drizzling over already cooked foods or salads or used in dressings, etc. So I would suggest using avocado oil or coconut oil to cook & bake with. 🙂

    1. Hi Shaelene, I don’t use olive oil in fry pans, but I do consider it fairly safe in baking below 400F. Here is a great article from Chris Kresser about olive oil you may find interesting!
      But use whichever oil works for you! I truly believe in playing around and making recipes your own! (Coconut oil may make these biscuits “short”).

  23. Thanks so much. I’m in a bunch of AIP Facebook groups and this website and recipe was shared and I know some people in the group use vital proteins so they wouldn’t know what the red can meant. Lol

  24. These are fantastic. Good work! I subbed arrowroot for tapioca with no problems, by the way. And I used a boxed macadamia nut milk called Milkadamia that is guar gum and carageenan free.

    1. Thank you so much for trying these and letting me know how it went!!! I’m thrilled you like them 🙂 I also think the best cooking tip to give is to not be afraid of substitutions – yours sound awesome!

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