AIP,  Basics,  Bread,  Dairy-free,  Gluten-free,  Grain-free,  Nut-free,  Paleo,  Recipes

Fluffy AIP Biscuits | Famous + Fabulous!

Hi lovelies! If you are looking for the fabulous Fluffy AIP Biscuits recipe originally posted on Living Lovely Autoimmune (my former blog name), you’ve made it to the right place!

I wanted to take a moment to let you all to know how AMAZING you are! I’m so grateful for your support of my blog. I never thought I would be navigating the running of a wellness blog that gets bigger every day. There is SO much choice out there now for us autoimmune and food-sensitive folks! The AIP community has grown so much, and is truly an astounding resource of healing, creativity and wonderfulness. I am thrilled to be a small part of that. Thank you!

What I really never thought would happen is that one of my recipes would become one of the top AIP bread recipes on the internet! Say WHAT?! I can’t believe it, but I am so thrilled that you guys love it! THANK YOU, from the bottom of my heart, for making these Fluffy AIP Biscuits famous!

Fluffy AIP Biscuits, showing fluffy inner texture
Origin Story

Tea biscuits were a pretty regular event in my house. They went with everything: soup, stew, meat, 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 or grain-free protocol, bread becomes a much lesser commodity, but nostalgia still sometimes pulls us to wanting some warm, comforting bread, right out of the oven.

Made with easily accessed ingredients and kept super simple, you can whip up a batch of these Fluffy AIP Biscuits to treat your non-AIP guests as well!

The Famous Fluffy AIP Biscuits
Recipe Notes

I use Bob’s Red Mill coconut flour as it has the best consistency for this recipe, but I have used Nutiva too with success.

Aroy-D coconut milk has always been my milk of choice, but it now (unfortunately) contains polysorbate-60. This emulsifying agent is not advised while in the elimination-phase of the AIP, or if you have a particular sensitivity to thickening agents in general. Any other coconut milk will work – if it is particularly thick, I suggest using 3/4 cups coconut milk + 3/4 cups water instead.

Great Lakes gelatin is my favourite as it is derived from pastured animals.

Fluffy AIP Biscuits

Recipe by Emily HardingCourse: AIP, Basics, Bread, Dairy-free, Gluten-free, Grain-free, Nut-free, Paleo, Recipes


Total time



Also makes a lovely baguette loaf or pizza crust!


  • 1 1/2 cup coconut flour

  • 2 cups tapioca starch

  • 1 tsp baking soda

  • ½ tsp salt

  • 2 tsp gelatin powder

  • 1/2 cup olive or avocado oil, plus 1 Tbsp if needed

  • 1 cup canned coconut milk (see note above)

  • 1/2 cup water, plus 1 Tbsp if needed


  • In a large bowl, mix the flour, starch, soda, salt and gelatin powder (no need to bloom the gelatin in water first!).
  • Add the coconut milk, water and oil to the dry ingredients and mix into a soft dough.
  • Pat into balls (6 large or 12 small), flattening slightly, and place on a baking sheet. Bake at 375F for 15-25 minutes, or until golden on bottom and cracked on surface.

Recipe Notes

  • If making a baguette, make cuts across the top before baking.
  • If making a pizza crust, pat out on a baking sheet and top with your favourite AIP toppings before baking.
Fluffy AIP Biscuits

This recipe is featured in the Freezer Cooking for the Paleo AIP community cookbook! Check it out for lots of amazing freezer-friendly AIP recipes!

Try your Fluffy AIP Biscuits with this zingy and deliciously warming Ginger Lime Borscht (also in the Freezer Cooking e-book)!

Freezer Cooking e-book banner


  • riley

    I hardly leave comments on recipes but I just had to for this one! They came out perfect and taste amazing! I find that a lot of bread type AIP recipes just “do the job” in terms of taste but this is actually something I’de eat even if I didn’t have to do AIP! I hate the taste that tigernut flour gives so I was so excited to find a coconut based one. I’m always looking for easy recipes I can freeze and take traveling and this one just made the list.

    Currently drinking my tea with one of my coconut biscuits and couldnt be happier! Thank you for this recipe!

    • New Moon Holistic

      Ahh, thank you so much! They really helped me through too and I’m so glad they are helpful to others 🙂

  • Simone

    These came out okay, but very crumbly. I wish I’d read all the comments before I started. I added the extra oil and water in the recipe but my dough was still very crumbly and barely holding together. I was afraid to add more because the recipe stated specific amounts. It would be helpful if you added a note in the recipe letting people know that they may need to add more water and what the dough should look and feel like. I really appreciate this recipe and will try it again (and eat my crumbly biscuits). This AIP baking is tricky…

    • New Moon Holistic

      Thank you for sharing your experience – AIP baking can be quite tricky, as all ingredients seem to change drastically brand to brand (and even lot to lot)! I haven’t needed to add more than 1-2 TBSP extra fat/liquid total, but as you’ll see from the comments, some folks have needed to add up to 1/2 cup more liquid (or found the recipe as written too wet even!). I do hope that if you try these again they work better for you – I suggest making sure your coconut milk isn’t too thick (we want milk consistency not cream), and add the extra oil as suggested first, THEN add more water too if needed to make them pack together better – just be careful not to get them too wet as they will come out gummy!

  • Jennifer

    I just love these biscuits! I am so glad my niece told me about them. I know I love tapioca and also love coconut.
    These are totally delicious and i am grateful for I recently learned I need to skip eating gluten. This has been such a gift.
    Thank you very much for sharing!

      • kbanaa

        Thank you for this recipe! I am using Anthony’s coconut flour and tapioca and Custom Collagen Kosher Beef Gelatin and it works great! It’s my family’s favorite since we started the paleo diet recently. I also like to brush a little melted palm shortening on top when it first comes out of the oven to give it a little bit of a buttery taste.

        I was wondering: can you make these ahead and either freeze the dough or the cooked biscuits? I’m looking for a way to do a little meal prepping so I don’t spend so long in the kit ch en each evening.

        Thanks again for sharing!

        • New Moon Holistic

          Thank you so much for commenting! I’m so glad you love them 🙂

          You can certainly make them ahead and freeze them (this recipe was even featured in Freezer Cooking for the Autoimmune Protocol)! I have not tried freezing the dough (let me know if you do!), but the cooked biscuits freeze well. I suggest warming them in the oven or toaster before serving for best results. I have also pre-made “pizza crust” with the dough and frozen that for later.

  • Melissa

    I’m pregnant and have struggled eating AIP! I needed a “starch” when I’m feeling nauseated. This bread works fantastic!!! ❤️ It! Thanks for sharing!

    • Em

      Gelatin is exactly the same product as collagen EXCEPT that gelatin will act as a binder in the biscuits and collagen will not. So, you can definitely add collagen to this recipe, it just won’t help to hold them together ?

  • Leah

    I never comment on recipes but these are so good and easy I wanted to say thanks 🙂 I’ll be making them a lot more, I’m sure!

  • Shelley

    Thank you so much for this EASY TO MAKE recipe! Hallelujah! I’m usually tired when I come home, so to be able to whip these up in 10 min or less with numerous portions as a result is a Godsend. Feeling more ‘normal’ and less anxious knowing I have a bread substitute go-to. Will try adding the cinnamon and blueberries as suggested in my next round. Great job!

  • Nicole

    Yay! These are better than 1.0! I have been making these about once a week. I found out I can now eat honey so these are the perfect vessel.

  • Susan

    Now that the weather has gotten cooler, I was getting a hankering for AIP Fluffy Biscuits as a complement to some homemade AIP Hamburger Soup. I’ve made these biscuits before following your original recipe, but I decided to use this recipe to make a larger batch as I do LOVE them so. I did have to add extra liquid when mixing the dough to make it less crumbly, but that didn’t affect the final product. These biscuits are just as tasty and filling as ever, and now I don’t have to be so stingy with them!

  • Josefin

    I needed 1 1/2 Cup of water to be able to have the dough wet enough to make rolls and not just clumble into pieces!
    Baking with ingredients from Sweden.

  • Chrystal

    I LOVE this recipe. I added some cinnamon and blueberries to my second batch to make scones! they were amazing. I have made them 4 times in different ways. I have found the avocado oil works best they did not crack. I added some herbs and made it into a baguette! This is my go to recipe for a treat!

  • Leahbeth

    I tried your biscuit recipe on a chilly, rainy day to go with my homemade chicken soup…Yay!!!
    This recipe gives hope to everyone who has to eat a modified diet for their health, and with a salted coconut oil spread, this is almost my Gran’s “baking soda biscuit “! Pretty close in taste and texture to that old timey recipe.
    One thing I’d say tho is when the mix is too dry, I add more coconut milk (rather than water) 1tbsp at a time with the mixer running. It just starts to cling together and you can see the right consistency coming together in the bowl. Fun and yummy! Thanks.

  • Mary

    I never comment on posts, but I just had to! I had made your first version of the biscuits several times and loved the texture but the soda aftertaste was a bit strong. I’m starting back on AIP and couldn’t find my original recipe, and was so happy to search and find this updated post. THEY ARE AMAZING!!! I had to quickly bag up the rest of the batch so I wouldn’t eat too many. Well done! I did have to add extra liquid, but I think that’s because I use a different brand of coconut flour. Thank you!!

    • admin

      Thank you so much! That is great to hear and it means a lot to me that you commented to let me know! I have warm fuzzies ?

  • Mcooksaip

    Thank you for the suggestions. I just made these again with dry and ground coconut flour and 1 Tbsp homemade grain-free baking powder so it had the acid included. I only used half the water called for, but it was too runny. Had to use a small sheet pan with a lip and baked for about 40 minutes. They turned out a little lighter in texture and nicely crunchy on the outside. I think I’m going to try upping the ratio of coconut flour to tapioca starch, as they may both be a bit different here. Will keep you posted.

  • Anna

    Thank you for taking your time and sharing all this! I am excited to try. I live in Ontario where can I find all the ingredients? Do you find them in a regular food shopping store like loblaws or a health food store?

    • admin

      Thank you! I’m from the Ottawa area and I used to find a lot at Loblaws, and everything else at health food stores. They’re getting easier and easier to find 🙂 The gelatin can definitely be found in health food stores, or for a quick option you can use Knox packets (not grassfed) from Loblaws (jello section). Best of luck!

  • Mcooksaip

    I just made these at 8,300 ft in elevation. I used freshly made coconut flour (the solids from making coconut milk that I mostly dried), and didn’t add the water. My oven only gets up to 350*F, so they really didn’t puff up and turned out rather chewy in the center. Not sure how to account for the above noted changes, but would love something with a little more “lift” and less chew. Any ideas? Thank you!

    • admin

      Sounds wonderfully adventurous! I don’t think the oven heat is the issue, but perhaps your coconut flour just wasn’t dry/fine enough? I do find using even “raw” coconut flour results in a different texture for this recipe, which is why I use Bob’s which is quite dry and fine. I can’t really give suggestions here as I was not there to witness the dough or anything else, but I will say that they don’t really “puff up”, though they should not be gummy at all. You could try a little more soda (at risk of leaving an aftertaste), or perhaps a little lemon juice/ACV to react with the soda will give extra lift? Not sure – hope that helps!

  • Breanna

    I love your aip biscuits! I did have to add 1/2 cup extra liquid because my dough was crumbly at first, but they turned out wonderful! My second batch is in the past oven as I type this! Thanks for a wonderful recipe!

  • Peggy

    Wow… I haven’t tried either of these but I’m planning on trying this one. I’m so sorry that people give you such a hard time! I’ll never understand it – it’s not like you are paid to cater to every individual that read your blog! Anyway thanks for sharing your world with the AIP masses. Now, to baking!

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