Paleo Chive Biscuits (Dairy-Free)

Our farm basket this week included two extra-large bundles of fresh chives – yum! I sought out chive-focused recipes, and started seeing a lot of butter- and wheat- heavy biscuit recipes. My mouth watered at the thought of biscuits, but of course, mine needed to avoid dairy and wheat. I adapted Paleo Running Momma’s recipe for Bacon Chive Paleo Biscuits to create a version focused entirely on the chives. Enjoy!

Paleo Chive Biscuits (Dairy-Free)

Yes, you can enjoy biscuits without wheat or dairy! I adapted Paleo Running Momma's recipe for Bacon Chive Paleo Biscuits to create a version focused entirely on the chives. Enjoy!
Course: bread, Side Dish
Cuisine: American
Keyword: biscuits, chives, dairy-free, paleo, Whole Life Challenge
Servings: 7
Calories: 240kcal


  • 1 cup almond flour
  • 1 cup arrowroot flour
  • 1/3 cup coconut flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp Kosher salt
  • 1/8 tsp freshly ground black pepper
  • 6 tbsp vegan butter chopped and cold
  • 1/2 cup full fat coconut milk plus 1 tbsp
  • 1 tsp fresh lemon juice
  • 2 large eggs
  • 2/3 cups fresh chives chopped


  • Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
  • Mix all of the dry ingredients in a large bowl, then add the vegan butter and blend in food processor on pulse until an evenly crumbly mixture forms. Remove from the food processor to a medium bowl.
  • Make a well in the center and add the coconut milk, lemon juice, and eggs. Stir well until you you have a sticky dough with the flour incorporated. Stir in the chives to evenly distribute.
  • Allow the dough to thicken for about 2 minutes.
  • Lightly wet your hands, and dividing the dough into equal-sized portions approximately 1/4 cup, roll each into a ball.
  • Bake in the heated oven until lightly golden brown, 13-15 minutes. Cool biscuits on the baking sheet for about 10 minutes on a wire rack.


The original recipe called for tapioca flour, but our local grocer no longer carries it, so we used the arrowroot starch/flour we had in our pantry instead. We also used our favorite vegan butter from Miyoko’s. I cut the 6 tablespoons into small blocks and put them in the freezer for an hour or so. 

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