Grain Free Stuffing and Paleo Biscuits (Paleo, Primal, Gaps, Gluten Free)

Do holidays strain your family sanity? Each year before the holidays begin, my husband and I have the “expectation” talk. We learned to have the talk while attending a young couples class years ago. We were learning how to best communicate; talking through our expectations proved very helpful. Before Thanksgiving, we discuss our expectations for the holiday. We’re totally honest. Maybe he needs to have some quiet time each day with a good book, maybe I want to sit as a family and watch a movie, or he wants to hang out with some friends – whatever it is, we’re honest and share our expectations. We even have a code word for it.  We call it a “Clear Request.” Then we go into the holiday knowing how we can best serve each other. During the traveling, long waits, and family gatherings, we each know what our spouse is hoping for. It’s one way we try to be considerate of one another. We now have this talk before vacations (life-saver!!), big events, and sometimes even before a long weekend.

Since I’ve continued eating a grain-free diet, I wanted to find a way to include dressing on our Thanksgiving table. I’d also been missing biscuits, so I tested for a few days until I was able to create a biscuit recipe that didn’t make me miss grain. Then I combined it with my favorite dressing ingredients. So really you get two for one here. The biscuits are incredible. Buttery, flaky, and absolutely perfect with some butter and jam. When dried and combined with the onions, sage and butter, you’ve got a dressing recipe that will meet everyone’s expectations!

Grain Free Stuffing and Paleo Biscuits (Paleo, Primal, Gaps, Gluten Free)

Serving Size: Serves 8

Grain Free Stuffing and Paleo Biscuits (Paleo, Primal, Gaps, Gluten Free)

Make the biscuits ahead of time so they have time to dry out.


  • 3 tablespoons unsalted butter

  • 2 large yellow onions, chopped

  • 15 fresh sage leaves, chopped

  • 12 stale grain free biscuits, broken into small pieces (see recipe below)

  • 1 large egg

  • 1/4 cup heavy cream (substitute with coconut milk for Paleo or Gaps)

  • 1/4 cup chicken stock
  • 1 teaspoon coarse Celtic sea salt
  • 1/8 teaspoon freshly ground black pepper


Preheat oven to 350ºF and adjust the rack to the middle position. Melt butter in a large skillet over medium heat. Add onions and stir occasionally until golden brown and caramelized, about 20 minutes. Add sage and stir for about 30 seconds. Remove skillet from the heat. Add biscuit pieces. Whisk together egg, cream and chicken stock, then pour over biscuit mixture. Season with salt and pepper and stir until incorporated. Pour stuffing into a buttered 11 x 7-inch baking dish. Bake for 30 - 40 minutes, until golden brown.

Grain Free, Paleo Biscuits

Serving Size: Makes 1 dozen 3-inch biscuits

Grain Free, Paleo Biscuits

I prefer to make my own baking powder to ensure that it's grain-free. Here's the recipe: 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot. I make the baking powder in large batches and store it in a glass jar. You can substitute the coconut milk with heavy cream.


  • 2 1/2 cups almond flour or meal

  • 1 tablespoon coconut flour
  • 1/2 teaspoon Celtic sea salt
  • 1/2 teaspoon baking soda

  • 2 teaspoons grain-free baking powder (see above)

  • 5 tablespoons unsalted butter, cold, cut into tablespoons

  • 1/4 cup coconut milk (I prefer a canned coconut milk such as Native Forest. It's much thicker than the milk found in a carton and also contains less preservatives)

  • 1/4 cup water


Preheat oven to 350 degrees F and adjust rack to middle position. Place almond flour, coconut flour, salt, baking soda and baking powder in the bowl of a food processor. Pulse 2-3 times to combine. Add butter and pulse, 8-10 times until mixture looks like wet sand with pea-size clumps of butter. Pour mixture into a mixing bowl and stir in the milk and water. The mixture should be tacky, but not loose or runny. If it's too loose, stir in a tablespoon more of almond flour.

Using a 2-inch cookie scoop, scoop dough and place each dough mound on a baking sheet lined with parchment paper. Repeat with remaining dough. Using your fingers, press gently on the tops of the dough mounds to flatten them just a little. Bake for 20-25 minutes, until golden brown on the edges.

To get these ready for the dressing:

Cool biscuits, cut each in half lengthwise and leave out on the counter overnight. (or toast in a 300 degree F oven for 15 minutes until dried out).

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  1. Erika

    Wow! You have really done all the work for us :) I am intrigued by all these grain free recipes, but haven’t tried any yet. The biscuits just might get me to the store to buy the special ingredients!
    I love the tip about communicating with your husband. Great idea!

  2. I can attest to the fact that the biscuits are DELICIOUS. I made them yesterday for breakfast and had them this morning, reheated in the toaster oven with a pat of butter and a bit of organic strawberry jam. I am excited to make stuffing with them, now…thanks for the recipe!!

  3. Yum! Thank you for posting this. We’re grain free and my favorite part of Thanksgiving is stuffing, so I was really wanting to find a way to add this to our meal this year. Do you know if you can substitute something for the whole milk in the biscuit recipe? We are on GAPS and cannot do milk. Perhaps coconut milk would work? (PS, I love the expectations idea…that would save so much heartache!)

    • Deliciously Organic

      Actually, it was supposed to say coconut milk. Thanks for pointing this out. I made the edit. I tested them with both heavy cream and coconut milk and preferred the biscuit with the coconut milk (and then forgot to change it in the instructions). I’m glad you can enjoy now stuffing at your Thanksgiving table!!

    • Deliciously Organic

      I haven’t tried it, but I’d think it might make the stuffing too sweet. You can freeze the coconut milk for future use, put it in a smoothie, or use it as a replacement for creamer in your coffee. Also, my pumpkin pie recipe uses coconut milk, so you could use it for pie. Hope you enjoy the biscuits!

      • Irene Molina

        I noticed that in the recipe you suggested we replace the heavy cream with coconut milk for the stuffing. You think this would cause it to be sweet? Or would LIGHT coconut milk cause it to be sweet? I am going to make the stuffing on thanksgiving and want to make sure I got it right. :) A lot of hungry people counting on me, LOL!

        I made the biscuits today and they are delicious! They don’t look grain free, they are so intact! They also taste so good! Which is the most important part to me :). I’ll be making your gluten free corn bread recipe as well, as well as other yummy recipes from your website and cookbook <3

    • Deliciously Organic

      Glad you liked the flavor! It’s best to let them cool at least 10 minutes after they’ve come out of the oven so they have time to set up a bit and won’t be too crumbly. Since they are made with almond flour and not a flour with gluten they will have a different texture than some are used to. I hope you enjoy the stuffing!

    • Deliciously Organic

      Yes, these are for the occasional treat. Eating too many almonds (from almond flour) isn’t a good idea as it’s very high in omega-6 fatty acids. One way I make things affordable is to buy in bulk. I also hardly ever shop at my local health food store (our local health food store is a good resource, but way overpriced!). I buy in bulk from Azure Standard ( and I also buy many items through the Amazon subscribe and save program. I split orders with friends and also shipping. Some have the luxury of having a good market close by, but the Air Force Base we live on is in a remote location so it makes more sense for me to order my items. I totaled up my ingredients for the biscuits and 1 recipe cost me about $5.

  4. Wow!!!!! You understate the recipe by saying grain-free. Gluten-free in the title would really give it full credit! If this was an engineering process, grain-free biscuits would be a necessary stop on the way to the stuffing! Awesome, and no guar or xanthum gum required – apparently those are to make baked goods stick together more?!

  5. MaryLynn

    This was a hit! The kids loved it, so I didn’t bother telling them there was no cornbread in it. I did add sauteed celery, green onion, bell pepper, and chopped boiled egg. It was great! Thanks so much!!

  6. Lisa

    Any hints on what I could use in place of the egg in the stuffing? We also have to be egg free and while I’ve gotten pretty adept at replacing them in baking, this is different. Thoughts?

    I can’t make these biscuits!

  7. justine

    Do you think you could add sausage to this recipe? When would you add it/how would you cook it, etc?

    I love this grain free stuffing recipe because all the other ones I’ve researched have a potato base, which made me feel like the Thanksgiving meal would be potato overboard. Can’t wait to try this!

    Love the clear request, also!

    • Deliciously Organic

      I am planning on adding sausage to this recipe for our Thanksgiving table this year. I’m going to use 1/2 lb. sausage and add it to the pan about 5 minutes before the onions are fully caramelized. I think it will be great!

  8. Toni

    What did I do wrong? I made the biscuits and they didn’t rise. They were very dense and I fear will be hard as a hockey puck once it cools. I live at about 5600 feet. Do I need to change the amount of baking powder? (I did make my own baking powder using your suggestion of 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot). Thanks!

  9. Bobbi


    I just made a “trial run” of this tonight. Oh.MY.WORD. This is soooooooo good! I also have organic chicken sausage and will be adding this for our thanksgiving. Thank you so much for all of your hard work in creating these recipes for us!

  10. Rachel

    My mom and I are making this for our family’s first “healthy” Thanksgiving (since I’m sick and can’t eat the other stuff, and my mom chooses not to!) ! I just got the ingredients tonight and I’ll make the biscuits tomorrow to make sure they dry out in time. We’re going to add one chopped apple and a few dried cranberries. I’ll also be baking your coconut flour coffee cake, which I made into muffins about a month ago and it was a HUGE hit. Love love love. Thanks for all your hard work. I’d donate monthly if I had the money. =)

  11. These are the best grain-free biscuits ever, and I actually used the recipe as the top crust for my chicken pot pie. Another one of your readers suggested the grain-free white rolls, but this biscuit recipe is closer to my original chicken pot pie recipe. I substituted homemade buttermilk for the coconut milk, and rolled it out for my 9″x9″ pie plate. Based for 20-25 min is a 350 degree oven and it is amazing: flakey, buttery and light. Thank you, Carrie! Your recipes are a godsend.

  12. I am so excited to be able to make stuffing for myself with these biscuits. I don’t have any coconut flour on hand, is there something I can replace it with? Tapioca flour, potato starch, rice flour? Thanks for another great recipe!

    • Deliciously Organic

      I’ve never tried coconut oil, but fear it could make the crust to moist. I haven’t tested it, but I’ve heard others using palm shortening or lard as a substitute for butter or ghee with great results.

    • Karin C.

      I actually made them for our group Thanksgiving at church to make a paleo/dairy free/glute free alternative for my 3 friends with sensitivity. I used coconut oil instead of butter and they still turned out delicious! Thanks for all you do. You make it easy to just come to your site and find what I need, print and I’m off cooking!

  13. Gisele Pomerleau

    Can you bake the mixture in a 8×8 pan similar to the ‘cornbread’ stuffing recipe? If so, is the temp and baking more or less the same time? It would make it easier over making individual buns, I think!

    I made the grain-free stuffing at Thanksgiving and everyone liked comparing it to a traditional wheat stuffing that I also make for the wheat eaters.

    Merry Christmas and all the best in the New Year!


  1. […] Grain-Free Stuffing – An all-time favorite here at Deliciously Organic. I’ve had many readers comment and say their family devoured it and had no idea it was grain-free! The buttery grain-free biscuits are dried and combined with the onions, sage and butter, you’ve got a dressing recipe that will meet everyone’s expectations! […]

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