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3.95 from 19 votes

Strawberry Shortcake Biscuits (Grain-Free, Dairy-Free)

Servings 6 Shortcakes
Calories 0kcal
Author Mommypotamus


Shortcake Biscuits

Strawberry Topping


  • Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
  • For the Biscuits: In a small bowl, combine almond flour, baking soda, and salt. In a medium bowl, whisk together melted butter or coconut oil and honey until smooth. Add the eggs and vanilla, whisking together until well combined. Using a spoon, stir the dry mixture into the wet mixture until thoroughly combined. Place dough in fridge to cool about 10 minutes.
  • For the Strawberry Topping: Slice the strawberries and toss with honey. If using, prepare the whipped coconut cream. Refrigerate until ready to serve.
  • Once biscuit dough is chilled, scoop a large spoonful of batter into your hands and roll into a ball about the size of an apricot; repeat until you have made six. Place the dough balls on the parchment-lined baking sheet and gently flatten using the palm of your hand.
  • Bake about 15 minutes, until golden brown on top and a toothpick inserted into center comes out clean.
  • Split the warm biscuits in half and top with a couple of heaping spoonfuls of strawberry topping and a dollop of whipped coconut cream, if desired. A delightful treat for breakfast or dessert!


Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg