Biscuits are a big deal in our house—especially since my husband’s from the South and grew up on the real deal. I wanted to find a way to enjoy that same comfort food vibe with a gluten-free twist, so I started experimenting with almond flour. These biscuits quickly became a family favorite. They’re soft, tender, and have a slightly nutty flavor that we all love. They’re ready in under 30 minutes and can be made dairy-free, so everyone at the table can dig in.

You all know we’re big biscuit fans over here. My family already loves my classic gluten-free biscuit recipe, but I wanted to switch things up and give almond flour a try. I have to say, I might love these even more. The almond flour adds a subtle nutty flavor that works beautifully with both sweet spreads and savory dishes. They’re a bit denser than traditional biscuits but still have that soft, fluffy texture, which makes them perfect for soaking up soups or serving alongside hearty dinners. 

How to Make Almond Flour Biscuits Step by Step

Gather the Ingredients: Gather all the ingredients together. Preheat the oven to 350°F and line a baking sheet with parchment paper.

Make the buttermilk: Pour ⅓ cup of milk into a glass measuring cup and add ¼ tsp white vinegar. Place the mixture in the fridge to rest for 5 minutes.

Mix the dry ingredients: In a large mixing bowl, whisk together 2½ cups almond flour, 3 tsp baking powder, ½ tsp salt, and 2 tbsp sugar (or your preferred sweetener) until well combined.

Cut in the butter: Cut 4 tbsp of chopped unsalted butter into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse crumbs. The texture should be crumbly with small bits of butter still visible.

Add the wet ingredients: Add the buttermilk mixture and 2 large whisked eggs. Stir until the dough comes together and all the ingredients are fully combined—be careful not to overmix.

Scoop and shape the biscuits: Using a greased ice cream scoop, drop the biscuit dough onto the lined baking sheet, spacing each mound about 2 inches apart. You should end up with 9 evenly sized biscuits.

Flatten the biscuits: Gently press the tops of each dough mound with the back of a greased measuring cup or spoon to create a more uniform, circular shape.

Bake the biscuits: Bake for 14–16 minutes, or until the tops are lightly golden and the edges are set.

Cool and serve: Let the biscuits cool on the baking sheet for 5–10 minutes. If you’d like, brush the tops with a little extra melted butter for added flavor and shine before serving.

Gluten-Free Baking Tips

• If your dough is too sticky to handle, let it rest for about 5 minutes before shaping. Almond flour naturally absorbs moisture as it sits, which makes the dough easier to work with.
• Always use super fine blanched almond flour and not almond meal.
• If your biscuits spread in the oven, next time you make them, pop the dough in the fridge for 10–15 minutes before baking. A quick chill helps the biscuits hold their shape better.
• Use cooking oil spray to grease an ice cream scoop to make the biscuit dough mounds. Also, spray the back of the measuring cup or spoon before pushing down the mounds to make them circular.

Serving Suggestions

These almond flour biscuits are incredibly versatile and shine in both sweet and savory pairings. My family loves them warm on the side of heart dinners like gluten-free chili or Marry Me chickpeas. Serve them warm with a pat of butter, a drizzle of honey, or your favorite jam for a simple treat. They also make a great base for a gluten-free breakfast sandwich—just add eggs, bacon, or sausage. For dinner, try them alongside a bowl of soup, stew, or chili.

Storage Instructions

These biscuits don’t need to be refrigerated—just store any leftovers in an airtight container at room temperature for up to 2 days. They’re best enjoyed warm, so when you’re ready to eat, reheat in the microwave for about 30 seconds or in a 350°F oven for 5 minutes.

To freeze, let the biscuits cool completely, then wrap them in foil or plastic wrap and place them in a freezer-safe bag. They’ll keep well in the freezer for up to 3 months. When you’re ready to enjoy, thaw them overnight in the fridge, then reheat as directed above.

More Savory Bakes to Try

• Gluten-Free Naan Bread
• Socca (Chickpea Flatbread)
• Arepas
• Gluten-Free Yorkshire Pudding
• Gluten-Free Dinner Rolls

Our Almond Flour Biscuits recipe was originally published 1/6/2023. It was retested, reworked, and republished to be better than ever 8/20/25.