An easy recipe for almond flour biscuits. This healthy biscuit recipe is also naturally gluten-free, grain-free, and low carb. The recipe also includes a how-to video!
Almond Flour Biscuits
These almond flour biscuits are made a little different than my gluten-free biscuits recipe because they are made with almond flour. Baking with Almond flour is different from traditional flour or gluten-free flour blends made with rice. It has a mild nutty flavor, and baked goods made with almond flour have a thicker and denser texture.
Almond flour is also packed with protein, healthy fats, and fiber. Almond flour is also gluten-free, grain-free, and is low in carbohydrates.
Making almond flour biscuits is an easy one-bowl recipe. It only takes a few simple ingredients to make these almond flour biscuits. You can see just how easy it is to make in the detailed recipe photos and recipe video.
Ingredients In Almond Flour Biscuits
Almond flour: It is essential for the texture to use super fine blanched almond flour and not almond meal. Almond meal is ground almonds that still has the skins. Using almond meal will change the texture and flavor of the biscuits.
Eggs: They are important in binding the ingredients together and for the biscuits texture. For a vegan option, you can substitute flax eggs or Bob’s Red Mill gluten-free egg replacer.
Baking powder: This leavening agents provide lift and fluffy texture.
Salt: Helps balance and enhance the flavors.
Butter: It not adds flavor but moisture to the biscuits. For the dairy-free and vegan option I used Smart Balance.
Milk: It is important for moisture of the biscuits. For the dairy-free and vegan option I used unsweetened milk.
Sweetener: I have used both granulated sugar and pure maple syrup for this recipe. However, you can use other sweeteners like honey, coconut sugar, or even a sugar-free option like monk fruit, xylitol, or erythritol for this recipe. You can also leave out the sweetener if you wish.
How To Make Almond Flour Biscuits
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Preheat the oven to 350°F. Line a baking sheet with parchment paper.
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Add the vinegar to the milk and stir to combine. This makes a homemade buttermilk.
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In a large mixing bowl, mix together your almond flour, sugar (or your choice of sweetener), baking powder, and salt. (photo 1)
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Add the chopped butter, and using a fork or a pastry cutter, mix the butter into the almond flour mixture until a crumbly texture remains. (photo 2 & 3)
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Add the milk and whisked eggs and mix until combined. (photo 4)
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Using a greased ice cream scoop, place the biscuit dough onto the lined baking sheet about 2-inches apart. You will have 9 biscuit dough mounds. (photo 5)
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Using a the back of a greased measuring cup or spoon, lightly press the the top of the biscuit dough mounds to form a circular shape. Bake for 14-16 minutes or until the tops are beginning to turn light golden brown. (photo 6)
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Allow to cool for 5-10 minutes. If desired, brush with extra melted butter on top before serving.
Is Almond Flour Gluten-Free
Yes, almond flour is gluten-free. The flour is made by finely grinding blanched almonds into a flour. Almond flour is also grain-free and is a low carb flour. It is often used in Paleo and Keto recipes as well.
How to Store Almond Flour Biscuits
These biscuits do not need to be refrigerated. Store leftovers in an airtight container.
How To Reheat Almond Flour Biscuits
The biscuits are best enjoyed warm. Reheat in the microwave for 30 seconds or in the oven at 350°F for 5 minutes.
How To Freeze Almond Flour Biscuits
Once the biscuits are completely cooled, wrap them with foil or plastic wrap and then place the biscuits in a freezer bag. The biscuits can be frozen up to 3 months. Defrost in the refrigerator overnight. The reheat according to the recipe instructions.
Tips For Making The Best Almond Flour Biscuits
- Always use super fine blanched almond flour and not almond meal.
- To keep the biscuit dough from sticking to the baking sheet, line it with parchment paper and then spray with cooking spray.
- 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.
Ingredient Substitutions For Almond Flour Biscuits
These almond flour biscuits are easily made with ingredient substitutions for those following a dairy-free, vegan, low carb, paleo, or keto diet.
For Dairy-Free: Use Smart Balance butter and unsweetened almond milk.
For Vegan Option: Substitute flax eggs or Bob’s Red Mill gluten-free egg replacer for the eggs. Use your favorite vegan butter.
For Sugar-Free/Keto Option: Use your favorite sugar-free sweetener like monk fruit, xylitol, or erythritol.
For Paleo/No-Refined Sugar Option: Use pure maple syrup or coconut sugar as the sweetener.
Easy Almond Four Biscuits
You are going to love how easy these almond flour biscuits are to make! This almond flour recipe only need a few simple ingredients and the biscuits are baked in just 15 minutes. These almond flour biscuits are perfect for breakfast or served as a side dish with dinner.
More Almond Flour Recipes To Try!
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Almond Flour Biscuits
Ingredients
- ⅓ cup milk For dairy-free or vegan use unsweetened almond milk.
- ¼ teaspoon white vinegar Or lemon juice.
- 2 ½ cups superfine blanched almond flour Not almond meal.
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons sugar You can substitute pure maple syrup, coconut sugar, or your favorite sugar-free sweetener.
- 4 tablespoons unsalted butter, chopped For dairy-free or vegan use Smart Balance butter or your favorite vegan butter.
- 2 large eggs For vegan option use flax eggs or Bob's Red Mill gluten-free egg replacer.
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Add the vinegar to the milk and stir to combine. This makes a homemade buttermilk.
- In a large mixing bowl, mix together your almond flour, sugar (or your choice of sweetener), baking powder, and salt.
- Add the chopped butter, and using a fork or a pastry cutter, mix the butter into the almond flour mixture until a crumbly texture remains.
- Add the milk and whisked eggs and mix until combined.
- Using a greased ice cream scoop, place the biscuit dough onto the lined baking sheet about 2-inches apart. You will have 9 biscuit dough mounds.
- Using a the back of a greased measuring cup or spoon, lightly press the the top of the biscuit dough mounds to form a circular shape. Bake for 14-16 minutes or until the tops are beginning to turn light golden brown.
- Allow to cool for 5-10 minutes. If desired, brush with extra melted butter on top before serving.
Video
Notes
- For Dairy-Free Option: use unsweetened almond milk and Smart Balance butter.
- For Vegan Option: use your favorite vegan butter, unsweetened almond milk, flax eggs or Bob's Red Mill gluten-free egg replacer.
- For Sugar-Free/Keto Option: Use your favorite sugar-free sweetener like monk fruit, xylitol, or erythritol
- For Paleo/No-Refined Sugar Option: Use pure maple syrup or coconut sugar as the sweetener.
- Store leftovers in an airtight container.
- To Reheat: The biscuits are best enjoyed warm. Microwave for 30 seconds or in the oven at 350°F for 5 minutes.
- To Freeze: Once the biscuits are completely cooled, wrap them with foil or plastic wrap and then place in a freezer bag. The biscuits can be frozen up to 3 months. Defrost in the refrigerator overnight.
- Mama says, "Make sure to always check check your labels!"
Dana Ogan says
Great recipe! More almond flour recipes please! It’s quickly becoming one of my favorites.
Claudia Tangarife says
Great biscuits. They came out beautifully and delicious. I mede a little change, added 1 teaspoon coconut flour, because my dough was too wet. The texture and the flavor was great.
Janet says
Could this dough also be used for an almond flour flatbread?
Audrey says
Hi Janet! I have not used this dough to make flat bread. Thanks for asking.
Florence says
I’m wondering if they would turn out with coconut flour? Thank you.
Audrey says
Hi Florence! This recipe will not work with coconut flour. Thanks for asking.
Corey says
Wow, these are delicious!!! I used egg whites only and the Smart Balance for the butter. Mine spread out while baking due to the Smart Balance, but oh my, they are so delicious!!! I see these being made regularly here. Thank you for another fantastic recipe!
Bill Berde says
Hi. These look amazing! Thank you for sharing. How much pure maple syrup would you use as a replacement for the sugar? Thanks.
Audrey says
HI Bill! You would use the same amount as the sugar. I hope you try the recipe and enjoy them!