Almond Flour Biscuits
Published
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!
Easy Almond Flour Biscuits Recipe
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
These biscuits do not need to be refrigerated. Store leftovers in an airtight container.
How To Reheat
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
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
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!
- Almond Flour Banana Bread
- Almond Flour Pancakes
- Almond Flour Pumpkin Bread
- Almond Flour Pumpkin Muffins
- Almond Flour Waffles
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★Did you make this recipe? Please give it a star rating below!★
Almond Flour Biscuits
Ingredients
- ⅓ cup milk, dairy-free or vegan use unsweetened almond milk
- ¼ tsp white vinegar, or lemon juice
- 2½ cups superfine blanched almond flour, (not almond meal)
- 3 tsp baking powder
- ½ tsp salt
- 2 tbsp sugar, can substitute pure maple syrup, coconut sugar, or your favorite sugar-free sweetener
- 4 tbsp 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 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried the recipe which was nice and simple therefore confident I made no mistakes. Ended up with some pretty flat pancakes w/o no flavor. Did I make a mistake if so any idea what? Also very grainy (similar taste to corn bread), is this normal with Almond flour? Do not see much sense in trying again, unless you have some ideas.
Hi Mike, is it possible you used almond meal instead of almond flour? To keep the biscuits from spreading, you can pop them in the fridge for 10-15 minutes before baking.
Why don’t you give butter quantity by weight? Cups, tablespoons and sticks are ridiculous ways to measure butter!
Hi David, if you click on the “metric” button below the ingredients list, you can view the recipe by weight. Hope this helps!
I left 4 stars instead of 5 only because I followed the recipe to the letter and they turned into pancakes in the oven. I’m not really sure how to adjust the recipe at this point. They smell great! Waiting for them to cool before eating so no opinion on the taste yet.
Is it necessary to add the sugar? I found it a bit sweet.
Hi Edward! You can skip the sugar if you found it too sweet.
Great recipe! More almond flour recipes please! It’s quickly becoming one of my favorites.
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.
Could this dough also be used for an almond flour flatbread?
Hi Janet! I have not used this dough to make flat bread. Thanks for asking.
I’m wondering if they would turn out with coconut flour? Thank you.
Hi Florence! This recipe will not work with coconut flour. Thanks for asking.
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!
Hi. These look amazing! Thank you for sharing. How much pure maple syrup would you use as a replacement for the sugar? Thanks.
HI Bill! You would use the same amount as the sugar. I hope you try the recipe and enjoy them!