An easy recipe for almond flour biscuits. This healthy biscuit recipe is also naturally gluten-free, grain-free, and low-carb. This almond flour biscuit recipe also has a dairy-free and vegan option.The recipe also includes a how-to video!
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.
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