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Freshly baked almond flour biscuits stacked on a parchment-lined baking sheet, golden and crumbly with slightly crisp edges.
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4 from 5 votes

Almond Flour Biscuits

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 almond flour 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.
Step-by-step photos can be seen below the recipe card.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: almond flour biscuits
Servings: 9 biscuits
Author: Audrey Roberts

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
US Customary - Metric

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.

Video

Nutrition

Serving: 1biscuit | Calories: 253kcal | Carbohydrates: 10g | Protein: 8g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 290mg | Potassium: 31mg | Fiber: 3g | Sugar: 4g | Vitamin A: 230IU | Calcium: 163mg | Iron: 2mg