Soft almond flour biscuits are made with just a handful of ingredients! They’re a great gluten-free side or afternoon treat topped with jam.
photography by Sophie MacKenzie
Need a quick recipe for biscuits using almond flour? We’ve got you covered! These almond flour biscuits are a plain version of our gluten-free pumpkin biscuits. They’re terrific any time of day, from breakfast to dinner.
All you need to make them are six ingredients and few minutes of active time. It’s important you use almond flour for almond flour drop biscuits, not almond meal. Almond flour is very finely ground, much more so than almond meal. You can find it at most grocery, bulk, and health food stores. You can also buy it online.
It should be noted that this recipe for almond flour biscuits is more in line with an American-style tea biscuit rather than a cookie. They’re not as sweet as a scone, however, due to the almond flour, there is a bit of natural sweetness.
Also, keep in mind that these are gluten-free biscuits, not buns, so they won’t work to make big sandwiches, etc. but they do slice nicely! You can also expect them to be a bit crumbly. We may be biased but we think this recipe makes the best almond flour biscuits!
- Almond Flour — Make sure you choose almond flour for your almond flour biscuits. It can be confusing because almond meal looks a lot like almond flour, however, almond meal is a much coarser grind.
- Butter — We use full-fat salted butter in this recipe.
- Milk — Whole milk is best to add extra fat content to the biscuits. This helps them hold together better after baking.
- Eggs — We use large eggs in our recipes.
Preheat the oven and line a baking sheet with parchment paper.
Whisk together the almond flour, salt, and baking powder until well combined.
Add the butter to the almond flour mixture and use your fingertips to mix it in.
Add the eggs and milk to the flour mixture. Use a fork to whisk the eggs then stir everything together until just combined.
Use an ice cream scoop, or a soup spoon to drop approximately six equally-sized biscuits onto the prepared baking sheet.
Bake the biscuits until golden.
Tips and Notes
You can make your own almond flour by grinding blanched almonds in a high powered blender or food processor until a very fine meal forms, but before oils are released from the nuts. This will only work with high-end mixers like a Vitamix or Magimix—otherwise it’s better to buy pre-ground almond flour.
It’s important to mix the biscuit dough very thoroughly. There shouldn’t be any streaks of dry almond flour remaining before you portion them out. Don’t worry about over-mixing as there’s no gluten to overwork.
Make sure to use baking powder, not baking soda. Baking powder adds more leavening, meaning they’ll rise higher.
Use a fine sea salt, or even regular table salt, not flaky salt. If you use flaky salt you’ll get pockets of salt rather than an even seasoning throughout. If needed, simply grind your salt in a mortar and pestle before adding.
How To Store Almond Flour Baking Powder Biscuits
We recommend keeping the biscuits in a large zipper-top bag on the counter for up to three days. A quick zap in the microwave, or even a light toasting in the toaster, works well to serve after the first day.
There aren’t many substitutions for this recipe, as it’s so minimal, however, you can make it dairy free by using a rich plant milk like cashew and a good vegan butter.
We haven’t tested this almond flour biscuits recipe without eggs. Eggs are an important binding agent, the key to holding the biscuits together.
Try mixing in some grated sharp cheddar cheese or chopped herbs. You can also choose a sweeter route and add a handful of raisins. Don’t go overboard with additions though. You don’t want to compromise the structure of the biscuits. About a ¼ cup (56g) should be good. We recommend trying the recipe as is first before altering, so you can get the hang of it.
More Almond Flour Recipes
If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.
Easy Almond Flour Biscuits (Keto, Gluten-Free)
- Measuring cups and spoons or a digital kitchen scale
- baking sheet
- Parchment paper
- Mixing bowl
- Ice cream scoop or soup spoon
- Wire rack
- 2 cups almond flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup butter, room temperature
- 2 large eggs
- ¼ cup whole milk
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- In a medium-sized mixing bowl, whisk together the almond flour, salt, and baking powder until well combined.
- Add the butter to the almond flour mixture and use your fingertips to mix it in. Stop when the flour looks slightly clumpy and there aren't any visible pieces of butter left.
- Add the eggs and milk to the flour mixture. Use a fork to whisk the eggs then stir everything together until just combined.
- Use an ice cream scoop, or a soup spoon to drop approximately six equally-sized biscuits onto the prepared baking sheet. Bake the biscuits for 30 to 35 minutes, or until golden.
- Cool the biscuits on the baking sheet for 15 minutes before moving them to a wire rack to cool completely. Almond flour biscuits are best eaten warm, topped with butter.