Soft American-style almond flour biscuits, made with just a handful of ingredients. These make a great gluten free savoury side dish or sweet treat topped with jam.
Need a quick grain/gluten free biscuit? We’ve got you covered! These almond flour biscuits are a basic, year round version of our gluten-free pumpkin biscuits, and just right for anything from breakfast to dinner.
If you prefer a low-carb or keto option, but still want a nice comforting biscuit, this is the recipe for you. You need just six ingredients and few minutes of active time for a great side dish or easy breakfast option.
- Almond flour
- Baking powder
- Eggs (two of them)
- Full-fat milk
Prep your baking tray and set it aside, then preheat the oven to 375°F (190°C). Mix up your dry ingredients, making sure to mix well so that the baking powder is incorporated throughout.
Add the butter, mixing with your fingers until it looks like coarse crumbs and the mix clumps together a little bit. You shouldn’t see any big pieces of butter in the dough.
Mix the eggs and milk in another dish. Add this to the almond flour mix, then stir to combine. And that’s it! Drop six biscuits onto the tray, bake for about half an hour, and you’re done.
These are definitely a bit simpler than normal biscuits, with no folding, chilling, or cutting in butter needed. Great for a weeknight dinner!
Make sure you use almond flour, not almond meal, or even worse, almond pulp. They won’t work as well and you’ll be disappointed. Almond flour is made from very finely ground blanched almonds, and can be purchased at most grocery, bulk food, and health stores. You can also buy it online.
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-made almond flour.
Keep your almond flour stored in a cool, dark place, like a cellar. Alternatively, it’s great to store it in the refrigerator or freezer (like all nuts and seeds) to prevent it from going rancid.
When Americans, and many Canadians, talk about biscuits, it means a savoury scone, not the British cookie. This can be a bit confusing, but in this case we’re talking about the kind of biscuit you’d serve with gravy – so it’s salty, not sweet.
That being said, biscuits are great with jam, too! They might not be as sweet as scones but a bit of raspberry jam on a slightly salty biscuit is pretty great. And since these are made with almond flour, there is a bit of natural sweetness.
You might have read that and thought yeah, why are they explaining this? But, you know, Baked has readers from all over the world and we don’t want to disappoint someone looking for an almond flour cookie/biscuit!
Tips and Notes
It’s very important that you mix these almond flour biscuits very thoroughly. There shouldn’t be any streaks of almond flour remaining before you portion them out, and don’t worry about over-mixing – there’s no gluten to over work.
These are gluten free biscuits, not buns, so they probably won’t work to make big sandwiches, etc. though they do cut nicely! Expect them to be a bit crumbly, like a normal biscuit. They do make a nice kind of bun when toasted and a mean egg sandwich!
Make sure to use baking powder, not baking soda. Baking powder adds more leavening, meaning they’ll rise more, and baking soda in this quantity adds an unpleasant flavour. Baking powder has additional ingredients added to it to increase its leavening power.
Use finely ground salt, not flaked salt. If you use flaked salt you’ll get pops of salt rather than seasoning throughout. If needed, simply grind your salt in a mortar and pestle before adding.
No real substitutions for this recipe, as it’s so minimal – you could make it dairy free by using a rich plant milk (like cashew) and a good vegan butter. We haven’t tried with coconut oil or without eggs and don’t think either option would work very well.
Eggs are an important binding agent here, key to hold the biscuits together. You can add to the biscuits, though! Try mixing in some sharp cheddar cheese or herbs, or go a sweeter route and add a handful of raisins.
Don’t go overboard with additions – you don’t want to compromise the structure – but about a quarter cup (of cheese, dried fruit, nuts, things like that) would be great. We encourage you to try the biscuits as is first before altering the recipe, so you can get the hang of it.
More Gluten Free Recipes
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- 2 cups (190 g) almond flour
- ½ tsp salt
- ½ tsp baking powder
- 4 tbsp (56 g) room temperature butter
- 2 large eggs
- ¼ cup (60 ml) full-fat milk
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk the almond flour, salt, and baking powder until well combined.
- Add the butter to the almond flour mixture, using your fingertips to mix it in, until the flour looks slightly clumpy and there aren't any visible pieces of butter.
- In another bowl, whisk the eggs and milk together. Pour this mixture into the almond flour mix and stir until just combined.
- Drop six approximately equal biscuits onto the prepared baking sheet and bake for 30-35 minutes, or until the biscuits are golden.
- Set aside to cool for 15 minutes before moving to a rack to cool completely. The biscuits are best eaten warm, topped with butter.
Amount Per Serving: Calories: 313Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 83mgSodium: 325mgCarbohydrates: 9gFiber: 5gSugar: 2gProtein: 10g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.