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!
Ingredients
- 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.
Method
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.
Substitutions
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
Gluten-Free Pumpkin Biscuits
Almond Flour Banana Muffins
Chocolate Chunk, Raspberry, and Almond Cake
Almond Flour Brownies
Mexican Wedding Cookies With Orange & Almond
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.
Recipe
Easy Almond Flour Biscuits (Keto, Gluten-Free)
Description
Equipment
- Measuring cups and spoons or a digital kitchen scale
- baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Ice cream scoop or soup spoon
- Wire rack
Ingredients
- 2 cups almond flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup butter, room temperature
- 2 large eggs
- ¼ cup whole milk
Instructions
- 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.
Sarah says
These were really good! Thanks for an awesome recipe!! My dough was a LOT wetter than yours looks in the pictures and since there’s not many ingredients my best guess is that maybe it’s hotter in my kitchen – it’s getting really warm here and for the rest of summer there’s a very fine line between “room temperature” and “melted” lol. Didn’t seem to matter too much, I just baked them anyway and they turned out great. Anyways – these were awesome for biscuits and gravy! And just with butter and jelly! They sliced beautifully, and even my husband liked them and he’s only about halfway on board with all the low carb food. Thanks again!
Robin says
Came out perfect. Made 7 so they were a little too thin. Next time only 6 bigger ones. I used 2 jumbo eggs which I believe was too much, too eggy. Next time 1 jumbo or 2 large or medium.
Thanks for sharing.
Ericka Davis says
These were great and SO easy! I used my air fryer at 350 degrees for 12 mins. PERFECTION! Thank you.
Patricia says
I’m new to cooking with almond flour and haven’t always liked the texture or taste but these ALMOND FLOUR BISCUITS came out really great. I made mine savory with fresh rosemary and dried Italian herbs and spices. I could have added cheese and they would have tasted similar to Red Lobster’s biscuits. The texture was light but satisfying and cooked until golden brown but not overdone which with my oven was only 20 minutes. I wish I had doubled the recipe but for certain I will be making these on a regular basis. Thank you very much.
Sincerely, Patricia
Ericka ZD says
Fantastic biscuits! I also make them in the airfyer and they are delicious! Used ghee since it’s what I had on hand . I’ve made these three times aleady!
Alexandra Daum says
Great to know that they work in the airfryer!
Tom says
I made 36 small biscuits in the toaster oven so the carb count was around 5-6 g each instead of 33g.
Not practical to make the bigger ones on a low carb diet. I added dried cranberries and melted the butter instead of waiting til it was room temperature, and they took 40 minutes to bake instead of 35. They are great, satisfies the bread craving without the carbs.