Almond Flour Biscuits: Grain Free & Low Carb
If you're looking for a grain free, low carb almond flour biscuit, you have come to the right place! These gluten free almond flour biscuits are so light and so tender, they just might be your new favorite biscuit!
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Looking for more recipes with almond flour? Check out these almond flour brownies, these almond flour blueberry muffins, and these almond flour banana muffins!
Types of Flour for Almond Flour Biscuits
Almond Flour
It's important to use a high quality almond flour when making these almond flour baking powder biscuits. Something like this brand works very well without being gritty, which can sometimes happen with baked goods made with 100% almond flour (no starch).
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Substituting Bisquick for Almond Flour
Because this recipe for almond flour biscuits uses almond flour as it's main ingredient, when you look at substituting other flours, it can completely change the recipe, and possibly not for the better! I would not recommend substituting bisquick for almond flour in this recipe, instead check out these gluten free bisquick biscuits.
Almond Meal
Just like in this post about almond meal and almond flour - they sound the same, wouldn't they function the same in these biscuits? Unfortunately they are not the same thing and do not produce the same results. Almond meal is more coarse, while almond flour is blended like a flour.
Love biscuits? Check out these other biscuit recipes:
Ingredients for Almond Biscuits
The ingredients list for these biscuits is wonderfully short and sweet - just 8 items.
- Almond flour
- Two large eggs
- Vegan butter
- Almond milk
- Honey
- Baking powder
- Baking soda
- Salt
Measurements for each ingredient, along with instructions for making the biscuits are in the recipe card below.
Substitutions for this Low Carb Biscuit Recipe
Dry Ingredients
There is no substitute for the almond flour in the recipe. The salt can be cut down if you are following a low salt diet. There is no substitute for the baking powder or baking soda.
Wet Ingredients
As outlined here, the eggs may be substituted with a flax or chia egg. The biscuits may not rise as well, however. Any milk may be used as long as it's not fat free. A substitute for the honey has not been tested.
How to Make Quick Almond Flour Biscuits: Step-by-Step
Step 1: Mix together the dry ingredients in a large bowl.
Step 2: Using a pastry blender, cut in the butter until it's fully incorporated and only small chunks remain.
For the tallest, lightest gluten free almond flour biscuits, a pastry blender is a must-have tool. The unique design means each piece of butter is gently 'cut' into the flour mixture. It's a technique used in biscuits that helps with a tall rise and buttery taste.
Step 3: In a small bowl, mix together the honey, eggs, and almond milk.
Step 4: Stir the wet ingredients into the dry ingredients.
Step 5: Sprinkle a bit of flour onto a piece of wax paper.
Step 6: Place the ball of biscuit dough on the paper and wrap into a ball. Place in the freezer for 10 minutes.
Step 7: Remove from the freezer and roll the dough to 1 inch thickness.
Step 8: Using a 2 inch cutter, cut out each biscuit and place on a baking sheet lined with parchment paper.
Step 9: Bake at 375F for 14-16 minutes.
Pro Tips for This Almond Flour Biscuit Recipe
1. Make sure the butter is cold
Cold butter is easier to cut into the biscuit dough.
2. Rolling the dough
Biscuit dough should be soft, yet firm enough to not stick to the rolling pin.
Follow these tips to ensure your dough produces the tastiest keto biscuits:
- Use wax paper - wax paper allows for ease in rolling and moving the cut biscuits to the baking pan
- Flour the wax paper well - use about 1 Tablespoon of gluten free flour on the sheet of paper before adding the dough
- Freeze the dough - a quick 10 minute freeze time will do two things... 1. Firm up the dough for rolling and 2. Solidify the butter a bit for a super buttery flavor.
- Roll quickly with just a couple swipes - the more you roll the dough, the flatter the biscuits. Aim for dough that is about 1 inch thick.
3. Add-ins and toppings
While they are amazing as-is, if you'd like to sweeten or add a savory touch to this biscuit recipe, here are some ideas:
Shredded cheddar cheese - Add shredded cheddar cheese to the dough after mixing
Salt - Brush the tops with melted vegan butter and sprinkle with coarse salt after baking
Cinnamon-sugar - Brush the tops with melted vegan butter and sprinkle with cinnamon sugar, also after baking
4. Storing almond biscuits
These biscuits store well at room temperature in a sealed container for 2 days. Any longer than that and freezing is the best storage method. Freeze biscuits in an air tight container and use within 3 months for best flavor and texture. Defrost each biscuit in the microwave for 30 seconds to 1 minute.
Almond Flour Biscuits FAQs
Since this recipe makes 6 biscuits, it would make sense that for 12, you'd just double the recipe. Unfortunately that's not the case with this one. Rather than doubling it, make 2 batches, side by side
These low carb biscuits don't have the same flavor as a regular biscuit, primarily because they use almond flour, which is different from something like this gluten free flour blend. The taste and texture are incredibly moist, with a slight heartiness, different from in a regular biscuit.
In fact almond flour is 21% protein and 11% fiber. And yes, low in carbs! And it's delicious, with a flavor and texture that adds not only moisture, but an extra dimension of taste to dishes it's used in.
These biscuits are great with:
Butter
Jelly
Cinnamon-sugar for a sweeter biscuit
With biscuits and gravy
With strawberry shortcakes
As part of a meal like this breakfast casserole
Even as a cheese biscuit with some shredded cheese added to the dough!
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Recipe
Almond Flour Biscuits
Ingredients
Method
- In a large bowl, add the almond flour, salt, baking soda and baking powder and mix well with a whisk.
- Using a pastry blender, cut in the butter until the mixture resembles crumbs.
- In a medium bowl, mix together the eggs, honey and milk.
- All at once, add to the dry ingredients and stir until dough comes together.
- Form the biscuit dough into a ball and place it on a sheet of wax paper sprinkled with a bit of gluten free flour.
- Cover with another sheet of wax paper and place the dough into the freezer for 10 minutes.
- Preheat oven to 375 F.
- Remove dough from the freezer and remove top sheet of wax paper. Using a floured rolling pin, roll dough to 1 inch thickness.
- Cut out biscuits with a 2 inch round cookie cutter.
- Place the biscuits on a nonstick cookie sheet.
- Bake for 14 - 16 minutes.
- Set pan on a wire rack to cool completely.
Video
Notes
- Mix the ingredients just until a ball of dough forms.
- Freeze the dough to firm up the butter and create a light biscuit.
- Roll the dough just to a 1 inch thickness.
- Dip the cookie cutters in a bit of flour if they stick.
I made these using butter in a food processor. They turned out perfectly. It's important not to roll them out too thin or they will be dry.
Hi Kathleen,
So glad you enjoyed them. And yes, great point.
~Christine
Hi...Do you have a formula for a almond blend flour...like Mama's Almond Blend Flour?
Hi Len,
I sure do! This is the one I use in many of my recipes https://zestforbaking.com/how-to-make-gluten-free-bread-flour-mix
Hope that helps!
Christine
Can an egg replacement be used for these biscuits? If so, would you have a recommendation? Based on what I’ve read in your blog, the replacement I’m using may be one of the causes for gummy texture. I cannot tolerate eggs. Thank you - enjoying your website!
Hi!
So I haven't tested them with an egg replacer so I can't say for certain which one to use. I'd lean towards a flax egg though - and let the batter sit for about 20 minutes before rolling it out to give it time to hydrate.
Let me know if you try it.
~Christine
I am making your strawberry cake today , I am going by your receipt . I would like to know
if I can use gee instead of the other?.
Jayne
Hi Jayne,
Instead of the vegan butter? That should work fine.
~Christine
Gotcha…I will mix longer next time. I ended up adding about 3/4 a cup of almond milk to the dough and it turned out a lot better. I think my issue was that I have to use an egg replacement, as well. I am gluten and dairy free as well as allergic to egg whites and a few others. That may have been an issue. Thank you so much! The taste was great with the honey and cinnamon, though!
Erin
Ok, well that sounds much better then! I was really disheartened by your results, but just hadn't found a good replacement recipe to test out yet.
Glad to hear it worked out for you.
I really appreciate you letting me know!
Thanks!
I had a lot of problems with this recipe. I followed it exactly and my dough was so crumbly it just fell apart back into flour. I'm not sure if I missed something or the recipe wasn't copied exactly right…but it just did not work. I was super disappointed.
Hi Erin,
I am sorry to hear that.
I had my head tester make these and they turned out as they should.
The one thing we noticed was that it does take some good mixing to get the dough to form a ball. But if you have the right amount of butter, it should eventually come together. Try using a hand mixer to blend the butter with the eggs and honey. That may help to incorporate the ingredients better.
Darn. I hate when things don't go well for my readers. But I do appreciate your feedback. I will test out some different recipes for almond flour biscuits and see if I find one that is a better success story.
Really appreciate you sharing your feedback.