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    Home » Recipes » Gluten Free Holiday Baking

    Almond Flour Biscuits: Grain Free & Low Carb

    Published: Mar 12, 2019 · Modified: Sep 9, 2022 by Christine · This post may contain affiliate links · 12 Comments

    Jump to Recipe Jump to Video
    Almond Flour Biscuits Grain Free and 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!

    stack of almond flour biscuits grain free and low carb
    Jump to:
    • Types of Flour for Almond Flour Biscuits
    • Ingredients for Almond Biscuits
    • How to Make Quick Almond Flour Biscuits: Step-by-Step
    • Pro Tips for This Almond Flour Biscuit Recipe
    • Almond Flour Biscuits FAQs
    • Recipe

    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).

    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:

    • Buttery Gluten Free Biscuits
    • Buckwheat Biscuits
    • Cheddar Bay Biscuits
    • Oat Flour Biscuits
    • Millet Biscuits

    Ingredients for Almond Biscuits

    The ingredients list for these biscuits is wonderfully short and sweet - just 8 items. 

    Almond Flour Biscuits ingredients on a countertop
    • 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

    Almond Flour Biscuits almond flour in a bowl

    Step 1: Mix together the dry ingredients in a large bowl.

    Almond Flour Biscuits cutting in butter

    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.

    Almond Flour Biscuits ingredients in a bowl

    Step 3: In a small bowl, mix together the honey, eggs, and almond milk.

    Almond Flour Biscuits liquid ingredients in a bowl

    Step 4: Stir the wet ingredients into the dry ingredients.

    Almond Flour Biscuits floured surface

    Step 5: Sprinkle a bit of flour onto a piece of wax paper.

    Almond Flour Biscuits ball of dough

    Step 6: Place the ball of biscuit dough on the paper and wrap into a ball. Place in the freezer for 10 minutes.

    Almond Flour Biscuits dough on wax paper

    Step 7: Remove from the freezer and roll the dough to 1 inch thickness.

    Almond Flour Biscuits cut out with a biscuit cutter

    Step 8: Using a 2 inch cutter, cut out each biscuit and place on a baking sheet lined with parchment paper.

    Almond Flour Biscuits sitting on a baking sheet

    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 baked and split open

    Almond Flour Biscuits FAQs

    Can this recipe be doubled?

    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

    Do almond flour biscuits taste like regular biscuits?

    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.

    Is almond flour low carb?

    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.

    What else can these biscuits be served with?

    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!

    Did you make and love this recipe? Give it your review and star rating rating below! And make sure to follow me on Instagram, Pinterest and Facebook too!

    Recipe

    almond flour biscuits stacked on a white counter

    Almond Flour Biscuits

    The almond flour biscuits are grain free and gluten free but have a delicious buttery taste so you can have your cake and eat it too!
    4.41 from 10 votes
    Print Pin Rate
    Course: bread, Breakfast
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Freeze time: 10 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6 biscuits
    Calories: 360kcal
    Author: Christine

    Ingredients

    • 250 grams almond flour about 2 ½ cups
    • ½ teaspoon salt
    • ½ teaspoon baking soda
    • 1 ¾ teaspoon baking powder
    • ¼ cup vegan butter
    • 2 eggs
    • 1 Tablespoon honey
    • 1 Tablespoon almond milk unsweetened

    Instructions

    • 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.

    Nutrition

    Calories: 360kcal | Carbohydrates: 12g | Protein: 11g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 74mg | Sodium: 293mg | Potassium: 20mg | Fiber: 5g | Sugar: 3g | Vitamin A: 315IU | Calcium: 108mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

    Reader Interactions

    Comments

    1. Erin

      November 09, 2013 at 10:51 am

      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.

      Reply
      • Chrissy Lane

        November 12, 2013 at 10:03 am

        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.

        Reply
    2. Erin

      November 19, 2013 at 10:05 pm

      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

      Reply
      • Chrissy Lane

        November 20, 2013 at 3:42 pm

        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!

        Reply
    3. Jayne

      July 22, 2020 at 10:13 am

      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

      Reply
      • Christine

        July 22, 2020 at 10:31 am

        Hi Jayne,

        Instead of the vegan butter? That should work fine.

        ~Christine

        Reply
    4. Blytrh

      January 15, 2021 at 2:41 pm

      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!

      Reply
      • Christine

        January 16, 2021 at 11:24 pm

        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

        Reply
    5. Len Wilkinson

      February 09, 2021 at 1:03 pm

      Hi...Do you have a formula for a almond blend flour...like Mama's Almond Blend Flour?

      Reply
      • Christine

        February 09, 2021 at 2:37 pm

        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

        Reply
    6. Kathleen Lightman

      April 30, 2022 at 3:17 pm

      5 stars
      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.

      Reply
      • Christine

        May 01, 2022 at 9:13 pm

        Hi Kathleen,

        So glad you enjoyed them. And yes, great point.

        ~Christine

        Reply
    4.41 from 10 votes (9 ratings without comment)

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    Christine Brady.

    Hi, I'm Christine, a gluten free baker and baking problem-solver. I love baking breads and sharing best practices so that everyone can bake tasty treats too. Zest For Baking (est. 2013) is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients, and help navigating the world of gluten free baking.

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    Since 2013, Christine has been helping readers with gluten free baking challenges and substitution issues, all while creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on Beyond Celiac, The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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