If you're looking for a grain free, gluten free biscuit, you have come to the right place! These almond flour biscuits are so light and so tender, they just might be your new favorite biscuit!
When it comes to reader requests, a low carb biscuit that's still light and fluffy has been a welcome challenge. And it was definitely a challenge - Either they were too dense, too crumbly or just didn't taste right.
After many different types of flours and flour combinations, almond flour was the answer to that biscuit dilemma. These biscuits taste amazing, without that gritty, crumbly taste sometimes found in baked goods with almond flour. But it's a delicate balance. The butter balances out the almond flour and the milk helps with the texture. Every ingredient is important for the success of these light and airy biscuits (but there's only 7 ingredients, so it's a short list!).
Is Almond Flour Low in Carbs?
Almond flour is just what it sounds like—almonds that have been ground into flour. Almonds, and therefore almond flour, are packed with nutrients and a great choice if you're avoiding grains or gluten.
- Gluten free
- High in manganese
- High in vitamin E
- High in protein
- Low in carbohydrates
- Low in sugar
- High in monounsaturated fats
- High in fiber
- High in omega 3 essential fatty acids
Studies show that almonds are good for your heart, brain, complexion, colon, digestive system, cholesterol, and blood sugar.
So with all that good stuff that almonds do - almond flour must be good too, right? Yes, it is! 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.
Are these biscuits dairy free?
Good news - the recipe is dairy free as written. Now you can always use cow's milk and regular butter if you'd prefer. And no other modifications would be needed.
Can I double the recipe?
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.
What's the best way to roll out biscuit 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 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.
Tips for Making Almond Flour Biscuits
The ingredients list for these biscuits is wonderfully short and sweet. Just 7 items and you are on your way to ooo's and ahhh's. Almond flour is the shining star but some butter and a touch of honey are important too.
Cutting in the Butter
For the tallest, lightest biscuits ever, 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 Biscuit Dough
Working with this dough is like a sitting on a beach with a good book - easy, easy. The dough shouldn't be too sticky, but sprinkle a bit of gluten free flour on the wax paper before putting the ball of dough on it and then sprinkle a bit more on the top of the dough before putting the next piece of wax paper on.
A quick freeze helps solidify the butter.
Roll the dough
A quick roll or two is all it should take to firm up the dough. Aim for about 1 inch thick dough. If it's too thin, quickly start over. These biscuits won't rise or get much taller than the way they are rolled out. Keep them thick!
Cutting out the Biscuits
A 2 inch round cookie cutter works great for cutting biscuits. Just drop a bit of flour next to the dough, twist your cookie cutter in the flour and press it into the dough.
You'll get 6 full-size biscuits total.
Note: If you need more almond flour biscuits, make 2 batches side-by-side, rather than doubling the recipe.
The baking time will be between 14 - 16 minutes depending on your oven. You'll want them to be golden brown on top.
Remove them from the oven and let them cool for a few minutes on a wire rack before serving.
Butter, jelly or gravy... biscuits are a must-have for so many meals. And some high protein, low carb almond flour biscuits make those meals even better!
Did you enjoy this recipe? Will you give it a rating?
Almond Flour Biscuits
- 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
- 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.
- 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.
Love biscuits? Check out these other biscuit and quick bread recipes too!
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.
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.
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!
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!
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?.
Instead of the vegan butter? That should work fine.
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!
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.
Hi...Do you have a formula for a almond blend flour...like Mama's Almond Blend Flour?
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!
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.
So glad you enjoyed them. And yes, great point.