If you’re searching for a grain-free, low-carb almond flour biscuit, you’re in the right place. These gluten-free almond flour biscuits are light, tender, and might become your new favorite quick bread.
Looking for more almond flour recipes? Try almond flour brownies, almond flour blueberry muffins, or almond flour banana muffins for more grain-free baking ideas.
Table of Contents
Types of Flour for Almond Flour Biscuits
Almond Flour
Using a fine, high-quality almond flour makes a noticeable difference. Coarser almond meal can give a gritty texture; a finely ground almond flour yields a tender, moist biscuit with a pleasant crumb.
Substituting Bisquick for Almond Flour
This recipe relies on almond flour as the primary ingredient, so swapping in Bisquick or other wheat-based mixes will change the texture and flavor dramatically. If you prefer a Bisquick-style biscuit, use a recipe designed for that mix instead.
Almond Meal
Almond meal and almond flour are not identical. Almond meal is more coarse and can alter the final texture; almond flour is finely ground and performs more like traditional flour in these biscuits.
Love biscuits? Try these other recipes:
- Buttery Gluten Free Biscuits
- Buckwheat Biscuits
- Cheddar Bay Biscuits
- Oat Flour Biscuits
- Millet Biscuits
Ingredients for Almond Biscuits
This recipe uses just eight simple ingredients, keeping the list short and pantry-friendly.
- Almond flour
- Two large eggs
- Vegan butter
- Almond milk (unsweetened)
- Honey
- Baking powder
- Baking soda
- Salt
Exact measurements and a full set of instructions are included in the recipe card below.
Substitutions for this Low Carb Biscuit Recipe
Dry ingredients: Almond flour is integral to the recipe and doesn’t have a direct substitute here. You can reduce the salt if needed, but baking powder and baking soda are essential for rise.
Wet ingredients: Eggs can be replaced with flax or chia “eggs” for a vegan option, though rise may be reduced. Any milk other than fat-free can be used in place of almond milk. A direct substitute for honey hasn’t been tested in this recipe.
How to Make Quick Almond Flour Biscuits: Step-by-Step
Step 1: Whisk the almond flour, salt, baking soda, and baking powder together in a large bowl.
Step 2: Cut in the cold vegan butter with a pastry blender or fork until the mixture resembles coarse crumbs with small pieces of butter remaining.
A pastry blender helps cut the butter into the flour evenly, promoting a light, flaky texture and better rise.
Step 3: In a small bowl, whisk together the eggs, honey, and almond milk.
Step 4: Add the wet ingredients to the dry and stir until a cohesive dough forms.
Step 5: Sprinkle a little gluten-free flour on a sheet of wax paper to prevent sticking.
Step 6: Shape the dough into a ball, wrap it in the wax paper, and freeze for 10 minutes to firm up the butter and make rolling easier.
Step 7: Remove the top sheet of wax paper and roll the dough to about 1 inch thick.
Step 8: Use a 2‑inch cutter to stamp out biscuits and place them on a parchment-lined baking sheet.
Step 9: Bake at 375°F (190°C) for 14–16 minutes, until lightly golden. Transfer to a wire rack to cool.
Pro Tips for This Almond Flour Biscuit Recipe
1. Make sure the butter is cold
Cold butter is easier to cut into the dry ingredients and helps create flaky pockets as the biscuits bake.
2. Rolling the dough
The dough should be soft but firm enough not to stick. Roll quickly and avoid overworking it for taller biscuits.
Follow these tips for the best results:
- Use wax paper – it makes rolling and transferring biscuits easier.
- Flour the wax paper – a tablespoon of gluten-free flour helps prevent sticking.
- Freeze briefly – 10 minutes firms the dough and solidifies the butter to boost flakiness.
- Roll quickly – minimal rolling keeps the biscuits thick and airy; aim for about 1 inch.
3. Add-ins and toppings
These biscuits are delicious plain, but you can customize them:
Shredded cheddar cheese – fold into the dough for savory biscuits.
Salt – brush with melted vegan butter after baking and sprinkle coarse salt on top.
Cinnamon‑sugar – brush with melted vegan butter and dust with cinnamon sugar for a sweeter option.
4. Storing almond biscuits
Store at room temperature in a sealed container for up to 2 days. For longer storage, freeze in an airtight container for up to 3 months. Reheat from frozen in the microwave for 30 seconds to 1 minute.
Almond Flour Biscuits FAQs
This recipe yields six biscuits. For more, it’s best to make two separate batches rather than attempting to double the ingredients all at once.
They don’t taste exactly like traditional wheat biscuits. Almond flour gives a moist, slightly nutty, and more substantial texture compared with classic biscuits, but they are delicious in their own right.
Almond flour is lower in carbohydrates than many grain flours and is higher in protein and fiber, making it a popular choice for low-carb baking.
They pair well with butter and jam, cinnamon-sugar for a sweet treat, savory gravy, fresh fruit for shortcakes, or alongside breakfast dishes like casseroles. You can also add shredded cheese to make a savory cheese biscuit.
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Almond Flour Biscuits
Ingredients
- 250 grams almond flour about 2 1/2 cups
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 3/4 teaspoon baking powder
- ¼ cup vegan butter
- 2 eggs
- 1 Tablespoon honey
- 1 Tablespoon almond milk unsweetened
Instructions
- In a large bowl, whisk together the almond flour, salt, baking soda, and baking powder.
- Using a pastry blender, cut in the butter until the mixture resembles crumbs.
- In a medium bowl, mix together the eggs, honey, and milk.
- Add the wet ingredients to the dry ingredients and stir until a dough forms.
- Form the 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 freeze for 10 minutes.
- Preheat the oven to 375°F (190°C).
- Remove the top sheet of wax paper and roll the dough to about 1 inch thickness.
- Cut biscuits with a 2‑inch round cutter and place them on a nonstick or parchment-lined baking sheet.
- Bake for 14–16 minutes until lightly golden.
- Set the pan on a wire rack to cool completely.
Video
Notes
- Mix the ingredients just until a ball of dough forms.
- Freeze the dough briefly to firm up the butter for a lighter biscuit.
- Roll to about 1 inch thickness to keep biscuits tall and tender.
- Dip cutters in a bit of flour if they stick.
Nutrition
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Carbohydrates: 12 g
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Protein: 11 g
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Fat: 32 g
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Fiber: 5 g
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