Why Should You Try This Recipe?
If you follow a low-carb, gluten-free, paleo, or keto diet, you’ve probably wondered, Can you make biscuits with almond flour? Not only can you make them, but you should! Here’s why:
- Quick, easy, and cost-effective, these gluten-free almond biscuits come together with 1 bowl, 5 ingredients, and less than 35 minutes! No need to dirty your food processor or any other equipment.
- Perfect for those following a special diet following a gluten-free or grain-free diet, this versatile recipe works for anyone on any occasion, from afternoon keto tea biscuits to gluten-free Thanksgiving rolls.
- Like my other homemade biscuits recipes, Sweet Potato Biscuits and Whole Grain Biscuits, these easy paleo biscuits can be served in place of bread whenever you need a savory, stress-free side.
Ingredients
Only 5 simple ingredients are necessary to make these keto almond flour biscuits: almond flour, baking powder, kosher salt, unsalted butter, and large eggs. Plus, if you do not have almond flour on hand, you can save yourself a trip to the grocery store by learning How to Make Almond Flour at home.
How to Make Almond Biscuits at Home
In just 5 steps and 35 minutes from start to finish, these bite-sized treats will be ready to eat. Here is how I make them:
Step 1 – Mix the dry ingredients: Preheat the oven to 325°F. Line a baking sheet with a piece of parchment paper. In a large bowl, mix together almond flour, baking powder, and kosher salt together until they are fully combined. Then, add in the melted (and cooled) butter and eggs into the almond flour mixture.
Step 2 – Fold the mixture: Fold the wet ingredients and dry ingredients together until the biscuit batter is smooth and evenly mixed.
Step 3 – Place biscuits on a cookie sheet: Using a large ice cream scoop, scoop biscuit dough (~2 tablespoons each) onto a lined baking sheet. Position the biscuits at least 1-inch away from one another. Keep in mind that they don’t spread like regular biscuits.
Pro tip: An ice cream scoop helps ensure your biscuits are the same size. After scooping, there is no need to press the dough flat or use a pastry cutter, either.
Step 4 – Bake and serve: Place the baking tray in the hot oven for 25 minutes. Once the biscuits are fully baked, let them cool on a wire rack for 5-10 minutes before serving.
Do not skip the cooling time: Letting them cool on a wire rack helps them cool evenly. If you skip the cooling process, the middle part may feel underbaked at first.
How to Serve
Nothing beats a dish you can make for breakfast, lunch, and dinner. Whether you’re looking for keto Thanksgiving biscuits or almond flour breakfast biscuits, this easy recipe can do it all!
- For Breakfast: Start your day off right when you serve these Almond Flour drop Biscuits with cream cheese. If you are a lover of sweet biscuits for breakfast drizzle them with a little bit of honey.
- Tea Time: Butter and jam make an irresistible pair with these keto tea biscuits.
- Dinner Rolls: No time to bake bread? No problem! These keto dinner biscuits are the perfect side to serve alongside soups, salads, or even dinner meals in place of bread.
- For Thanksgiving: Served with gravy, this 35-minute recipe will become your new holiday go-to.
How to Store, Freeze, & Thaw These Paleo Biscuits
Savor every bite of this filling treat with these easy storage tips:
- Storage: These almond flour biscuits can be stored in an airtight container for up to 3 days at room temperature.
- Freezer: To freeze the biscuits, let them first reach room temperature. Then, place them in an airtight container or freezer bag and freeze for up to 2 months.
- Thaw: When ready to eat, remove the biscuits from the freezer and let them rest at room temperature for 15-20 minutes. Then, place them in a 250-degree F. oven for 5-7 minutes.
If you try this Almond Flour Biscuits recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Almond Flour Biscuits Recipe
Ingredients
- 2 cups almond flour, or 8.4 oz.
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 5 tablespoons unsalted butter, melted and cooled
- 4 large eggs
- 1 tablespoon honey or keto friendly sweetener, optional
Instructions
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set it aside.
- Mix together the dry ingredients, almond flour, baking powder, and kosher salt in a large bowl until no lumps remain.
- Add in the wet ingredients, melted butter, and eggs. If using, add in your choice of sweetener. Stir until fully combined.
- Using a large ice cream scoop, or 2 tablespoons measuring spoon, scoop biscuits onto the prepared sheet pan making sure that they are at least 1-inch apart from each other.
- Bake for 25 minutes or until the top is lightly golden brown.
- Transfer onto a wire rack to cool for 5-10 minutes.
- Serve.
Video
Notes
- Keto Almond Flour Cheese Biscuits: Just add half a cup of shredded cheddar and 2 tablespoons of chopped chives for simple almond flour cheddar biscuits. Or, for a creamier option, you can even use shredded mozzarella cheese.
- Paleo Biscuits: To give this sugar-free biscuits recipe a sweet twist, just add in 2 tablespoons of honey or maple syrup.
- Almond Meal Biscuits: While blanched almond flour and almond meal can be used interchangeably in this recipe, the version with almond meal would be a bit more dense and darker in color. While the below version is made without any addition of sugar, you can add 2 tablespoons of honey, if you want it to be a bit sweeter.
- Whole30: To make whole30 biscuits, just use ghee instead of melted butter.
- Storage: These almond flour biscuits can be stored in an airtight container for up to 3 days at room temperature.
- Freezer: To freeze the biscuits, let them first reach room temperature. Then, place them in an airtight container or freezer bag and freeze for up to 2 months.
- Thaw: When ready to eat, remove the biscuits from the freezer and let them rest at room temperature for 15-20 minutes. Then, place them in a 250-degree F. oven for 5-7 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are excellent!! Easy to make and taste wonderful. Being diabetic, I watch carbs and sugars closely. These are very low carb and I made mine with no sweetener. In my opinion, no sweetener is needed.
I will be making these often.
I am so happy to hear that you liked this recipe Bill. Thanks for leaving a review.
These almond flour biscuits were hands down the best I’ve ever tried. Great recipe – thank you!
YAY! This makes me so happy Jen. Thanks for coming by and taking the time to leave a review.
your recipe calls for:
2 cups almond flour 8.4 oz….What does that mean? 2 cups flour AND 8.4 oz??
It is 2 cups or 8.4 ounces.
Hope this clarifies it for you.
I have made these biscuits many times. I have shared the recipe. We all love them. Thank you for publishing the recipe. Husband and his 3 Celiac off-spring love them. Best of all, so do I and anyone who tastes the.
YAY! Thanks for coming by, making our recipe and taking the time to leave a review. I am thrilled to hear that you like these almond flour biscuits, Miriam.
It was good, but I added the cheese as well to make it keto and it just made them too salty for me. The consistency and texture was nice and it didn’t taste too eggy. Overall, I’d eat them again , but maybe with no cheese.
Hello Mary,
I appreciate your honest feedback. Thanks for coming by and taking the time to leave a review.
These were very tasty, great texture and flavor. The only issue I had was they scorched a bit on the bottoms. Anyone have any idea why? I followed the recipe exactly. Thanks!
Some ovens cook hotter or maybe raise the bottom rack to mid-height. I’m guessing here.
Great recipe I added both cheese & breakfast sausage loved them! I will definitely make again thank you.
This was delicious! I was worried that it might taste too much like eggs, but no, not at all. Definitely putting this in the rotation.
This makes me so happy David. Thanks for coming by and taking the time to leave a review.
I love this recipe so much❣️❣️Now I can have biscuits & gravy. Mmmmm
YAY! I am so happy to hear that you can now enjoy your favorite food. Thanks for coming by and taking the time to leave a review.
These are by far the best almond flour biscuits I’ve ever come across. They held together beautifully, and were the perfect size. The eggs made all the difference! They taste delicious and are a welcome addition to the Atkins diet I’m on.
I am thrilled to hear that you enjoyed these almond biscuits. I agree, eggs make all the difference. Thanks for coming back and taking the time to leave a review.
My husband and I loved these biscuits, they’re exactly what I was looking for in an almond flour biscuit recipe. I used them as a biscuit topping for a chicken pot pie, and they’re wonderful on their own as a side to just about anything! Thanks so much for this keeper of a recipe.
This is music to my ears Katherine. Thank you for taking the time to share your experience.
Delicious and easy to make. I’d like to find something similar with less butter which, although very delicious, means they have to be an occasional treat rather than an every day biscuit for me.
Hi Sue,
I am happy to hear that you liked these biscuits. I usually make a batch and keep some in the freezer for later.
Thanks for coming by and taking the time to leave a review.
Cheers!
I made this recipe this afternoon, but I only used 2 tablespoons of butter and replaced the rest with 3 tablespoons of fat-free Greek yogurt. I had to bake them 10 minutes longer, but in my personal opinion, nothing was lost and I didn’t miss the butter at all. Hopefully that helps someone with a similar concern.
Good to know!
Thanks for coming by and taking the time to leave a review about your experience, Joanne.
I truly appreciate it.
GF bread is always so expensive, so I gave these biscuits a go. Now, I eat these almond flour biscuits almost every day for lunch either as a sandwich or with eggs. I’ve made this recipe probably 10 times. They turn out fantastic every single time. And it’s wonderful to know the quality of ingredients going into my food (it helps that I get to use the eggs from my chickens). Thank you for this wonderful recipe.
This makes me so happy to hear Mia. I, too, have these gluten free biscuits often. They are just so easy and quick to put together.
Thanks for coming by and taking the time to leave a review.
Cheers!
Aysegul
Can you make the biscuits in paper biscuit cups?
Hi Cyndi,
I think so. I’ve never tried it but I don’t think that it would be an issue.
Hope this helps.
Made these for my gluten-free guy but the whole family ended up fighting over them! So simple and delicious. Thank you for a keeper recipe!
YAY! this is music to my ears, Samantha. Thanks for coming by and taking the time to share your experience.
Cheers!
I am always trying to find good, gluten-free and keto biscuit recipes & this recipe is one of them! We love these biscuits. My kids can’t even tell that they are healthy & love them as much as I do.
Happy to hear that. Thanks so much Natalie.
Cheers!
Oh wow!! I literally can’t wait to make a batch of these biscuits again! I followed your advice and added in some shredded cheese to serve with chili. Next time I will try them with chives as well.
They’re so good!
This is music to my ears, Toni. Thanks, soo much for taking the time to leave a review.