Almond Flour Biscuits Recipe
User Reviews
5
Almond Flour Biscuits Recipe
Description
The Almond Flour Biscuits Recipe combines almond flour with leavening, salt, melted butter, eggs, and optional honey to create gluten-free biscuits. The dough is scooped onto a baking sheet and baked at 325°F until lightly golden. The resulting biscuits have a tender and slightly moist texture due to the almond flour and eggs, with a gentle rise from baking powder.
These biscuits can be served plain or enhanced; adding shredded cheese and chives gives a savory version, and honey adds sweetness. Almond meal can be used instead of blanched almond flour but results in denser, darker biscuits. They complement breakfast or brunch dishes well.
Storage instructions include keeping the biscuits in an airtight container at room temperature for up to three days or freezing for up to two months. To thaw, let reach room temperature then warm gently in a low oven to refresh the texture.
Ingredients
- 2 cups almond flour or 8.4 oz.
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 5 tablespoons butter melted and cooled, unsalted
- 4 egg large
- 1 tablespoon honey optional, or keto friendly sweetener
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.
Notes
- Add shredded cheddar and chopped chives for a savory variation.
- Honey can be added to sweeten the biscuits if desired.
- Using almond meal instead of almond flour yields denser, darker biscuits.
- Substitute ghee for butter to make the biscuits Whole30 compliant.
- Store biscuits airtight at room temperature for up to 3 days or freeze for 2 months.
- To reheat frozen biscuits, thaw at room temperature and warm them in a 250°F oven for 5-7 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8biscuits
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 6g | 2% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 231mg | 10% |
| Potassium | 33mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 337IU | 7% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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