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    Home » Course » Side Dish

    5 Ingredient Yogurt Biscuits with Almond Flour

    Published: Mar 2, 2023 by Erin Carter · This post may contain affiliate links · Leave a Comment

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    Baked biscuits on a baking sheet lined with parchment paper.

    These 5 ingredient yogurt biscuits could not be easier to make! You get the most amazing flaky biscuits without having to use any butter, yeast or eggs! This biscuit recipe is naturally gluten free and can easily be made dairy free and vegan too.

    Baked biscuits on a baking sheet lined with parchment paper.

    Why you will love this recipe:

    • Even though these biscuits are made from scratch they are so quick and easy to make and only require five ingredients!
    • These biscuits are perfectly flaky and have the best texture.
    • They are ready in less than 30 minutes.
    • They are made with no eggs, no oil, no butter, no yeast, no gluten, no xanthan gum and can be made with no dairy!
    • These biscuits are made with almond flour so they are healthy, gluten free and high in protein compared to most biscuit recipes with 9 grams of protein per biscuit.
    • This biscuit recipe can easily be made dairy free and vegan.
    • Biscuits can be used in so many ways! Eat them for breakfast, brunch, as a snack, serve them as a side dish or even turn them into dessert.
    • I've seen other recipes similar to this one claim to only use 2 ingredients (yogurt and flour), but then when you look at the ingredient list they don't account for the other ingredients like the salt or baking powder. I've accounted for all the ingredients in the title of this recipe. These are truly 5 ingredient biscuits!

    Taste and texture:

    These biscuits made with yogurt are flaky, crumbly and have just a hint of sweetness. They are nice and golden brown on the outside with a bit of a crisp outer texture, with a melt in your mouth, moist, inner texture.

    Key ingredients and substitutions:

    The ingredients needed to make 5 ingredient yogurt biscuits separated into bowls.
    • Almond flour - almond flour is used to give these biscuits the perfect texture, while adding more protein and healthy fats compared to grain based flours. Be sure to use almond flour and not almond meal to make these biscuits.
    • Plain yogurt - yogurt is the secret ingredient in these biscuits. It adds necessary moisture, fat and a little flavour. You need to use full fat, unsweetened plain yogurt for this biscuit recipe. Do not try using low fat yogurt. Greek yogurt also works really well.
    • Honey - honey adds a bit of natural sweetness to give these biscuits that perfect flavour while keeping this biscuit recipe refined sugar free. You could use maple syrup instead of honey if you wish.
    • Baking powder - baking power is what makes these biscuits rise when they bake. If you don't use baking powder these biscuits will turn out much more dense and firm. Baking soda will not work as a replacement in this recipe.

    What is almond flour?

    Not familiar with almond flour? It is one of my favourite flours to bake with. Almond flour is made from peeled, blanched almonds that are ground until they have a flour-like consistency. Almond flour is gluten free, grain free, high in protein and full of healthy fats. It is a great alternative to other types of flour and works great for baking.

    You can usually find almond flour in the gluten free section of grocery stores or you can easily find it online as well. Costco even carries almond flour now! Be sure to look for blanched, almond flour and note that almond meal is not the same thing as almond flour.

    How to make:

    Step one:

    First, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

    Step two:

    In a large bowl, add all the biscuit ingredients and stir well until you have a smooth, slightly crumbly dough.

    Biscuit dough that is mixed in a bowl with a spoon.

    Step three:

    Using your hands, form the dough into 7 biscuit shaped rounds. Transfer the rounds to the parchment paper lined baking sheet.

    Uncooked biscuits on a baking sheet with parchment paper.

    Step four:

    Bake the biscuits for 22-25 minutes, until golden brown. Let the biscuits cool for a few minutes, then enjoy!

    Cooked biscuits cooling on a baking sheet lined with parchment paper.

    Tips:

    • Be sure to use full fat yogurt for these biscuits. The thicker the yogurt the better. Either full fat yogurt or greek yogurt works for making these biscuits. These biscuits will not turn out if you use low fat yogurt.
    • Use plain, unsweetened yogurt when making these biscuits.
    • Do not use sweetened yogurt for this recipe.
    • Do not try swapping the almond flour for almond meal or another flour - these biscuits won't turn out.

    Recipe variations:

    • To make these biscuits dairy free use a full fat dairy free yogurt. The thicker the yogurt the better. My favourite non-dairy yogurt for these biscuits is the original coconut yogurt by Yoggu.
    • To make these biscuits vegan use a dairy free yogurt and maple syrup instead of honey.
    • To keep these biscuits gluten free be sure the baking powder you use is gluten free.
    • Instead of honey you can use maple syrup.
    • To make these biscuits paleo, use a paleo friendly yogurt (one that is dairy free and soy free) and grain free baking powder.
    • If you want the biscuits to be a little less sweet, decrease the honey or maple syrup to 2 tablespoons instead of 3.

    How to serve:

    These biscuits are delicious served as is, but you could also top them with a little butter, whipped cream, coconut whipped cream, fresh or frozen berries, jam or berry sauce. Biscuits are great to serve with main dishes like stew, chili, meat sauce or soup. You could also turn these biscuits into a dessert such as strawberry shortcake.

    How to store:

    These biscuits store best in the fridge. Store them in an airtight container for up to 7 days. They also freeze really well for up to 3 months.

    Nutrition info:

    One of these homemade biscuits has approximately 259 calories with 15 grams of total carbohydrates, 4 grams of fiber, 11 grams of net carbs, 9 grams of protein and 21 grams of fat. These biscuits are gluten free, low carb, keto, diabetic, refined sugar free and can easily be made dairy free, vegan and paleo.

    Frequently asked questions:

    Can I use Greek yogurt to make these biscuits?

    Yes! Greek yogurt is nice and thick and works very well to make these biscuits.

    Can I use baking soda instead of baking powder?

    No, these biscuits will not rise properly if you try swapping baking soda for the baking powder.

    Can I swap the almond flour for self rising flour?

    I have not tried this recipe with any other flour options and don't think the recipe would work out if you try swapping the almond flour for a self rising all purpose flour.

    Are these biscuits gluten free?

    Yes!

    Are these biscuits keto?

    One of these biscuits has 15 total carbs or 11 net carbs so depending on what else you eat during the day these biscuits can definitely fit in with a low carb or keto diet.

    Other recipes you will love:

    • Almond flour biscuits
    • 3 ingredient mug cake
    • Almond flour peanut butter cookies
    • Almond flour cornbread

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Cooked biscuits on a baking sheet lined with parchment paper.

    5 Ingredient Yogurt Biscuits

    You are going to love these 5 ingredient yogurt biscuits. They are so easy to make and have the perfect crumbly texture.
    5 from 4 votes
    Print Pin Rate
    Course: Baking, Breakfast, brunch, Dessert, Side Dish, Snack
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Lactose, Vegan
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 7
    Calories: 259kcal
    Author: Dr. Erin Carter

    Ingredients

    • 2 1/2 cups almond flour
    • 2/3 cup plain, full fat yogurt
    • 3 tablespoon honey (or maple syrup)
    • 2 teaspoon baking powder
    • 1/4 teaspoon salt

    Instructions

    • Preheat your oven to 350 F and line a baking sheet with parchment paper.
    • In a large bowl stir together all the ingredients until you have a smooth, slightly crumbly dough.
    • Using your hands, create biscuit shaped rounds and place them on the baking sheet.
    • Bake the biscuits for 23-25 minutes, until golden brown on the tops. Let the biscuits cool for a few minutes, then enjoy!

    Notes

    1. For dairy free, use a dairy free full fat plain yogurt.
    2. To make these biscuits gluten free be sure to use a gluten free baking powder. 
    3. To make these biscuits vegan use a dairy free yogurt and maple syrup instead of honey.
    4. Store these biscuits in an airtight container in the fridge for up to 7 days.

    Nutrition

    Calories: 259kcal | Carbohydrates: 15g | Protein: 9g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 215mg | Potassium: 40mg | Fiber: 4g | Sugar: 7g | Vitamin A: 23IU | Vitamin C: 0.1mg | Calcium: 180mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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