This is the best almond flour biscuits recipe! These healthy biscuits are so delicious – firm on the outside and soft and crumbly on the inside they are nice and fluffy. You can pair these biscuits with soups, chilis, stews and more! Because they are made with almond flour they are naturally paleo, dairy free and gluten free too!
Why you will love this recipe:
- These paleo biscuits made with almond flour have the best texture! Firm on the outside, and soft, fluffy, and crumbly on the inside.
- They are really easy to make in one bowl.
- Because they are made in one bowl the clean up is so simple!
- They don’t require any hard to find ingredients. If you are used to grain free baking or paleo baking you should have everything you need in your pantry.
- This is a healthy biscuit recipe that is also grain free, dairy free, paleo, keto, low carb and gluten free!
- These gluten free dairy free biscuits pair well with many dishes including soups, stews and chilis.
- Use these biscuits to make biscuits and gravy!
- They freeze really well so they are great for meal prep.
- This is a yeast free biscuit recipe.
Key ingredients and substitutions:
- Almond flour – one of my favourite grain free flours. It is reminiscent of wheat flour, without any gluten or grains. Be sure to use almond flour and not almond meal as almond meal is too grainy and doesn’t have a fine enough texture.
- Coconut flour – to help give these biscuits that perfect firm and crumbly texture.
- Tapioca starch/ flour – to add a light and fluffy texture to these biscuits.
- Baking soda – I recommend using aluminum free baking soda. When combined with the apple cider vinegar this helps the biscuits rise to get that nice and fluffy texture.
- Eggs – to help bind these biscuits, add moisture and help them rise when they bake.
- Coconut oil – to help add moisture and give these biscuits that perfect texture while keeping them dairy free. If you tolerate dairy you can use butter or ghee instead.
- Coconut milk – to add moisture and natural sweetness to these biscuits. You could swap this for another milk of your choice such as almond milk or cashew milk.
- Apple cider vinegar– this combines with the baking soda to help these biscuits rise. You can use lemon juice instead.
- Honey – to add natural sweetness. You could easily use maple syrup instead.
How to make almond flour biscuits:
First preheat your oven to 350 degrees Fahrenheit.
Then in a large bowl, add the dry ingredients and the wet ingredients. Blend everything well with a fork or pastry blender.
Now line a baking sheet with parchment paper and form the dough into 2 inch by 1 inch wide discs and place them on the baking sheet.
Then bake the biscuits for 18-21 minutes, until they are golden brown. Let them cool for a few minutes, then enjoy!
Tips and variations:
- If you tolerate dairy feel free to use butter or ghee instead of coconut oil.
- Try not to over-mix the dough as they won’t turn out as light and fluffy if you do.
- Use room temperate eggs for best results.
- These biscuits freeze really well so feel free to freeze a few or make a double batch and save some for later.
How to store:
Store these biscuits in an air tight container on the counter for 3 days or in the fridge for 7 days.
Serving ideas for these biscuits:
- They pair really well with soups, stews and chilis – they would be the perfect pairing to my Whole30 Sloppy Joes or Beef Curry Stew.
- Serve them for breakfast by adding an egg on top or topping them with your favourite chia seed jam (this is one of my favourite chia seed jam recipes).
- Serve these biscuits with gravy to make biscuits and gravy!
- Use two biscuits to create a bun for a sandwich.
- Eat them plain as a snack.
- Top them with your favourite nut or seed butter.
Frequently asked questions:
Is almond flour the same as almond meal?
Almond flour and almond meal are not the same. Almond flour is made from blanched almonds that have been ground into a smooth, fine flour, whereas almond meal is made from raw, unpeeled almonds and has a courser, thicker texture. For these biscuits you want to be sure to use almond flour and not almond meal.
Are these vegan almond flour biscuits?
As written, this biscuit recipe is not vegan as it contains two eggs. I have not tried making this recipe with any egg replacers so I am not sure if it would turn out. If you do try it please let me know how it goes.
Are these keto almond flour biscuits?
Each of these biscuits contains 15 grams of total carbohydrates including 4 grams of fiber with a net carb count of 11 grams. Depending on how many carbohydrates you get from other sources throughout the day this biscuit recipe could be a great addition to a low carb or keto diet.
Can I substitute almond flour for regular flour in biscuits?
You can’t directly substitute almond flour for regular flour when baking. When swapping almond flour for regular flour, the ratio will depend on the type of baking you are doing: when baking with yeast (eg. bread, rolls, pizza etc.), use 1/3 cup almond flour per cup of wheat or gluten-free flour. For non-yeast baking (eg. cookies, scones, cake, biscuits, muffins etc), use 25 percent less almond flour than wheat or gluten free flour. For example, if a recipe calls for 1 cup of flour, use 3/4 cup of almond flour.
Can I use cassava flour instead of tapioca flour?
Definitely not! Cassava flour and tapioca flour are very different and these biscuits will not turn out if you try to use cassava flour.
Other recipes you will love:
- Banana Muffins with Chocolate
- Gluten Free Blueberry Muffins
- Gluten Free Chocolate Chip Banana Bread
- Dairy Free Brownies with Caramel
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Almond Flour Biscuits
These almond flour biscuits have the best texture. Firm on the outside and soft and crumbly on the inside. They are also gluten free, dairy free and paleo.
Preheat your oven to 350F.
Add the dry ingredients to a large bowl and mix well.
Add the wet ingredients to the bowl and mix with a fork or pastry blender (TIP: Don't over-blend).
Line a baking sheet with parchment paper or a silicone liner.
Form disc shaped balls with the dough, approximately 2 inches wide and 1 inch tall.
Place the tray in the oven and bake for 18-21 minutes, until the tops are golden brown.
Remove from the oven and let cool.
Serve and enjoy!
- This recipe yields 11 biscuits.
- These biscuits freeze really well.
- These pair well with soups, chilis and stews.
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