Almond Flour Biscuits

This is the best almond flour biscuits recipe! These healthy biscuits are so delicious and incredibly easy to make. You can pair these biscuits with soups, chilis, stews and more! Because they are made with almond flour they are naturally dairy free, gluten free and paleo 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!
• 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 keto 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. Almond flour is high in fiber, healthy fats and higher in protein compared to most grain based flours. 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 - 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 this recipe:

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.

Serving ideas:

• These biscuits 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. 

How to store:

Store these biscuits in an air tight container on the counter for 3 days or in the fridge for 7 days. 

Frequently asked questions:

Other recipes you will love:

• Almond Flour Banana Muffins with Chocolate
• Gluten Free Blueberry Muffins
• Gluten Free Chocolate Chip Banana Bread
• Dairy Free Brownies with Caramel

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