Fluffy 5-Ingredient Almond Flour Biscuits
These almond flour biscuits come together with just 5 ingredients and bake up tender and buttery.
They’re a quick, grain-free side for soups, stews, or breakfast.
Why These Almond Flour Biscuits Work
They taste like classic buttermilk biscuits but without the flour or fuss. The almond flour gives them a gentle nuttiness and a soft, tender crumb that holds together beautifully.
Because there’s no gluten to overwork, you can mix the dough by hand and still get a light result. I come back to this version every time I want a low-carb bread that feels like the real thing.
Ingredients
- 2 cups (192 g) almond flour: use blanched, super-fine almond flour for the lightest texture
- 1 tbsp baking powder: not baking soda, this gives the lift
- 1/4 tsp fine salt: brings out the buttery flavor
- 1/4 cup (4 tbsp) cold unsalted butter: diced, keep it cold right until you use it
- 1 large egg: cold from the fridge is fine
Variations / Substitutions
- Dairy-free: swap the butter for solid coconut oil straight from the fridge, same amount
- Sweet biscuit: add 1 tbsp granular sweetener to the dry mix for a shortcake-style biscuit
- Savory twist: fold in 1/4 cup shredded sharp cheddar and a pinch of garlic powder after the egg
- Herb biscuit: mix in 1 tbsp chopped fresh rosemary or chives with the dry ingredients
- Drop biscuits: skip the shaping and simply scoop the dough onto the baking sheet in mounds
If you like this style, you might enjoy my Cheesy Jalapeño Almond Flour Biscuits next.
How to Make Almond Flour Biscuits
Step 1: Mix the Dry Ingredients
Whisk the 2 cups almond flour, 1 tbsp baking powder, and 1/4 tsp salt together in a large bowl for about 30 seconds, breaking up any clumps of almond flour.
You’ll know it is ready when the baking powder is evenly distributed and the mixture looks uniform.
Step 2: Cut in the Cold Butter
Toss the diced cold butter into the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs, about 3 to 4 minutes.
You want mostly pea-sized pieces of butter visible. If the butter starts to soften, pop the bowl in the fridge for 5 minutes. Those cold bits melt during baking and create little airy pockets.
Step 3: Stir in the Egg
Crack the 1 large egg directly into the bowl and stir with a fork just until the dough comes together, about 30 seconds. It will look a bit shaggy at first, then clump into a cohesive ball.
Stop mixing the moment no dry patches remain. Overworking almond flour dough can release oil and make the biscuits dense.
Step 4: Shape the Biscuits
Line a baking sheet with parchment paper. Divide the dough into 6 equal portions and gently pat each into a round about 2 inches wide and 1 inch thick, placing them on the sheet 2 inches apart.
Bake at 350°F (175°C) for 12 to 15 minutes, until the tops turn golden and a gentle press on the center feels firm. The bottoms will be a deeper gold.
Step 5: Pull Apart and Serve
Let the biscuits rest on the baking sheet for 2 minutes, then transfer them to a wire rack. Pull one apart while it is still warm so the steam escapes and the butter inside glows.
Serve them split with a pat of salted butter or a spoonful of sugar-free jam. The crumb is soft, almost cakey, and the top has a delicate golden crackle.
Tips for Tender Almond Flour Biscuits
- Keep everything cold. I dice the butter and put it in the freezer for 10 minutes before cutting it in, and I pull the egg from the fridge at the last second.
- Weigh your almond flour if you can. Two cups can vary by as much as 20 grams depending on the brand and how you scoop, which changes the moisture balance.
- Do not twist the shape. Press straight down when forming the rounds; a twisting motion seals the edges and can keep them from rising.
- If the dough feels too sticky to handle, chill it for 10 minutes. It firms up fast.
Bake times by dough thickness:
| Thickness | Bake Time |
|---|---|
| 3/4 inch | 10–12 mins |
| 1 inch | 12–15 mins |
| 1 1/4 inch | 15–18 mins |
Storing Leftover Almond Flour Biscuits
- Refrigerate: keep cooled biscuits in an airtight container for up to 4 days. They stay moist and slice nicely cold.
- Reheating: warm them in a 300°F (150°C) oven for 5 to 7 minutes, or split and toast them until the cut side is golden.
- Freeze: wrap individual biscuits tightly and freeze for up to 2 months. Thaw overnight in the fridge, then reheat.
What to Serve With Almond Flour Biscuits
A bowl of beef chili or a creamy broccoli soup turns these into a full meal. They also make a sturdy base for sausage gravy, soaking up the sauce without falling apart. For breakfast, split one and layer on a fried egg and crispy bacon.
Frequently Asked Questions
Can I use coconut flour instead?
No, coconut flour absorbs much more liquid and will turn the biscuits dry and crumbly with the same amount of egg and butter.
Why did my biscuits spread flat?
The dough likely got too warm before baking, or the almond flour was coarsely ground. Chill the shaped biscuits for 10 minutes before baking and use blanched super-fine flour.
Can I make these dairy-free?
Yes. Substitute the butter with an equal amount of cold coconut oil and cut it in the same way.
Can I freeze the unbaked dough?
Yes. Shape the biscuits, freeze them solid on the sheet, then store in a bag. Bake from frozen at 325°F (160°C) for 18 to 22 minutes.
Almond Flour Biscuits Recipe
Ingredients
Method
- Whisk the almond flour, baking powder, and salt together in a large bowl for 30 seconds.
- Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs with pea-sized butter pieces, about 3 to 4 minutes.
- Stir in the egg with a fork just until a dough forms, about 30 seconds.
- Divide the dough into 6 portions, pat each into a 2-inch round about 1 inch thick on a parchment-lined sheet, and bake at 350°F (175°C) for 12 to 15 minutes until golden.
- Cool 2 minutes on the sheet, then transfer to a rack. Pull apart warm and serve with butter or jam.
