These almond flour biscuits are a game-changer, offering a tender, buttery crumb with a delightful nutty undertone. Perfectly golden on the outside and soft on the inside, they’re a gluten-free treat that doesn’t compromise on flavor or texture. Ready in under 30 minutes, they’re ideal for a quick breakfast or a cozy snack.
With just a handful of wholesome ingredients, these biscuits come together effortlessly, filling your kitchen with a warm, inviting aroma. Their subtly sweet, rich flavor pairs beautifully with jam, honey, or simply enjoyed on their own. Whether you’re gluten-sensitive or just love a good biscuit, this recipe promises to satisfy every craving in no time at all.
What You’ll Need
- 2 ¼ cups almond flour (for a gluten-free, nutty base)
- ½ teaspoon baking soda (to help the biscuits rise)
- ½ teaspoon salt (to enhance flavor)
- 2 eggs (room temperature works best)
- 4 tablespoons butter (melted and cooled; substitute with coconut oil for a dairy-free option)
How to Make Almond Flour Biscuits
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper and set it aside.
- In a medium mixing bowl, combine the almond flour, baking soda, and salt. Mix well to ensure even distribution.
- Add the eggs and melted butter to the dry ingredients. Stir until the dough is fully combined and smooth.
- Using a ¼ cup measuring cup, scoop out the dough. Use your hands to shape each portion into a round biscuit, about 2 inches thick. Place each biscuit onto the prepared baking sheet, spacing them evenly. Gently press down on each biscuit to slightly flatten.
- Bake in the preheated oven for 15–17 minutes, or until the tops begin to crack and the centers are fully cooked.
- Remove the biscuits from the oven and let them cool completely on the baking sheet before serving. Enjoy warm or at room temperature!
Perfect Pairings: Sauce and Topping Ideas
These almond flour biscuits are super versatile! For a sweet twist, drizzle them with honey or spread a layer of nut butter. If you’re craving something savory, try topping them with avocado slices or serving alongside a hearty soup or stew. The options are endless!
How to Store and Reheat Like a Pro
Store your biscuits in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop them in the oven at 300°F/150°C for 5 minutes or microwave for 20-30 seconds until warm. They’ll taste freshly baked every time!
Quick Tips for Success
For the best texture, make sure your butter is cooled before mixing it into the dough. And don’t overbake—15-17 minutes is perfect to keep them moist inside! If you’re short on time, use a cookie scoop instead of shaping by hand.
Fun Variations to Try
Switch things up by adding 1/2 teaspoon of cinnamon for a warm, cozy flavor or mix in 1/4 cup of shredded cheese for a savory version. You can also sprinkle the tops with sesame seeds or everything bagel seasoning before baking for extra crunch!
Common Questions Answered
Wondering if you can freeze these?
Absolutely! Wrap them individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat directly from frozen. And yes, you can use coconut oil instead of butter for a dairy-free option!
Almond Flour Biscuits
Ingredients
- 2 ¼ cups almond flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 4 tablespoons butter melted and cooled
Instructions
- Preheat oven to 350°F/180°C. Line a baking sheet with parchment paper; set aside.
- In a medium mixing bowl, combine almond flour, salt, and baking soda.
- Add eggs and melted and cooled butter and stir until combined.
- Using a ¼ cup measuring cup, measure out the dough. Use your hands to form a round shortcake about 2 inches thick. Place each one onto the prepared baking sheet and press down slightly. Repeat until all dough is used.
- Bake for 15 -17 minutes or until the centers are cooked and the tops start to crack.
- Remove from the oven and allow to cool completely before serving.