Almond Flour Biscuits

These buttery Almond Flour Biscuits are a delicious low carb, gluten-free option for any meal. Enjoy them with butter and jam, or fill them with ham, eggs, bacon, or sausage for a hearty breakfast or brunch.

Easy Almond Flour Biscuits Recipe

Classic Southern Buttermilk Biscuits versus Almond Flour Biscuits:

Biscuits are the undisputed house bread of the South, only rivaled by cornbread. We love them and can never get enough! Every now and then, I get requests for Southern favorites made with alternative flours, and this gluten-free biscuit recipe was born from that. While almond flour isn’t as light as traditional all-purpose or self-rising flour, and the texture reflects that, these biscuits are still delicious. We don’t follow a gluten-free diet in our home, but we enjoy these for their unique texture and the subtle, nutty flavor almond flour adds.

Checkout this quick list of ingredients you’ll need to make quick lower carb Almond Flour Biscuits: (Scroll down for the full printable recipe card.)

• Dry Almond Flour – 3 cups superfine blanched almond flour forms the base of the biscuit dough. (not almond meal).
• Leavening – Baking powder, baking soda and salt give lift to the dough.
• Milk – Full fat buttermilk, well shaken adds moisture.
• Butter – Salted butter for richness.
• Whole Eggs – Two large eggs stabilize the biscuit dough.

How to Make the BEST Almond Flour Biscuits Recipe

• Heat Oven and Prep Pan – Preheat oven to 375°F. Brush a 10-inch cast iron skillet or similar size baking dish with butter.
• Sift Dry Ingredients – Use a whisk to sift together almond flour, baking powder, salt and baking soda. Make a well in the center.
• Stir Together Wet Ingredients – In a separate bowl, whisk together buttermilk, 2 Tbsp melted butter and eggs.
• Combine – Add buttermilk mixture to the flour mixture, stirring to combine.
• Scoop the Biscuit Dough – Drop dough into the skillet. Brush to the tops with melted butter.
• Oven – Bake per the cooking time in the recipe until a toothpick inserted into the center comes back clean.
• Let stand for 5-10 minutes, then serve.

Kitchen Equipment to Make Low Carb Almond Flour Biscuits

• Large mixing bowl and medium bowl.
• Large whisk.
• Measuring cups and spoons.
• 10-inch cast iron skillet or similar oven safe skillet or pan. A sheet pan doesn’t work well here.
• Small bowl and pastry brush.
• Standard size ice cream scoop for dividing the batter.

Recipe Variations, Tips and Substitutions

• Flour – Please note, these biscuits are best using a super fine almond flour and not almond meal.
• Divide the Dough with an Ice Cream Scoop – A regular size ice cream scoop is ideal for dividing the dough. It’s not necessary to flatten them in the skillet, they do spread while baking.
• Eggs – Eggs are not a typical ingredient you add to classic Southern buttermilk biscuits. They are necessary when baking with almond flour. You don’t taste the egg, it serves as a binder and leavening. Without eggs, these biscuits won’t hold together.
• Butter – You can swap out butter with dairy-free butter or coconut oil.
• Buttermilk – Please use full fat or lower fat buttermilk not fat free for the best flavor. You could also use heavy cream.
• How to Make Buttermilk – In a pinch, if you have to make your own buttermilk: Add 1 Tbsp of lemon juice or white distilled vinegar to whole milk (not fat free) for each cup of buttermilk called for in the recipe. Let stand for 5 minutes, then proceed.
• Cheese – You could add 1 cup of shredded cheddar cheese, gruyere cheese or spicy pepper jack cheese.
• Sour Cream – You could replace the buttermilk with sour cream or plain greek yogurt.
• Alternate Pan – Cast iron heats evenly, holds heat more efficiently and gives these biscuits a fantastic golden bottom. That said, you can bake these in any similar size oven safe skillet or baking pan. The biscuits will spread while baking so, it’s ideal to bake them in a pan instead of on a baking sheet.

Storage and Leftovers

• Leftovers – Store baked Almond Flour Biscuits tightly wrapped in foil  or in an airtight container at room temperature for 2 days or chilled in the refrigerator for up to 3-4 days.
• Reheating – Reheat in a 350°F air fryer, toaster oven or in the microwave in single servings.
• Freezer – You can freeze these biscuits after baking for up to 2 months. Flash freeze them on a parchment-lined baking sheet then pack them into freezer bags. Thaw in the fridge and reheat just before serving.

How to Serve Almond Flour Biscuits

Think of these keto biscuits the same way you would classic southern buttermilk biscuits. They can be served:

• Slathered with butter and jam.
• Stuffed with baked glazed ham.
• Smother them with sausage gravy.
• Eaten for breakfast or brunch with baked eggs and oven fried bacon.
• Or as simply serve them as the bread choice to accompany your meal.
• Serve them for dessert turning them into the base for strawberry shortcake or a drizzle of honey.
• You may also like to try this Keto Focaccia Bread from All Day I Dream About Food.

More Biscuit Recipes to Make

• Country Ham and Cheese Biscuit Bites can be served at brunch or as an appetizer.
• Sweet Potato Biscuits are delicious stuffed with holiday ham.
• Easy 7Up Drop Biscuits.
• Cream Cheese Sausage Balls are made using biscuit baking mix.
• My recipe for Fluffy Southern Buttermilk Biscuits is a fan favorite.
• 3 Ingredients Biscuits come together in a snap.
• Cheddar Bacon Buttermilk Drop Biscuits can be served at any meal.

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Helpful Kitchen Items:

• Mixing Bowl Set
• Measuring Set
• Cast Iron Skillet
• Ice Cream Scoop