Almond Flour Biscuits
These buttery Almond Flour Biscuits can be enjoyed at any meal with butter and jam, stuffed with ham or filled with eggs, bacon or sausage for breakfast and 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’ em and we can’t get enough of ’em. From time to time I have followers request Southern favorites using a different flour and this recipe is the result of such requests. Please note, almond flour isn’t as light as all purpose of self rising wheat flour and the texture of these biscuits will reflect that. While we don’t have anyone in our home who’s gluten free, these are a nice change and we love the flavor of the almond flour. Ingredients you’ll need to make quick lower carb Almond Flour Biscuits:
- Flour – 3 cups superfine blanched almond flour (not almond meal).
- Leavening – Baking powder, baking soda and salt.
- Milk – Full fat buttermilk, well shaken.
- Fat – Salted butter, melted.
- Eggs – Two large eggs.
How to make the BEST Almond Flour Biscuits Recipe
- Kitchen tools you’ll need to make Almond Flour Biscuits: Medium bowl, whisk, measuring cups and spoons, cast iron skillet or similar oven safe skillet or pan, small bowl and pastry brush.
- Please note, these biscuits are best using a super fine almond flour and not almond meal.
- 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 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.
- Please use full fat or lower fat buttermilk not fat free for the best flavor.
- 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.
- 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.
- Store baked Almond Flour Biscuits tightly wrapped in foil for up to 3 days.
- Reheat in a 350°F air fryer or in the microwave in single servings.
How to Serve Almond Flour Biscuits
Think of these biscuits the same way you would classic biscuits. They can be served:
- Slathered with butter and jam.
- Stuffed with baked glazed ham.
- Eaten for breakfast or brunch with baked eggs and oven fried bacon.
- Or as simply as the bread choice to accompany your meal.
- 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.
- Cheddar Bacon Buttermilk Drop Biscuits can be served at any meal.
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Helpful Kitchen Items:
Almond Flour Biscuits
Ingredients
- 1 1/2 Tbsp unsalted butter melted (for pan and tops of biscuits)
- 3 cups superfine blanched almond flour (not almond meal)
- 1 Tbsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 3/4 cup full fat buttermilk well shaken
- 2 Tbsp salted butter melted
- 2 large eggs
Instructions
- Preheat oven to 375°F. Brush a 10 inch cast iron skillet or similar size baking dish with 1/2 Tbsp melted butter reserving the remaining for the tops. (Melt additional for tops, if needed)
- In a mixing bowl, use a whisk to sift together almond flour, baking powder, salt and baking soda. Make a well in the center.
- In a separate bowl, whisk together buttermilk, 2 Tbsp melted butter and eggs. Pour into well. Mix together with a spatula until blended and liquid is fully absorbed.
- Use a standard size ice cream scoop to divide the dough arranging rounds in the skillet leaving space between. Brush to the tops with melted butter.
- Bake for 22-25 minutes until a toothpick inserted into the center comes back clean. Increase oven temperature to broil to brown the tops further, if desired.
- Let stand for 5-10 minutes, then serve.
This is a great base recipe. For breakfast, I add blueberries, orange zest and soy milk with the juice of that orange in place of buttermilk.
Adding grated cheese, minced jalapeños and corn kernels with a sprinkling of salt and pepper is yummy. When I crave something sweet, I add pumpkin spices, walnuts, and mashed banana or pumpkin purée. Honestly, the sky is the limit with this recipe.
I am unable to have buttermilk, so I made them with the same amount of full fat coconut milk. They came out AMAZING!
Love that adaptation, thanks so much!
I am following the SCD plan and I’m wondering if I could substitute additional baking soda for the baking powder as well as fermented 24 hr kefir or thinned yogurt for the buttermilk? If so would the measurement ratios be the same?
Hi Lettie, both are great questions. I haven’t tested those adaptations and can’t answer specifically but my thought is, these biscuits could be adapted. If you try it, let us know how it goes!
I see the carb count is quite high. How does this qualify as low carb? Thanks!
Lynn
Nutritional data is provided as a courtesy and should be considered an estimate. Feel free to adapt any recipe to your personal dietary needs.
Hi Jo Anne,
Can I use Greek yogurt as substitute for buttermilk ? 1:1 ratio ? Thanks.
Do you have a low carb grain free gravy recipe ? Thx.
Greek yogurt thinned out with a little milk could work. Measure the amount after thinning, to avoid adding too much liquid to the biscuit dough. You could adapt sausage gravy using almond flour.
Thank you Melissa. Turned out perfect. Thank you so much for sharing your delicious tasty recipes.
Thank you for visiting, I’m so happy you loved these!
Have made these several times! FABULOUS biscuits we LOVE them. Tender inside with a crusty outside. Takes the real bread cravings right away. Thanks so much.
Thank you,. Lori!
I’ve made these several times and love them every time. I tried several other recipes, but these are my favorite! A Staple in our house now.
Hi Jo Anne, I’m so happy you loved these, thank you!
Can these be frozen and reheated for another morning if not all are eaten the same morning
Yes, you can freeze these biscuits.
Are your low carb/ keto recipes for diabetics too?
Please reference the nutrition and adapt to your dietary needs.
I have been craving biscuits for a while and wanted to use the buttermilk I purchased for another dish. I found your recipe and made it today. They turned out great, even though I didn’t have enough eggs and used plain yogurt as a substitute. They are still yummy! Thanks for sharing this recipe.
I’m so happy you loved these, I do too, thanks!
Thank you so much for this low carb recipe. I can’t wait to try it. I appreciate reading all your recipes, but for those of us who choose low carb, this is wonderful. More please.
I’m happy you like this one, thanks!