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.
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.
Helpful Tips for Making Almond Flour Biscuits
- 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 end result.
- In a pinch, if you have to make your own buttermilk: Add 1 tablespoon 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.
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
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Helpful Kitchen Items:
Almond Flour Biscuits
- 1 ½ tablespoon unsalted butter melted (for pan and tops of biscuits)
- 3 cups superfine bleached almond flour (not almond meal)
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¾ cup full fat buttermilk well shaken
- 2 tablespoon salted butter melted
- 2 large eggs
- Preheat oven to 375°F. Brush a 10 inch cast iron skillet or similar size baking dish with ½ tablespoon 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 tablespoon 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.