Almond Flour Biscuits

Course Bread, Breakfast, brunch

Cuisine American

Keyword almond-flour-biscuits, keto-almond-flour-biscuits, low-carb-biscuit-recipes

Prep Time 5

Cook Time 22

Resting time 5

Total Time 32

Servings biscuits

Calories 367kcal

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 large bowl, use a whisk to sift together almond flour, baking powder, salt and baking soda. Make a well in the center.
In a separate medium 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 dough mounds in the prepared 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.

Notes

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.

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