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Almond Flour Biscuits in a skillet gluten free

Almond Flour Biscuits

Course Bread, Breakfast, brunch
Cuisine American
Keyword almond-flour-biscuits, keto-almond-flour-biscuits, low-carb-biscuit-recipes
Prep Time 5 minutes
Cook Time 22 minutes
Resting time 5 minutes
Total Time 32 minutes
Servings 9 biscuits
Calories 367kcal


  • 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.


Serving: 1biscuit | Calories: 367kcal | Carbohydrates: 17g | Protein: 15g | Fat: 29g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 545mg | Potassium: 151mg | Fiber: 4g | Sugar: 9g | Vitamin A: 196IU | Calcium: 144mg | Iron: 2mg