These soft American-style almond flour biscuits are a plain version of our gluten-free pumpkin biscuits. They're terrific any time of day, from breakfast to dinner. All you need to make them are 6 ingredients and few minutes of active time. We may be biased but we think almond flour makes the best gluten-free biscuits!
For some more gluten-free recipes, try a gluten-free Dutch baby, no-bake gluten free cheesecake, or make everyone's favourite chewy rice krispie squares.
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Ingredients
Ingredient Notes and Substitutions
- Almond Flour: it's important you use almond flour for almond flour drop biscuits, not almond meal. Almond flour is very finely ground, much more so than almond meal. You can find it at most grocery, bulk, and health food stores. You can also buy it online.
- Milk: whole milk is best to add extra fat content to the biscuits. This helps them hold together better after baking.
- Add-ins: try mixing in some grated sharp cheddar cheese or chopped herbs. You can also choose a sweeter route and add a handful of raisins. Don't go overboard with additions though. You don't want to compromise the structure of the biscuits. About a ¼ cup (60g) should be good. We recommend trying the recipe as is first before altering, so you can get the hang of it.
- Make it dairy-free: use a rich plant milk like cashew or soy and a good vegan butter that comes in a block.
Method
Step 1: mix the dry ingredients in a large bowl, then use your fingertips to blend in the butter.
Step 2: add the eggs and milk to the flour mixture. Use a fork to whisk the eggs then stir everything together until just combined.
Step 3: use an ice cream scoop, or a soup spoon to drop approximately six equally-sized biscuits onto the prepared baking sheet.
Step 4: bake the biscuits until golden.
Top Tips
- Make your own almond flour: you can make your own almond flour by grinding blanched almonds in a high powered blender or food processor until a very fine meal forms, but before oils are released from the nuts. This will only work with high-end mixers like a Vitamix or Magimix—otherwise it's better to buy pre-ground almond flour.
- Mix very well: it's important to mix the biscuit dough very thoroughly. There shouldn't be any streaks of dry almond flour remaining before you portion them out. Don't worry about over-mixing as there's no gluten to overwork.
- Use fine salt: use a fine sea salt, or even regular table salt, but not flaky salt. If you use flaky salt you'll get pockets of salt rather than an even seasoning throughout. If needed, simply grind your salt in a mortar and pestle before adding.
Recipe Notes
Keep in mind that these are gluten-free biscuits, not buns, so they won't work to make big sandwiches, etc. but they do slice nicely! You can also expect them to be a bit crumbly.
Make sure to use baking powder, not baking soda or bicarb. Baking powder adds more leavening, meaning they'll rise higher.
How To Store Almond Flour Biscuits
Storage: we recommend keeping the biscuits in a large zipper-top bag on the counter for up to three days. A quick zap in the microwave, or even a light toasting in the toaster, works well to serve after the first day.
Freezing: transfer fully cooled biscuits to an airtight container and freeze for up to three months. Note that the biscuits are usually crumblier after being frozen.
FAQ
Can I substitute almond flour for regular flour in biscuits?
Almond flour doesn't absorb liquid at the same rate as wheat flour and doesn't contain any gluten, so it shouldn't be substituted for regular flour in any recipe. Use a recipe that's been developed specifically with almond flour in mind.
Can you overwork almond flour?
Not in the same way that you can with flour that contains gluten – an almond flour recipe won't be tough if it's over-mixed. Mixing way too long can still cause flat biscuits, though, but that's more to do with the baking powder than the flour.
Why are my almond flour biscuits not rising?
If you have problems with the biscuits not holding together or refusing to rise properly, that's likely due to almond flour being replaced with coarser-ground almond meal. Make sure you're using flour.
If you make this Gluten-free Drop Biscuit recipe or any other gluten-free recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Easy Almond Flour Biscuits
Equipment
- Measuring cups and spoons or a digital kitchen scale
- baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Ice cream scoop or soup spoon
- Wire rack
Ingredients
- 2 cups almond flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup butter room temperature
- 2 large eggs
- ¼ cup whole milk
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- In a medium-sized mixing bowl, whisk together the almond flour, salt, and baking powder until well combined.
- Add the butter to the almond flour mixture and use your fingertips to mix it in. Stop when the flour looks slightly clumpy and there aren't any visible pieces of butter left.
- Add the eggs and milk to the flour mixture. Use a fork to whisk the eggs then stir everything together until just combined.
- Use an ice cream scoop, or a soup spoon to drop approximately six equally-sized biscuits onto the prepared baking sheet. Bake the biscuits for 30 to 35 minutes, or until golden.
- Cool the biscuits on the baking sheet for 15 minutes before moving them to a wire rack to cool completely. Almond flour biscuits are best eaten warm, topped with butter.