If you’re looking for a grain free, gluten free biscuit, you have come to the right place! These almond flour biscuits are so light and so tender, they just might be your new favorite biscuit!
Why Almond Flour?
Almond flour is just what it sounds like—almonds that have been ground into flour. Almonds, and therefore almond flour, are packed with nutrients and a great choice if you’re avoiding grains or gluten.
- Gluten free
- High in manganese
- High in vitamin E
- High in protein
- Low in carbohydrates
- Low in sugar
- High in monounsaturated fats
- High in fiber
- High in omega 3 essential fatty acids
Studies show that almonds are good for your heart, brain, complexion, colon, digestive system, cholesterol, and blood sugar. They also may help prevent cancer.
So with all that good stuff that almonds do – almond flour must be good too, right? Yes, it is! In fact almond flour is 21% protein and 11% fiber. And it’s delicious, with a flavor and texture that adds not only moisture, but an extra dimension of taste to dishes it’s used in.
How to Make Almond Flour Biscuits
The ingredients list for these biscuits is wonderfully short and sweet. Just 7 items and you are on your way to ooo’s and ahhh’s. Almond flour is the shining star but some butter and a touch of honey are important too.
Cutting in the Butter
For the tallest, lightest biscuits ever, a pastry blender is a must-have tool. The unique design means each piece of butter is gently ‘cut’ into the flour mixture. It’s a technique used in biscuits that helps with a tall rise and buttery taste.
Almond Flour Biscuit Dough
Working with this dough is like a sitting on a beach with a good book – easy, easy. The dough shouldn’t be too sticky, but sprinkle a bit of the almond flour on the wax paper before putting the ball of dough on it and then sprinkle a bit more on the top of the dough before putting the next piece of wax paper on.
A quick freeze helps solidify the butter.
Get your oven preheating because these biscuits will be ready to bake in no time!
A quick roll or two is all it should take to firm up the dough. Aim for about 1 inch thick dough. If it’s too thin, quickly start over. These biscuits won’t rise or get much taller than the way they are rolled out. Keep them thick!
Cutting out the Biscuits
A 2 inch round cookie cutter works great for cutting biscuits. Just drop a bit of flour next to the dough, twist your cookie cutter in the flour and press it into the dough.
You’ll get 6 full-size biscuits total.
Note: If you need more almond flour biscuits, make 2 batches side-by-side, rather than doubling the recipe.
Butter, jelly or gravy… biscuits are a must-have for so many meals. And some high protein, low carb almond flour biscuits make those meals even better!
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Almond Flour Biscuits
- 2 ½ cups almond flour 250 g
- ½ tsp. salt
- ½ tsp. baking soda
- 1/8 tsp. ground cinnamon
- ¼ cup unsalted butter
- 2 eggs
- 1 Tbsp. honey
- Preheat oven to 350 degrees.
- In a large bowl, add the dry ingredients and mix well with a whisk.
- Using a pastry blender, cut in the butter until the mixture resembles crumbs.
- In a medium bowl, mix together the eggs and honey.
- All at once, add to the dry ingredients and blend together.
- Form the biscuit dough into a ball and place it on a sheet of wax paper.
- Cover with another sheet of wax paper and place the dough into the freezer for 10 minutes. Keeping the wax paper on the dough, roll out to 1 inch thickness.
- Cut out biscuits with a cookie cutter.
- Place the biscuits on a nonstick cookie sheet.
- Bake for 12 -15 minutes.
- Mix the ingredients just until a ball of dough forms.
- Freeze the dough to firm up the butter and create a light biscuit.
- Dip the cookie cutters in a bit of flour if they stick.