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4.41
from
10
votes
Almond Flour Biscuits
The almond flour biscuits are grain free and gluten free but have a delicious buttery taste so you can have your cake and eat it too!
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Freeze time
10
minutes
mins
Total Time
40
minutes
mins
Course:
bread, Breakfast
Cuisine:
American
Servings:
6
biscuits
Calories:
360
kcal
Author:
Christine
Ingredients
250
grams
almond flour
about 2 ½ cups
½
teaspoon
salt
½
teaspoon
baking soda
1 ¾
teaspoon
baking powder
¼
cup
vegan butter
2
eggs
1
Tablespoon
honey
1
Tablespoon
almond milk
unsweetened
Instructions
In a large bowl, add the almond flour, salt, baking soda and baking powder 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, honey and milk.
All at once, add to the dry ingredients and stir until dough comes together.
Form the biscuit dough into a ball and place it on a sheet of wax paper sprinkled with a bit of gluten free flour.
Cover with another sheet of wax paper and place the dough into the freezer for 10 minutes.
Preheat oven to 375 F.
Remove dough from the freezer and remove top sheet of wax paper. Using a floured rolling pin, roll dough to 1 inch thickness.
Cut out biscuits with a 2 inch round cookie cutter.
Place the biscuits on a nonstick cookie sheet.
Bake for 14 - 16 minutes.
Set pan on a wire rack to cool completely.
Video
Notes
Mix the ingredients just until a ball of dough forms.
Freeze the dough to firm up the butter and create a light biscuit.
Roll the dough just to a 1 inch thickness.
Dip the cookie cutters in a bit of flour if they stick.
Nutrition
Calories:
360
kcal
|
Carbohydrates:
12
g
|
Protein:
11
g
|
Fat:
32
g
|
Saturated Fat:
6
g
|
Cholesterol:
74
mg
|
Sodium:
293
mg
|
Potassium:
20
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
315
IU
|
Calcium:
108
mg
|
Iron:
2
mg