Fluffy Almond Flour Biscuits: Gluten-Free Perfection!

Whip up tender, gluten-free almond flour biscuits with this simple recipe, perfect for any meal.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 9

Course: Side Dish

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

⅓ cup milk (dairy-free or vegan use unsweetened almond milk)
¼ tsp white vinegar (or lemon juice)
2 ½ cups superfine blanched almond flour ((not almond meal))
3 tsp baking powder
½ tsp salt
2 tbsp sugar (can substitute pure maple syrup, coconut sugar, or your favorite sugar-free sweetener)
4 tbsp unsalted butter, chopped (for dairy-free or vegan use Smart Balance butter or your favorite vegan butter)
2 large eggs (for vegan option use flax eggs or Bob's Red Mill gluten-free egg replacer)

Method

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Add the vinegar to the milk and stir to combine to create a homemade buttermilk.
In a large mixing bowl, combine almond flour, sugar, baking powder, and salt.
Cut in the chopped butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
Add the milk and whisked eggs, mixing until just combined.
Use a greased ice cream scoop to drop 9 biscuit dough mounds onto the prepared baking sheet, spaced 2 inches apart.
Lightly press the tops of the biscuit dough mounds with a greased measuring cup or spoon to form circular shapes. Bake for 14-16 minutes until lightly golden brown.
Let cool for 5-10 minutes. Optionally, brush with melted butter before serving.

Notes

- Ensure your almond flour is superfine and blanched for the best texture.
- Do not overmix the dough once the wet ingredients are added.
- For vegan biscuits, use a good quality vegan butter substitute and unsweetened non-dairy milk.

Allergens: Tree nuts, Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.