These grain-free biscuits are delicious topped with butter, raw honey or homemade jam.
Almond flour is a good source of protein and is high in dietary fiber, vitamin E, calcium, riboflavin, copper, zinc and magnesium. If you’re living grain-free/gluten-free, it’s important to choose nutritionally dense options such as almond flour and coconut flour, in contrast to baking with gluten-free flours that contain nutritionally-poor ingredients like white rice flour, tapioca flour and potato starch.
The only drawback is the cost, as blanched almond flour can be quite expensive. However, you can save money by purchasing it online, or by joining a co-op. For money-saving tips and techniques to help trim your food budget, click here.
For a classic-looking biscuit, scoop a large spoonful of batter into your hands and roll into a ball about the size of an apricot. Then place the dough balls on a parchment-lined baking sheet and gently flatten using the palm of your hand. Pretty, healthy and delicious – a winning trio!
P.S. This popular grain-free biscuit recipe made it on the “Top 10 Reader Favorites of 2012!”
Looking for more scrumptious blanched almond flour recipes?
Here are a few readers favorites…
• Fluffy Little Almond Flour Pancakes(GF)
• Cinnamon Streusel Muffins(GF)
• Our Favorite Chocolate Chip Cookies(GF)
• Great Grain-Free Crackers(GF)
Ingredients
- 2 1/2 cups blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/8 tsp baking powder
- 3 tbsp butter, melted (or melted coconut oil
)
- 1 tbsp pure honey (I prefer sage honey due to its mild flavor)
- 3 tbsp cultured buttermilk (or unsweetened almond milk)
- 2 large eggs
Instructions
- Preheat oven to 350 degrees. In a medium bowl, combine almond flour, salt, baking soda and baking powder.
- In a small bowl, whisk together melted butter and honey, until smooth. Add the buttermilk and eggs, whisking together until well combined. Using a spoon, stir the wet mixture into the dry mixture until thoroughly combined.
- For quick and easy drop biscuits: Drop biscuit dough by large spoonfuls onto a parchment-lined baking sheet, placing the biscuits approximately two-inches apart.
- For classic-style rolled-looking biscuits: Scoop a large spoonful of batter into your hands and roll into a ball about the size of an apricot. Then place the dough balls on a parchment-lined baking sheet and gently flatten using the palm of your hand.
- Bake about 15 minutes, until golden brown on top and a toothpick inserted in middle comes out clean. Serve warm with butter, raw honey or homemade jam.
Your biscuits (or scones as we call them here in Australia) are quite nice! I made them this evening to accompany our beef chilli and salad, so I omitted the honey to give them a more savoury flavour. They were quick and easy to make, I think I will make them more often in the future to accompany things like soups and stews.
Thank you, Sheridan, for always taking time to leave a kind note! So glad you enjoyed them. You can also add some fresh herbs to them for more savory biscuits to accompany dinners. We use these with chili often as well! Lots of blessings, Kelly
Kelly,
Thank you so much for the wonderful recipe. I have been 80% grain free and 100% gluten free since January. I have been trying to get the kids on board but it has been difficult. This is the first “baked good” recipe that they have actually liked. I had to cut them off this morning.
I enjoyed them last night with some yummy chili I made in the crock-pot. I am also dairy free so I used a coconut/almond milk blend and a couple of drops of lemon juice for the buttermilk effect. Thanks again!
Wonderful, Jennifer! So glad you and your kids enjoyed these! Thank you so much for taking the time to leave a kind note – great option to use almond milk with a tad of lemon juice – very smart! Lots of blessings, Kelly
kelly,
i was wondering if these freeze well and if there is a particular method that works the best. thanks you so much, i love your recipes
elizabeth
Thanks, Elizabeth! I appreciate your kind words. You can freeze these (I recommend cutting them in half and then put them back together and freeze). But you have to reheat on a really low setting on your toaster oven – 150 to 200 degrees. Once you can separate the halves, then you can toast them for a quick minute. They’re not as great as the day you bake them fresh from the oven, but they’re still tasty.
Blessings, Kelly
These biscuits are fantastic! I just made breakfast sandwiches for my husband & I with these. How wonderful to know you can make a healthy version of the fast-food staples. Next time I’ll add some grated cheese & serve w/soup! Thank you so much
Wonderful, Darlene! So glad you and your family enjoyed these and can’t agree with you more about recreating fast-food into delicious and healthy real food! Thanks for taking the time to leave a kind note! Lots of blessings to you, Kelly
Good idea, I’m going to try that too!
I was wondering, would these work to make chicken and dumplings? I am looking for an alternative to white flour dumplings and not have to buy too much more than I already have here at home, and I have almond flour
Thank you for your help with this!
You are not the first one to wonder about that. I plan to try these out in my Chicken and Dumplings Recipe to see if they’ll work. I think if they are in a more baked environment like this recipe, they’ll work. Traditional dumplings are submerged in a gravy-like sauce and I don’t think they’d do well in that environment.
Blessings, Kelly
I also asked on FB and found one of my friends uses AF for her dumplings, instead of regular biscuits and she says they turn out great
Awesome, thanks for letting me know. I am definitely going to give this recipe a try in my Chicken and Veggies w/Dumplings recipe
I made this for Christmas day with paleo sausage gravy with coconut milk, and it was good. ONe has to get use to the difference and these biscuits are more substantial then the white flour variety, and a welcome change. Appreciate your sharing, and looking forward to trying more things on your website.
Thanks, Christina! So glad you enjoyed these as you celebrated Christmas with your family! Hope it was a blessed time together!
Kelly
I pinned this recipe last week and we just finished devouring these tonight. I doubled it so there would be two for everyone and I inadvertently added an extra tablespoon of kefir (we were out of buttermilk) and the dough was a bit wet so I added a little coconut flour (because I knew it would only take a wee bit). They turned out beautiful and tasty but I forgot how FILLING almond flour is! One is sufficient, two provide that ate-too-much-at-Thanksgiving feeling! Keeper, this one. Thanks for your effort in coming up with a great grain-free biscuit recipe.
So glad you enjoyed these, Bebe! That’s always a great idea for absorbing extra wetness – coconut flour is such a sponge! Appreciate you taking the time to leave a kind note! Blessings, Kelly
I am wanting to try this recipe. Could anyone suggest what I could use as a replacement for the eggs? I am celiac and egg sensitive and having trouble finding a almond flour recipe without eggs.
Hi, Laura. Here’s a link to a site that discusses egg replacement options:http://www.kidswithfoodallergies.org/resourcespre.php?id=104&
Kelly
You could also try my friend Adrienne’s egg substitute: http://wholenewmom.com/recipes/energ-egg-substitute-egg-replacer-without-eggs/
Lots of blessing to you!
These are so delicious! I made them tonight as bacon & egg sandwiches – YUM! Thanks for the wonderful recipe!
You are so welcome, Greta! So glad you enjoyed this recipe. Appreciate you taking the time to leave a kind note! Blessings, Kelly
Wow!!! My first baked recipe with almond flour. Cut recipe in half because I didn’t think kids would eat them but boy was I wrong! My seven year old used the word “amazing” to describe. Great. Thanks!!!!!!
aww, that just melts my heart! what a blessing! thank you SO much for taking the time to leave a kind note! so glad you and your little ones enjoyed these too!
I can’t wait to try these! Does it have to be blanched almond flour or would regular almond flour work? I happen to already have regular on hand. Also, do you think it would be ok to sub coconut nectar for the honey? Thanks for sharing!
Hi, Dawn. Since the recipe was specifically made with blanched almond flour, which does behave quite differently that almond meal, I would caution that these may be a bit dense and heavy if almond meal is used. As far as the coconut nectar, that should not cause any issue. Lots of blessings, Kelly