Since it’s wintertime, I decided to cut back most of my herbs in my little container garden.
I chopped up about half and froze them like I normally do, but then decided to slowly air-dry out the rest to create a nice assortment of homemade dried herbs too. (I was inspired by this post on how to preserve fresh herbs over at Keeper of the Home.)
Once they were done drying, I was eager to try them out. So I decided to use an assortment of these fresh-dried herbs to make these delightful grain-free biscuits. I usually make them with fresh herbs (as shown in the photo), but I’m happy to report that they are just as tasty with dried herbs too!
These light and fluffy, yet filling, biscuits are just a simple twist on my popular Almond Flour Biscuits recipe. We find these savory little fellows to be the perfect accompaniment to hearty wintertime soups and stews, as well as roasted chicken. We hope you enjoy them too!
Ingredients
- 2 1/2 cups blanched almond flour
- 1/2 cup shredded grassfed cheddar cheese
- 1 1/2 tsp finely minced fresh herbs, or 1/2 tsp dried herbs (I use a combo of thyme, parsley & rosemary)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/8 tsp garlic powder
- 2 large eggs
- 1/4 cup organic buttermilk (or coconut milk)
Instructions
- Preheat oven to 350 degrees. In a medium bowl, combine almond flour, cheddar cheese, herbs, baking soda, salt and garlic powder.
- In a small bowl, whisk together the eggs and buttermilk 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. These make the perfect accompaniment to hearty soups and stews!
Do you have an herb garden? What are your favorite ways to use and preserve your fresh-grown herbs?
These sound amazing!!! I am making these for dinner tomorrow with my soup! yum!
Awesome, Renee! Thanks for your kind note! Hope you enjoy them and your soup too! Blessings to you sweet friend, Kelly 🙂
These look so good & simple to make! My only issue is that I don’t know where to buy buttermilk. I’ve never bought it before when I lived in the States & now that I’m in Jordan, I don’t know what to look for to make sure it’s good quality. Do you have any suggestions? Or is there something that I can substitute for the buttermilk?
Hi, Abi. Thanks for your kind words. You could use any milk really – even camel milk 🙂 and they should be just fine! Miss you, sweet friend! So proud of the work you’re doing for the Lord and His people in Jordan. Special blessings, Kelly
What is grassfed cheddar? Does this refer to the cow that they get the milk from for the cheese? Thanks, sounds delicious.
Hi, Melissa. Grassfed or pastured cheese is made from the milk of cows on pasture (grass fed), rather than cows that are corralled and fed grains (not the cow’s natural diet). Grassfed/Pastured cattle are healthier and the result is a better quality of milk and meat for humans as well. Here’s an article you may find of value. It’s not always easy to find grassfed cheese, but I’ve been surprised lately to see in more mainstream markets, such as Trader Joes. Blessings, Kelly
http://www.ucsusa.org/food_and_agriculture/solutions/advance-sustainable-agriculture/greener-pastures.html
These are the first bisquits I’ve had in over a year (since going GF). They are delicious and the texture is just right. I used Italian seasoning (no fresh herbs in the house), smoked applewood cheddar and coconut milk. I ended up with 10 bisquits, must be a bit smaller than yours. I cooked them in a glass pie plate. Thanks so much for this recipe, I’ll definitely be using it again!
Thanks so much for your kind words, Jennifer! I’m so glad you enjoyed them too! I love your ingredient choices, no wonder they were so good – applewood cheddar with Italian herbs – YUM! And coconut milk is a perfect option that adds a subtle sweetness! Thanks for taking the time to leave a kind note! Blessings, Kelly 🙂
At this time I do not have almond flour, would WW or white flour be as yummy?
Hi, Marie. Since blanched almond flour behaves completely different than a gluten-based flour, you cannot substitute between the two. So I would recommend finding a whole wheat flour biscuit recipe and then adding some herbs and cheese to that recipe for best results. Lots of blessings, Kelly 🙂
Eating low carb as well as more healthy these days, I have been missing a biscuit with our Sunday dinner. Thank you! We grow our own parsley, rosemary and thyme. Anxious to try these! God bless
Great, Natalie. Happy to help! We love fresh-grown herbs! So tasty! Blessings, Kelly
Do you just scoop spoonfuls onto a baking sheet? Or do you shape them, or use a special pan?
Thank you for this recipe (and so many others I use regularly!), can’t wait to try this!
Praising the Lord for you, Jessica! Thank you so much for asking. I realized in reading your question that I had left two comments (steps) out of the instructions. Good grief! LOL! I’ve fixed the recipe post now, so this should answer your question and help many others wondering the same. I did use my hands to shape the biscuits for the photo – they are much prettier that way. 🙂 Blessings, Kelly
Haha! You are so cute. And I thought I was asking a dumb question lol. I agree, the ones pictured ARE very pretty!
Thanks again! 🙂
no dumb questions, just a forgetful recipe poster over here! 🙂 thanks again!
Well, for one I will say I am up way too late looking at yummy food on your blog. And 2, I am glad to find another recipes for almond flour 🙂
Thanks, Sara! These biscuits are really yummy! Hope you all enjoy them! 🙂
These look yummy. I want to make them for someone lactose intolerant though — do you think I could substitute plain kefir for the buttermilk? If not is there anything else you would recommend? Thanks!
Yes, you could use kefir instead of buttermilk, perhaps yogurt too, which is homemade and cultured longer is nearly lactose free. You could also use whole pure coconut milk (not coconut milk beverage). 🙂
YAY!! Thank you Kelly!
I made these tonight ……. so very good !!!!
Thanks, Bev! You are always so thoughtful about taking the time to leave a kind comment. I appreciate you! Blessings, Kelly 🙂
Have you tried making these with unblanched flour? Just curious how they will turn out (couldn’t find blanched). Also…the nutritional content of these scares me a little bit!
Hi, Sarah. The main difference with almond meal (ground almonds with their skins left intact) is that it yields a denser, heavier baked good. So the biscuits will not be as light and fluffy as they are when blanched almond flour is used. As far as the nutritional content, I assume your speaking of the high calories and fat content of almond flour? If so, be assured that a healthy diet is not about counting calories but instead is about eating whole unprocessed foods that are high in nutritional value (including healthy fats). It’s definitely a different way of thinking than the standard low-fat, low-calorie approach, which honestly doesn’t work in the long-run to safeguard health. If you’re new to the real food lifestyle, please check out my posts that discuss what real food is all about (http://thenourishinghome.com/real-food-basics/). I include several recommendations for books to read as well. Hope this helps. Many blessings, Kelly 🙂
Hi Kelly, thanks for the info. Unblanched turned out just great.
Yes I was referring to the fat and calorie content – part of being healthy is not just consuming unprocessed food, but maintaining a healthy body weight. Giving some thought to energy consumption vs expenditure isn’t a bad thing, particularly when eating something new (like these biscuits).
Absolutely – I’m all about moderation – especially when energy output is low 🙂 Monitoring portion sizes is definitely more productive than simply counting calories. It’s all about balance. Glad you enjoyed these! Lots of blessings, Kelly 🙂
These are amazing! I made them tonight with some grassfed beef stew. I love herbs & garlic, so doubled those, as well as the cheddar. I was out of buttermilk, so subbed with full-fat Greek yogurt and 1/2 tsp. of cream of tartar. Was going to make a different GF bread recipe for Thanksgiving dinner, but will be making this again instead! Pure awesomeness. Thank you!
Thanks for your kind words. I’m so glad you enjoyed these and that your substitutions worked out so well. Appreciate you taking the time to leave a kind note. Blessings, Kelly 🙂
Hi Kelly,
These have become a regular favourite in our house. I like trying different cheeses and spices. The recipe works very well as is or with modifications. I love it!
Your site is also one I recommend to friends who are looking in to gluten-free/whole foods eating. Thanks for all you do. This site is a real blessing!
Thank you so much, Jennifer, for sharing this site with your friends. What a blessing you are! And I appreciate the time you take to leave encouraging comments as well! Merry Christmas to you and your family, Kelly 🙂
My husband and I are trying to eat healthier but we have not yet converted to the GF diet as we are neither gluten intolerant (that we know of). Will the biscuits turn out as well if I use my freshly ground wheat?
Hi, Sandra. I am a firm believer that not everyone needs to be GF. Although I am for health reasons, I do not believe everyone should be, unless there is a health related reason of course. Properly prepared whole grains are very nutritious and most people do not have issue with them, especially with the pure ancient grains such as spelt, einkorn and kamut. Unfortunately, gluten based flours can not be used interchangeably with non-gluten flours for various reasons. So what I would recommend instead is finding a nice, healthy wheat-family based recipe you enjoy and experiment with adding some cheese and herbs to it, such as this recipe from Jenny at Nourished Kitchen: http://nourishedkitchen.com/whole-grain-buttermilk-biscuits/ Hope this helps! Blessing to you! 🙂 Kelly
Can I simply remove the cheese (currently dairy free) or will that throw the recipe off? I’m making your beef stew tomorrow and would love to have these as well.
Hi, Honna. Great question. I recommend adding 2 tbsp of coconut oil to replace the fat/moisture in the cheese and they should come out nicely. You can replace the buttermilk with coconut milk as well. Hope you have a wonderful dinner! Blessings, Kelly 🙂
Making these tonight along with your Gluten Free Crockpot Stew!
My husband has had to go GF, which has prompted me to search out new recipes to try. I have to admit, I’ve not wanted to make stews, since the ‘bread’ part of it was always such an integral component to me–I’m really excited to give these a go.
Thank you!
Thanks, Kate, for leaving a kind note. We hope you enjoy these as much as we do. Lots of blessings, Kelly 🙂
I am following your meal plan for the week–thank you for publishing it with links to recipes–and this is on the list. I just have to say, I loved your Fluffy Little Almond Flour Pancakes so much that I couldn’t bring myself to use all that expensive almond flour for these! It’s all going to have to go to pancakes!
I ended up following a suggestion you made above to use a whole wheat biscuit recipe and modify it by adding the herbs and cheese. They are baking now, so we’ll see how it turns out.
I just want to thank you again for sharing your recipes with us. They have certainly gotten me out of my comfort zone and let me try new foods that I really love! I did not expect to like the Hearty Lentil Stew (kale? lentils? sweet potato?) but made it because it sounded healthy. I ended up really liking it!
yay! what a joy to be able to help you expand your culinary horizons. thank you for your kind comments. YOU are a blessing! 🙂
My oldest son has nut allergies, is there another gluten free flour that I can use? You have many yummy sounding recipes that I want to try, but contain the almond flour. What is the best GF substitute to remain “true” to your recipes?
Thank you!
Hi, Heather. Thanks for your kind words. Unfortunately, when it comes to gluten-free, starch-free flours, there isn’t a simple substitution, as substituting the flour also means changing the measurements of the other ingredients in the recipe as well. What I would recommend in this case is to find a gluten-free biscuit recipe that you enjoy and adding some cheese and herbs to it. The result should be equally as pleasant. Lots of blessings, Kelly 🙂
My kids gobbled these up! Even my 3 year old helped with the baking! Thank you for sharing your recipes so freely. Your hard work blesses my family.
You are so welcome! Thank you for blessing me with your sweet, encouraging words. I’m so glad your family is enjoying the recipes here. 🙂
I am new to your site and love your recipes. For these biscuits, could almond milk be used instead of buttermilk or coconut? Thanks for sharing so many geautiful recipes.
Yes, absolutely. Almond milk will work just fine in this recipe. Thanks for your kind words! Enjoy! 🙂
Hi there! I’m new to your site and my kiddos and I have loved every recipe we’ve tried. I was wondering if these biscuits freeze well? If so, about how long would they last? Thanks so much for all of your hard work.
Hi, Kim. I’m so glad you’re family is enjoying my recipes. Thanks for taking the time to leave a kind note. As far as freezing almond flour recipes, they tend to get a little over-moist when thawed. I find it’s better to refrigerate them and use within a week. You can gently rewarm in oven at low heat (200 degrees F)