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Almond Flour Biscuits (gluten free, dairy free)

Since I’ve embarked upon my 30 days with no dairy or grains, I did get a craving for something at least resembling a baked item. And these, luckily, hit the spot! Do try them, you’ll fall in love with them (and their glorious smell emanating from the oven is prize enough! We’ve enjoyed them plain, spread with nut butter, or just buttered. Marvelous. I don’t feel like I’m missing a thing!

Almond Flour Biscuits

250 grams almond flour (about 2.5 cups)
½ teaspoon salt
½ teaspoon baking soda
1 tablespoon butter
1 egg + 1 egg white
2 tablespoon Splenda for baking (or honey)
(Optional but lovely: add diced apple and cinnamon)
  1. Preheat oven to 350 degrees F. In a medium bowl, combine almond flour, salt and baking soda
  2. In a second bowl, melt butter and stir in eggs and Splenda.
  3. Stir the dry ingredients into the wet until a nice dough forms. Add cinnamon and apple if using.
  4. Form into 8 biscuits (cylinders, balls, random blobs, it doesn’t matter) and place on a cookie sheet.  Bake for 14 minutes.

Makes 8 biscuits

Nutrition Facts per plain biscuit: 202 calories, 17 g fat (2 grams saturated), 6 grams carbohydrate (3 grams fiber), 8 grams protein.

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  • Sarah July 31, 2013, 6:52 am

    Just made them and just ate one! YUMMY! I made them with honey which made the inside extra soft and sweet! Thank you so much for posting!

  • Georgie July 19, 2013, 9:00 am

    Don’t worry Hope, butter doesn’t need to be avoided while you avoid dairy foods. Yes it does come from a cow, but the proteins, lactose and other components of milk are virtually absent once it’s processed into butter.

  • Hope July 18, 2013, 6:14 pm

    Forgive me, but isn’t butter dairy? I have PCOS and and looking for options to try, and these sound wonderful!

  • Lonnie Thaler May 27, 2013, 9:24 pm

    Hi Georgie,

    I love almonds but I never tried almond flour before. It is really good to make gluten and dairy free biscuits. I would love to try this! It looks easy to do and I’m sure the whole family will like it. Thanks for sharing the recipe. 😀

  • Georgie April 7, 2013, 11:33 am

    Maria – I don’t know, I have not tried it. Let us know how it comes out.

  • Maria April 7, 2013, 7:48 am

    These are delicious!! Do you think I can substitute the eggs with chia seeds/water?

  • edc February 9, 2013, 1:27 pm

    These were delicious. Moist and perfect.

  • Julie January 2, 2013, 6:56 am

    They taste more like scones than biscuits, to me. But they are a fantastic low carb substitute!

  • admin October 24, 2012, 3:08 pm

    Not too dry, they were buttery and nice. Crumbly yes.

  • Kate October 24, 2012, 12:12 pm

    These biscuits look somewhat dry on the picture, were they crumbly and dry?

  • Tina September 5, 2012, 7:30 pm

    I guess I’ll have to experiment. 🙂

  • Tina September 5, 2012, 7:29 pm

    If I could find one that is gluten and grain free, then that would be great as I have sensitivities to both.

  • admin September 5, 2012, 6:26 pm

    Hm… I haven’t tried any variations on that idea. Are you looking for one that is gluten free or grain free as well? I’m thinking that simply adding some mashed sweet potato would NOT work, because they wouldn’t hold together.

  • Tina September 5, 2012, 5:31 pm

    Hi Georgie,
    I’m looking for a sweet potato biscuit recipe for Thanksgiving. Could I jig this recipe for that? Any thoughts?

  • Alexandra September 3, 2012, 11:48 am

    I just made these – and used cardamom instead of cinnamon! Very nice mid-afternoon biscuit break. I’m making tea now!

  • admin August 27, 2012, 8:32 am

    Hi Jerica! To replace the eggs, you might try adding some guar gum or xanthan gum, or ground flaxseeds mixed with water. I’d go for the golden flaxseeds unless you want the dark brown flecks in your biscuits 🙂 Try this: mix one tablespoon ground flaxseed with 3 tablespoons water and letting it sit about 10 minutes until it’s thick and gelatinous. Then, add it in place of the eggs. If the batter doesn’t seem to be holding together enough to form shapes, don’t worry, just put it in mounds or spoonfuls (like cookies) and let them just be whatever free-form shape they are. They’ll still taste good 🙂

  • Jerica August 27, 2012, 5:46 am

    These look great! Would you recommend any substitutions for vegans? I could use earth balance to replace the butter, however replacing eggs is always tricky