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)
- Preheat oven to 350 degrees F. In a medium bowl, combine almond flour, salt and baking soda
- In a second bowl, melt butter and stir in eggs and Splenda.
- Stir the dry ingredients into the wet until a nice dough forms. Add cinnamon and apple if using.
- 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.
Jerica August 27, 2012 at 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
admin August 27, 2012 at 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 
Alexandra September 3, 2012 at 11:48 am
I just made these – and used cardamom instead of cinnamon! Very nice mid-afternoon biscuit break. I’m making tea now!
Tina September 5, 2012 at 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?
Thanks!
Tina
admin September 5, 2012 at 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 at 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.
Tina September 5, 2012 at 7:30 pm
I guess I’ll have to experiment.
Kate October 24, 2012 at 12:12 pm
These biscuits look somewhat dry on the picture, were they crumbly and dry?
admin October 24, 2012 at 3:08 pm
Not too dry, they were buttery and nice. Crumbly yes.
Julie January 2, 2013 at 6:56 am
They taste more like scones than biscuits, to me. But they are a fantastic low carb substitute!
edc February 9, 2013 at 1:27 pm
These were delicious. Moist and perfect.
Maria April 7, 2013 at 7:48 am
These are delicious!! Do you think I can substitute the eggs with chia seeds/water?
Georgie April 7, 2013 at 11:33 am
Maria – I don’t know, I have not tried it. Let us know how it comes out.