Look no further for the best almond flour biscuit recipe. Fluffy and delicious without any gluten/grains or added sugars. They are so easy and will be ready in under 20 minutes!
I can't wait for you to try these almond flour biscuits! They have a soft fluffy interior with a slight crisp exterior. They are perfect for breakfast, with salads, and alongside your favorite soup or chili!
I love baking with almond flour. It's a great low-carb & clean food alternative for regular flour. Be sure to try my almond flour blackberry muffins, Paleo donuts, and almond flour blueberry bread if you're wanting to try more almond flour recipes.
Why Make This Recipe
Here are just a few reasons to love these almond flour biscuits!
- GRAIN FREE/GLUTEN FREE – you won't find any grain or gluten containing flours here.
- DAIRY FREE - I use extra-virgin olive oil, keeping this recipe dairy free.
- EASY + QUICK – mix up a few simple ingredients, plop the dough on a cookie sheet (no rolling, shaping, cutting needed), and bake to perfection. Ready in under 20 minutes!
- NO ADDED SUGARS (even the natural kind) – a lot of biscuit recipes call for added sugar, but not this guy. These still have incredible flavor without needing any added sweeteners!
The Ingredients
Ingredient Notes
ALMOND FLOUR - make sure you are using almond flour vs. almond meal. Why? Almond flour is more finely ground and is better for the overall texture of these biscuits.
ARROWROOT STARCH - this is used to help with the texture of the biscuit. You can sub tapioca starch (also called tapioca flour) if needed.
BAKING SODA - is used to keep these gluten-free biscuits grain free, too! You cannot sub baking powder in it's place.
APPLE CIDER VINEGAR - works with the baking soda to create the nice fluffy texture of these almond flour biscuits... don't be turned off by the ACV... I promise you won't taste it in the finished biscuits!
Tips for Keeping the Ingredients Clean
These are specific things I look for in order to keep the ingredients used in this recipe clean. Ingredients not listed don’t have any specifications when it comes to keeping/purchasing them clean.
And if you don’t purchase items with my recommendations below, the recipe will still turn out great.
ALMOND FLOUR - multiple articles I found on almonds state that pesticides, including glyphosate, are used on conventional almonds. So, yet again, another food item that is best to purchase organic if you can. Here are my favorite almond flours, both Organic Almond Flour and Regular Almond Flour (I do buy both of these... the organic is very spendy).
EGGS - there can be a lot of confusing labels on eggs, but both from a nutritional standpoint and animal welfare standpoint, I buy pasture-raised and certified humane eggs.
EXTRA-VIRGIN OLIVE OIL - make sure you are using extra-virgin olive oil (EVOO). Not light or regular olive oil. EVOO is the purest, healthiest kind of olive oil.
How to Make
STEP 1: Add dry ingredients to a medium size mixing bowl and mix until combined. Push the dry ingredients off to the side of the bowl and add the wet ingredients.
STEP 2: Mix ingredients together. Start by whisking the eggs in with the wet ingredients and then fully mix all ingredients.
STEP 3: Drop scoops of the dough onto a cookie sheet that's been lined with parchment paper. Place biscuits about 2 inches apart. I like to use a cookie scoop/spring loaded scoop, but a spoon works too.
Bake for 10-12 minutes, or until the tops begin to turn light brown. And then, enjoy these gluten-free drop biscuits!
Recipe FAQs?
You could make these into little slider buns for sandwiches (a favorite of mine).
Or, they would be great along side a salad or a bowl of soup/chili! I like to make them with my Healthy Chicken Salad, Vegetarian Sweet Potato and Quinoa Chili, and my Immune-boosting Chicken Soup.
These are best eaten right away, but whatever I have left over I will store in the fridge and just re-heat when I want one. They will stay good in the fridge for up to 3 days.
You bet… they are great for freezing and then thawing/heating in the microwave.
I love Stasher bags for storing food, so if you don’t have any of these, you should totally get some. They cut down on all the plastic, are dishwasher and freezer safe, and are perfect for storing food!
Expert Tips
- Add some chopped fresh rosemary (dried will work too). The addition of the rosemary is amazing! Before baking, also sprinkle with some sea salt!
- If you aren't dairy free, add some cheese - throw in some shredded parmesan or shredded cheddar with the eggs, oil, and vinegar before mixing together with the dry ingredients.
- After dropping the dough on the cookie sheet, you can form the biscuit more to your liking. They will rise and spread slightly during baking.
More Recipes I Think You'll Like
If you make this almond flour biscuit recipe, please let me know what you think! Leave a comment below and/or share a photo on Instagram and mention @CleanPlateMama!
Almond Flour Biscuits (grain free + dairy free)
Ingredients
- 2 cups almond flour
- ½ cup arrowroot starch
- ¼ cup flaxseed meal (also know as ground flaxseed)
- ½ tsp. baking soda
- 2 tsp. garlic powder
- ½ tsp. salt (I use fine sea salt)
- 2 eggs
- ¼ cup extra-virgin olive oil
- 2 tbsp. apple cider vinegar
Instructions
- Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
- Add the almond flour, arrowroot starch, flaxseed meal, baking soda, garlic powder, and salt to a large mixing bowl. Mix until combined.
- Push the dry ingredients off to the side of the bowl so you have some empty space to add the wet ingredients. Add the eggs, extra-virgin olive oil, and apple cider vinegar. Whisk the eggs in with the olive oil and vinegar and then fully mix the dry and wet ingredients together.
- Drop scoops of the dough onto the cookie sheet, placing them about 2 inches apart. I like to use a cookie scoop/spring loaded scoop, but a spoon works too. You should have enough dough to make 8 biscuits.
- Bake for 10-12 minutes, or until the tops begin to turn light golden brown.
- Remove from oven and enjoy! Best if consumed right away.
Notes
- I use arrowroot starch, but tapioca starch/flour would work just fine as a replacement.
- After dropping the dough on the cookie sheet, you can form the biscuit more to your liking. They will rise and spread slightly during baking.
- If you have some left over, store in the fridge and re-heat when needed. These will stay good in the fridge for 3 days. They can also be frozen.
I made these last night and they turned out
great. Easy, quick and not too dense
Yes, I love how easy they are! Thank you for taking the time to leave a comment - I really appreciate it! Hope you are able to make them again soon!
Hi, if I dont have flaxseed meal, what I can substitute with? thank you
HI Lisa - I use the flaxseed for nutritional benefits and texture. If you don't have any on hand, you can omit all together or replace with 2 TBSP of almond flour - it really shouldn't compromise the final biscuits w/o it in there. Let me know how they turn out! Thanks!
I was unsure of how these would turn out especially since many attempts at making an almond flour bread-like baked good. I was pleasantly surprised at how light and crunchy these were. I ate 5 of the 8 made and made more again, this time in miniature form. I halved the recipe and made half with some wild orange essential oil and sprinkled with some cinnamon and monkfruit, It was like having a scone! I am so very excited to try new mix ins. I will not put as much garlic powder in the original though, it was pretty strong and I love my garlic. I definitely enjoyed every single bite and am excited to share with others!
So glad to hear you liked these... and oh my gosh, the orange and cinnamon sounds amazing! I may have to try that as a little sweet treat. Love the mix ins you are experimenting with!
i have whole flaxseed and ground flaxseed. i can't tell where flaxseed meal fits -is it one of these or do I need to grind the whole flaxseed so it's crunchier then the meal?
Hi Emma - ground flaxseed and flaxseed meal are the same thing, so you can use your ground flaxseed. I'll update the post so it's more clear. Thank you for asking!
I just tried this recipe and made 8 biscuits.
I did cook it 3 extra minutes at 350.
We really like it and will experiment with adding cinnamon, blueberries and a dusting of monk's fruit.
Thank you! I am happy I found your site.
Thanks for leaving the review, I really appreciate it! Glad you enjoyed these and please let me know how they turn out when you try making a sweet version of them 🙂