This Paleo almond flour biscuit recipe is easy to make and is free of dairy, gluten, grains, and added sugars. These biscuits are tender and fluffy on the inside with a firm exterior. Simple ingredients, made in one bowl, and ready in less than 30 minutes.
I can't wait for you to try these almond flour drop biscuits! Perfect for dipping in soups (like my healthy chicken pot pie soup and chicken kales soup) and chili, throwing alongside a salad, or drizzling with some honey or jam and eating alongside some eggs and sausage for breakfast.
And the best part... no rolling, cutting, or rising needed. These can be made in a hurry as you simply need to "drop" the dough on the cookie sheet and bake.
I love baking with almond flour. It's a great low-carb, gluten free & clean food alternative for regular wheat 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
- Quick and easy - mix up a few simple ingredients and drop the dough on a cookie sheet (no rolling, shaping, cutting needed.... thus the name "drop biscuits"). Plus, they are ready in under 20 minutes!
- No added sugars - a lot of other biscuit recipes call for added sugar, but not this one. These still have incredible flavor without needing any added sweeteners (even the natural kind).
- Dietary needs - Paleo, grain free, gluten free, & dairy free.
Ingredients and Ingredient Notes
You'll need the following ingredients for these almond flour biscuits.
- Almond flour - make sure you are using almond flour and not almond meal. Why? Almond flour is more finely ground and is better for the overall texture of these biscuits.
- Baking Soda - to ensure these biscuits are Paleo friendly and grain free you need to use baking soda and not baking powder.
A complete list of ingredients and amounts can be found in the recipe card below.
Substitutions & Variations
- The arrowroot starch can be replaced with tapioca starch (also called tapioca flour).
- The extra-virgin olive oil can be replaced with avocado oil.
- To make vegan, you could try substituting with a vegan egg-substitute, just know I have not tried this myself so can't guarantee how they will turn out.
- Add some chopped fresh rosemary (dried will work too) to the dough. The addition of the rosemary is amazing! And before baking, sprinkle the tops with some coarse sea salt!
- If you aren't needing these to be dairy free you can try adding some cheese. Throw in some shredded parmesan or shredded cheddar with the eggs, oil, and vinegar before mixing together with the dry ingredients.
Step-by-Step Directions
Step 1: Add dry ingredients to a large 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 together. Dough will be thick.
Step 3: Using a cookie scoop/spring loaded scoop, drop scoops of the dough onto a cookie sheet that's been lined with parchment paper. You can use a spoon if you don't have a spring loaded scoop.
Step 4: Place biscuits about 2 inches apart on baking sheet. Bake for 10-12 minutes at 400-degrees F, or until the tops begin to turn light brown. Best when served fresh from the oven.
Expert Baking Tips
After dropping the dough on the cookie sheet, you can form the biscuits more to your liking. I like to flatten them slightly so they are more like a hockey puck than a ball. These will rise and spread slightly but will retain their shape.
These are great for freezing and thawing when needed, so go ahead and double the batch.
What to Serve with These Biscuits
These almond flour drop biscuits are a healthier and tasty way to replace your standard bread and butter. Try them with any of the below!
- Alongside a big bowl of chicken chili, chicken soup, chicken cauliflower soup, or vegetarian chili.
- Salads and biscuits are the perfect combination. Try with my cashew chicken salad, BLT chicken salad, or Mediterranean buddha bowl.
- Eat for breakfast drizzled with honey or with some homemade chia jam.
- Make a batch of these for your next Thanksgiving, or holiday, table.
Recipe FAQs
This biscuits spread slightly when baked, but for the most part hold the shape they are in when you drop the dough onto the baking sheet.
Not at all. Just a little bit helps these biscuits become nice and fluffy. I promise you won't taste it!
I believe the ingredients in these biscuits are keto friendly, but I am not an expert in keto recipes so I can't guarantee that.
Storing and Freezing
These are best eaten right away, but whatever you have left over can be stored in the fridge and quickly reheated in the microwave before eating. They will stay good in the fridge for up to 3 days.
These are also perfect for freezing. 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
Almond Flour Biscuits
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Ingredients
- 2 cups almond flour (not almond meal)
- ½ cup arrowroot starch
- ¼ cup flaxseed meal (also know as ground flaxseed)
- ½ tsp. baking soda
- 1 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 F. Line a cookie sheet with parchment paper and set aside.
- 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 prepared cookie sheet, placing them about 2 inches apart. I like to use a cookie scoop/spring loaded scoop, but a spoon works too. After dropping the dough, you can use your hands to shape them into round biscuits if needed. You should have enough dough to make 8 biscuits.
- Bake for 10-12 minutes, or until the tops begin to turn light golden brown and are firm to the touch.
- Remove from oven and enjoy! Best when served fresh from the oven.
Notes
- I use arrowroot starch, but tapioca starch/flour would work just fine as a replacement.Â
- After dropping the dough on the cookie sheet, you can form the biscuits more to your liking. I like to flatten them slightly so they aren't perfectly round. These will rise and spread slightly during baking, but will retain their overall shape.
- If you have some left over, store in the fridge and re-heat when needed. These will stay good in the fridge for 3-4 days. They can also be frozen for up to 3 months.Â
Nutrition
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Nancy says
I've been making almond flour biscuits with baking powder for years - why baking soda instead? Is it the interaction with the acv that makes them fluffy?
What I'm really concerned with is the cornstarch. Doesn't that have a TON of carbs? What does it do for the recipe?
Sara says
Hi Nancy! Great questions. This recipe is written to be compliant with the Paleo diet and baking powder isn't Paleo compliant so I use baking soda. And yes, the ACV reacts with the baking soda to make them fluffy. The arrowroot starch (not corn starch) helps with the texture as well.
Susan Simpson says
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.
Sara says
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 🙂
Emma says
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?
Sara says
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!
Kathy Garlick says
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!
Sara says
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!
lisa says
Hi, if I dont have flaxseed meal, what I can substitute with? thank you
Sara says
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!
Janis K Ferguson says
I made these last night and they turned out
great. Easy, quick and not too dense
Sara says
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!