Almond Flour Biscuits

Almond flour drop biscuits in a round linen towel lined bread basket.

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.

Course biscuits/rolls, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 8

Cook Time 12

Total Time 20

Servings biscuits

Calories 292kcal

Author Sara

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.
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.

Nutrition