Almond Flour Biscuits

This biscuit recipe is a great addition to your repertoire.  The biscuits are great with butter and jam!  Or just jam!  They can be sliced in half and made into Gluten free biscuitssausage sandwiches or used for biscuits and gravy! Crumble them up, top with your milk of choice and some lightly sweetened sliced strawberries, and you’ve got strawberry shortcake!

I’ve served these when I host coffee for the homeschooling moms and at holidays in place of rolls.  They are easy enough that my daughters made them for me for Mother’s Day one year, placing them daintily on a lovely plate with the jam in an adorable glass bowl.

My sister requested the recipe yesterday and this is an easy way to share it, not only with her, but with you!

Almond Flour Biscuits

(Makes about 12 biscuits, depending on the size)

2 and 1/2 cups of almond flour (I prefer Honeyville, but Bob’s Red Mill or another blanched almond flour will work fine for this recipe.)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup of olive oil
1/4 cup of honey or maple syrup
2 eggs

Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).

Mix all ingredients together very well in a medium-sized bowl.  (Alternatively, you may feel free to mix all the dry ingredients in one bowl, beat the eggs a bit in a different bowl, add the wet ingredients to the egg bowl, and then mix all the ingredients together well.  I use the one bowl, mix-well method and I’m happy with the turnout.)

Use a tablespoon to drop about 12-15 rounded mounds onto Silpat or parchment paper lined baking sheet.  They don’t really expand out much so you can place them fairly close together without worry.  If you make them too large, they don’t get done in the middle.

Bake until lightly browned or until a toothpick inserted into the center of a biscuit comes out clean.  Depending on how your oven bakes and biscuit size, this could take anywhere from 12-20 minutes.  Do not overbrown.  Watch closely.

Allow to cool before attempting to slice.

Variation for savory biscuits:  Add 1/4 cup of diced onion and a teaspoonful of garlic powder.

Family “gustar” report:  A very good report.  Everybody likes them, even a finicky brother-in-law who gets very nervous when he hears the words “gluten-free.”  (However, they don’t like the savory ones as well.)

Wishing you all the best in all the things that count! ~~Terri


17 thoughts on “Almond Flour Biscuits

  1. Scott

    I’ll bet they are delicious. They would be fantastic paired with homemade apple butter and Silk Almond milk. I have to make these biscuits this weekend. I’ll let you know on Monday how they turned out. Thank you for sharing this recipe.

    1. thehomeschoolingdoctor Post author

      The apple butter on them would be great, I believe! I never liked apple butter on “real” bread products, but I think the texture of the almond flour biscuit would pair nicely with apple butter!

      1. IrishMum

        Haha, yeah! I do use eggs for the kids in baking, and now have switched from honey to dextrose for our fructose malabsorber. I don’t bake often, just a couple of times a month at most, as I prefer the kids to eat ‘real’ food, and I want them to know baked goods are a treat not a staple. I would be interested to see what you come up with. Do you experiment in the kitchen? I just changed all my old recipes to paleo, and we eat those. I still can’t eat baked goods without eating a heap more than I should. They set off my gluttonous side 😦 After five years you’d think I would get a handle on that?

      2. thehomeschoolingdoctor Post author

        Every day in the kitchen is an experiment against time (hungry kids and hubby) and missing ingredients (whether advertent or inadvertent), isn’t it!? (Smile.) I’d like to post some autoimmune recipes I eat, but they just don’t seem very exciting. My mom looked at a photo recently and was like, “WHAT is this?” Didn’t give me much hope. LOL! But it tasted great!

        I totally agree about the baked goods and kids. That’s what I want my kids to understand. Any time you use a processed flour (even almond or coconut flour) and add a sweetener…that’s got to be considered a treat. Interesting to hear about the dextrose–does it help the fructose symptoms?

        Tell me about that gluttonous trigger! I decided that’s just the way it’s going to be for me! I am going to abstain nearly always, and then when I decide to treat myself with 1-2 muffins/cookies, etc–I can just count on it being until the batch is gone. So I, too, don’t bake often for the kids. Because what they don’t eat, I finish off. Literally. And every time. With a good cup of coffee or two. Which I wouldn’t mind but the goods always have almond flour or coconut flour and eggs. A set-up for a bad rest of the week for me. I’m two years in so I guess three more years won’t help with it, eh?

        Have a great week!

      3. IrishMum

        We used to use honey as our main sweetener, but it is really high in fructose. We could go for normal sugar, and I would because we don’t eat a lot of baked goods. But an even better solution for us is to use dextrose. Dextrose binds with fructose to make sucrose, allowing some fructose in the cake, or the meal. This way I can use a little fruit or coconut milk in the baking 🙂

  2. All Seasons Cyclist

    These look fantastic! I just forwarded a link to this page to my wonderful wife—hopefully I will get to sample some of these next week. However, I was a little surprised you didn’t add sauerkraut to the recipe somehow. 🙂

      1. myjourneythrume

        I definitely can’t bake too often otherwise I would be the size of a (very large) house. Gluttonous and no will power sees me finish off every batch I bake within hours. Oops.

      2. thehomeschoolingdoctor Post author

        Not just any house, eh? (Chuckle.) I never understood my friends who could only eat just one-two of something or still had Halloween or Easter candy left over the next day. Just never understood. Also never understood anyone saying, “Oh, that’s just too rich for me.” Uh. What? Oops on me, too!

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