There are a couple of things that almond flour does so well, in my humble opinion: scones, cookies, and biscuits. If you haven’t made biscuits using almond flour, do it at least once.
This recipe is so flexible. And the dough freezes well. It’s similar to the onion cheddar biscuits, Elana’s Pantry’s and Roost’s biscuits, all made with almond flour. The ratio of ingredients for this recipe doesn’t differ much, apart from the type of oil or butter you use, whether you add honey and how much, and what other goodies you might add on. My latest interest is cultured butter and ghee, and the butter flavor comes out great in this recipe.
The two types I’ve made are plain butter biscuits and bacon biscuits. One vegetarian, and one not. I think that way a lot lately. I do have to admit that I tasted and loved the bacon biscuits. Next time I’m adding some chopped chives as well.
If you’re in the mood for corn muffins instead of biscuits, and want to use almond flour and corn flour, try these and just leave out the blueberries. You can also use them for stuffing.
Butter Biscuits
Butter Biscuit Ingredients (makes about 6 biscuits)
- 2 1/2 cups of almond flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking soda
- 2 eggs
- 1/4 cup (4 tablespoons) of ghee or unsalted butter, softened
- 1 tablespoon of honey (or other liquid sweetener)
Method
- Combine all the dry ingredients and blend well with a fork.
- Whisk together all the wet ingredients and combine with the dry ingredients. Blend well with a fork.
- Roll the dough into a ball and place in the freezer for about 10 minutes.
- Preheat your oven to 350 degrees F.
- Take the dough out, place it between two pieces of parchment paper or non-stick surfaces, and roll it to a thickness of about 1 inch or so. Cut the biscuits with a cookie cutter. Alternatively, just roll small balls of dough in your hand and then flatten to about 1 inches in thickness. Shape each biscuit with your hands.
- Place the biscuits on a non-stick baking surface or parchment paper, and then on top of baking sheet.
- Bake for about 12 minutes, or until they’re browned on the outside and a toothpick dipped in the center comes out clean.
Bacon Biscuits
Bacon Biscuit Ingredients (makes about 6 biscuits)
- 2 1/2 cups of almond flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking soda
- 2 eggs
- 1/4 cup (4 tablespoons) of ghee or unsalted butter
- 1 tablespoon of honey
- 3 slices of bacon (and put aside about 1 teaspoon of the bacon grease)
Method
- Place the bacon in a frying pan and cook the slices until they are almost crispy. Cool them and cut them up into tiny pieces. Put aside about one teaspoon of bacon grease.
- Combine all the dry ingredients and blend well with a fork.
- Whisk together all the wet ingredients and combine with the dry ingredients. Blend well with a fork.
- Add the bacon bits and 1 teaspoon of the bacon grease to the batter. Blend well.
- Roll the dough into a ball and place in the freezer for about 10 minutes.
- Preheat your oven to 350 degrees F.
- Take the dough out, place it between two pieces of parchment paper or non-stick surfaces, and roll it to a thickness of about 1 inch or so. Cut the biscuits with a cookie cutter. Alternatively, just roll small balls of dough in your hand and then flatten to about 1 inches in thickness. Shape each biscuit with your hands.
- Place the biscuits on a non-stick baking surface or parchment paper, and then on top of baking sheet.
- Bake for about 12 minutes, or until they’re browned on the outside and a toothpick dipped in the center comes out clean.
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I can attest to this. I have used the biscuits in place of hamburger buns and to make pigs in blankets as well!
I made some biscuits with almond flour with a very similar recipe and they were delicious!
I bet this is very tasty with the almond flour. I have to give this a try. Thank you.
The bacon biscuits w/some eggs – yum!
Yes, I can definitely see an egg layering of some kind with these.
These are delicious! I love biscuits and was very happy to see this when you posted it. Right now I am dairy free for 30 days, so I subbed grape seed oil in for the butter and they came out great.
I am grateful to you for taking the time and energy to not only making all of these wonderful dishes but also sharing them with the world. Thank you! Wish you a wonderful Thanksgiving.
Thanks – best wishes to you as well
I was always wary of baking with almond meal, but after trying a few recipes, I was hooked. The deep, nutty flavor is amazing.
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Another fabulous almond flour recipe! Delicious! Thank you for making my life a lot happier and my baking life a lot easier!!
These were great! I made them for breakfast one morning and then used the leftovers for a quick mini pizza night. Easy and yummy! Thank you. I love your site!
thanks. Great idea – mini-pizzas!
These really are outstanding. We’ve tried subbing both coconut oil (melted) and a certain soy-free/dairy-free butter replacement, and they are just terrific every time.
I wonder how using coconut oil, the hard stuff, would taste in this? It makes everything else cooked in it taste wonderful, I’ll bet it would work. And, it is good for our bodies.
Has anyone tried it?
Is there anyway to make these as drop biscuits?
Thank you, thank you for this wonderful recipe! As someone who is attempting to balance a gluten, dairy, and sugar-free lifestyle, these biscuits were delicious and easy to amend.
I substitute coconut oil for the butter (1-to 1 ratio) and omit the honey and they turn out beautifully.
So good to hear! Cheers.
Butter Biscuits turned out great. I used molasses instead of honey and made them smaller, they were like muffin tops. This ones a keeper, Thanks!
These turned out to be amazing! I was craving for biscuits. Thank you so much!
These look soo yummy. I was wondering, though, could they be baked atop a chicken pot pie or fruit filling?
I don’t see why not. That’s a great idea!
This looks great! Just curious if you have tried freezing them? Do they reheat well?
Sorry, I don’t know – I haven’t tried it yet. I think if they’re in sealed wrapping they will probably do well.
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When you roll out are they extremely thin? i just put some in oven and thats how mine were
Not sure. I just replied to your FB question. Did you possibly leave out the baking soda? They’re not that thick though and I use a cookie cutter to keep them in a tight shape. Not sure if that’s why.
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I love this recipe, and have made it quite a few times.
I have never put my dough in the freezer, though, as you say to do. Am I missing something important? The biscuits always turn out beautifully and we all love them. I’m nearly always in a hurry to get them on the table for dinner, or I’d have tried the freezing before now. Is it only to make the dough easier to roll out? I do not roll out the dough. Instead I form it with my hands directly on my greased pans. I have well -seasoned baking stones, and have found no need for parchment paper.
Thank you for the excellent recipe!
yes, freezing is only to make it easier to shape. Thanks for your tips on using the baking stone. I’ll have to try it
Is the honey a requirement in this recipe? Can it be substituted with another sweetener like stevia?
Other liquid sweeteners can be used for sure. i’m not sure if stevia will work, but liquid stevia would. Just make sure you replace the same amount of liquid from the honey.
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I’m so excited to make these biscuits and wish I happened upon the recipe before Thanksgiving! At some point in the future, I’m going to post a chicken stew and biscuits recipe that is a remake of an Ina Garten recipe that we (used to) love. (It’s loaded with white flour…) I wanted to ask permission to use your biscuit recipe in my post – but instead of me typing the recipe for the biscuits, I would just link up to your recipe here. The pot-pie filling would be my creation and the recipe for that would be on my blog post. I’m not comfortable using your recipe and back linking without your permission.
Thank you for the wonderful recipes and photography! Have a blessed Christmas and New Year.
Jen
my BIG FAT grain free life
Thanks Jen. A link would be fine. Just fyi, I have a pot pie we all love: http://comfybelly.com/2009/09/chicken-pot-pie/#.UMKPpoatmJU
These biscuits are absolutely delicious! They are the best almond flour biscuits I have ever tasted! I will be making these again! Thank you so much for the recipe! =)
We made the bacon flavored biscuits, and they were delicious! Used them to make egg sandwiches. We just started experimenting with almond flour, and these were so good, I can’t wait to try some of the other recipes (banana bread is next!)
Thank you for the great infomation.
You’re welcome. Enjoy!
This recipe is the greatest!!! I have made them 3 times in the last week!!!
Does anyone know what the nutritional value is on this incredible recipe? I used coconut oil instead of butter. Thanks so much!!! Loving the ideas and enjoying my kitchen once again!!
Thanks Lisa. Try using this : http://recipes.sparkpeople.com/recipe-calculator.asp