There are a couple of things that almond flour does so well, in my humble opinion: scones, cookies, and biscuits. These grain-free biscuits using almond flour are simple to make yet rich in texture and flavor.
Grain-free butter and bacon biscuits
I've shared two types of grain-free biscuits: Butter biscuits and bacon biscuits. And they both go well with my grain-free gravy recipe.
The ratio of ingredients for the two recipes don'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 to them. And both recipes work well with cultured butter or ghee.
I use cookie or biscuit molds to shape the biscuits but you can also shape them with your hands. Another option is the flatten the dough into a rectangle and cut the biscuits into squares and then bake them.
Janny says
Hi Erica,
How long can these keep in the fridge or at room temperature? Or can the dough be made in advance for baking later? I've tried and loved your recipes for gingerbread cookies and strawberry shortcakes. Thanks a lot for all the great ideas.
Erica says
Hi Janny, yes the dough can be made in advance. Seal well and store in the refrigerator. It seems to break down a bit when frozen so I don't know if that works as well. Thanks for the kind words!
Janny says
Thanks Erica, for your reply. We went ahead and made these on the day of our Christmas Eve dinner. They were delicious, and excellent still the next day. Hope you have a very merry holiday season and happy 2023.
Erica says
Hi Janny! Great to hear. Happy holidays and thanks for the kind words.
JC says
Ridiculously yummy! My 20 mth old kept saying, "Mmmmmm! Good!" and my 5 yr old gobbled hers up, and thanked God for healing her tummy so she could have "Bikits". Thank you for posting all of these great recipes and making what seems like a narrow road of food choices so much more enjoyable. 🙂
Lisa miracle says
has anyone try'd the almond meal flour!! Does it work and taste as good as just almond flour!! Thanks
Kailani says
Beautiful buttery biscuits. I baked with using both the ghee and coconut oil, .either worked great. Sprinkled a bit of turbinado cane sugar on top of the biscuit dough before baking. It added a nice subtle little bite of sweetness. The biscuits were a perfect compliment to your recipe for Minestrone Soup. Great recipe instructions and lovely photos Thank you again
Erica says
good to hear. thanks for sharing your addition 🙂
brenda says
Is there a way to make these without eggs? I have food sensitivities and now have to live without eggs, grains..etc. I would love to try these!
Erica says
not sure, as I haven't tried it yet. I suggest flaxseed meal, which is 1 tablespoon of ground flaxseeds plus 3 tablespoons of water, mix well and add to the batter.
kim says
Just took these out of the oven and can't wait to try with butter and fruit. I want to make them to have biscuits and gravy with eggs. would love to have a gluten free gravy! I am new to being gluten free and cooking healthier.
Thank you for your website- terrific information.
Barbara H. says
Almond flour was terribly expensive at the store I went to, Is there a substitution? I have almond meal in my cupboard waiting for gluten free crackers, Is there any way I could use that? Please inspire me to cook in this terrible heat:-) ! Yes, I am hungry.
Erica says
I think any nut or seed flour or ground nut would likely work, but I haven't tested it.
Lisa says
I really like them best with the superfine almond flour. The almond flours most available at the grocery stores are more a meal and work fab for making a cornbread texture. Honeyville and Lucy's Kitchen Shop are the ones I have tried. Lucy's is my fav.
Lisa says
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!!
Erica says
Thanks Lisa. Try using this : http://recipes.sparkpeople.com/recipe-calculator.asp
Suzanne says
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.
Erica says
You're welcome. Enjoy!
Marianna says
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! =)
Jen says
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
Erica says
Thanks Jen. A link would be fine. Just fyi, I have a pot pie we all love: https://comfybelly.wpengine.com/2009/09/chicken-pot-pie/#.UMKPpoatmJU
Hannah says
Is the honey a requirement in this recipe? Can it be substituted with another sweetener like stevia?
Erica says
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.
Ruth says
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!
Erica says
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 🙂
jenna says
When you roll out are they extremely thin? i just put some in oven and thats how mine were
Erica says
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.
Sherry says
This looks great! Just curious if you have tried freezing them? Do they reheat well?
Erica says
Sorry, I don't know - I haven't tried it yet. I think if they're in sealed wrapping they will probably do well.
Roberta says
These look soo yummy. I was wondering, though, could they be baked atop a chicken pot pie or fruit filling?
Erica says
I don't see why not. That's a great idea!
Mari says
These turned out to be amazing! I was craving for biscuits. Thank you so much!
Christine says
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!
Kristen says
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.
Erica says
So good to hear! Cheers.
Sharon Murrel says
Is there anyway to make these as drop biscuits?
Cheryl says
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?
Erika says
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.
Jill says
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!
Erica says
thanks. Great idea - mini-pizzas!
Dani says
Another fabulous almond flour recipe! Delicious! Thank you for making my life a lot happier and my baking life a lot easier!!
Yadsia @ShopCookMake says
I was always wary of baking with almond meal, but after trying a few recipes, I was hooked. The deep, nutty flavor is amazing.
Ashley says
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.
Erica says
Thanks - best wishes to you as well 🙂
Comfy Belly on Facebook says
Yes, I can definitely see an egg layering of some kind with these.
Faith Epp on Facebook says
The bacon biscuits w/some eggs - yum!
Faith Epp on Facebook says
I bet this is very tasty with the almond flour. I have to give this a try. Thank you.
No Gluten on Facebook says
I made some biscuits with almond flour with a very similar recipe and they were delicious!
Elizabeth Mallard on Facebook says
I can attest to this. I have used the biscuits in place of hamburger buns and to make pigs in blankets as well!