Almond Flour Biscuits

Five ingredient low-carb almond flour biscuits are the simplest recipe to enjoy with your breakfast or alongside a savory meal like chili, soup and stew. Just drop and bake!

I don’t come from a biscuit family. Meaning, I can’t ever think of one time my mom served biscuits in any fashion growing up. Even today, the whole premise of biscuits and gravy for breakfast is weird to me. But, in the 20 something odd years of adulthood since leaving my parents’ house, I’ve come to appreciate the satisfaction of a warm, soft biscuit whether slathered with butter or dipped into a bowl of soup or chili.

I’ve already got a few favorite biscuit recipes on here that range from twists on the classic (these sweet potato biscuits) to slightly sweet variations (these honey biscuits), but they all use all-purpose flour. While you can swap out gluten-free flour for many baking recipes, I wanted something created purely gluten-free option from the start which is where these almond flour biscuits come in.

Why You’ll Love Making These

Most of the almond flour biscuit recipes out there are passable at best. A lot of them are dense, a little gummy, or have a slightly greasy texture that makes you feel like you’re eating something that’s trying too hard to be a real biscuit. The difference with this recipe is the ratio of ingredients and using cream cheese, which gives the dough just enough fat and richness to bake up with a crumb that’s neither too cakey nor too crumbly, just biscuit perfection.

• Come together with just 5 ingredients.
• No rolling, no cutting, no chilling.
• Drop and bake!
• Ready in under 30 minutes.

That’s genuinely it. They’re golden on the outside, soft and tender inside, and they pair with everything from scrambled eggs to a big pot of chili. If you’ve been missing biscuits on a gluten-free or low-carb diet, this is the recipe you’ve been waiting for.

Ingredient Spotlight

Almond flour — Use blanched, superfine almond flour, not almond meal. The subtle difference matters in a recipe like this. Almond meal is made from almonds with their skins still on, which gives it a coarser texture and a slightly bitter flavor. Blanched almond flour is finer, lighter in color, and produces a much better result in baked goods like this.

Cream cheese — This is what sets these apart from a lot of other almond flour biscuit recipes. The cream cheese adds richness, helps bind the dough, and keeps the biscuits tender rather than dry. Use full-fat, softened (but not too soft!) cream cheese so it incorporates smoothly into the egg without lumps.

Egg — One large egg provides structure and helps bind everything together.

Baking powder — This is how the biscuits get lift. Make sure yours is fresh. If it’s been sitting in your pantry for longer than you can remember, it’s probably worth replacing. Considering the low cost of baking powder, I try to do this yearly at minimum.

Salt — Just a pinch to balance everything out and bring the flavor forward.

How to Make Almond Flour Biscuits

The full detailed recipe can be found at the bottom of the blog post in the recipe card. This visual walk-through might help you out as you make your biscuits.

Variations and Add-ins

The base recipe is delicious on its own, but easy to customize too if you want something more interesting than a plain biscuit.

Cheddar and garlic: Fold in ½ cup shredded sharp cheddar and ½ teaspoon garlic powder for a biscuit that tastes like it came from a restaurant bread basket.

Everything bagel: Press a generous pinch of everything bagel seasoning onto the top of each biscuit before baking.

Herbed: Add 1 teaspoon of dried rosemary, thyme, or Italian seasoning to the dough. These pair especially well with soups and stews.

Jalapeño cheddar: Fold in shredded cheddar and a tablespoon of finely diced pickled jalapeños for a biscuit with some heat.

Looking for a sweet biscuit recipe? Try these chocolate biscuits.

What to Serve These With

These biscuits are most at home alongside something warm and savory. Any kind of soup or stew is the obvious pairing like white chicken chili, beef stew or a hearty lentil soup. They’re made for dipping.

Beyond that: eggs and bacon for a classic low-carb breakfast, split in half for a quick breakfast sandwich (pair them with our homemade ground chicken sausage patties) with scrambled eggs and avocado, or simply warm with butter and a drizzle of honey if you want to keep it simple.

Storing and Reheating

These keep well at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 5 days. To reheat, pop them in the oven or toaster oven at 325°F for about 5 minutes. The microwave works in a pinch but tends to make them a little soft rather than bringing back that golden exterior.

They also freeze well. Freeze in a single layer first, then transfer to a freezer bag. Reheat directly from frozen at 350°F for about 10 minutes.