Whether you’re looking for almond flour biscuits to serve for breakfast or make them to serve along with dinner, this grain-free and paleo recipe is one you’re going to love.
The almond flour biscuit dough is easy to make, and it keeps in the fridge overnight so you can bake them fresh in the morning.
These grain free biscuits come together best in a food processor, as I show you in the video below, but alternatively, you can also make this almond flour biscuit dough in a blender.
Check out this video to see how they are made.
Grain-Free Biscuits with Almond Flour
This recipe for grain-free biscuits with almond flour is also considered paleo because there are no grains or dairy.
When you’re trying to navigate a grain-free diet but miss traditional baked goods, this recipe is exactly what you need to replace the “old” with the “new” and actually enjoy it!
This recipe is also the perfect base to add cinnamon (more on this below), lemon zest, and even chopped bacon to make them “extra.”
Almond Meal vs Almond Flour
The difference between almond meal and almond flour is simple: almond meal is finely ground almonds with its brown skin and almond flour is ground almonds that have been peeled and then ground into flour.
Both almond meal and almond flour can be used in this recipe. Almond flour tends to be a finer and more consistent flour than almond meal which includes the brown almond skin.
In the packaging, you’ll often notice the word “blanched” in front of almond flour. This means, that the almonds were soaked, the skin was removed, then dried, then ground into flour.
This is the Almond Blanched Almond Flour I purchase (on Amazon). That said, most grocery stores carry almond flour nowadays.
The takeaway is that both will work for this recipe -and most baked goods with almond flour.
Basics of Making Almond Flour Biscuits
There are some differences between making traditional flour biscuits and these. Here are the basics of making almond flour biscuits you should know:
- There’s no “kneading” of the almond flour biscuit dough.
- The dough will be sticky and wet, don’t be alarmed.
- A food processor or blender will help incorporate all the ingredients.
- You don’t need a biscuit cutter for these, a simple scoop and drop will suffice.
- The dough can be refrigerated for up to 3 days and baked when needed.
- You should let the biscuits cool down for a few minutes before slicing.
If this is your first time making almond flour biscuits, make sure to watch the video; visuals are always the best way to learn how something is made.
Baking with Almond Flour
It’s important to note that when baking with almond flour, recipes always require more liquid than with traditional flour. This liquid is often seen in the form of eggs and milk, usually being non-dairy in paleo recipes.
One of the reasons I often discourage people to substitute almond flour in traditional baking recipes is because although it can often be a 1 to 1 replacement, traditional recipes do not account for the additional eggs needed to give the baked good its texture.
To minimize recipe flops, always search for almond flour-specific recipes since these have been tested with almond flour.
If you’re new to almond flour baking check out my post on Almond Flour Substitutes to learn more.
Coconut milk is what you get when you blend coconut meat, the white part, and water. Paleo recipes often use coconut milk for liquid. Coconut milk is thicker than almond milk, which also adds to the recipe texture.
If you need to substitute coconut milk out of this recipe and can have cow’s milk, you can use whole milk or yogurt, for the same amount.
No Egg Paleo Biscuits
While most paleo baked goods contain eggs, this recipe does not and therefore demonstrating that it is possible to make paleo biscuits without eggs.
The liquid in this recipe comes from the coconut milk, not eggs. Most importantly, there is no coconut flour in this recipe either which is the number one reason paleo, keto, and low-carb baked goods include eggs.
Baking with Tapioca Starch
The tapioca starch in this recipe adds both volume and the crumbly texture we all love from biscuits.
This recipe needs a starch. To keep the recipe grain-free and paleo, you may use potato starch instead. Corn starch, while it can work for this recipe, is not paleo.
Paleo Biscuit Ingredients
Paleo biscuit ingredients are a little different than traditional flour ingredients. For this recipe you’ll need:
- Coconut milk
- Apple cider vinegar
- Almond flour
- Tapioca starch
- Baking soda
- Baking powder (grain-free)
- Ghee or butter
How to Make Almond Flour Biscuits
Unlike traditional biscuit dough, almond flour biscuits do not require kneading, rolling, or a biscuit cutter. You will, however, need a food processor or a high-powered blender to make the dough happen.
Make sure to watch the video and print the recipe below to make these almond flour biscuits.
- Preheat Oven. Having your oven ready and your baking sheet lined is essential so you don’t have to wait to bake these.
- Combine coconut milk and apple cider vinegar. The apple cider vinegar will activate when mixed with the baking soda to help these biscuits rise.
- Dry ingredients in food processor or large bowl. Combine the almond flour, starch, salt, baking powder and baking soda so they are distributed well.
- Add the ghee or butter. To the food processor, add the ghee or butter until your dough looks crumbly like sand. If you’re using a bowl, use your hands to combine throughout.
- Add the coconut milk. Pour the coconut milk and mix to combine. If you’re using a bowl, use a wooden spoon to combine the dough. It will be stick and wet, don’t worry.
- Scoop onto sheet pan. Place ¼ cup scoops of dough onto the lined sheet pans.
- Bake. Bake in the preheated oven for about 15 minutes. Remove from oven, cool, enjoy.
Making Cinnamon Almond Flour Biscuits
Once you try this almond flour recipe, you’re going to wonder what else you can make with the basic dough. My recommendation: make cinnamon almond flour biscuits!
To make cinnamon almond flour biscuits, simply add 1 teaspoon of cinnamon to the food processor and combine with the dough. Bake as directed.
What to Serve with Almond Flour Biscuits
My favorite thing to serve with these is eggs, of course! I also like to slice them in half and turn them into biscuit “sandwiches” in which case you can stuff them with any ingredient of your liking!
You can also try:
- Butternut Squash and Chorizo Hash with Eggs
- Pan-seared chicken breasts
- Melt-in-your-mouth Chicken
- As the bread in Breakfast Sandwiches
Low-Carb, Paleo Almond Flour Biscuits
These almond flour biscuits are perfect for breakfast or served with a meal as a grain-free bread roll they are easy to make and delicious!
- Yield: 10 biscuits 1x
- Category: Breakfast
- Cuisine: Breads
- Diet: Gluten Free
- ½ cup plus 1 tablespoon coconut milk
- ½ teaspoon apple cider vinegar
- 2 cups almond flour
- ½ cup tapioca starch
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- 5 tablespoons refrigerated ghee or butter
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a measuring cup or small bowl, combine the coconut milk and cider vinegar and set aside.
- In a large bowl or the bowl of your food processor combine the almond flour, starch, salt, baking soda and baking powder.
- Cut or pulse the ghee into the dry ingredients until it resembles pebbly coarse sand. Add the coconut milk mixture and combine.
- Drop ¼-cup scoops of dough onto the prepared baking sheet. Place the baking sheet in the oven and bake for 15 minutes or until lightly golden brown.
- Once the biscuits are done, remove from oven and let them rest for 5 minutes before serving.
- Serving Size: 1 biscuit
- Calories: 153
- Sugar: 0.8g
- Sodium: 181.9mg
- Fat: 6.4g
- Saturated Fat: 2.1g
- Trans Fat: 0g
- Carbohydrates: 5.4g
- Fiber: 0.8g
- Protein: 3.4g
- Cholesterol: 0mg
Keywords: almond flour biscuits, grain-free biscuits, dairy free biscuits