Almond Flour Biscuits

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I can’t take credit for this absolutely phenomenal recipe. The credit goes to Gourmet Girl Cooks. I adapted it only slightly.  These biscuits are so good that every time I go to look for her blog I accidentally type in Genius Girl Cooks instead of Gourmet!  I prefer recipes to have at most a cup and a half of almond flour.  Anymore than that and I am seriously reluctant to try them.  So the recipe below makes 4 breakfast sized biscuits.  I think the original recipe will make 10.   Anyway, make them this way, make them her way, just make them because I am not kidding when I say you will cry tears of joy when you taste them! 

002I don’t have a pastry cutter.  I don’t even know what they look like.  That did not stop me from trying another way.  Using a fork to press the butter into the almond flour is laborious and annoying.  I tried it that way though! What I found works well is either take an electric mixer in a big bowl so your almond flour doesn’t fly everywhere and just mix it up as best you can.  What also works and is less messy than the mixer is a plain rubber/silicone spatula.  I just pressed the butter into the dough until it was a nice sandy mix.  (Update: A food processor does the trick just fine! So much easier.)

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I made a well in the center and added the rest of my ingredients.  Then using the same rubber spatula I just creamed the ingredients together. I have no idea if my method somehow changes the original recipe or not.  I just wanted to share this because some people would look at her recipe and totally shy away from it at the mention of “pastry cutter” but you don’t have to do that! Where there’s a will there is a way.  

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I do it a little differently then she does because I can’t always remember her instructions.  I don’t think it matters much when you add the shredded cheese so I put it in last.  I always think of the stuff I want to fold into a recipe as going in last.  

008One amazing tip from Genius Girl (oops! I mean Gourmet Girl!) is to roll the dough into balls before baking.  This allows the biscuit to have greater height when finished baking.  These are perfect for sandwiches.  Any bigger than this they tend to crumble a little when eating a breakfast sandwich. 

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015It takes all my will power to not eat them all when they come out of the oven!!!!

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I can’t wait to make these again.  This is probably my most favorite “bread” recipe that I have tried in the last year.  Check out the Gourmet Girl blog when you get a chance and be sure to try her recipe for chocolate chip cookies.  It’s life changing.  

Almond Flour Biscuits
Serves 6
Unbelievable fluffy delicious biscuits!
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Ingredients
  1. 1 1/2 cup Almond Flour
  2. 1 1/2 tsp baking powder
  3. 1/4 tsp salt
  4. 1/4 tsp pepper
  5. 1/2 cup shredded cheese (cheddar or mozzarella)
  6. 1/4 cup Heavy Cream
  7. 3 tbsp diced cold butter
  8. 1 egg
Instructions
  1. Preheat oven to 350 degrees
  2. Whisk together dry ingredients. (Almond flour, salt, pepper, and baking powder)
  3. Mash your butter into the almond flour until it's crumbly sandy mix. (Use a pastry cutter if you have one or a rubber spatula).
  4. Dig a well in the center and add the cream and egg.
  5. Combine the almond flour into the wet ingredients being careful not to overwork it.
  6. Fold in cheese.
  7. Form dough into 4 big balls (for sandwiches, make 6 regular size for dinner biscuits) and lay on parchment paper.
  8. Bake for 20 mins.
This recipe can make 6 medium size biscuits and the breakdown for that is
  1. 296 Calories; 27g Fat; 10g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4 net carbs
4 large biscuits breakdown
  1. 443 Calories; 41g Fat; 14g Protein; 10g Carbohydrate; 5g Dietary Fiber; 5 net carbs
Adapted from Gourmet Girl Cooks
Up Late Anyway http://www.uplateanyway.com/keto/

106 comments

    • Elizabeth Nimphius says:

      I haven’t tried to convert this recipe to coconut flour. This is an all coconut flour recipe. It’s not quite the same as this but it’s a very solid recipe. It’s my variation (I also doubled it to get BIG biscuits) of this recipe. It’s fantastic for sandwiches. I make the big batch and make them into sausage and cheese sandwiches. That’s my husband’s breakfast all week!

  1. Kay says:

    I really like these biscuits… I modified it a little… Added 1 scoop of protein powder and used buttermilk instead of whipped cream… YUMMY!!!…

    • Elizabeth Nimphius says:

      Did you use unflavored protein powder? I’ve never baked with the protein powders before but it seems like it adds good texture. Would you say it made them more firm? I’m curious! 🙂

  2. Michele says:

    I just made these and they were excellent. I made it as directed and with my pastry cutter. They were very easy to put together and my whole family enjoyed them with butter. They totally satisfy your bread cravings. Thank you for a great recipe!

  3. spinypineapple says:

    Delicious, though I must say I deviated (paying the price) by melting the butter and mixing it in with cold cream (I had read something about fluffy biscuits using this method). The dough was quite wet so I didn’t add the egg, merely used it for glazing. Will definitely have to try it again!

    • Elizabeth Nimphius says:

      Yea the butter being cold makes a huge difference to this recipe. I haven’t made them in a while because the best way really is to press the flour in with a fork or pastry cutter. It might be time to add a pastry cutter into my kitchen tools! 😀

      • spinypineapple says:

        I’ve made them again using cold butter, and they are SUPER delicious. Added in chilli flakes and omitted the cream because it seems that one egg made the dough just the right consistency to roll into balls. Haha I always just use my fingers to rub the butter in – a pastry cutter never seemed justifiable to me!

  4. nana pam says:

    Just found your site and so excited about trying out this biscuit recipe. The only dairy I can tolerate is yogurt so going to give it a whirl in place of the heavy cream I will let you know how it turns out. In place of a pastry cutter you can use two butter knives and just ” cut the butter” into the dry ingredients. That’s the way we did it back in the days before pastry cutters.( Or maybe it was back before we could afford pastry cutters.) Either way I still use two butter knives and it works just fine.

    • Elizabeth Nimphius says:

      I actually had the chance to use just my hands to cut the butter in today and it was super fast and easy! That’s good to know though for anyone who might not want to get their hands dirty. Thanks!

  5. Caren Brasil says:

    Just curious, if you could make this in a loaf pan? I’m sure you would have to double the recipe, but we love these so much my husband wanted me to try to make a bread loaf out of it. I am a little leery as it would be an expensive trial if it didn’t work.
    Thanks for the great recipes, we love them all! Caren

    • Elizabeth Nimphius says:

      This would be a little tricky only because the cook time and temp might need to change. It’s a thick batter so I don’t think the temp would have to go down. And actually I’m a little worried about slicing it as a loaf because it’s very soft. I would cool it completely and then chill it all the way in the fridge before even trying. I have tried working on this dough to give it more structure. I think adding in an egg yolk might help. I tried it with some coconut flour added in and it wasn’t quite right. So. To make sure it cooks all the way through I might do 325 for (check at 30 mins) 40 mins and keep checking it from there. If it needs lots of extra time past that I would put foil on top and maybe bump the temp up to 350. Then cool completely. If you have psyllium husk you can try adding in a tsp or tbsp to help keep it together. The psyllium husk is a little risky too though because I don’t know how that would change the flavor. Good luck!

  6. Caren Brasil says:

    Just curious, if you could make this in a loaf pan? I’m sure you would have to double the recipe, but we love these so much my husband wanted me to try to make a bread loaf out of it. I am a little leery as it would be an expensive trial if it didn’t work.
    Thanks for the great recipes, we love them all! Caren

  7. Malainie says:

    You can always use two knives to cut in the butter, as well. 😉 Carolyn Ketchum over at All Day I Dream About Food has a cheddar drop biscuit recipe that’s similar and very good.

  8. Kari says:

    I made these tonight using whole Almond flour, not blanched, and no egg – flax as a replacement.

    I would say that the ball idea is so smart! I forget that part when I copied out the recipe to my phone, and my came out really flat.

    If you are like me and don’t eat eggs, use a proper ratio for flax and water, and let it gel up first before throwing it in. I carelessly ‘measured’ and impatiently threw the flax stuff in before it was thickened up, and my biscuits were falling apart, not binded at all.

    That said, they were good! I’m going to try and use blanched almond flour and more flax next time. I have a feeling they will look better. 🙂

  9. Kari says:

    I made these tonight using whole Almond flour, not blanched, and no egg – flax as a replacement.

    I would say that the ball idea is so smart! I forget that part when I copied out the recipe to my phone, and my came out really flat.

    If you are like me and don’t eat eggs, use a proper ratio for flax and water, and let it gel up first before throwing it in. I carelessly ‘measured’ and impatiently threw the flax stuff in before it was thickened up, and my biscuits were falling apart, not binded at all.

    That said, they were good! I’m going to try and use blanched almond flour and more flax next time. I have a feeling they will look better. 🙂

  10. Eliza says:

    Dude! Great recipe. I also used my paws to mix er’ up. I wanted something for biscuits and gravy, so omitted the cheese and added a tiny bit of Truvia. Awesome Just awesome. Thanks so much for sharing.

    • Elizabeth Nimphius says:

      That’s an interesting thought. I think it might help but they are a bit crumbly to begin with. Maybe a little browning around the edges would help! Let me know if you try.

  11. Terese says:

    Made these last night for dinner. Mine came out “brown” not golden looking like your images… When warm, they were very crumbly. DH didn’t care for them, but then – he still eats bread. I took the remaining 2 and put them in the frig. Today, I sliced it and made a sandwich… it was very good. So, they held togther better once cold.

    OH, mine also did not cook in 20 min, they were still very running in the middle… I was grilling some tomatoes next, so I just left them in the oven for another 10 min or so.

    I will make these again, nice change of pace.

  12. Terese says:

    Made these last night for dinner. Mine came out “brown” not golden looking like your images… When warm, they were very crumbly. DH didn’t care for them, but then – he still eats bread. I took the remaining 2 and put them in the frig. Today, I sliced it and made a sandwich… it was very good. So, they held togther better once cold.

    OH, mine also did not cook in 20 min, they were still very running in the middle… I was grilling some tomatoes next, so I just left them in the oven for another 10 min or so.

    I will make these again, nice change of pace.

  13. SarahK says:

    Do you think maybe adding a bit more butter would hold them together better? Also, out of curiosity, have you tried using this to make sausage-cheddar biscuits? Do you think it would affect the mixture very much to do so? Thanks!

    • Elizabeth Nimphius says:

      I don’t know if that would help or not. I have tried adding some coconut flour but honestly it effected the taste in a bad way for me. I know they are crumbly but they really are the closest thing to real biscuits that I’ve ever had low carb. You might try omitting the heavy cream and then adding extra butter! That might do the trick!! Good luck! Butter would be 1/4 cup to replace the cream.

      • Chris V says:

        Hey Liz, just wanted to pop in and say that there was a time I substituted 1 1 tablespoon melted butter and 3 tablespoons almond milk which had been whipped together. Also happened to use Mozzerella cheese this time around. They held together very well, weren’t at all crumbly!

        • Elizabeth Nimphius says:

          Hey Chris. 🙂 That’s very interesting! I might have to try that out. Maybe less fat helped? Sounds like your way has less calories too. That’s worth looking into.

  14. Jessie says:

    Perhaps it’s been addressed, and I’ve just missed it. But I assume that nutritional breakdown is per serving which is per biscuit, correct?
    Thanks.

  15. Jessie says:

    Perhaps it’s been addressed, and I’ve just missed it. But I assume that nutritional breakdown is per serving which is per biscuit, correct?
    Thanks.

  16. Ebs says:

    I made these biscuits this morning. They came out perfect and are absolutely delicious!! Elizabeth, I completely agree with you. They’re instantly my favorite “bread” recipe too. My husband, who is not a low carber, really enjoyed them too. Agai , many thanks, and please keep posting delicious creations!

  17. Charles says:

    I was searching for something “Corn bread-like” for my keto diet and WOW this recipe nailed it! Thanks for posting.

  18. Deb says:

    Just a tip…When a recipe calls for “cutting in” butter I use frozen butter and grate it into the flour with a cheese grater (I have broken TWO pastry cutters). It mixes more evenly with the dry ingredients.

  19. Paul Foye says:

    Your a dear! Love the way you write and added the bits that really matter. God bless, and I’m going to make those gems right now. Cheers and ta.

  20. DIAN says:

    THIS IS GENIUS!!! WHAT A GEM. I CANT BELIVE I AM EATING A LOW CARB BREAD… THANK YOU THANK YOU THANK YOU….YUMMMMMMMMM

    • Elizabeth Nimphius says:

      I’m smiling so big because that’s how I felt when eating this the first time! Lol so happy to hear! Thanks.

  21. Carole D Shaw-Riley says:

    Just made these as I cannot eat the ones made with coconut flour “heartburn”. These biscuits were heavenly! Had one for lunch with butter and a slice of bacon warm from the oven. What a special treat. I had a great aunt who was a wonderful cook who showed me as a child to use my fingers to mix the butter with the flour mixture. Did it this way and the results were great. Thank you for the lovely biscuit recipe. It is a keeper. 🙂

  22. LWFJester says:

    I don’t follow the nutritional content listed here. The coconut flour I have says its 2T for one serving, and each serving contains 9g Carbs and 5g Fiber. The recipe says 1.5C, which is 24T, which is 12 servings. That’s 108g total carbs, 60g total fiber, and 48g net carbs for the entire recipe. That makes these 6 biscuits 8g net carbs each. Are coconut flours that much different?

    • Elizabeth Nimphius says:

      This is an almond flour recipe!! Not coconut flour. Don’t try to use coconut flour for this. It won’t work at all. 1.5 cups coconut flour would need a gazillion eggs. Hope that clears it up.

  23. AJ says:

    I have been making these for awhile and I love them. I just recently discovered that they make delicious “scones” too! You wouldn’t think of this working as a sweet biscuit, but I just used some butter and a little bit of jam on top and it totally satisfies a sweet craving without tons of sugar or the carby flour.

  24. Stacy says:

    Is Almond flour the same as almond flour/meal? That’s what I used but mine are so different looking speckled with dark brown. They are baking now. I hope they turn out!!

    • Elizabeth Nimphius says:

      Yours are a different color because your almond meal was ground with the skins on. It should be the same. If you’re not using JK Gourmet then I recommend sifting your flour first for best results. This recipe will probably still be good if you didn’t sift so don’t worry if you didn’t. Going forward I highly recommend sifting.

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