Biscuits are a staple that everyone needs and these Paleo Almond Flour Biscuits are my go-to recipe. I tweaked and tweaked for months until I got them exactly perfect! They don’t require rolling and are light, soft, flaky, and tender with soft undertones of butter.
Easy Almond Flour Biscuit Steps
Start by making a homemade, non-dairy buttermilk mixture. To do this, simply combine some non-dairy milk and vinegar. Set aside to sour.
In a large mixing bowl, whisk together some almond flour, arrowroot or tapioca flour, grain free baking powder, palm sugar (or sweetener of choice), and sea salt.
Add 5 Tbsp. of chopped butter or ghee (can use non-dairy) to the dry ingredients. Cut the butter into the dry ingredients using a pastry cutter, 2 forks, or by pulsing briefly in a food processor. My butter was extra hard, so I chose to use a food processor to make things just a little easier.
Stir in 2 eggs, 1 egg white, and the homemade buttermilk mixture. Batter should be sticky but not wet. If batter is too wet to roll into balls, add more almond flour, 1 Tbsp. at a time, until it thickens up a bit.
Using lightly floured hands, roll the dough into 8 equal-sized balls and place on a lightly greased pie pan. Biscuits should be close but not quite touching.
Bake at 400 degrees for 17-23 minutes, or until tops are a nice golden brown.
Tips For Perfect Almond Flour Biscuits
- Be sure to use blanched almond flour that is ground very finely. If you use coarse almond flour or un-blanched almond flour, the biscuits will not turn out correctly.
- For dairy free, feel free to use any non-dairy milk and non-dairy butter you prefer.
- The batter should be sticky but not wet. If the batter is wet and cannot easily be roll into balls, add more almond flour, 1 Tbsp. at a time, until it reaches the right consistency.
Paleo Almond Flour Biscuits
- 2 1/4 Cup Blanched Almond Flour finely ground
- 1 Cup Arrowroot or Tapioca Flour
- 1 1/2 tsp. Baking Powder
- 2 Tbsp Coconut Palm Sugar or sweetener of choice
- 1 tsp. Sea Salt
- 5 Tbsp Butter or Ghee (can use non-dairy)
- 1 Large Egg White
- 2 Large Eggs
- 1/4 Cup Non-Dairy Milk
- 1/4 tsp. apple cider vinegar or white vinegar
- Preheat oven to 400 degrees and lightly grease an 8 or 9 inch pie pan.
- In a small bowl, stir together the non-dairy milk and vinegar. Set aside.
- Stir together the almond flour, tapioca or arrowroot, baking powder,, salt, and sugar until well combined.
- Add in the butter and cut in with a pastry cutter, 2 forks, or gently pulse in a food processor until well blended and flour looks like sand.
- Stir in the eggs and milk mixture. The dough should be sticky but not wet. Add additional flour if needed.
- With lightly floured hands, roll dough into golf-ball sized balls with the palms of your hands. Place biscuits close together but not quite touching in the prepared pie pan. The dough makes 8 or 9 biscuits.
- Lightly press each biscuit to slightly flatten.
- Bake for 17-20 minutes, or until nicely browned.
Nutritional information is approximate and may vary.