Almond flour biscuits are tender, fluffy, and wonderful with sweet butter. They are low carb, gluten free, and ready in just 20 minutes!
These almond flour biscuits are amazing. They are tender and fluffy, and they smell so good when they bake!
I always loved biscuits, and when I started eating a low carb and grain free diet, I thought at first that I would have to give them up.
To my relief, I soon discovered almond flour biscuits.
Now, as always when I recommend a gluten free baked good, I would like to set your expectations straight. Lacking starch and gluten, almond flour biscuits are not the same as wheat flour biscuits. They do not rise as much, and they are not as fluffy and tender.
Having said that, these gluten free biscuits are excellent. They are delicious, fragrant, and good enough that you will likely find yourself overeating them (as I did today), unless you share them with enough people so that you can only get one serving size.
I make these low carb biscuits with sour cream. I saw many recipes that use butter, and I’m sure that would be fine, but I think sour cream makes biscuits extra tender, and adds a wonderful distinct flavor. I’m sure you could replace the sour cream with full-fat plain Greek yogurt if you wish, although I suspect sour cream is better.
Don’t try to shape these gluten free biscuits by hand – the dough is too sticky for that. Rather, treat them as drop biscuits and use a scoop to drop them on the baking sheet.
These almond flour biscuits are best when warm. If you have leftovers, keep them in an airtight container in the fridge on paper towels, and briefly warm in the microwave before enjoying. I never have leftovers, because I tend to make just 6 biscuits at a time, but you can easily double the recipe.
Watch the video to see how easy it is to make these gluten free, low carb almond flour biscuits:
- 1 large egg
- 1/4 cup sour cream
- 1/4 teaspoon sea salt
- 1 cup blanched finely ground almond flour (4oz)
- 2 teaspoons baking powder
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the egg, sour cream and salt. Using a rubber spatula, mix in the almond flour, then the baking powder.
- Using a 2-tablespoon scoop, place 6 mounds of the dough on the prepared baking sheet. Do not flatten the mounds.
- Bake until golden, 15-18 minutes. Serve warm.