These Almond Flour Biscuits with garlic and cheddar are flavorful, buttery, and perfectly flaky. Easy to make, gluten-free, low-carb, and high in protein!
These aren't your classic rolled cream biscuits; instead, they're Southern-style drop biscuits. Drop biscuits have a wetter dough with more liquid, so they don’t rise as much and have a coarser texture and appearance. If you’re a fan of this style, you might also enjoy our buttermilk drop biscuits.
With the flavor of garlic and parsley, a touch of heat from cayenne, and plenty of melty cheddar cheese, these almond flour biscuits taste remarkably similar to the popular Red Lobster’s cheddar bay biscuits — only they’re gluten-free, low-carb, and high in protein.
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Notes on some ingredients
Almond Flour – Use super-fine almond flour for the best texture; almond meal is coarser and can make the biscuits dense and grainy.
Cheese – Medium cheddar cheese is ideal for these buttery, garlicky biscuits, offering a bold flavor balance, while mild cheddar gives a softer taste and sharp cheddar adds extra bite but may overpower the almond flour.
Seasoning – A blend of garlic powder, dried parsley, and a pinch of cayenne adds depth without heat; omit the cayenne if you prefer a milder flavor.
How to make almond flour biscuits?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Tips for Success
- Use a cookie scoop – The dough will be too sticky to shape by hand, so treat these as drop biscuits and use an ice cream or cookie scoop to portion them onto the baking sheet.
- For taller, fluffier biscuits – Place the dough scoops close together so the edges touch slightly as they bake.
- Need more biscuits? – Simply double the recipe to make 12.
- Don’t overbake – Remove the almond flour cheddar biscuits when they’re golden brown; if they get too dark, they’ll turn crisp instead of staying tender.
More Biscuit Recipes
Almond Flour Biscuits
Ingredients
- 1 ¼ cup almond flour super fine
- 1 ¼ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon dried parsley
- 1 pinch cayenne pepper powder optional
- 1 large egg
- 2 tablespoons milk
- 1 tablespoon melted butter (not hot) plus more for finishing
- ½ cup shredded cheddar cheese
Instructions
- Prep. Preheat oven to 375°F and line a small baking sheet with parchment paper.
- Mix dry ingredients. Add the almond flour, baking powder, salt, garlic powder, parsley, and cayenne (if using) into a medium bowl and whisk to combine.
- Stir in the wet. In a small bowl, whisk together the egg, milk, and melted butter. Pour the mixture into the dry ingredients and stir until just combined, then fold in the cheddar cheese.
- Scoop onto the baking sheet. Using an ice cream scoop or a ¼-cup measuring cup, drop six portions of dough onto the prepared baking sheet. Gently flatten the tops with the back of a spoon—don’t press too hard or the biscuits will spread too thin. Optional: Use the spoon to lightly shape the edges for a more rounded look.
- Bake. Place the baking pan in the oven, then immediately reduce the temperature to 350°F. Bake for 24–25 minutes, or until the tops are golden brown.
- Finish. Remove the baking pan from the oven and place it on a wire rack, then immediately brush the tops with melted butter. Enjoy hot!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Storage and Reheating
Leftovers can be stored at room temperature, refrigerator or freezer.
- Room temperature - Keep leftover almond flour cheese biscuits in an airtight container or freezer bag at room temperature for up to 2 days.
- Refrigerator - Refrigerate in a sealed container for 4 to 5 days.
- Freezer - Freeze them in freezer safe ziplock bag for up to 2 months.
Reheat
- From room temperature - Microwave for few seconds, preheated 400 degree oven for 2-3 minutes or preheated 400 degree air fryer for 1 minutes.
- Refrigerated biscuits - Microwave for 10 seconds, preheated 400 degree oven for 3 to 4 minutes or preheated 400 degree air fryer for 2 minutes.
- From frozen - Microwave for 20 - 30 seconds, preheated 400 degree oven for 6 to 7 minutes or preheated 400 degree air fryer for 3 to 4 minutes.
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