Almond Flour Biscuits

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!

Course Dinner

Cuisine American

Keyword almond flour biscuits, cheddar bay biscuits, cheddar biscuits

Prep Time 6

Cook Time 25

Total Time 31

Servings Biscuits

Calories 109kcal

Author Maria Doss

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!

Video

Notes

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.

Nutrition