Almond Flour Biscuits ~ Low Carb • Grain Free

Looking for a sturdy wheat free biscuit to hold up some yummy sugar free pumpkin butter or maybe some sausage gravy?   Not exactly like grandma made, but close to it for sure.  And so tasty, you’ll almost feel guilty.

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Almond Flour Biscuits ~ Low Carb • Wheat Free • Grain Free

1 cup plus 2 tablespoons of almond flour
1 tsp aluminum free baking powder
½ tsp sea salt
2 tablespoons cold salted butter
egg whites from 3 large eggs

Preheat oven to 400º F.

Mix almond flour, baking powder and salt together in a medium size bowl. Add cold butter and using a pastry cutter, mix until crumbly.

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Next, in a small bowl, whisk the eggs with a fork until they are slightly frothy, about 30 seconds. Blend the eggs in with the almond flour mixture until combined.  Place in the fridge for 20 minutes to allow the bits of butter to harden.

Divide the biscuit mixture into 4-6 portions and spoon on to a parchment lined baking sheet or into a well-greased muffin top pan. Bake right away for 10 -12 minutes.  Remove when golden brown.  Makes 4-6 biscuits.

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Serve with butter and preserves or top the biscuits with your favorite sausage gravy.

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Nutritional information for 6 servings:

For each biscuit = Calories 147,  Carbs 5, Fat 13,  Protein 6

DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks and Happy Holidays!

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63 responses to “Almond Flour Biscuits ~ Low Carb • Grain Free

  1. I make these all the time. They are easy and taste great!

  2. These are actually very good! I made mine with 1 whole egg and baked them on a stoneware tray. The surface had a crispy, buttery texture, almost like shortbread cookies. Maybe a little less salt next time. Could be addictive!!!

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  5. They are really good and easy to make. My husband loved them.

  6. Love these biscuits, made some and added 1 tsp cinnamon and a little Splenda. Turned out great. Love them for breakfast with bacon.

    • Great idea! When I was first trying to make an almond flour biscuit, it came out flat and crunchy just like a sugar cookie. 🙂 Yours reminds me of those cinnamon biscuits I used to get at Hardees as a college student. They were delicious but they got me where I’m at today. :/ Thanks for sharing your tweaks! I can’t wait to try it your way. 🙂

  7. Can you substitute coconut oil for the butter for a dairy free version?

    • I think it’s possible, but will probably change the texture of the biscuit. I’ve never tried it before. If you do, please let us know how they turn out. Thanks for stopping by!

  8. Do you think you could make this a day ahead and store in the ice box and still cook ok ?

    • I’ve never tried that, so I don’t know for sure. It would be interesting to see if it works and how it affects the dough. Lots of doughs are refrigerated overnight, so possibly. Maybe let the dough come to room temp before baking? If you try it, let us know. 🙂 Thanks for stopping by.

  9. Can you double this recipe or could that mess it up?

  10. Jeanice Vaughn

    My husband has heart disease. Is this recipe good for him?

    • I don’t think I’m the correct person to ask this question. Maybe you can ask your doctor? 🙂 Thanks for stopping by. Best wishes to you and your husband!

  11. Hello! Found your recipe on Pinterest. I was drawn to the fact that the ingredients were pretty straightforward, but not too sparse. I love using almond flour, but I rarely use it by itself. Usually it’s part of a blend (I’m not low carb, I have to eat gluten free due to gluten intolerance). So I was interested to see what using only almond flour would be like.

    Also: We happened to have rendered lard I recently purchased from our local farmers market (from locally raised pigs on an all-natural roam-free diet etc). So I decided to sub the lard for the butter (pretend I live back in the good ‘ol days lol!).

    My VERDICT: They turned out GREAT!!
    I think these would taste terrific using butter as called for, but I’m grateful I tried the lard, it added a complexity to the flavor & texture. I understand lard would prob ruin the low carb part for some, but i just wanted to have some good old fashioned biscuits, carbs be darned!! Yum, thank you SO much for sharing this recipe!

    • Thanks for the great review! I like using a gluten free flour blend myself. I’m so glad you liked these. Lard sounds amazing! I’m sure the lard you used was much healthier than what could be purchased at the grocery store. My sis-in-law gave me some several years ago. I even love the smell of lard cooking! lol I know that’s probably awful.

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  13. Seriously the best low carb biscuits ever!!! Love them!! Thanks for sharing the recipe.

  14. Gail M Seay

    can you use flax seed recipe for the egg? it works great in a brownie recipe. can’t tell the difference

    • I’ve not tried that, but if it works in the brownies, it just might work in this biscuit recipe. If you try it, can you report back? I’m interested to know as others might be. 🙂 Thanks!

  15. These biscuits are excellent and so easy to make.

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