Posted on December 3, 2017August 12, 2018 by ms_lectinfreefoodie
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On Saturday mornings, my family likes to linger over breakfast. We brew coffee, stay in our pjs, and cook together. During the week, it seems like we’re always rushing to eat and run out the door – but Saturdays? We like to take our time and try new recipes. Today I tried out a new recipe – almond flour biscuits. We were really happy with how they turned out and I can’t WAIT to share our recipe!
You see, I’ve been craving a good breakfast sandwich for a few days – I just love moist, salty, crumbly biscuits – especially when they are served with some crispy bacon and runny eggs. Doesn’t that just scream indulgence?!
A couple things to note – this recipe uses heavy cream. If you are dairy free, you can substitute coconut cream. Also – make sure you are using a superfine almond flour and not an almond meal.
Here’s how to make them:
5 from 7 votes
Easy Almond Flour Biscuits
A easy, paleo recipe that you can whip up for a great breakfast sandwich, to serve with a hearty stew, or even to top with fresh berries and cream.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Ingredients
- 1 1/2 cupblanched almond flour (NOT almond meal)
- 1tspbaking powder
- 1/2tspkosher salt (1/4 tsp table salt)
- 3 tblcold butter, diced small
- 3tblheavy cream OR coconut cream
- 1egg
Instructions
Preheat oven to 350.
Take a cookie sheet and line with parchment paper, and set aside.
In a medium bowl, combine almond flour, baking powder, and salt.
Add diced butter and cut into the flour, using a pastry cutter or butter knife. Just keep cutting the butter into smaller pieces, and pressing into the almond flour until all the big chunks are gone and the dough is crumbly.
Make a space in the middle of the bowl, and crack in an egg and add the cream. Using a fork, lightly mix the egg and cream together, slowly moving out and incorporating the rest of the dough. Mix until you've formed a soft dough.
Using your hands, divide dough into four pieces and roll into a ball. Dough will be soft and a bit sticky.
Place dough balls onto parchment lined cookie sheet. DO NOT flatten dough. Bake for 20 minutes or until lightly golden. Let cool slightly before slicing.
These biscuits are also delicious with jam (here’s a great recipe for a paleo jam using honey as the sweetener.) Or you can top with a whipped cream (or whipped coconut cream!) and fresh berries for a healthy summer short cake!
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Can you make these with egg replacer? I’m allergic to eggs
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I’ve never tried, but I bet it would work as the egg is just used as a binder and not a main ingredient. If you try it, will you let me know?
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Hi, I just made these, they’re still in the oven. But I’m wondering if they’d hold up well if I froze or refrigerated them. Any thoughts?
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In the fridge, I think they would hold up ok, but get a little dry and might need to be softened in a pan with a few drops of water. If you want to make in advance, I’d probably just make the rolled dough and then refrigerate…so you can toss them in a pan for a few seconds when it’s time to eat. Thanks for trying the recipe!
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Is bacon allowed on the Plant Paradox Diet?
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Yes – just look for a high quality brand without added sugars
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When you say high-quality can you be more specific? Also should I look for cured or uncured?
The plant paradox protocol allows up to 4oz of grass fed, pastured pork. Uncured is what you’re looking for.
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Thank you for responding!!!!!!!!!!!
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Does this recipe only make four biscuits or am I misunderstanding?
Also, do you think it would work to make some savory ones, adding chives, parm cheese and/or roll them in “everything but the bagel” before baking?Reply
Yes, it makes 4 biscuits. I bet those would be delicious! I love that seasoning.
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Will the recipe work if doubled? I’d like to use it for a large chicken and biscuits casserole. What do you think?
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Yes! Absolutely!
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what butter do you use?
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French butter
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I made this with the Trader Joe’s Everything but the Bagel seasoning blend. I didn’t have buttermilk but I used Goat milk plain keifer and these came out amazing, YUM!Reply
Awesome! That sounds yummy! Thank you for trying my recipe!!
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The recipe didn’t call for milk though (buttermilk or other). Did yours turn out a good texture with goat milk in place of the heavy cream? I’m guessing that’s what you substituted with goat milk. I just don’t want to try and have a thin soupy mess with out asking first. Thanks.
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What about using oil as a sub for the butter? I can’t use animal protein
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I haven’t tried it but coconut oil might be a good sub for the butter.
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I made these and have to say they were delicious.Reply
Thank you so much for trying my recipe and for your feedback. So happy you enjoyed it!
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What would happen if I used almond meal, instead of almond flour?
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Almond meal isn’t Plant Paradox compliant, but if you’re not following this diet, you can substitute almond meal. Almond meal contains the skins of the almonds, so it’s more dense. Sort of like the difference between a whole wheat flour and a white flour – you can still make the biscuits but they might be a bit on the dry side and you’ll need compensate with a bit more cream. Hope this helps!
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This recipe is delicious. I have made them several times. To change it up a bit I added 1/4 cup of coconut flour and took away 1/4 cup of almond flour. It sweetens the biscuits and they taste like pound cake. It is a nice treat with a cup of coffee.Reply
Just made these today for the second time and I’ll have to say they are not only easy and quick to make but also SO good!! Definitely a keeper! Thanks for sharing this recipe!Reply
Is cold ghee ok?
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I found them salty is there something I did wrong
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These are so easy and delicious!Reply
I searched online for an almond flour biscuit for Sunday brunch & SO happy your website popped up! I used full fat sour cream, divided the dough into 8 small balls, everyone loved them. Had two leftover which I put in the frig, just heated them up in the microwave for a few seconds for breakfast & think they got even better overnight. A keeper to my list of lectin free recipes & now a subscriber to your website.Reply
So yum and easy. I think next time I’ll make them a little smaller ( into 5) and cook them for a shorter period.Reply
