These Almond Flour Biscuits are an easy one bowl recipe that comes together in only twenty minutes. Drop biscuits that require no rolling, kneading or cutting out. These no fail biscuits are perfect for a dinner side or make a delicious breakfast. Low Carb, Easy, Gluten Free.
So if you love to serve biscuits with your family meals then you’re going to really enjoy these easy to prepare, low carb Almond Flour biscuits.
Especially since they only require five easy to find ingredients and no special equipment is needed to make them.
And almond flour has always been one of my go to’s for gluten free baking.
It just gives baked goods such as muffins, breads and these biscuits a light and fluffy texture.
These Almond Flour tortillas are a popular recipe here on AFCJ and perfect for making sandwich wraps… or even great for soft tacos or enchiladas.
Check them out if you’ve been struggling to find a decent store bought brand like I was…. these are pliable wraps easy for topping with your favorites.
Almond Flour Biscuits ingredients:
- Blanched Almond Flour
- Eggs
- Butter
- Cream Cheese
- Baking powder & salt
How to make these Almond Flour Biscuits:
You want to start by lining a baking sheet with parchment paper.
Then turn the oven on to preheat… I like to melt the butter in an oven safe dish while it’s preheating.
But you could always melt it in the microwave,
Once butter is melted remove from oven and stir in cream cheese till creamy.
Add this to the rest of the ingredients and stir to combined.
Drop on baking sheet using a cookie scoop or spoon.
Bake in oven till light, fluffy and golden brown.
How to store these Almond Flour biscuits:
I like to store them in the fridge in a covered container for up to a week.
And then warm them in the oven prior to serving….
Although I have been know to eat them right out of the fridge cold and still they’re quite yummy! 😊
You can also freeze them for even longer storage.
Ways to serve these biscuits:
They do go great with salads or as a side for almost any meal.
And you can serve them with butter and a little jam for breakfast… or whatever your favorite toppings.
They’re also great with an egg or cheese.
Personally though I like to just snack on them since they’re satisfying and just one will hold you over really good as a snack.
Other recipes using almond flour…..
Chocolate Almond Flour Banana Bread
Chocolate Chip Zucchini Muffins
AND IF YOU TRY THIS RECIPE PLEASE BE SURE TO LET ME KNOW IN THE COMMENTS BELOW…..
I’d love to hear if you make this & how you like it. Plus please be sure to include a star 
rating
Until next time- xoxo
Almond Flour Drop Biscuits (Gluten Free)
Ingredients
- Dry ingredients:
- 2 cups blanched almond flour
- 1/2 tbsp. baking powder
- 1/4 tsp. salt
- Wet ingredients:
- 4 tbsp. butter
- 2 ounces cream cheese softened
- 3 large eggs
Instructions
- Preheat oven to 350 degrees.
- Line large baking sheet with parchment paper.
- In large mixing bowl combine all dry ingredients and stir to combine.
- Meanwhile melt butter in oven safe dish while the oven is pre-heating. Make sure to carefully watch this as it won't take long.
- Once butter is almost melted remove from oven and add cream cheese to warm butter and mix with fork till smooth and creamy. Set aside
- Beat eggs in a separate small bowl.
- Add eggs to dry mix, then butter, cream cheese mixture and stir till thoroughly combined.
- Using a cookie scoop or large tablespoon spoon equal portions on to parchment lined baking sheet.
- Bake in preheated oven 15 minutes
Notes
Nutrition
Updated- originally posted November 2017
Delish! I made these vegan sub out the eggs and used vegan cream cheese/butter and they came out great! My new favorite gluten free vegan biscuit. Thanks for this recipe!
Thanks Sharon! Glad to hear they worked out using the vegan substitutes. ❤️
what would you use for subbing
eggs.
Hi Pat, I haven’t personally tested the recipe without eggs, but I would recommend you try subbing the eggs with flax eggs. Hope this helps!
When I made these biscuits the batter was very runny. More like a muffin so I baked in muffin tin with paper liners. The taste was ok but the texture was more like cornbread. Is it supposed to be that runny?
Hi Marsha, the biscuits should not have been runny. Did you follow the recipe exactly? Let me know if you’d like help troubleshooting where you went wrong.
Best gluten free recipe for biscuits ever, my husband is gluten intolerant and these are great!!!
Thanks so much Kathie! 🥰
These biscuits are a great base recipe. I have celiac disease, so I had to stop eating gluten three months ago. I subsequently figured out gums upset my stomach, which are often ingredients in gluten free breads. This recipe is great for me because it keeps away the gluten and gums, AND tastes fluffy. I can imagine lots of varieties, and have noticed a few on this website that I am now anxious to try. Thanks for a great recipe!
You’re so welcome Jenny and Thanks for stopping by to let me know! 🥰
Can these biscuits be frozen unbaked? And then baked when needed?
Hi Laura, I wouldn’t recommend freezing them unbaked, but you can certainly bake them and then freeze them. Hope this helps!
Ok, thanks so much for letting me know!
I’m making them now!
You’re welcome! Let me know how they turn out.😉
Stephanie, Theae gf biscuits were a hit! I slightly under baked so they could be reheated before serving and my gf friends liked them so well that they asked for the recipe!! Thank you!
Yay! You’re so welcome! Glad everyone loved them! 🥰
Sorry for the typo: I meant can this recipe be made with coconut cream instead of cream cheese?
Hi Lolly, I can’t say for sure since I haven’t personally tested it with coconut cream. It will probably change the flavor and the texture somewhat, but let me know if you give it a try.
This recipe was very easy to whip up and made 12 nice size biscuits. Since I had all of the ingredients on hand, I plunged forward realizing in hindsight that 3 eggs is a whole lotta eggs! And I am not an egg lover! So, though tender and beautiful to look at, they tasted too eggy for my tastes.
Hi Marilyn, not sure Why they would have tasted “eggy”? You could always try with one less egg and see how that works for you.
Made them into shortcakes for strawberries… I just added 2 TBS of monkfruit to keep them keto! Thanks for the recipe!!
You’re welcome Renee and I love that idea!😘
Can this recipe be done without cream cheese? Or do I need a substitute? Thank you.
I haven’t personally tested the recipe without cream cheese, so I can’t say for sure.. I know one reader said they had success using greek yogurt in place of cream cheese. And yes you would want to use some kind of substitute for the cream cheese. Let me know if you try them and what worked for you.
Everybody in the house loved these! I didn’t follow any of the mixing directions and it turned out great! Always nice to find a recipe that my kid with dissacharide intolerance can have.
Glad to hear your family loved these! Thanks for stopping by to let me know!😘
So good!!! Just what I’ve been looking for. Thank you!
You’re welcome Samantha!😘
These buscuits were amazing! Thank You! Will be a favorite in our home! Very Easy!
Yay and You’re welcome!😘
Could ghee be used instead of cream cheese? Paleo diet so no you hurt or plant based cheeses…
Hi Debbie, Since I haven’t tested the recipe using ghee instead of cream cheese I can’t say for sure. Let me know if you try it and how they turn out.
There is an almond milk cream cheese by kite hill that would probably work for you.
Looks awesome but why do 2oz rather than tablespoon or cups. Trying to figure out it?
Sorry.
Hi Nadira, I believe most of the blocks of cream cheese labels it by ounces so that’s why I state ounces in the recipe card… But assuming you’re using a tub of cream cheese then 2 ounces is approximately 4 tablespoons.
Thank you so much for replying, I have containers of cream cheese and I checked online the conversion for 2 oz , they say .25 which I’m assuming is 1/4 of a cup, however their conversion is 2oz = 2 tbs so that’s why I’m confused. Sorry I’m Canadian.
You’re welcome! And yes it would be 1/4 cup or 4 tablespoons.
Before my days of low carb I made chicken and dumplings with a bisquick recipe. Do you think these would work dropped in a hot pot of chicken for the dumplings?
Hi Gina, since I haven’t personally tested that myself I can’t say for sure… but I really love the idea. So if you try it, please let me know how it works out!
The biscuits turned out good! Almost tasted like cornbread. Next time I would double the recipe because I only got 6 biscuits and followed recipe exact! Also, I would add a little more salt! Thank you for this gluten free option!!
You’re welcome Sabrina and the number of biscuits can vary based on the size you make them!
Yum! The texture reminds us of a pound cake. They were great hot with butter. The easy, 6-ingredient recipe will allow me to make these for breakfast – egg, cheese, and sausage biscuits. Can’t wait! We also had a couple with Walden Farms sugar-free strawberry syrup. They were very reminiscent of biscuits with strawberry jam. Delish!
Yay! So glad you’re Enjoying the biscuits Tee!😘
I can’t do grains or dairy… these sound so good, but I gotta find a sub for the cream cheese! I’m sure I could use coconut oil instead of butter, or even the occasional ghee, but cream cheese… hmmm.
You could try a dairy free cream cheese! Let me know if you try it and how they turn out!
I made these biscuits, but must have put too much cream cheese, they had something missing, I’m pretty sure I put salt, but wouldn’t swear to it😂, they spread out too much, I think I over measured the 1/2 tablespoon of baking powder. But I will definitely be trying them again😞
Sorry it didn’t work out for you Brenda! Let me know if you need help troubleshooting the recipe! ❤️
Added some shredded cheese, and omg amazing! I never want to make them without shredded cheese again – so good.
Thanks for the great recipe 🙂
And I forgot to add a star rating…
Thanks for taking the time to do that! 😍
You’re welcome Stephanie! 😘
Very good recipe! I was so happy to find a recipe that turns out! Used them to eat with beef stew 😋
Thanks Katolyn! Glad to hear they worked out for you! ❤️
I tried these today – I made them exactly as directed minus I added a few slices such as onion powder, garlic powder, and dried parsley. They were fantastic and perfect in my low carb breakfast sandwich. Thanks for the recipe!
You’re Welcome and Thanks so much for stopping by to let me know. 😘
Thank you for the recipe! I’m not a big fan of any sort of cheese so I substituted with 3 and 1/2 ounces of Greek yogurt and added 1/4 tsp baking soda. Turned out amazingly soft, fluffy, and buttery. New family favorite!
You’re welcome Myron! So glad to hear that the substitutions worked out for you! I always have Greek yogurt in the fridge as well so I’ll have to give that a try. Thanks for stopping by and letting me know 😀
These are delicious. I used a smaller scoop so they made 24 the first time and 29 the second time. I sprinkled a little garlic powder and onion powder to make them a little savory. This time I tried 2 tsp butter and 2 tbsp coconut oil. Delicious with butter, or cur open and melting some cheese. Only trouble is they taste too good so be careful. 2 total carbs, 8 g of fat and 2 grams of protein when you make 29.
Thanks Diane 😀 So glad to hear that you’re Enjoying these.
I just made these biscuits, they’re FANTASTIC!!! Especially when I don’t feel well, I like toast or muffins, these were the perfect addition to my low carb eating now. I’ll be making them much more!
I’m so glad to hear that you Enjoyed these Kyle and Thanks for taking the time to stop by and let me know 🙂 🙂
I bet the cream cheese in these biscuits keeps them nice and soft. They look mighty tasty and I’d love to try your recipe!
Oh wow these look delicious! I can see me snacking on these all day long, can’t wait to give them a go! Thanks for sharing 🙂
Wow! These are so amazing,wonderful cookies! I bake cookies regularly ,will try your recipe next!
I have two bags of almond flour in my fridge – I will have to try these!
These biscuits look perfect as a side dish or for snacking! Love that they only have six ingredients and are so quick to make too!
I have a bag of almond flour just waiting for this recipe! Love it!