Almond Flour Biscuits

Introduction

You’d think, looking at the first handful of recipes to debut on 3NL so far, that I’m all about the old comforts: banana bread, pasta, and now biscuits, two of which sub in almond flour instead of conventional wheat.

In all honesty, though? I’d call it a funny coincidence. Bread only rarely makes an appearance in my diet, given the bad rep of grains, so it’s a lucky thing that whenever I do crave a vehicle for lunch meat, I have the following recipe to fall back upon. Follow the steps below to get eight to twelve fluffy biscuits, perfect for splitting in half and stepping in where your sandwich used to reign supreme.

Ingredients

Makes at least six to eight biscuits, though how you distribute the dough has a big effect!

4 eggs whites
3 tbsp unsalted butter (keep it cold!)
1/4 tsp salt
1/2 tsp baking powder
2 cups and 4 tbsp of almond flour

Directions

1. Preheat the oven to 400 degrees.

2. Mix all the dry ingredients together (almond flour, salt, baking powder) in a large bowl.

3. Cut the cold butter into the dry ingredients using the tines of your fork. Rotate the bowl with your other hand until the mixture has pea-sized chunks throughout.

4. Chill this mixture in the fridge for 10-15 minutes so that the fat can get cold and hard. The longer you leave it in (I aim for 30 pretty often), the fluffier the biscuits will usually turn out.

5. Whisk the egg whites in a bowl for about 20 seconds to build up a light foam.

6. Remove the dry mix from the fridge and whisk in the egg whites for a few seconds, breaking up any massive chunks in the dough with a whisk or fork.

7. Dollop the dough out into your foil pan (I use a muffin pan) and bake for 12 to 15 minutes.

Misc Tips

The third step calls for a fork, but I’ve had better success with a strong arm and a pastry blender (one of these things, albeit minus the fancy wooden handle).

Likewise, whisking the egg whites can be easier to accomplish with a hand blender, though the fork should work too.

The Final Product

The options are endless.

Use them for bite-sized sandwiches, as a vehicle for all-fruit jam (as far as occasional indulgences go, this one is king), etc. Have fun!

14 Comments

  1. JaxFin says:

    Hey Matt – would they work if you left the egg yolks in there…? I never like the idea of missing out on yummy yolkiness in my baking ;)

    • Matt Madeiro says:

      I honestly don’t know. :) But if you try, please let me know! I’d hazard a guess that the dough calls for egg whites for a reason, especially since you’re trying to get some fluffiness in it, but I could be mistaken.

      If nothing else, dip your biscuits in those egg yolks, fry them in a little butter, and top with cinnamon. Cinnamon french toast just came back in style. :)

  2. yum. mine took longer to cook, about 23 min, maybe because I used really course almond flour and added about a tablespoon full cream. Used a silicon muffin pan. Came out fluffy and nutty and yum. I am seeing visions of salmon, onion and rocket lettuce san says:

    yum. mine took longer to cook, about 23 min, maybe because I used really course almond flour and added about a tablespoon full cream to the recipe. used a silicon muffin pan. they are fluffy and nutty and simple and delish. am seeing visions of salmon, onion and rocket lettuce sandwiches, to go! also, endless scone-like variations, adding feta cheese or crisp bacon and green onion or herbs like thyme or rosemary. great!

  3. Robin says:

    I put in two whole eggs instead and they turned out just fine. Can add some garlic butter on top to gild the lily or cinnamon and stevia. Very versatile and totally yummy. Thanks for sharing this recipe!

  4. Lisa says:

    So I just tried this and it is wonderful! Back in my unhealthy days, almost everything I ate found it’s way into a piece of bread. A sandwich is a simple yet awesome thing. In the past 10 months it has become the thing I miss the most. Thank you for this recipe Matt.

  5. Sarah Gordon says:

    I want French Toast right now like nothing else. I am excited to try this.

  6. Charli says:

    As soon as I saw the word biscuit I got excited, then I realised that biscuit isn’t the same as cookie in America! Paleo cookies next please?
    I do like the idea of bringing the salmon sandwich back though. Thankyou :)

  7. Alex says:

    Matt!! I’m so excited to try this recipe! I love almond flour and made my Thanksgiving cornbread stuffing with it- have been looking for almond flour recipes since then. Thank you!

  8. Chuck Grimmett says:

    Matt,
    Thanks for this recipe! I am in month three eating primal and excited for a biscuit recipe!

  9. Danielle says:

    I’m trying to make low-carb pigs in a blanket for Superbowl Sunday…I hope this recipe is a winner!

  10. Pingback: Almond Flour Biscuits | Three New Leaves « My Law of Attraction Body

  11. Annie says:

    Biscuit/Cookie…..nah! Them’s buns Man!