Can gluten-free almond-flour biscuits be light and flavorful? Yes, and not only that, but they're easy enough to mix together in just a few minutes. They go with sweet and savory dishes alike. The glycemic index is relatively low compared with a baking-mix biscuit, because of the high almond-flour content.
These 5-ingredient almond-flour biscuits are perfect with my slow-cooker peach butter!
Arrowroot flour is the second ingredient, and adds lightness to the biscuits. Other than that, it's just coconut oil, flax meal and baking powder. I didn't count the sea salt in these almond-flour biscuits 5-ingredient because they can be made without it if you are eating salt-free. We make ours low-salt, and use the Redmond pink sea salt in the smaller amount in the recipe.
These biscuits are vegan if you use flax eggs and coconut oil. I don't melt or chill the coconut oil but I do cut the room-temperature oil into the dry ingredients with two knives.
Be sure you cut the pieces of oil to be the size of small peas, or when the biscuits are baking, the coconut oil will melt and leave holes - the larger the bits, the larger the holes. It won't affect the taste but will look a little funny.
The dough should hold together well enough to be easily worked into 12 small (about 1 inch) balls and then flattened slightly. You can make it into six larger biscuits if you prefer.
I made a batch of these to go along with my peach butter, and boy did they go fast with that!
Also great with a meal like bacon-wrapped garlic pork tenderloin.
If you made this recipe, please leave me a comment so that I know how it went!
Beth
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Other great baking recipes on A Meal In Mind
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Apple-Apricot Fruit-Sweetened Muffins
Coconut oil pie crust gluten-free and vegan
Blueberry Lemon Almond-Flour Muffins
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Almond-Flour Biscuits - 5-Ingredient
Ingredients
- 2 flax eggs 2 tablespoons ground flax seed + 6 tablespoons water, see note, or 2 chicken eggs, preferably pastured
- 2 ½ cups blanched almond flour
- ¾ cup arrowroot flour
- ¼ cup coconut oil at cool room temperature about 70 degrees F
- ¼ teaspoon sea salt for low-salt recipe increase to ½ teaspoon if not following a low-salt diet
- ½ teaspoon baking soda
- 2 tablespoons maple syrup optional for a slightly sweet biscuit (we prefer to leave this out of the recipe but serve it on the side for anyone who wants a sweet taste)
Instructions
- In a small bowl, whisk the flax and water to give the mixture time to gel (see note).
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, arrowroot, salt and baking soda.
- Cut the coconut oil into the dry ingredients with a pastry cutter or 2 knives. You’ll want the result to look like coarse crumbs, with the bits of coconut oil no larger than pea-sized.
- Gently mix flax eggs into the dry ingredients. Gather the dough into a ball until all the dry ingredients are incorporated, but you haven’t over-mixed them.
- Form the dough into 12 1-inch balls and flatten them into disks as you place them on the parchment paper.
- Or this recipe can make 6 large biscuits. If you make the larger ones, adjust your cooking time to 12 minutes, checking at 10)
- Bake for about 8 minutes, but check for doneness after 7.
- Biscuits will puff up a little in the oven, but not spread out. Done when slightly browned (see note) and softly firm when touched in the middle.
Notes
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Susan Walley
Do you have calorie count 9n the small size of 12?
Beth
Susan, thanks for your interest. I have not found a calorie calculator that I'm absolutely happy with, since so many seem to have trouble analyzing gluten-free ingredients, but used the one from Very Well Fit to analyze this recipe, and it gives 184 calories per biscuit. I hope that's helpful!
Rachna
Hi
Looks yummy! The coconut oil I have is melted as I stay in a very warm country. So just want to confirm that the 1/4 cup coconut oil is supposed to melted?
Thanks
Beth
Hi, Rachna, when I make this recipe I use solid coconut oil. If I'm in Hawaii, where the coconut oil is liquid in the warmer months, I refrigerate the 1/4 cup oil until it is solid. That way you can cut it into small pieces when mixing it into the almond flour. I haven't tried using liquid coconut oil, so the biscuits might be just fine but I don't know for sure. I hope they turn out great for you, and if you do try them with the liquid oil, I'd love to hear how it works.
SANDRA HAACK
Thank you soooooo very much for such a good biscuit. I made them this afternoon and after eating trial biscuit, I wanted so much to eat the entire pan, but instead am making the peach jam to use in the morning. Sept brings the soft fruit in Boise, Id which means wonderful peaches.
Sandra
Beth
I'm so glad you enjoyed this recipe, and I know what you mean about wanting to eat them all. I love thinking about them with that peach jam, too.