Description
This quick and easy almond flour biscuit recipe delivers golden, tender, and fluffy gluten-free biscuits, perfect for any day. It’s a convenient and family-friendly option that transforms simple ingredients into a comforting staple.
Ingredients
- 240 g (2 cups) blanched, finely ground almond flour
- 12 g (1 tablespoon) baking powder
- 5 g (1 teaspoon) fine sea salt
- 1 medium lemon, zested (approx. 1 tablespoon zest)
- 5 g (1 tablespoon) fresh thyme leaves, finely chopped
- 115 g (8 tablespoons) unsalted butter, very cold, cut into 0.5-inch cubes
- 180 ml (0.75 cup) buttermilk, very cold (or use plant-based milk with 1 tablespoon lemon juice for dairy-free)
- 30 ml (2 tablespoons) extra virgin olive oil
- 2.5 g (1 teaspoon) smoked paprika
- Pinch of fine sea salt (for drizzle)
- 2 g (1 teaspoon) fresh micro-thyme or finely chopped chives, for garnish
Instructions
- Preheat Oven & Prep Sheet: Set your oven to 400F (200C) and line a baking sheet with parchment paper.
- Whisk Dry Ingredients: In a large bowl, combine the almond flour, baking powder, 1 teaspoon fine sea salt, lemon zest, and chopped fresh thyme leaves until thoroughly mixed.
- Cut In Cold Butter: Add the very cold butter cubes to your dry mixture. Using a pastry blender, two knives, or your fingertips, work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
- Add Cold Buttermilk: Pour in the very cold buttermilk. Stir gently with a spoon or spatula just until the dough comes together and no dry streaks of flour remain; do not overmix.
- Shape & Fold Dough: Turn the dough out onto a lightly floured surface (using a bit of almond flour). Gently pat it into a roughly 1-inch thick rectangle. Fold the dough in half, then gently pat it down again to 1-inch thick. Repeat this folding and patting process once more.
- Cut Biscuits: Using a 2.5-inch round biscuit cutter, press straight down without twisting to cut out biscuits. Gather any scraps, gently re-pat, and cut additional biscuits (you should get 8-10 biscuits).
- Arrange & Bake: Place the cut biscuits on your prepared baking sheet. Bake for 16-20 minutes, or until the tops are golden brown and cooked through (they should feel firm to the touch).
- Prepare Drizzle: While the biscuits are baking, whisk together the extra virgin olive oil, smoked paprika, and a pinch of fine sea salt in a small bowl until fully combined.
- Serve & Garnish: Remove the baked biscuits from the oven and let them cool slightly for 5 minutes. Arrange warm biscuits on a plate and artfully drizzle the smoked paprika oil over them. Sprinkle generously with fresh micro-thyme or finely chopped chives.
Notes
For best results, use very cold butter and buttermilk; you can freeze butter for 15 minutes before cutting. Avoid overmixing the dough to keep it tender. If dough seems too crumbly to form, add 1-2 teaspoons more very cold buttermilk, stirring minimally until it just comes together. Store leftover biscuits in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 300 calories
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 40 mg