Five-ingredient, low-carb almond flour biscuits are an easy, gluten-free option for breakfast or as a side with soups, stews and chilis. No rolling or cutting—just drop the dough and bake for warm, tender biscuits in under 30 minutes.
I didn’t grow up with biscuits as a regular part of breakfast, so the biscuits-and-gravy tradition always felt foreign to me. Over the years, though, I’ve come to love a warm, soft biscuit—whether spread with butter, split for a quick sandwich, or dipped into a steaming bowl of soup or chili. That’s why I developed this simple almond flour version: it’s deliberately gluten-free and low-carb from the start, and it bakes up light, tender, and reliable every time.
Why You’ll Love Making These
Many almond-flour biscuit recipes fall short: they can be dense, gummy, or greasy. This recipe balances the ingredients and uses cream cheese for richness and moisture, which helps the biscuits rise with a tender crumb—not cakey or crumbly, just biscuit-perfect.
- Only five simple ingredients.
- No rolling, cutting, or chilling required.
- Just drop the batter onto a pan and bake.
- Ready in under 30 minutes from start to finish.
Golden outside, soft and tender inside, these biscuits pair well with eggs, bacon, soups, stews, and chilis. If you follow a low-carb or gluten-free plan and miss biscuits, this recipe delivers the comfort you’re after.
Ingredient Spotlight
Almond flour — Use blanched, superfine almond flour rather than almond meal. Superfine blanched flour has a lighter color and a finer texture, which produces a smoother, lighter biscuit.
Cream cheese — Cream cheese adds richness and moisture and helps bind the dough. Use full-fat cream cheese, softened but not melted, so it blends smoothly with the egg.
Egg — One large egg supplies structure and helps the dough hold together.
Baking powder — Baking powder provides lift. For best results, use fresh baking powder so the biscuits rise reliably.
Salt — A pinch of salt brightens the flavor and balances the richness.
How to Make Almond Flour Biscuits
The instructions below give a clear, step-by-step approach. The full ingredient amounts and times are included in the recipe card further down.
- Combine the softened cream cheese and egg in a bowl.
- Whisk until the mixture is smooth and uniform.
- Add the almond flour, baking powder and salt, then stir until a slightly sticky dough forms.
- Stir just until combined. The batter should hold together but remain soft.
- Use a medium cookie scoop or two spoons to drop equal portions onto a parchment-lined baking sheet.
- Bake at 350°F for 15–20 minutes until the tops and edges are golden. Cool briefly before serving.
Pro Tips
Must-Dos For Success
- Use parchment paper: Almond flour biscuits can stick to an unlined pan, so always line the sheet.
- Soften the cream cheese: Let it sit at room temperature for 20–30 minutes or microwave for about 10–15 seconds so it blends smoothly with the egg.
- Portion evenly: A cookie scoop yields uniform biscuits that bake evenly; otherwise use 3 tablespoons per biscuit.
- Watch the color: Almond flour browns faster than wheat flour. Aim for deep golden, not dark brown, and check early if your oven runs hot.
- Let them rest briefly: Allow biscuits to cool for a few minutes on the pan so they firm up before handling.
Variations and Add-ins
The basic dough is a great blank canvas. Here are a few easy ways to change the flavor:
Cheddar & garlic: Fold in ½ cup shredded sharp cheddar and ½ teaspoon garlic powder for savory, cheesy biscuits.
Everything bagel: Press everything bagel seasoning onto each biscuit top before baking for a crunchy, seasoned crust.
Herbed: Stir in 1 teaspoon dried rosemary, thyme, or Italian seasoning to complement soups and stews.
Jalapeño cheddar: Mix in ½ cup shredded cheddar and 1 tablespoon finely diced pickled jalapeños for a spicy kick.
What to Serve These With
These drop biscuits are ideal for dipping. Serve with white chicken chili, beef stew, lentil soup, or any hearty bowl of soup. They also work well alongside eggs and bacon for a low-carb breakfast, split for a breakfast sandwich with scrambled eggs and avocado, or simply warm with butter and a drizzle of honey.
Storing and Reheating
Store biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in a 325°F oven or toaster oven for about 5 minutes to restore the golden exterior. The microwave will warm them quickly but can make them soft.
To freeze, arrange biscuits in a single layer on a tray, freeze until firm, then transfer to a freezer bag. Reheat from frozen at 350°F for about 10 minutes.
Almond Flour Biscuits
Ingredients
- 1 1/2 cups blanched, superfine almond flour
- 1/3 cup cream cheese, softened
- 1 large egg
- 2 teaspoons baking powder
- Pinch of salt
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, combine the softened cream cheese and egg. Mix until smooth and fully incorporated.
- Add the almond flour, baking powder and salt. Stir until a soft, slightly sticky dough forms.
- Use a #20 scoop or about 3 tablespoons to portion the dough onto the prepared baking sheet, spacing the biscuits apart.
- Bake for 15–20 minutes, or until the tops and edges are golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Nutrition (per serving)
- Serving: 1 biscuit
- Calories: 160 kcal
- Carbohydrates: 5 g
- Protein: 6 g
- Fat: 14 g
- Fiber: 2 g
Nutrition information is an estimate and should be used as a guideline.