By Liv Banks • Published: March 26, 2026
If you’ve been searching for almond flour biscuits that actually rise instead of turning into dense little hockey pucks, you’re going to love this recipe.
There is a simple trick that makes a noticeable difference to how almond flour dough behaves in the oven.
I discovered it while experimenting with my almond flour muffins, and once I started using it consistently, my biscuits began to bake taller, softer, and far more bakery-style. It’s not complicated, it doesn’t require specialty ingredients, and once you know it, you’ll start using it in many of your almond flour recipes too.
In this post, I’ll show you exactly how to use this small but powerful tweak so your biscuits turn out golden, comforting, and perfect for both sweet or savory fillings.
Why I Lean Toward Gut-Friendly Baking
Over the years, I’ve worked with many clients who struggle with digestive discomfort, low energy, and feeling constantly inflamed after eating.
Very often, heavily refined wheat products were part of the problem.
That doesn’t mean everyone must avoid wheat forever. But many people feel noticeably better when they reduce it at home and build meals around more nourishing ingredients.
These almond flour biscuits naturally fit into that approach.
They are:
- gluten-free
- lower in inflammatory refined ingredients
- rich in healthy fats
- supportive for steady energy
They can also be part of an anti-inflammatory lifestyle simply because I avoid processed flour and include ingredients that are easier on digestion for these biscuits.
Even baking soda — a small but important ingredient in this recipe — has been studied for its potential role in supporting the body’s inflammatory response. We’re not making medical claims here, just highlighting how small ingredient choices can add up in everyday cooking.
The Secret Ingredient That Makes These Biscuits Fluffy
So what actually makes almond flour biscuits rise instead of turning dense?
A simple spoonful of Greek yogurt.
Yogurt adds:
- gentle acidity that activates baking soda
• moisture that prevents dry crumb
• extra protein
• beneficial probiotics
This combination helps create structure and lift — very similar to what buttermilk does in traditional biscuit recipes.
If you enjoy using Greek yogurt in your recipes, you might also like my frozen strawberry yogurt bites — another easy, feel-good treat using the same gut-friendly ingredient.
Step-by-Step: How I Make Almond Flour Biscuits
What You’ll Need
Simple pantry ingredients, one mixing bowl, and an oven with a baking sheet. No rolling pin, no complicated dough handling.
You will need fine blanched almond flour, eggs, Greek yogurt, melted butter, baking powder, baking soda, and a bit of salt. That’s it!
These almond flour biscuits are probably the simplest recipe out of my whole almond flour collection, to be honest.
That’s why you can make them every week, so you have something versatile to go with any fillings. This is one of those go-to recipes for any occasion.
It’s a bit like having healthy bread rolls on hand, ready for anything.
Mixing the Dough
In one bowl, mix almond flour, baking powder, baking soda and salt.
Mix in the eggs and then the yogurt into the dry blend.
Then add the room temperature melted butter and mix again with a fork until all is combined. Do not overmix, as it may make the almond flour bisquits tough later.
The dough should feel soft but scoopable — not sticky like cake batter and not dry like pastry dough.
Shaping the Biscuits
Use a large ice-cream scoop or a large salad spoon to scop an equal sized portion for each biscuit. You should get about 10 palm-sized blobs on your baking tray. If you get less than 10, it just means they will be a bit larger, and that’s totally fine.
And no, they don’t have to be perfectly round, as long as they are reasonable close in size for even baking.
Then coat your fingers with a bit of oil and lightly press down on each biscuit to flatten them just a bit, but not too flat.
Almond flour biscuits don’t spread much. They rise upward, which gives them that cozy bakery look.
Baking
Bake until lightly golden and set. The bottoms should feel firm but the centers stay soft.
Allow them to rest briefly before slicing. This helps the crumb finish setting.
How to Serve Almond Flour Biscuits
These biscuits are incredibly versatile.
Savory ideas
- turkey and avocado
- scrambled eggs (try my cottage cheese scrambled eggs for extra protein)
- melted butter and sea salt
- cheese and tomato
Sweet ideas
- strawberry jam or jelly
- honey drizzle
- nut butter
- cinnamon butter
They work beautifully for breakfast, brunch, or quick snacks.
Almond Flour Biscuits Recipe
Equipment
Ingredients
- 2½ cups fine almond flour
- 2 eggs
- ⅓ cup plain Greek yogurt
- 3 tablespoons melted butter or olive oil
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- Optional: sprinkle of sesame seeds or herbs on top
Instructions
- Preheat oven to 340°F / 170°C. Line a tray with parchment paper.
- Mix dry ingredients in a large bowl with fork.
- Whisk eggs and yogurt until smooth and add to the dry ingredients.
- Stir in melted butter or oil.
- Mix with fork until a soft dough forms. The dough should be sticky and scoopable.
- Scoop and shape about 10 biscuits with spoon or ice-cream scoop.
- Bake for 15 minutes until lightly golden.
- Cool slightly on a rack before cutting to fill.
Notes
Nutrition
How to Store Almond Flour Biscuits
Store cooled biscuits in an airtight container in the refrigerator for up to 5 days.
They reheat well in a toaster oven or even a microwave if you are in a hurry.
Tip: Slice them open while they are cold before reheating. They break more easily when hot.
Can You Freeze Almond Flour Biscuits?
Yes.
Freeze baked biscuits for up to 3 months.
The uncooked dough is a bit hard to freeze as it’s sticky, so it might be a bit messy to thaw. Bake them at least halfway before freezing, and then you can finish baking when ready to eat.
FAQs
Is almond flour good for biscuits?
Yes. Almond flour creates tender, moist biscuits when balanced with eggs and an acidic ingredient like yogurt.
Why are my almond flour biscuits dense?
Common reasons for dense almond flour biscuits include overbaking, not enough moisture, or skipping ingredients that create lift, such as baking soda and yogurt.
What is the trick to baking with almond flour?
Use fine almond flour, avoid overmixing, and add moisture and acidity to help structure and rise. Also, don’t overbake almond flour biscuits, cakes or muffins, as they can become dry and hard.
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