Almond Flour Biscuits with Rosemary
These Almond Flour Biscuits with Rosemary are tender, buttery, gluten-free biscuits with a golden exterioir and soft, tender centre. Made with almond flour, tapioca flour and a touch of rosemary, these easy drop biscuits require no rolling or cutting and are ready in about 17 minutes. They’re the perfect pairing alongside soups, stews, holiday meals, or breakfast.
Why You’ll Love These Almond Flour Biscuits with Rosemary
- Quick and easy: These drop biscuits are ready in about 17 minutes.
- No rolling or cutting: Scoop the dough straight onto a baking sheet and bake.
- Tender and buttery: Almond flour and tapioca flour create a soft, light texture with golden edges.
- Gluten-free and grain-free: A simple alternative to traditional wheat biscuits.
- Perfectly savoury: Rosemary adds a subtle herby flavour without overpowering the biscuits.
- Versatile: Serve them alongside soup, stew, roasted meats or your favourite holiday meal.
These Almond Flour Biscuits with Rosemary are my favourite thing to serve alongside soups and stews during the fall season. They have the perfect texture; soft on the inside and golden and crusty on the outside. Almond flour provides richness and a tender crumb, while tapioca flour helps give the biscuits a lighter, more cohesive texture.
These almond flour drop biscuits are gluten-free, grain-free and lower in carbs. So, if you want to try to keep carbs down a little over the holiday season, this is one way to do it! They’re delicious, especially pulled apart with a knob of salted butter! Plus, you only need 7 ingredients to make them!
They’re especially delicious with a bowl of White Bean Minestrone Soup with Pesto or Roasted Butternut Squash and Apple Soup (Gluten Free).
Another bonus? They’re super quick and easy to make. There’s no chilling, rolling or shaping at all. Simply drop mounds of biscuit dough on a baking sheet and toss them into the oven. And if you’re not a rosemary fan, you can skip it! They’ll still turn out just as good.
Recipe Notes & Ingredient Tips
Ingredients for Almond Flour Biscuits
You only need a handful of simple ingredients to make these gluten-free biscuits:
- Almond flour: Use finely ground almond flour rather than almond meal. Fine almond flour gives the biscuits a more tender texture.
- Tapioca flour: Combined with almond flour, tapioca flour helps create a lighter, more cohesive biscuit.
- Baking powder: Helps the biscuits rise and gives them a lighter texture.
- Rosemary: Dried rosemary works well here.
- Heavy cream and lemon juice: Together, these create a quick buttermilk-style mixture that adds moisture and richness to the dough. You can also use regular buttermilk.
Are Almond Flour Biscuits Gluten-Free?
Yes. These biscuits are made without wheat flour, so they are naturally gluten-free. They’re also grain-free because the recipe uses almond flour and tapioca flour instead of wheat or other grains.
If you need to strictly avoid gluten, check the labels on your baking powder and other packaged ingredients to make sure they are certified or labelled gluten-free.
How to Make Easy Gluten-free Biscuits
Step 1: Make the buttermilk (skip if using store-bought buttermilk).
Preheat the oven to 400F and line a baking sheet with parchment paper. Add the cream and lemon juice to a small bowl or measuring cup and let sit for 5 minutes. After 5 minutes it should have curdled and thickened.
Step 2: Mix the dry ingredients.
In a medium-sized mixing bowl, whisk together the almond flour, tapioca flour, baking powder, rosemary and salt until combined.
Step 3: Add the wet ingredients.
Add the eggs to the bowl/measuring cup with the buttermilk and whisk gently until combined. Add the egg and buttermilk mixture to the bowl with the dry ingredients and mix with a wooden spoon until completely combined. Let the mixture sit for a few minutes to allow the flour to absorb some of the liquid.
Step 4: Scoop biscuit dough onto baking sheet.
Scoop 6 equal mounds of biscuit dough onto the prepared baking sheet. Pile the dough high as they will spread slightly. Do not flatten.
Step 5: Bake the biscuits!
Bake in the preheated oven for 12-13 minutes or until golden brown on the outside. Enjoy warm with with butter!
FAQ:
I don’t recommend substituting with a gluten-free flour blend unless you know the exact conversion. The textures of the two are not the same. Gluten-free flour blends have a finer texture and therefore absorb more liquid which affects all of the measurements.
Yes, you can substitute the heavy cream and lemon juice for store-bought buttermilk if you prefer.
Leftovers can be stored at room temperature in an air-tight container for 3-4 days or in the fridge for up to 1 week.
To resemble a similar texture as when freshly baked, I recommend reheating leftover biscuits in the oven or cutting them in half and toasting in the toaster. For the oven method, warm on a baking sheet at 350F for 4-6 minutes or until warmed through.
No, unfortunately almond meal wont work for this recipe. Almond meal contains the skins of the almonds which would result in a not-so-ideal texture for these biscuits.
You can, although the texture will change slightly as fresh rosemary is quite firm. It would have to be minced very fine in order for it to work well.
This recipe is pretty no fail, but if you find they are coming out crumbly, possibly the flours weren’t measured properly. Be sure to scoop and level the flours using the measuring cups as you measure them for the most accurate result.
Almond Flour Biscuits with Rosemary
Equipment
- 1 Baking Sheet
Ingredients
- 1/4 cup heavy cream
- 1 tsp lemon juice
- 2 cups fine almond flour
- 1/2 cup tapioca flour
- 1 tbsp baking powder
- 1 1/2 teaspoon dried rosemary
- 3/4 tsp sea salt
- 2 eggs
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper. Set aside.
- Add the heavy cream and lemon juice to a large glass measuring cup, whisk to stir and then let it sit while you prep the other ingredients.
- In a medium-sized mixing bowl, add the almond flour, tapioca flour, baking powder, rosemary and salt and whisk to combine.
- Add the eggs to the cream mixture and whisk to combine. Then, pour the wet ingredients into the bowl with the dry ingredients.
- Let the mixture sit for a couple of minutes so the flour can absorb some of the liquid.
- With a large spoon, drop 6 even mounds of biscuit dough onto the prepared baking sheet. Pile the dough high and do not flatten. They will spread slightly.
- Bake in the preheated oven for 12-13 minutes or until starting to brown on the edges.
- Pull apart, slather on the butter and enjoy warm!