Almond Flour Biscuits with Rosemary
These Almond Flour Biscuits with Rosemary are tender, buttery, gluten-free biscuits made with almond flour, tapioca, flour, rosemary, and simple ingredients for a flavorful grain-free alternative to traditional biscuits. Easy to make and perfect alongside soups, stews, holiday meals, or breakfast, they’re a healthy savoury biscuit with a light, fluffy texture.
What You’ll Love About These Almond Flour Biscuits with Rosemary
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. Delicious, especially pulled apart with a knob of butter! And, you only need 7 ingredients to make them!
Plus, not only do they taste good, but they’re good for you! 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!
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
A few things to keep in mind:
- Almond flour – The main ingredient and only flour you will need is almond flour. Now, you want to find almond flour and not almond meal which contains the skins. Try to find a very finely ground almond flour for the best results.
- Tapioca Flour – when mixed with almond flour, it creates the most perfect gluten-free biscuit dough!
- Rosemary – Adding rosemary to the biscuits gives them that wonderful flavour of fall and winter… and the holidays! You can skip it too if you want to make plain biscuits.
- Heavy cream – Heavy cream + lemon juice makes our buttermilk which will activate the baking powder. You can also use regular, store-bought buttermilk.
- Lemon juice – Lemon juice adds a necessary acid to the dough (specifically the baking powder) so that it will rise. Be sure to skip this if you’re using regular buttermilk.
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.
I recommend chopping the rosemary VERY fine, more like mincing it. Rosemary is quite firm in texture, so having big pieces in your biscuits will not result in a tasty experience. In the first photo above, you can see about the size that I’m recommending.
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. Reheat on a baking sheet at 350F for 4-6 minutes or until warmed through.
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.
- With a large spoon, drop 6 even mounds of biscuit dough onto the prepared baking sheet.
- 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!