Light and easy almond flour cheddar biscuits that are so good, you won’t believe they’re grain free! Ready in just 20 minutes they are perfect with a hot bowl of soup or as a grain free substitute to dinner rolls.
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Some of you are thinking, “Oh no! Now she’s jumping on the grain free band wagon too?” Not just yet.
For all you grain eaters out there, hear me out.
I love bread, pasta, and sweets and, while I try to eat these in moderation to make more room for healthy, wholesome, nutrient dense foods, I have absolutely no plans to give them up any time soon!
Despite my love for grains, I also enjoy making grain free recipes from time to time. For those who truly enjoy creating in the kitchen, using grain free flours in cooking and baking provides a fun new challenge. Achieving the right textures and flavors requires doing things differently than in traditional recipes, and testing out combinations of new ingredients can be a really fun learning process.
But, there are health related reasons to try gluten free or grain free for a while as well.
A growing number of people have Celiac Disease (CD), Non Celiac Gluten Sensitivity (NCGS), wheat allergy, or simply don’t feel well when they eat these foods. For my clients, we try to find alternatives while we repair their Leaky Gut, SIBO, or other digestive imbalances driving their sensitivity. With the exception of Celiac Disease, which is requires lifelong gluten avoidance, many can tolerate gluten and grains after we improve their gut health. For others, they may need to avoid these foods longer term in order to feel their best.
Either way, grain free recipes can be really good when you do them right. These almond flour cheddar biscuits are the perfect example of that. Keep reading to get links to a few more of my grain free favorites!
How To Make Almond Flour Cheddar Biscuits
Why Make These Delicious Grain Free Cheddar Biscuits?
These only take a few minutes to mix up, a few more minutes to cook, and another few minutes to scarf down…even for grain lovers!
The almond flour gives these easy drop biscuits a light and fluffy texture that more closely mimics traditional biscuits. Combine that with the salty bite of the cheddar cheese, and these were an instant hit!
They’re a fantastic compliment to my Easy Tomato and Roasted Red Pepper Soup, but can also be served as dinner rolls alongside just about any evening meal.
Extra Tips:
- Don’t have cheddar? Try Guryere or Parmesan
- Adding fresh or dried herbs would be a great way to spruce them up for your holiday table as well!
- Use for dunking in soups, stews or even as a snack
Almond Flour Cheddar Biscuits
Ingredients
- 3 cups blanched almond meal/flour
- 1/4 tsp sea salt + more for sprinkling on top
- 1/2 tsp baking soda
- 1/4 cup melted butter
- 2 large eggs lightly beaten
- 1 cup freshly grated cheddar cheese (a blend of cheddar + Parmesan is also great!)
- 2 tbsp milk ( if needed)
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, stir together the almond flour, sea salt, and baking soda.
- Add melted butter and egg, gently stirring to mix.
- Fold in cheddar cheese. If the mixture looks too thick add 2 tbsp of milk to soften it a little.
- Use a mini ice cream scoop to make 15 heaping scoops (golf ball sized) of dough. You can roll the dough gently in your hands, then place onto a greased or parchment lined baking sheet; or you can drop them directly onto the prepared pan and use your hands to form them into biscuit shapes. Either way, wet your fingertips to keep the dough from sticking.
- Sprinkle the tops lightly with salt and bake for 15 minutes or until tops are slightly firm to the touch and surface is just beginning to brown.
- Allow to cool on pan or transfer to a wire rack to cool before serving.
Notes
Extra Tips;
- Don't have cheddar? Try guryere or parmesan
- Adding fresh or dried herbs would be a great way to spruce them up for your holiday table as well!
- Use for dunking in soups, stews or even as a snack
Nutrition
Other Favorite Grain Free Baked Goods
- Salted Chocolate Chunk Cookies with Toasted Pecan Flour
- (THE BEST) Fudgy Flourless Brownies
- Pecan Flour Spice Cookies
Sources:
1. Celiac Disease and Non-Celiac Gluten Sensitivity by Dr. Amy Burkhart, MD, RD.
2. Petula Nijeboer, et al., Non-celiac Gluten Sensitivity. Is it in the Gluten or the Grain? Journal of Gastrointestinal and Liver Diseases. 2013;22(4):435-440.
I know my daughter will appreciate this recipe since she’s on Keto. Saving to make these for her…they look terrific!
I bet these have such a lovely flavor from the almond! I love biscuits, and these are such a great alternative! Yum!
can i make it without eggs. should i substitute eggs with milk and butter
Hi Kavitha,
I’ve never made this recipe without eggs, so I can’t guarantee how it would turn out. But part of the purpose of the eggs is so that the protein will help bind the ingredients together – instead of butter and milk, you may want to add more cheese and milk since both of those have protein. I’d love to hear how your egg free version turns out! 🙂
Just wanted to add my review here too. These are delicious! And so simple! I made 18 small biscuits. My husband has already devoured 6! 🤭 I am wondering for the next time I make them (and I def will!) If I can brown some sausage and add to the batter and bake them up. I am thinking it would be a healthy and delectable breakfast! Thank you!
Hi Lori,
Thanks so much for your positive feedback, and I LOVE the idea of adding sausage for breakfast! 🙂 I’d be so grateful if you’d leave a star rating to share with other readers too!
What is the carb count on these
Hi Keith,
I’m sorry that I don’t know the carb count, but you could easily input the ingredients into an nutrition analysis tool like chronometer.com to get that info.
I used 1.5 c of almond flour and the same amount of ingredients aside from that e.g. original recipe except for the flour. They turned out great – all 8 were tasty. I cooked them for a good 16-18 mins ion a convention oven at 325. Thanks!
That’s great to hear – thanks for sharing the good review!
I tried the almond flour cheddar biscuits. Three cups of flour was too much. I couldn’t even make it into balls. Therefore, I added another tablespoon of melted butter, 4 tablespoons of 2% milk, and another egg.The biscuits came out a little dry and heavy, but for the most part they were very tasty. This also made 12 golf ball size biscuits.
Sorry, I gave it two stars.
Thanks for your feedback, Michelle. I’m sorry to hear they didn’t turn out the way you expected, but I’m glad you found a way to make them work for you.
These were wonderful!! Thanks so much! Do you know the nutritional info on these. I didn’t see it.
Hi Staci,
So good to hear you enjoyed the biscuits! I actually don’t run nutrition info on my recipes, but you could enter the ingredients into the nutrient analysis software from My Fitness Pall or Nutrition Data to get the breakdown.
I’ve finally started trying almond flour recipes, and this one will be in rotation! It’s a great sub for dipping bread when I make soup. I halved the recipe but forgot to make only 4 biscuits. So my 8 biscuits were pretty small. They came out well – I’ll make again and see if they’re big enough to hold a fried egg and a teeny tiny bit of honey (I’m a salty-sweet lover, like most people). I’d give this 5 stars if I didn’t have to sign up for anything first. I’ll be trying out your other grain-free recipes –… Read more »
Hi Ellen,
I’m so glad you liked the biscuits – thanks for your 5 star rating! Your salty-sweet combo sounds great!
P.S. Newer recipes are entered using different recipe software, so you can enter ratings on those without creating an account. 🙂
So I’ve been trying out new almond flour recipes because I’ve eliminated all foods with lectins. Finding this recipe sounded great! I wanted something I could add cheese to. I was out of cheddar so added parmigiano reggiano…a stronger flavor. So I added slightly under a cup and I did add 2 Tbl. of almond milk. I got 18 biscuits (fit in a quarter cup size measuring cup after baked) out of it but had to bake them 30 minutes before they began to brown at all. Cut through the middle and add butter…delish!!!! I will make again with sharp… Read more »
I’m so glad you loved them, Barbara! Thanks for sharing your review and how you personalized them! 🙂