I can’t take credit for this absolutely phenomenal recipe. The credit goes to Gourmet Girl Cooks. I adapted it only slightly. These biscuits are so good that every time I go to look for her blog I accidentally type in Genius Girl Cooks instead of Gourmet! I prefer recipes to have at most a cup and a half of almond flour. Anymore than that and I am seriously reluctant to try them. So the recipe below makes 4 breakfast sized biscuits. I think the original recipe will make 10. Anyway, make them this way, make them her way, just make them because I am not kidding when I say you will cry tears of joy when you taste them!
I don’t have a pastry cutter. I don’t even know what they look like. That did not stop me from trying another way. Using a fork to press the butter into the almond flour is laborious and annoying. I tried it that way though! What I found works well is either take an electric mixer in a big bowl so your almond flour doesn’t fly everywhere and just mix it up as best you can. What also works and is less messy than the mixer is a plain rubber/silicone spatula. I just pressed the butter into the dough until it was a nice sandy mix. (Update: A food processor does the trick just fine! So much easier.)
I made a well in the center and added the rest of my ingredients. Then using the same rubber spatula I just creamed the ingredients together. I have no idea if my method somehow changes the original recipe or not. I just wanted to share this because some people would look at her recipe and totally shy away from it at the mention of “pastry cutter” but you don’t have to do that! Where there’s a will there is a way.
I do it a little differently then she does because I can’t always remember her instructions. I don’t think it matters much when you add the shredded cheese so I put it in last. I always think of the stuff I want to fold into a recipe as going in last.
One amazing tip from Genius Girl (oops! I mean Gourmet Girl!) is to roll the dough into balls before baking. This allows the biscuit to have greater height when finished baking. These are perfect for sandwiches. Any bigger than this they tend to crumble a little when eating a breakfast sandwich.
It takes all my will power to not eat them all when they come out of the oven!!!!
I can’t wait to make these again. This is probably my most favorite “bread” recipe that I have tried in the last year.
Check out the Gourmet Girl blog when you get a chance and be sure to try her recipe for chocolate chip cookies. It’s life changing.
Almond Flour Biscuits
1 1/2 cup Almond Flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp pepper
1/2 cup shredded cheese (cheddar or mozzarella)
1/4 cup Heavy Cream
3 tbsp diced cold butter
- Preheat oven to 350 degrees
- Whisk together dry ingredients. (Almond flour, salt, pepper, and baking powder)
- Mash your butter into the almond flour until it’s crumbly sandy mix. (Use a pastry cutter if you have one or a rubber spatula).
- Dig a well in the center and add the cream and egg.
- Combine the almond flour into the wet ingredients being careful not to overwork it.
- Fold in cheese.
- Form dough into 4 big balls (for sandwiches, make 6 regular size for dinner biscuits) and lay on parchment paper.
- Bake for 20 mins.
- This recipe can make 6 medium size biscuits and the breakdown for that is 296 Calories; 27g Fat; 10g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4 net carbs
- 4 large biscuits breakdown 443 Calories; 41g Fat; 14g Protein; 10g Carbohydrate; 5g Dietary Fiber; 5 net carbs