Almond Flour Biscuits

My dad is from the south, which means if it were up to him, he'd eat butter and salt on everything (well at least historically, he's actually pretty healthy these days). But one thing we ate now and again growing up was biscuits and syrup. So delicious... but not really that nutritious. For some reason I was craving them today, so I pulled out the recipe box that my mom made for me when I turned 21.

This box is a really cool collection of all of our family recipes and favorites from friends growing up. My mom actually hand-wrote them all down from her recipe box on those cute kitchen themed index cards, so that I could have them with me as a ventured into adult life (I'm sure at the time I gave some sort of semi-enthused thanks, but it's actually a really cool addition in my kitchen, so thanks Mom!). 

But the only downside of these old recipes, is that some of them are not really that great for you. Many of them come from the 60's Crisco era when processed food was all the rage (my mom and I always joke and sorta cringe at the ingredient lists now). But that doesn't mean they are null and void, just means they need a little bit of culinary creativity to update them with healthier ingredients. 

These biscuits do not "fluff" up as much as traditional ones (because of the almond flour), but the taste is great. Also, quick note, using almond flour will drive your fat content up, so even though these are low carb and don't have Crisco (score), it doesn't mean you should eat the whole batch in one sitting. But this certainly hit the spot for my biscuits and syrup craving. 

Time Allotment: 

10 minute prep | 15-17 minute bake time


  • 2 1/2 cups almond flour

  • 3/4 tsp of baking powder

  • 1/2 tsp salt

  • 2 tbsp butter

  • 2 tbsp coconut oil

  • 1 egg

  • 1 tbsp flax seed + 3 tbsp water, mixed together (this is in place of a second egg)

  • 1 tbsp honey


  1. Pre-heat oven to 350 degrees.

  2. In a large bowl, mix flour, baking powder and salt.

  3. Cut in butter and coconut oil until you get a coarse cookie crumble mixture.

  4. Add egg to flax seed mixture and beat, stir into large bowl, add honey and stir until moistened.

  5. Roll out dough between two sheets of parchment paper to about 3/4" thick.

  6. Use a mason jar lid to cut out dough circles, and place on a parchment lined baking pan.

  7. Bake for 15 minutes, or until bottoms are browned.

  8. Enjoy! My favorite way is with some heated up syrup.