Almond Flour Biscuits
I made these almond flour biscuits on a whim a few weeks ago. I’ve never made biscuits before so I had no idea what I was doing but I loved the consistency and flavor of the focaccia recipe I shared recently and I thought, “Why not try to turn this into biscuits with a touch of sweetness?”
And that’s exactly what I did.
No sugar included!
My first encounter with a biscuit was right here in Manhattan. I was about six or seven years old. My aunt, who loved taking me into New York City, asked if I’d like to have tea and biscuits with her for a special treat. I, of course, pulled a little dress out of my closet and asked my mother to curl my hair. Tea and biscuits felt so darn special – I wanted to get myself all dolled up for the experience.
The biscuits were served on the top floor of a department store that no longer resides, Henri Bendel. I remember walking in there thinking I was in some sort of palace. Everything sparkled. We walked up the twisted staircase, which opened into a foyer with no more than a handful of tables. There were lots of little girls there with their mothers. Everyone was nibbling on biscuits.
It felt like something out of Alice and Wonderland.
It felt like some secret hideaway amongst the bustling streets of Manhattan.
It felt like heaven.
Biscuits can seem quite intimidating. At least, they were for me. But, golly, the flavor of that focaccia recipe really made my mind do cartwheels envisioning what else I could create.
While, the focaccia recipe is savory, these biscuits are sweet. But not too sweet. Their sweetness comes through gently. Like a cool breeze on a summer day. Pure vanilla extract and ground cardamom, a very underrated spice, create the sweetness here. The almond flour, I must say, adds to the sweetness, as well. Because, unlike all-purpose flour, almond flour is naturally sweet.
The beauty of these biscuits is that they’re loaded with protein and healthy fats. This, of course, means they’re suitable not just for dessert but for a quick breakfast or afternoon snack, as well. I love serving them with raspberry preserves but you’re welcome to dollop or spread whatever you’d like onto these.
Lastly, for those of you who aren’t into using aluminum baking sheets, like myself, you can find this cast iron baking sheet in The Kitchen.
If you’re new here and unsure why I avoid aluminum cookware, you can learn more about heavy metals and toxins leaching into our food in my book, Eating Clean.
Click the Play button below to hear me share a few helpful tips and walk you through the simple steps of making this recipe. Maybe, like me, you’ve had times when you’ve struggle to read through a recipe and follow the steps. All kinds of life circumstances–grief, trauma, stress—can tax our cognitive processing abilities, which is why I’ve created these audio clips to further support you now that I’m in this more healed place.
Note: the measurement of the ingredients have been updated since this audio was recorded.
Almond Flour Biscuits
- Preheat the oven to 350 degrees F. Prepare a large rimmed baking sheet with parchment paper. Set aside.
- Combine the almond flour, cardamom, sea salt and baking soda in a large bowl. Mix well.
- In a medium bowl, combine the olive oil, eggs and vanilla extract. Whisk to combine until the eggs are well beaten. Pour into the dry ingredients in the large bowl. Mix well until a dough-like consistency is created.
- Use your hands to portion eight large biscuits onto the prepared baking sheet. Sprinkle each biscuit with a pinch of sea salt.
- Transfer to the middle rack of the oven and bake for 25 minutes or until golden brown. Remove from the oven. Set aside to cool for 5 minutes before serving. Serve warm.
- Store leftovers in a sealed container in the refrigerator for up to 5 days.