- Prepare the Ingredients
Gather your ingredients: 2 cups of fine blanched almond flour, 1 cup of full-fat sour cream (cold from the fridge), and 1 tablespoon of baking powder. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix the Dough
In a medium mixing bowl, whisk together the almond flour and baking powder until well combined and no lumps remain. Add the cold sour cream all at once. Using a fork or your fingertips, gently mix just until a shaggy, cohesive dough forms. It will be slightly sticky. Do not over-mix.
- Shape the Biscuits
Turn the dough out onto a surface lightly dusted with a bit more almond flour. Gently pat it into a disc about 1-inch thick. Using a sharp, round cutter (about 2.5 inches in diameter), press straight down to cut out biscuits. Avoid twisting the cutter. Gather scraps, pat together gently, and cut out remaining biscuits. You should get about 6.
- Bake to Golden Perfection
Place the cut biscuits onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 12-14 minutes, or until the tops are a light golden brown and the bottoms are firm. Let them cool on the sheet for 5 minutes before transferring to a wire rack. Serve warm.
- Calories:280 kcal
- Protein:9 g
- Carbohydrates:8 g
- Sugar:2 g
- Salt:0.3 g
- Energy:1170 kJ
- Fat:24 g
You know that feeling when you want a warm, flaky biscuit but the thought of cutting cold butter and folding dough feels like a weekend project? I’m with you. That’s why these 3 ingredient almond flour biscuits are my new kitchen savior. They come together in a flash, bake into something impossibly tender, and fill your kitchen with a nutty, buttery aroma that’s pure comfort. Honestly, the hardest part is waiting for them to cool enough to eat.
The Story Behind These 3 Ingredient Almond Flour Biscuits
This recipe was born from pure necessity, not aspiration. I was hosting a gluten-free friend for brunch and, in a classic last-minute scramble, realized my pantry was bare. I had almond flour, a tub of sour cream, and a belief that baking powder could work miracles. What emerged from the oven was a revelation: a biscuit with the delicate crumb of a scone and a rich, savory depth I hadn’t expected from so few components. It was a happy accident that became a staple. For more foundational baking science, I often turn to the experts at Serious Eats.
Why These Simple Bites Are Special
What makes these little clouds of joy so memorable is their texture and flavor profile. The almond flour gives them a subtly sweet, nutty base, while the full-fat sour cream provides a tangy richness and an incredibly moist, tender crumb. There’s no gritty mouthfeel sometimes associated with gluten-free baking—just a melt-in-your-mouth quality that’s deeply satisfying. The result is a biscuit that feels both rustic and elegant, perfect for sopping up gravy or slathering with jam.
The Pro-Tip for Perfect 3 Ingredient Almond Flour Biscuits
Here’s the one non-negotiable rule for success: handle the dough as little as humanly possible. Unlike wheat dough, you aren’t developing gluten. You’re just bringing the ingredients together into a cohesive mass. Over-mixing is the enemy of tenderness. Use a fork or your fingertips, mix just until no dry flour remains, then pat it out. I used to think a few extra stirs wouldn’t hurt, but it makes all the difference between a light, flaky bite and a dense one.
Serving & Pairing: Think Beyond the Butter
Of course, they’re divine split and slathered with salted butter and local honey. But let’s get creative. Crumble them over a bowl of creamy tomato soup for glorious texture. Use them as the base for a sophisticated strawberry shortcake with whipped cream and basil. For a savory twist, split and toast them to make the most incredible breakfast sandwich with a fried egg and sharp cheddar. Pair them with a bold, black tea or a crisp, chilled glass of Viognier.
Variations & Clever Swaps
The beauty of this template is its adaptability. Need dairy-free? Swap the sour cream for an equal amount of thick, full-fat coconut cream or a plant-based yogurt. For a herby twist, fold in a tablespoon of chopped fresh rosemary or chives. Want a cheesy version? Add a half-cup of finely grated Parmesan or sharp cheddar to the dry mix. A pinch of garlic powder makes them incredible alongside a stew. You can truly make this simple biscuit recipe your own.
Make-Ahead & Storing Your Batch
To get ahead, you can mix the dry ingredients and keep them in an airtight container for up to a week. When ready to bake, just add the sour cream. Baked biscuits are best the day they’re made, but they freeze beautifully. Let them cool completely, then store in a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven for 10-12 minutes, or until warmed through and crisp on the outside.
Your Biscuit Questions, Answered
Can I use almond meal instead of almond flour? You can, but the texture will be more coarse and gritty because almond meal includes the skins. For the tenderest crumb, fine, blanched almond flour is best.
My dough is too sticky to handle. Help! Almond flour can vary in absorbency. If it’s unmanageable, add another tablespoon or two of almond flour until it comes together. Lightly wetting your hands can also help with shaping.
Why didn’t my biscuits rise much? First, check your baking powder’s expiration date. Secondly, ensure your oven is fully preheated before the biscuits go in—that initial blast of heat is crucial for the rise.
So, what are you waiting for? This is your invitation to experience just how magical minimalism in baking can be. Whip up a batch of these 3 ingredient almond flour biscuits, pour yourself a coffee, and savor the simple, delicious victory. I’d love to hear how yours turn out or what creative twists you try—drop a comment below!
