Breakfast & Brunch
This almond flour cheese biscuit recipe delivers flaky layers without gluten, proving you don't need flour to achieve bakery-style perfection. The secret lies in cold butter and proper layering—techniques that create those signature crispy, shatterable layers even with nut-based flour.
I've perfected this recipe over years of testing, ensuring every bite delivers that satisfying crunch with a tender, cheesy center.
The beauty of almond flour biscuits is their versatility—pair them with breakfast meats, use as a soup base, or serve warm with honey butter. What sets these apart is the flaky texture, achieved through precise mixing and chilling techniques that gluten-free baking often struggles with.
The cheese adds richness while keeping the biscuits light, making them perfect for any meal.
With just 8 ingredients and 20 minutes of active prep, you'll have golden, buttery biscuits ready in 15-18 minutes of baking. The key is working quickly to maintain cold butter and proper layering—small details that make all the difference in achieving that restaurant-quality flakiness at home.
These biscuits stay fresh for 3 days at room temperature or freeze beautifully for up to 3 months, making them ideal for meal prep. Whether you're accommodating dietary restrictions or simply craving a lighter biscuit, this recipe delivers on both flavor and texture without compromise.
Ingredients for almond flour cheese biscuits
Eight ingredients transform into golden, flaky biscuits with restaurant-quality layers—no gluten required.
| Ingredient | Amount | Notes |
|---|---|---|
| Almond Flour 🌰 | 1 ½ cups | Finely ground, blanched preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for flakiness |
| Sharp Cheddar Cheese 🧀 | ¾ cup | Shredded, aged for flavor |
| Large Eggs 🥚 | 1 whole | Room temperature for blending |
| Baking Powder 🧂 | 1 tbsp | Aluminum-free for best rise |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for even distribution |
| Granulated Sugar 🍚 | 1 tbsp | For subtle sweetness balance |
| Heavy Whipping Cream 🥛 | ¼ cup | Full-fat for richness |
The almond flour is non-negotiable here—Bob's Red Mill or Anthony's Goods are my go-tos for consistent texture. Blanched almond flour yields a lighter crumb, but if you only have whole almond flour, pulse it extra-fine in a food processor. The butter must stay cold: cut it into 1/2-inch cubes and keep it in the freezer until ready to mix. For the cheese, sharp cheddar adds depth—avoid pre-shredded blends (the anti-caking agents ruin texture). If you prefer a milder flavor, use a 50/50 blend with Monterey Jack.
No almond flour? Hazelnut flour works in a pinch, though texture will differ slightly. Short on butter? Coconut oil chilled to solid state mimics the flakiness, but butter's flavor is irreplaceable. The baking powder must be fresh—test with the vinegar test (if it fizzes, it's active). For extra flakiness, fold in 1 tbsp of cold heavy cream with the butter cubes. The sugar isn't just for sweetness: it tenderizes the almond flour and helps brown the biscuits to that perfect golden hue.
Store baked biscuits in an airtight container at room temperature for 3 days, or freeze for 3 months wrapped in parchment. Reheat in a 350°F oven for 5 minutes to restore crispness. For make-ahead prep, shape the dough into biscuits, wrap in plastic, and refrigerate overnight—the cold dough develops more flavor. The cheese will separate slightly during baking; that's normal and adds to the rustic appeal. If freezing unbaked dough, use parchment paper between layers to prevent sticking.
Why You'll Love This Recipe
- No Mixing Madness: I just pulse the almond flour, butter, and cheese in my food processor—no sifting, no measuring cups, no mess. The dough comes together in seconds, and honestly? It’s the kind of recipe that makes me question why I ever baked anything else.
- Cheddar Magic: That sharp cheddar isn’t just an ingredient—it’s the star. The moment the biscuits hit the oven, the cheese melts into gooey pockets while the almond flour keeps them tender but sturdy. It’s the kind of flavor that makes people ask, “What’s in this?” before they even take a bite.
- Weeknight Hero: These biscuits are my secret weapon for lazy dinners. Toss them in the oven while you sauté chicken or reheat soup—no one will care that they’re low-carb. And between us? They’re just as good cold the next day, straight from the fridge.
- Budget-Friendly Luxury: Almond flour might sound fancy, but it stretches further than regular flour, and the cheese adds richness without breaking the bank. I make a double batch, freeze half, and pull them out whenever I need a quick, satisfying bite. No waste, all flavor.
Step-by-step instructions for almond flour cheese biscuits
Creating these gluten-free biscuits requires precision and patience, but the result is worth every minute.
Create the Cold Butter-Almond Flour Base
In a large mixing bowl, combine the 1.5 cups almond flour and 1 tbsp baking powder. Whisk together until fully incorporated—this ensures even distribution of leavening for proper rise. Add the 0.5 cup cold, cubed unsalted butter and use a pastry cutter or your fingers to work it into the almond flour mixture until the texture resembles coarse crumbs with pea-sized butter pieces remaining.
I like to keep the butter cold to prevent it from melting into the flour too quickly, which would create a dense rather than flaky biscuit. The goal is to maintain those distinct butter layers that create the signature flakiness. If the mixture feels too dry, you can add 1 tablespoon of the heavy whipping cream at this stage to help bind it together without compromising texture.
Incorporate Wet Ingredients for a Cohesive Dough
In a separate bowl, whisk together the 1 whole large egg, 0.25 cup heavy whipping cream, 1 tbsp granulated sugar, and 0.5 tsp Diamond Crystal kosher salt. This creates a smooth, well-seasoned liquid that will bind the dry ingredients. Gradually pour this mixture into the almond flour-butter combination, mixing gently with a silicone spatula until just combined.
At this point, the dough will be shaggy and may not come together perfectly. That's normal—overmixing develops gluten, which we're avoiding. Instead, I press the dough together lightly with my hands until it forms a cohesive mass that can be shaped. The dough should be firm but pliable, not sticky or crumbly. If it feels too dry, add another teaspoon of heavy cream.
Fold in the Sharp Cheddar for Maximum Flavor
Add the 0.75 cup shredded sharp cheddar cheese to the dough and gently fold it in using your hands or a spatula. The cheese should be evenly distributed throughout the dough—this is where the biscuits get their signature tangy kick. Be careful not to overwork the dough at this stage; just incorporate the cheese until you see no large white flecks remaining.
Once fully combined, divide the dough into 4 equal portions (about 3 ounces each) and shape each into a 1-inch thick round. Place them on a parchment-lined baking sheet, spacing them about 2 inches apart—this prevents them from spreading into each other during baking. For extra flakiness, I press down gently on each biscuit with my thumb to create a slight indentation in the center.
Chill for Optimal Texture Development
Cover the shaped biscuits loosely with plastic wrap and refrigerate for at least 30 minutes—I prefer up to 2 hours if possible. This chilling step is critical for two reasons: it firms up the butter, preventing excessive spreading, and it allows the almond flour to fully hydrate, resulting in a tender crumb rather than a dense one.
While the biscuits chill, preheat your oven to 350°F. The oven should be fully preheated before baking begins—this ensures even cooking and proper rise. If you're short on time, you can chill them for just 15 minutes in the freezer, but the longer chill yields better texture. Resist the urge to skip this step; the difference in final texture is noticeable.
Bake Until Golden and Crisp
Bake the chilled biscuits for 18-22 minutes until they're deep golden brown on top and the edges are set. The internal temperature should reach 190°F when checked with an instant-read thermometer. You'll know they're done when they sound hollow when tapped on the bottom—this indicates they've fully baked through.
Remove the biscuits from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This brief resting period helps them set properly and prevents the bottoms from becoming soggy. Serve warm for maximum flakiness and cheesiness—these biscuits are best enjoyed fresh from the oven, when the layers are at their most distinct and the cheese is still melty inside.
Pro Tips For Making Almond Flour Cheese Biscuits
- CHILL THE DOUGH: I learned this the hard way—skipping the 30-minute fridge rest makes the biscuits spread like pancakes. Even if you're eager to bake, give it time to firm up. The cheese won't melt into chaos, and your biscuits will hold their shape.
- GRATE THE CHEESE FINE: Sharp cheddar loses its magic if it's in big chunks. Use a box grater or food processor for a powdery texture—this ensures even distribution and prevents gummy spots. (Yes, even if you're tempted to just shred it by hand.)
- MEASURE ALMOND FLOUR RIGHT: Scoop and level that almond flour—don’t pack it down. Too much flour makes the biscuits dense, and almond flour compresses easily. Use a kitchen scale if you're unsure; 120g is your target for a batch.
- USE COLD BUTTER, NOT SOFT: Cut that unsalted butter straight from the fridge into small cubes. Cold butter creates flaky layers, while soft butter just makes greasy biscuits. Even if the dough feels stiff, resist the urge to warm it up—trust the process.
Best sauces and condiments for this recipe
Classic Honey Butter
Warm biscuits with homemade honey butter create an irresistible contrast—the rich, nutty almond flour pairs perfectly with the sweet-tangy butter. Mix ½ cup softened unsalted butter with 2 tbsp local honey and a pinch of flaky sea salt.
I use Madhoney for its robust floral notes. Spread generously on warm biscuits or serve on the side for dipping. This combo elevates the cheesy flavor while adding a touch of natural sweetness that balances the savory richness. 🍯
Spicy Brown Sugar Jam
For a Southern-inspired twist, pair your biscuits with spicy brown sugar jam—think peach or apricot with a kick. Simmer 1 cup jam with 1 tbsp brown sugar and ½ tsp cayenne pepper until warm.
The jam's acidity cuts through the richness of the cheese, while the cayenne adds a subtle heat that lingers. I love Mott's peach jam for this, but any good-quality brand works. Serve a small bowl alongside for dipping or spreading. 🌶️
Smoked Gouda Cheese Sauce
Transform your biscuits into a decadent appetizer with smoked gouda cheese sauce. Melt ½ cup smoked gouda with 2 tbsp heavy cream and 1 tbsp butter over low heat until smooth. The smoky depth complements the almond flour's nuttiness beautifully.
Drizzle over warm biscuits or use as a dip—it’s especially delicious with a sprinkle of crispy fried onions on top. For extra flair, add a dash of smoked paprika while melting the cheese. 🧀
Herbed Whipped Cream
Lighten the richness with herbed whipped cream—a perfect balance to the dense biscuits. Whip 1 cup heavy cream until soft peaks form, then fold in 1 tbsp fresh chives, 1 tsp lemon zest, and a pinch of salt.
The bright citrus and fresh herbs cleanse the palate between cheesy bites. I often make this ahead and store it in the fridge for up to 2 days. Serve in a small bowl or pipe it onto the biscuits for an elegant touch. 🌿
Hot Honey-Cayenne Drizzle
For a bold, modern pairing, drizzle your biscuits with hot honey-cayenne. Heat 2 tbsp honey with ½ tsp cayenne pepper in a small saucepan until the cayenne dissolves. The heat wakes up the almond flour’s nutty notes while the honey adds a caramelized sweetness.
Drizzle over biscuits just before serving—this works especially well with the sharp cheddar flavor. For extra drama, sprinkle with crushed pistachios for crunch. 🔥
Apple Butter with Cinnamon
Swap sweet for savory with spiced apple butter—a cozy fall favorite. Warm ½ cup apple butter with ½ tsp cinnamon and a pinch of nutmeg until spreadable. The warm spices enhance the cheddar’s tang, creating a harmonious balance.
I recommend Wright’s unsweetened apple butter for the best texture. Serve alongside biscuits for a breakfast or brunch that feels like a hug. 🍏
Nutrition facts
Frequently asked questions
Why do these almond flour biscuits need to chill before baking?
The 30-minute chill is crucial for two reasons: it firms up the cold butter so it doesn't melt into the dough too quickly (which prevents flakiness), and it lets the almond flour fully absorb the moisture for a tender crumb. Skipping this step often results in dense, cake-like biscuits instead of the signature layered texture. For best results, chill them in the fridge rather than the freezer—this maintains the right butter consistency.
Can I make these biscuits without sharp cheddar?
Yes! For a milder flavor, swap the sharp cheddar for Monterey Jack or Pepper Jack (use the same amount). If you want extra richness, try Gouda or Gruyère—both melt beautifully and add depth. Avoid pre-shredded cheese (the anti-caking agents make the biscuits tough), and shred your own for the best texture. For a dairy-free option, use nutritional yeast (2 tbsp) mixed with 1 tbsp olive oil for a cheesy flavor.
How do I fix dough that's too dry or crumbly?
If your dough feels too dry, add 1-2 teaspoons of heavy whipping cream at a time until it holds together when pressed. Mix gently—just until combined—to avoid developing gluten. For extra moisture, try adding ½ teaspoon of apple cider vinegar (it reacts with the baking powder for lift). If the dough is still crumbly, lightly coat your hands with oil before shaping to prevent sticking. The dough should be firm but pliable, not sandy.
Why did my biscuits spread too much during baking?
Excessive spreading usually happens when the butter melts too quickly or the dough isn't chilled enough. To prevent this: keep the butter very cold (cut it into small cubes and freeze it for 10 minutes before mixing), chill the shaped biscuits for at least 30 minutes, and preheat your oven fully before baking. Also, avoid overfilling the biscuits—stick to the 1-inch thickness guideline. If they still spread, try baking at 375°F instead of 350°F for slightly faster cooking.
Can I make these biscuits ahead of time?
For make-ahead prep, shape the dough into biscuits, wrap them tightly in plastic, and refrigerate for up to 24 hours. The cold dough develops even more flavor. To bake from frozen, place shaped biscuits on a parchment-lined tray, cover with plastic, and freeze for 1 hour. Then bake from frozen at 375°F for 20-25 minutes, adding 2-3 minutes if needed. For storage, keep baked biscuits in an airtight container at room temperature for 3 days or freeze for up to 3 months. Reheat in a 350°F oven for 5 minutes to restore crispness.