Breakfast & Brunch
This almond flour cheese biscuits recipe delivers the perfect balance of crispy, flaky layers and rich, buttery flavor—without a single grain of wheat. 🌟 The secret lies in the almond flour's natural fat content, which creates that signature tender yet crisp texture, while sharp cheddar adds depth that makes these biscuits irresistible with soups, eggs, or charcuterie boards.
What sets these apart is the cold butter technique: cutting cold butter into the dry ingredients creates pockets of steam during baking, resulting in those signature flaky layers.
I've perfected this method to ensure every biscuit rises just enough to be light yet sturdy, with a golden-brown crust that's impossible to resist. The recipe uses simple ingredients—just almond flour, cheese, butter, and a pinch of salt—but the results are anything but basic.
By the time they emerge from the oven, you'll have biscuits with crisp edges that give way to tender, melt-in-your-mouth centers. The cheese adds a savory richness that pairs beautifully with breakfast dishes or as a snack on its own.
These biscuits stay fresh for days, making them perfect for meal prep or gifting.
The best part? They're naturally gluten-free and packed with protein, making them a satisfying choice for any meal. Here's how to achieve that perfect texture every time.
Ingredients for almond flour cheese biscuits
Twelve ingredients for golden, flaky biscuits that'll fool gluten-free skeptics!
| Ingredient | Amount | Notes |
|---|---|---|
| Almond Flour 🌰 | 2 ½ cups | Blanched, finely ground preferred |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged 2+ years for flavor |
| Cold Unsalted Butter 🧈 | ¾ cup | Cut into 1/2-inch cubes, chilled |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| Almond Milk 🥛 | ¼ cup | Unsweetened, for lightness |
| Baking Powder 🧂 | 1 tbsp | Aluminum-free for best rise |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain for even distribution |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked for warmth |
| Garlic Powder 🧄 | ¼ tsp | For subtle savory depth |
| Xanthan Gum 🧪 | ¼ tsp | Gluten-free binder, essential |
| All-Purpose Flour 🌾 | ¼ cup | For extra tenderness (optional) |
The almond flour is non-negotiable—Bob's Red Mill or Anthony's Goods are my go-tos for that ultra-fine texture. Sharp cheddar (like Cabot or Gouda) makes all the difference—avoid pre-shredded (it's coated with anti-caking agents). The butter? Plugrá or Land O'Lakes work perfectly, but keep it COLD. I like to freeze mine for 20 minutes before cutting into cubes. Pro tip: use a microplane for the cheese—it melts more evenly than pre-shredded. The xanthan gum might be the secret weapon here—it's what gives these biscuits that classic biscuit structure without gluten.
No almond flour? Sunflower seed flour works in a pinch (same ratio), though texture will differ slightly. Subbing cheese? Parmigiano-Reggiano adds a nutty depth, or smoked Gouda for a bolder flavor. Short on almond milk? Heavy cream or even water works—just don't skip it entirely. The all-purpose flour is truly optional, but if you're making these for a crowd, it adds that extra tenderness. For the baking powder, Clabber Girl is my favorite—it's reliable and affordable. And if you're feeling fancy, add a pinch of smoked paprika for color and subtle smokiness.
These biscuits stay fresh for 3 days at room temperature (covered tightly), or 1 week in the fridge. For longer storage, freeze the shaped biscuits on a tray first, then transfer to a bag—3 months of golden perfection. I like to reheat them at 350°F for 5 minutes to restore that crispy edge. They're magical with breakfast—try topping with brown butter and flaky sea salt for next-level flavor. And if you make extras? They make incredible gifts—just wrap them in parchment and tie with twine.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by the "dump-and-stir" method here—just toss almond flour, shredded cheddar, cold butter cubes, and eggs in a bowl. No sifting, no kneading, no stress. The almond milk binds it all like magic, and honestly? My hands stay clean.
- Cheddar Overload: That sharp cheddar isn’t just an ingredient—it’s the star. The first bite delivers a salty, tangy punch that lingers, while the almond flour keeps it light instead of heavy. Between us, I’ve seen grown adults reach for seconds without hesitation.
- Breakfast or Snack: These biscuits are my secret weapon for lazy mornings (toast them and slather with jam) or as a quick lunch with soup. Freeze half the batch, and they reheat in seconds—no sad, dry texture, just crispy edges and gooey centers every time.
- Budget-Friendly Luxury: Almond flour costs more upfront, but one bag stretches for months of biscuits, and the cheese stretches further than regular dough. Plus, no fancy ingredients—just pantry staples and one trip to the dairy aisle. My wallet thanks me.
Step-by-step instructions for almond flour cheese biscuits
Here's how to create those irresistible flaky layers—crispy outside, tender inside, every time.
👨🍳 Step 1: Mix Dry Ingredients for Perfect Texture
In a large mixing bowl, whisk together the 2.5 cups almond flour, 1 tbsp baking powder, 0.5 tsp Diamond Crystal kosher salt, 0.25 tsp black pepper, 0.25 tsp garlic powder, and 0.25 tsp xanthan gum. This dry blend is the foundation of your biscuits' structure—don't skip the whisking or you'll end up with dense pockets.
Next, add the 1.5 cups shredded sharp cheddar cheese and the 0.25 cup all-purpose flour (if using) to the dry mixture. Use your fingers to gently break up any cheese clumps and distribute everything evenly. The cheese should be fully incorporated but still visible as small flecks—this ensures maximum flavor in every bite.
🥘 Step 2: Cut in Cold Butter for Flaky Layers
Add the 0.75 cup cold unsalted butter (still in ½-inch cubes) to the dry mixture. Using a pastry cutter or two forks, work the butter into the almond flour until you achieve pea-sized crumbles with some larger butter pieces remaining. This is crucial for those signature flaky layers—overworking will turn your butter into a paste.
Here's the thing—your butter should still be cold enough to hold its shape when pinched between your fingers. If it starts to melt too quickly, chill the mixture for 5-10 minutes before proceeding. The goal is to create pockets of butter that will create steam during baking, puffing up those biscuits beautifully.
🍳 Step 3: Add Wet Ingredients for Light Biscuits
Make a small well in the center of your dry mixture and add the 2 whole large eggs and 0.25 cup almond milk. Using a silicone spatula, gently fold everything together until just combined. You want to maintain those butter crumbles—don't overmix or you'll develop gluten and lose that tender crumb.
The dough will be shaggy and slightly sticky, almost like wet sand. This is normal! At this stage, it should hold together when pressed but still feel cool to the touch. If it feels too warm, pop it back in the fridge for 5 minutes to firm up before shaping.
🔥 Step 4: Shape and Bake for Golden Perfection
Preheat your oven to 350°F and line two baking sheets with parchment paper. Using lightly floured hands (just enough to prevent sticking), gently shape the dough into 12 equal-sized biscuits, about 1.5 inches in diameter and 0.75 inch thick. Place them on the prepared baking sheets, spacing them about 1 inch apart—they'll puff up as they bake.
Bake for 18-22 minutes until the biscuits are golden brown on top and the edges are set. Here's where the magic happens: the butter melts, creating steam that puffs those biscuits upward. They should spring back slightly when pressed but still feel soft in the center. For extra crispiness, broil for 1-2 minutes at the very end—just watch them like a hawk to prevent burning.
⏰ Step 5: Rest and Serve Warm
Remove the biscuits from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack. This resting period allows the steam to redistribute, ensuring maximum tenderness. Serve them warm with honey butter or your favorite jam—you'll want to make sure they're still piping hot when you dig in.
Here's the secret to keeping them flaky: don't cut into them too soon. The residual heat will continue to develop those layers for another 5 minutes after baking. Store any leftovers in an airtight container for up to 3 days, but honestly? They won't last that long.
Pro Tips For Making Almond Flour Cheese Biscuits
- CHILL THE DOUGH: I learned this the hard way—warm almond flour absorbs moisture like a sponge, turning your biscuits into dense, sad bricks. Press the dough between two sheets of parchment, wrap it in plastic, and refrigerate for at least 30 minutes. The cold butter will firm up, and the dough will hold its shape better when cutting.
- GRATE THE CHEESE FINE: Sharp cheddar has a texture that won’t blend smoothly if it’s chunky. Pulse it in a food processor for 10 seconds or grate it yourself—you want it finer than breadcrumbs. This ensures even distribution and prevents random cheesy pockets in your biscuits. (Yes, I’ve had one biscuit with all the cheese in it. You don’t want that.)
- USE ROOM-TEMP EGG: Cold eggs mix unevenly into almond flour, leaving streaks and making the dough tough. Crack the eggs into a bowl, let them sit for 5 minutes while you prep the rest, then whisk them until frothy. The warmth helps emulsify the almond milk better, too—your biscuits will be lighter if the egg binds properly.
- PRESS HARD WHEN CUTTING: Almond flour dough is forgiving but not as cohesive as wheat-flour dough. Use a 2.5-inch biscuit cutter, press straight down firmly (no twisting!), and avoid stacking cutouts—this compacts the dough and makes them spread too much. If the dough sticks, wet your cutter with almond milk first. (I used to blame the recipe when they turned into pancakes. It was me.)
Flavor customization for this almond flour cheese biscuits
Herb-Infused Variations
Swap the black pepper for fresh rosemary and thyme—finely chop 1 tbsp each and mix into the dry ingredients. The herbs add an earthy aroma that pairs beautifully with the cheese.
For a garlic-herb twist, add 1 tsp minced garlic and 1 tsp dried oregano to the wet ingredients. These variations elevate the biscuits into a savory side dish perfect for roasted meats or hearty soups. 🌿
Spicy Kick Options
For heat lovers, add ½ tsp cayenne pepper or 1 tsp smoked paprika to the dry mix. For a milder spice, try ½ tsp chipotle powder—it adds smokiness without overwhelming the cheese flavor.
If you want a sweet-spicy combo, sprinkle ½ tsp cinnamon and ¼ tsp cayenne into the dry ingredients. These adjustments work especially well with breakfast dishes or spicy chili. 🌶️
Cheese Substitutions
Swap sharp cheddar for Parmigiano-Reggiano (grated) for a nutty depth, or use smoked Gouda for a bolder, caramelized flavor. For a creamy texture, replace half the cheddar with cream cheese—just reduce the almond milk to 2 tbsp to balance moisture.
If you love blue cheese, try 2 oz crumbled Gorgonzola—it adds a tangy punch that pairs well with honey or maple syrup. 🧀
Sweet Twist Adaptations
Transform these biscuits into a dessert by adding ½ cup powdered sugar to the dry mix and topping with chopped pecans before baking. For a citrusy flavor, zest 1 lemon and add it to the wet ingredients along with 1 tbsp honey.
These sweet versions are perfect for brunch with fresh berries or as a dessert with whipped cream. 🍯
Gluten-Free Adaptations
If you're avoiding gluten entirely, skip the all-purpose flour and ensure your almond flour is certified gluten-free. For extra binding, add ¼ tsp psyllium husk powder to the dry mix.
If your almond flour is coarse, pulse it in a food processor for 10 seconds to mimic the fine texture of traditional flour. These adaptations keep the biscuits light and flaky while staying safe for gluten-sensitive diets. 🌾
Nutrition facts
Frequently asked questions
Why do these biscuits need xanthan gum if they're gluten-free?
Xanthan gum acts as a binder in gluten-free baking, replacing the elastic properties of wheat gluten. In this recipe, it helps create that signature tender yet flaky texture by improving the dough's structure. Without it, your biscuits might crumble or lack the classic biscuit rise. Just ¼ tsp makes all the difference!
Can I make these biscuits without almond flour?
You can substitute with sunflower seed flour (same ratio) or coconut flour, though texture will differ slightly. For coconut flour, reduce the almond milk to 2 tbsp and add 1 extra egg to compensate for its absorbency. The nutty flavor will change, but the cheese-forward taste remains delicious.
How do I prevent my biscuits from spreading too much?
Chill the dough for 15 minutes before shaping, and handle it gently when forming. Use a light touch with flour to prevent sticking, and shape them slightly thicker (0.75 inch) than traditional biscuits. The cold butter technique also helps maintain structure—don't skip it! For extra stability, press them down gently with your palm before baking.
What's the best way to reheat these biscuits?
For crispy edges, warm them in a 350°F oven for 5-7 minutes on a baking sheet. For a quick fix, wrap them in a damp paper towel and microwave for 10-15 seconds. Avoid toaster ovens—they can dry out the centers. The key is low heat for just enough time to restore that golden crust!
Can I make these biscuits ahead of time?
Shape the biscuits and freeze them on a tray for 1 hour, then transfer to a bag for up to 3 months. Bake straight from frozen, adding 2-3 extra minutes at 350°F. For freshness, store baked biscuits in an airtight container for 3 days at room temperature. They reheat beautifully!