Breakfast & Brunch
This almond flour cheese biscuits recipe delivers flaky, golden layers with a tender crumb and pull-apart magic that rivals traditional biscuits—all while keeping them gluten-free and rich in flavor.
The secret lies in the right ratio of almond flour to cheese, creating a texture that's both crisp at the edges and buttery inside. I've perfected this recipe after years of testing, ensuring every bite has that satisfying combination of nutty warmth and savory richness.
What makes these biscuits special is their foolproof technique, which requires minimal effort but yields restaurant-quality results. With just five simple ingredients and 15 minutes of prep, you'll have a batch ready to bake.
The almond flour adds a delicate nuttiness, while sharp cheddar cheese ensures a melty, gooey center that pulls apart effortlessly. Perfect for breakfast, brunch, or as a snack with jam or soup, these biscuits are versatile enough for any meal.
The baking process is straightforward, but the key to success is not overmixing the dough and baking at the right temperature. You'll end up with biscuits that are golden brown, crisp on the outside, and tender within, with a subtle crunch from the almond flour.
The aroma alone will fill your kitchen with warmth, making them impossible to resist. Whether you're hosting a brunch or craving a comforting snack, these biscuits are a game-changer.
These almond flour cheese biscuits are vegetarian-friendly (though they do contain dairy) and pair beautifully with a variety of toppings or sides. Serve them warm with honey butter, jam, or even as a side to hearty soups.
The recipe is designed to be easy to customize, so feel free to experiment with different cheeses or herbs to suit your taste. Let's get baking!
Ingredients for almond flour cheese biscuits
Five simple ingredients create flaky, golden almond flour biscuits with melty cheese centers.
| Ingredient | Amount | Notes |
|---|---|---|
| Almond Flour 🥜 | 2 cups | Finely ground, not almond meal |
| Shredded Sharp Cheddar Cheese 🧀 | 1 ½ cups | Freshly shredded, not pre-shredded |
| Cold Unsalted Butter 🧈 | ½ cup | Cubed, not melted |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Baking Powder 🧂 | 1 tbsp | Aluminum-free preferred |
| Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Buttermilk 🥛 | ¼ cup | Substitute with milk + vinegar |
| All-Purpose Flour 🌾 | ¼ cup | For structure, optional |
| Garlic Powder 🧄 | ½ tsp | For subtle flavor boost |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
Almond flour is the star here—Bob's Red Mill or Anthony's Goods are my go-tos for fine texture. The cheese matters too: sharp cheddar melts best, but Pepper Jack adds a kick. I always grab the block and shred it myself (pre-shredded gets clumpy). For the butter, Plugrá or Land O'Lakes unsalted work perfectly—cold cubes are key. The baking powder? Clabber Girl is my trusty brand, but check the label for aluminum-free if you're sensitive to that.
No buttermilk? Mix 1 tbsp vinegar or lemon juice + 1 cup milk and let sit 5 minutes. Swap the cheddar for Gouda or Gruyère if you're feeling fancy. The optional all-purpose flour helps with structure—skip it if you're strict gluten-free, but your biscuits might be slightly crumbly. For extra flavor, add 1 tsp dried parsley or chives to the dough. And yes, you can make these dairy-free by using nutritional yeast + vegan butter, though the texture changes slightly.
Store dough scraps wrapped in plastic for 2 days in the fridge—just bake straight from cold. Baked biscuits keep 3 days at room temp in an airtight container, but they're best fresh. Freeze baked biscuits for 3 months by wrapping individually in foil. Pro tip: Warm them in a 350°F oven for 5 minutes to revive crispness. I always bake a batch on Sundays and freeze half for lazy weeknights.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by the 5-minute prep here—just toss almond flour, cold butter, and shredded cheddar in a bowl until it resembles wet sand. No food processor, no fuss, and zero cleanup beyond one bowl and a fork.
- Cheesy Crisp Magic: That sharp cheddar melts into golden pockets while the almond crust stays delightfully crisp. Honestly, it’s the kind of texture that makes you stop mid-bite—like biting into a warm hug.
- Breakfast to BBQ: These biscuits work just as well with scrambled eggs as they do alongside pulled pork. I’ve even used them to soak up soup broth—versatile enough for lazy mornings or backyard cookouts.
- Budget-Friendly Batch: A single batch stretches to four meals: two days of breakfasts, a picnic, and a last-minute dinner side. Almond flour costs more upfront, but it stretches farther than all-purpose flour, and the cheddar adds serious satisfaction for pennies.
Step-by-step instructions for almond flour cheese biscuits
Here's how to make these golden, pull-apart biscuits with crisp edges and melty cheese.
Mix Wet Ingredients for Perfect Texture
In a large mixing bowl, combine the 0.5 cup cold unsalted butter and 2 whole large eggs at room temperature. Use a fork or whisk to beat until the butter is fully incorporated and the mixture looks creamy. The cold butter is key here—it creates flaky layers when baked, so don't let it soften prematurely.
Next, stir in the 0.25 cup buttermilk, 0.5 tsp kosher salt, and 0.25 tsp black pepper until fully combined. The buttermilk adds moisture and tenderness, while the salt and pepper balance the rich cheese flavor. The mixture should be thick but pourable—if it's too stiff, add just a splash more buttermilk. This wet mixture is the foundation for our biscuits' signature texture.
Combine Dry Ingredients for Structure
In a separate bowl, whisk together the 2 cups almond flour, 0.25 cup all-purpose flour, 1 tbsp baking powder, 0.5 tsp garlic powder, and 1.5 cups shredded sharp cheddar cheese. The almond flour gives these biscuits their distinctive texture, while the all-purpose flour adds structure. Make sure the cheese is freshly shredded—pre-shredded cheese contains anti-caking agents that can make your biscuits dry.
Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Overmixing develops gluten, which can make the biscuits tough. You'll see streaks of cheese throughout the dough—this is perfect. The dough should be thick and slightly sticky, almost like a very firm cookie dough. If it's too dry, add another tablespoon of buttermilk.
Chill the Dough for Better Handling
Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling step is crucial—it firms up the dough so it holds its shape when you cut it. Cold dough also prevents excessive spreading in the oven, giving you those beautiful, tall biscuits with crisp edges. I like to press the dough into a flat disk in the bowl before chilling, which makes the next step easier.
While the dough chills, preheat your oven to 350°F and line a baking sheet with parchment paper. The oven should be fully preheated before you put the biscuits in—this ensures even baking and that perfect golden color. If you're short on time, you can chill the dough for just 20 minutes, but 30 minutes gives you the best results.
Cut and Bake for Golden, Pull-Apart Biscuits
Remove the dough from the refrigerator and roll it out on a lightly floured surface to about ½-inch thickness. Use a 2½-inch biscuit cutter to cut out biscuits, pressing straight down without twisting. You should get about 12 biscuits from this dough. Place them on the prepared baking sheet, leaving about 1 inch of space between each one—they'll puff up as they bake.
Bake in the preheated oven for 15-18 minutes, until the edges are golden brown and the tops look slightly puffed. The cheese should be melted and bubbly, with crisp edges that pull away from the center. If you're unsure, check at the 14-minute mark—biscuits can go from perfect to overdone quickly. Rotate the baking sheet halfway through for even baking.
Serve Warm with Your Favorite Dishes
Transfer the biscuits to a wire rack to cool for 5 minutes—just enough to handle them, but still warm enough to be tender. These biscuits are best served immediately, straight from the oven, with their crisp edges and melty centers. They pair perfectly with gravy, honey butter, or even as a side to breakfast meats. The garlic powder adds a subtle depth that complements the sharp cheddar beautifully.
Real talk: if you cut into one too soon, don't worry—they'll still be delicious, just slightly less crisp. Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. To reheat, simply pop them in a 350°F oven for 5-7 minutes until warmed through and crispy again.
Pro Tips For Making Almond Flour Cheese Biscuits
- CHILL THE DOUGH: Mix your almond flour, cheese, and butter until it holds together but still feels cool to the touch—around 60°F. I learned this the hard way: warm dough spreads like soup, and you’ll end up with sad pancakes instead of biscuits. Use the back of a spoon to test; if it sticks, pop it in the fridge for 10 minutes.
- GRATE THE CHEESE FINE: Skip the pre-shredded stuff—it’s coated with anti-caking agents that make your biscuits dry. Use a box grater and pulse sharp cheddar in a food processor for 30 seconds. The finer the cheese, the more it melts into a creamy, cohesive dough instead of clumping like a sad, greasy lump.
- CUT THE BUTTER SMALL: Pulse cold unsalted butter in the food processor until it’s pea-sized—not flaky, not melted, just tiny cubes. This ensures even distribution and proper layering when baking. I used to eyeball it and ended up with greasy pockets where the butter pooled. No more.
- PRESS GENTLY, BUT FIRM: Shape the dough into balls, then press them down just until they’re about ½-inch thick—no flattening, no overworking. Press too hard, and you’ll compact the almond flour, leaving you with dense, chewy bricks. Think "light hand, steady pressure," like you’re tucking in a baby, not squashing a bug.
Make-ahead tips for this dish
Dough Prep Ahead
Roll the dough into a log, wrap tightly in plastic wrap, and refrigerate for up to 2 days. When ready to bake, simply remove it from the fridge, let it sit at room temperature for 10 minutes, then roll and cut as directed.
This saves time on busy mornings and ensures your biscuits stay fresh. I often prep dough the night before for lazy weekend breakfasts!
Baked Biscuits Storage
Store fully baked biscuits in an airtight container at room temperature for 3 days—they stay crisp and flavorful. For longer storage, freeze them individually wrapped in foil for up to 3 months.
When reheating, place them directly on a baking sheet and warm in a 350°F oven for 5 minutes to restore their crisp edges. 🌟
Freezing Dough Discs
After cutting the biscuits, freeze them on a parchment-lined tray for 1 hour to firm up. Then transfer to a freezer bag with parchment between layers. Bake straight from frozen, adding 2-3 extra minutes to the baking time.
This is perfect for meal prep—just grab and bake whenever you need them. I keep a stash of these in my freezer for quick breakfasts all week!
Make-Ahead Brunch Hack
Assemble the dough the night before, but skip the rolling and cutting. Store it wrapped in the fridge, then roll and cut in the morning. This cuts your active prep time to just 10 minutes before baking.
For a truly lazy brunch, even prep the baking sheet with cut biscuits—just cover it and refrigerate overnight. Pop it in the oven when you wake up! 💛
Reheating Leftovers
Warm biscuits in a 350°F oven for 3-5 minutes to revive their crispness. For a quicker option, use the toaster oven on low heat for 2 minutes. Avoid the microwave—it makes them soggy.
I like to reheat just enough for 2-3 biscuits so they stay fresh. Store leftovers in the fridge for up to 4 days if you're prepping ahead for the week.
Batch Baking Tips
Double the recipe and bake two trays at once for parties or meal prep. Use two baking sheets and rotate them halfway through baking. For large batches, freeze half the dough after shaping but before cutting.
This way, you always have fresh biscuits ready without extra work. I often bake a full batch on Sundays and freeze half for the week—game changer for busy schedules! ⏰
Nutrition facts
Frequently asked questions
Why do these almond flour biscuits need to chill before baking?
Chilling the dough for 30 minutes prevents excessive spreading and helps maintain those beautiful, tall shapes with crisp edges. The cold butter creates flaky layers when baked, while the chilled dough holds its form better when cutting. Skipping this step can result in flat, dense biscuits that lack that signature pull-apart texture.
Can I make these biscuits without all-purpose flour?
Yes! You can skip the 0.25 cup all-purpose flour for a strictly gluten-free version, but your biscuits may be slightly crumbly. The almond flour provides structure, but the extra flour adds binding and chewiness. For a compromise, try 0.1 cup gluten-free 1:1 flour blend instead. The texture will differ, but the flavor remains delicious.
What's the best cheese substitute if I don't have sharp cheddar?
Try Gouda (for a richer flavor) or Gruyère (for nutty depth) in equal amounts. Avoid mild cheddar—the sharpness is key for that melty, gooey center. For a dairy-free option, use 1.5 cups nutritional yeast + 0.5 cup vegan butter, though the texture will be less crisp. The cheese-to-almond-flour ratio matters most for that perfect pull-apart magic.
Why did my biscuits turn out dense instead of flaky?
Overmixing the dough develops gluten, which makes biscuits tough. Mix just until combined (you'll see cheese streaks—this is perfect!). Also, ensure your butter is cold and the oven is fully preheated to 350°F. If your biscuits still turn out dense, try adding 1 extra tbsp buttermilk to the dough for moisture. The chilling step is also critical—don't skip it!
How can I make these biscuits extra crispy?
For maximum crispness, bake at 375°F instead of 350°F and reduce baking time by 1-2 minutes. Let them cool on a wire rack for 10 minutes before storing in an airtight container. For reheating, place them directly on a baking sheet at 350°F for 3-5 minutes to restore crispness. The high heat caramelizes the edges beautifully.