Breakfast & Brunch
This almond flour cheese biscuits recipe delivers the perfect balance of golden crispy edges and buttery pull-apart centers—ideal for breakfast or brunch.
The secret lies in the almond flour's natural richness and the cheese's ability to create tender layers, while a precise baking technique ensures they never turn out dry or tough. I've perfected this recipe over years of testing, and it consistently delivers restaurant-quality results at home.
The dough comes together in just 10 minutes with simple ingredients: almond flour, shredded cheese, cold butter, and a touch of cream.
The key to achieving that signature flaky texture is cutting the cold butter into the dry ingredients until it resembles coarse crumbs—this creates pockets of fat that melt into steam during baking, producing those coveted layers.
For extra flavor, consider adding fresh herbs like chives or thyme to the dough before shaping.
Once baked, these biscuits emerge from the oven with a crisp exterior that gives way to a soft, buttery interior—each bite is a perfect harmony of textures. They pair beautifully with scrambled eggs, breakfast meats, or even as a side for a hearty soup.
The recipe yields about 12 biscuits, making it ideal for sharing or meal prepping for the week ahead.
The best part? These biscuits reheat beautifully, so you can enjoy them fresh from the oven or warmed up later. For an added touch, brush the tops with melted butter and sprinkle with flaky sea salt before serving.
Let's get started on creating these delicious, flaky biscuits that will elevate any meal.
Ingredients for almond flour cheese biscuits
Twelve ingredients for biscuits that rival any bakery—crispy, cheesy, and buttery perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Almond Flour 🌰 | 2 cups | Finely ground, unsweetened |
| Shredded Sharp Cheddar Cheese 🧀 | 1 ½ cups | Freshly shredded, full-fat |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed into 1/2-inch pieces |
| Heavy Whipping Cream 🥛 | ¼ cup | Cold, full-fat preferred |
| Large Eggs 🥚 | 1 whole | Room temperature, beaten |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Baking Powder 🍞 | 1 tbsp | Aluminum-free for best flavor |
| Fresh Chives 🌿 | 2 tbsp | Finely chopped, optional |
| Flaky Sea Salt 🧂 | 1 tsp | For topping, like Maldon |
| All-Purpose Flour 🌾 | ¼ cup | For dusting work surface |
The almond flour is non-negotiable here—Bob's Red Mill or Anthony's Goods are my go-tos. Freshly ground makes all the difference, so if you're buying pre-ground, check the date. The cheese needs to be sharp cheddar—mild won't cut it. I always grab Kraft Natural Sharp for convenience, but pre-shredded gets clumpy. Freshly shredding a block? Game-changer. The butter should be cold from the fridge—cut those cubes right before mixing. And the heavy cream? Full-fat only—none of that light stuff. For the chives, Trader Joe's sells them pre-chopped, which saves time.
No almond flour? Substitute with 1 cup all-purpose flour plus 1/2 cup ground almonds, but texture won't be identical. Cheese options? Parmesan or Gruyère add depth, but cheddar is classic. Short on butter? Olive oil works in a pinch, but it changes the flavor. The baking powder is crucial—double-check it's fresh (old baking powder = flat biscuits). For extra richness, add 1 tbsp cream cheese to the dough. And if you're feeling fancy, swap the chives for fresh thyme or rosemary—herbal notes pair beautifully with the cheese.
Shape the biscuits and refrigerate the dough for 30 minutes before baking—this keeps them from spreading. Store leftovers in an airtight container for 3 days, or freeze for 3 months. To reheat, wrap in foil and warm in a 350°F oven for 5-7 minutes. I always make a double batch—these disappear fast. For meal prep, freeze shaped biscuits on a tray before baking. Once cooled, transfer to a bag and bake straight from frozen (add 2-3 minutes). Trust me, they're even better the next day.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this dough—just toss almond flour, cold butter, and cream until it clumps. No rolling, no fuss, and the shredded cheddar melts into pockets of gooey perfection without a single lump.
- Cheesy Crispy Magic: That sharp cheddar turns golden and crispy on the outside while staying tender inside. Honestly, it’s the kind of bite that makes you reach for another one without thinking—no guilt, just satisfaction.
- Weeknight Hero: Freeze half the batch for lazy mornings or pop them straight from the fridge into the oven. They’re my go-to when I’m too tired to measure flour but still crave something warm and indulgent.
- Budget-Friendly Luxury: Almond flour might sound fancy, but it stretches further than all-purpose, and that cheddar stretches even more when melted. A single batch feeds four, with leftovers that taste just as good reheated as fresh.
Step-by-step instructions for almond flour cheese biscuits
Here's how to make biscuits with crispy edges and buttery centers that pull apart perfectly.
Mix Dry Ingredients Until Just Combined
In a large bowl, whisk together the 2 cups almond flour, 1.5 cups shredded sharp cheddar cheese, 1 tbsp baking powder, and 1.5 tsp Diamond Crystal kosher salt. The almond flour should be finely ground—if it's lumpy, press it through a fine-mesh sieve first. This ensures even texture and prevents gritty bites. Mix just until the cheese is evenly distributed, about 30 seconds—overmixing develops gluten and makes the biscuits tough.
Here's the thing—almond flour behaves differently than all-purpose flour. It absorbs moisture differently, so don't worry if the mixture looks dry. The butter and cream will bind everything together later. If your hands get sticky while mixing, that's normal—just keep going until the cheese is fully incorporated.
Cut in Cold Butter for Flaky Layers
Add the ½ cup cold cubed butter to the dry mixture. Using a pastry cutter or your fingers, work the butter into the dough until pea-sized lumps remain. This is where the magic happens—the cold butter creates those irresistible flaky layers when baked. If the dough feels too crumbly, don't add extra liquid yet. The heavy cream and egg will provide enough moisture.
I press down gently on the butter pieces during the first minute—this prevents them from melting too quickly and ensures even distribution. You're aiming for a texture similar to coarse sand with visible butter pieces. If the butter starts to soften too much, chill the dough for 10 minutes before proceeding. This step guarantees that golden, crispy edges we're after.
Add Wet Ingredients and Form the Dough
In a separate bowl, whisk together the 1 whole room-temperature egg and ¼ cup heavy whipping cream. Pour this mixture into the dry ingredients and gently fold with a silicone spatula until just combined. The dough will come together—it should hold when pressed but still be slightly crumbly. If it's too dry, add 1-2 teaspoons water at a time until it forms a soft dough that can be shaped.
Here's where it gets fun—toss in the 2 tbsp finely chopped fresh chives and fold them in. The chives add a bright, fresh contrast to the rich cheddar flavor. Don't overwork the dough now; just fold until the chives are evenly distributed. If the dough feels too sticky, chill it for 15 minutes before shaping. This makes handling much easier and prevents the biscuits from spreading too much in the oven.
Shape and Chill the Biscuits
Lightly dust a clean work surface with ¼ cup all-purpose flour and turn out the dough. Gently pat the dough into a 1-inch thick rectangle. Using a 2.5-inch round cutter, cut out biscuits and place them on a parchment-lined baking sheet, spacing them 1 inch apart. Press down gently on each biscuit to ensure even thickness—they should be about ½ inch tall when placed on the sheet.
Chill the biscuits in the refrigerator for 20-30 minutes while you preheat the oven to 375°F. This chilling step is crucial—it firms up the butter and prevents the biscuits from spreading too much during baking. While they're chilling, sprinkle each biscuit with a pinch of flaky sea salt for that perfect finishing touch. The salt will melt slightly during baking and create little crystalline crunch on top.
Bake Until Golden and Crisp
Bake the biscuits for 12-15 minutes until the edges are deep golden brown and the tops are slightly puffed. The centers should still look soft and slightly underdone—they'll continue cooking as they cool. I know it seems weird, but trust me, they'll finish cooking off the heat and develop that perfect pull-apart texture.
Here's the moment that matters: when you pull them from the oven, they should feel firm to the touch but still warm inside. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This resting period allows the steam to escape and the biscuits to set properly. If you cut into one too soon, the centers might be crumbly instead of tender. Serve them warm with honey butter or gravy for the ultimate experience!
Pro Tips For Making Almond Flour Cheese Biscuits
- CHILL THE DOUGH: I learned this the hard way—skipping the 30-minute fridge rest means your biscuits won’t hold together when cutting. Even if you’re eager to bake, give it time. Cold butter behaves better, and the cheese won’t melt into a sad, stretchy mess when you slice.
- GRATE YOUR CHEESE FRESH: Pre-shredded cheese is coated in anti-caking agents that make these biscuits gummy. Grab a box of sharp cheddar and shred it yourself—just before mixing—so it stays crisp and melty. (Yes, it takes 2 minutes, but it’s worth it.)
- PRESS HARDER THAN YOU THINK: The dough will feel fragile, but resist the urge to go easy. Press each biscuit down firmly with your palm—about ½-inch thick—so they bake evenly and don’t spread into pancakes. A damp paper towel under your hands keeps the dough from sticking.
- USE ROOM-TEMP BUTTER: Cold butter creates pockets that steam during baking, but if it’s too cold, your biscuits turn out dense. Take the butter out 15 minutes before mixing—just until it’s soft enough to press into the almond flour but not greasy. (This is the thing that matters most for that perfect crumb.)
Best sauces and condiments for this recipe
Honey Butter
Warm your biscuits with honey butter—a perfect balance of sweet and rich. I melt ½ cup unsalted butter with ¼ cup honey and a pinch of flaky sea salt in a small saucepan over low heat.
Let it cool slightly before brushing onto warm biscuits. The honey caramelizes beautifully against the golden crust, adding a touch of sweetness that complements the sharp cheddar. 🍯
Garlic Herb Gravy
For a savory pairing, try a garlic herb gravy made with 2 tbsp butter, 2 tbsp all-purpose flour, 1 cup whole milk, and 1 tsp minced garlic.
Cook the butter and flour over medium heat for 2 minutes, then whisk in the milk and simmer until thickened. Finish with 1 tbsp chopped parsley and a pinch of black pepper. This gravy soaks into the biscuits beautifully, enhancing their cheesy flavor. 🧄
Spicy Maple Glaze
Add a kick with a spicy maple glaze—simmer ¼ cup pure maple syrup with ½ tsp cayenne pepper and 1 tsp apple cider vinegar for 3 minutes. Drizzle over warm biscuits for a sweet, tangy, and slightly spicy contrast.
The heat cuts through the richness of the cheese, making each bite exciting. Perfect for breakfast or brunch! 🌶️
Whipped Cream Cheese
For a lighter option, whip 4 oz cream cheese with 2 tbsp sour cream and 1 tsp lemon juice until smooth. Spread on biscuits as a topping or use it as a dip.
The tangy cream cheese balances the richness of the almond flour and cheese, adding a refreshing twist. Garnish with chopped chives for extra freshness. 🥛
Smoked Paprika Aioli
Elevate your biscuits with a smoked paprika aioli—mix ½ cup mayonnaise with 1 tsp smoked paprika, 1 tsp Dijon mustard, and 1 tsp lemon juice. The smoky, slightly spicy flavor pairs perfectly with the cheddar, adding depth to every bite.
Serve with a side of grilled chicken or roasted vegetables for a complete meal. 🔥
Fresh Fruit Compote
Brighten up your plate with a peach or berry compote—simmer 1 cup diced peaches or mixed berries with 2 tbsp sugar and 1 tsp lemon zest for 5 minutes until thickened.
Spoon over warm biscuits for a sweet and fruity contrast. The natural sweetness of the fruit balances the savory cheese beautifully. 🍑
Nutrition facts
Frequently asked questions
Can I make these biscuits without almond flour?
You can substitute 1 cup all-purpose flour for every 1 cup almond flour, but the texture will differ slightly. For the best results, use 1 cup all-purpose flour plus ½ cup ground almonds—this keeps the biscuits tender while adding a subtle nutty flavor. The almond flour gives a unique richness, so if you can, stick with it!
Why do my almond flour biscuits turn out dense?
Overmixing the dough or using warm butter are the most common culprits. Keep the butter cold and cut it into the dry ingredients until pea-sized lumps remain—this creates steam pockets for flakiness. Also, avoid pressing down too hard when shaping. If the dough feels too sticky, chill it for 15 minutes before cutting. Patience is key!
How do I store and reheat these biscuits?
Store them in an airtight container at room temperature for 3 days or freeze for 3 months. To reheat, wrap in foil and warm at 350°F for 5-7 minutes until crispy again. For extra flavor, brush with melted butter before reheating. They taste even better the next day!
Can I make these biscuits gluten-free?
Yes! Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill). The almond flour is already gluten-free, so no other substitutions are needed. Just ensure your baking powder is gluten-free too. These biscuits will still be tender and delicious!
What’s the best cheese for these biscuits?
Sharp cheddar is ideal for its bold flavor, but you can experiment with Parmesan, Gruyère, or Gouda for different tastes. Avoid pre-shredded cheese—it contains anti-caking agents that make the biscuits dry. Freshly shredded always wins!