Cooking Techniques
Airfryfeast
Air Fryer Crispy Almond Flour Biscuits with Rosemary
By Airfryfeast Test KitchenReviewed by Airfryfeast Editorial TeamPublished Jun 13, 2026
American
25 mins
air-fryer-friendlysidesbiscuitsgluten-freepaleolow-carbalmond-flourmeal-prep
Savory almond flour biscuits bake in the air fryer with crisp edges, rosemary aroma, and a tender gluten-free crumb.
Prep
10 min
Cook
15 min
Total
25 min
Servings
6
Difficulty
easy
Cuisine
American
Ingredients
Servings
6
- 2 cups almond flour (blanched, fine-ground)
- 2 teaspoons baking powder (gluten-free, aluminum-free)
- 1/2 teaspoon sea salt
- 1 tablespoon fresh rosemary, finely chopped
- 2 large eggs
- 1/4 cup coconut oil, melted and slightly cooled
- 1 teaspoon apple cider vinegar
- 1 tablespoon unsweetened almond milk (or your choice of dairy-free milk)
- 1/4 teaspoon garlic powder for subtle savory depth
Instructions
-
In a large mixing bowl, whisk together almond flour, baking powder, sea salt, chopped rosemary, and garlic powder (if using) until evenly combined.
-
In a separate bowl, beat the eggs, then stir in the melted coconut oil, apple cider vinegar, and almond milk until smooth.
-
Pour the wet ingredients into the dry ingredients. Mix thoroughly with a spatula or wooden spoon until a soft, slightly sticky dough forms that is still shapeable.
-
Lightly grease a clean surface or parchment paper with coconut oil. Transfer the dough and gently pat it into a 1-inch thick rectangle about 6x4 inches in size.
-
Using a sharp knife or biscuit cutter, cut the dough into 6 equal pieces or rounds based on your preferred biscuit shape.
-
Preheat your air fryer to 350 F (175 C) for 3 minutes before cooking.
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Place biscuits in a single layer in the air fryer basket, leaving space between each for even air circulation.
-
Cook for 12-15 minutes until the edges are golden brown and crisp. Check at 12 minutes to prevent over-browning.
-
Remove biscuits and let cool slightly on a wire rack; they will crisp further as they cool.
-
Serve warm as a gourmet paleo side with soups, salads, or your favorite main courses. Store leftovers in an airtight container for up to 4 days or freeze for meal prep convenience.
Frequently Asked Questions
- Can I use coconut flour instead of almond flour?
- No, not as a direct swap. Coconut flour absorbs much more liquid and would require a different recipe.
- Why are almond flour biscuits crumbly?
- They may be overbaked or short on binder. Measure almond flour carefully and let the biscuits cool before moving them too much.
- Are these biscuits gluten-free?
- Yes, when you use certified gluten-free baking powder and avoid cross-contact.
- Can I freeze the biscuits?
- Yes. Cool completely, freeze airtight, then reheat gently in the air fryer before serving.
Ingredient Replacements
Use these swaps when you need to keep the recipe close to its intended texture, timing, and dietary promise.
- Almond flour: Use fine blanched almond flour for the best texture. Almond meal makes the biscuits heavier and more crumbly.
- Coconut oil: Use melted ghee if paleo dairy is acceptable, or avocado oil for a softer, less buttery biscuit.
- Fresh rosemary: Use 1 teaspoon dried rosemary, crushed between your fingers, if fresh rosemary is unavailable.
- Almond milk: Use any unsweetened dairy-free milk, adding only enough to bring the dough together.
- Garlic powder: Skip it for a cleaner rosemary biscuit, or add onion powder for a deeper savory note.
Tips
Air Fryer Model Notes
Almond flour browns faster than wheat dough. Start checking at 12 minutes, especially in compact high-powered baskets, and leave space between biscuits for airflow.
Crispiness Control
Pat the dough to an even thickness and let the biscuits cool briefly on a rack. The edges firm as steam escapes, giving the best crisp exterior without overbaking.
Reheat In The Air Fryer
Reheat biscuits at 325 F for 3 to 4 minutes. For frozen biscuits, thaw first or use a lower temperature so the outside does not darken before the center warms.
What To Serve With This In The Air Fryer
Serve with soups, roasted vegetables, eggs, chicken, or seafood. The rosemary flavor is especially good with tomato soup, cauliflower dishes, and lemony mains.
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