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Blueberry Almond Breakfast Biscuits
Original recipe: 8 servings · Prep: 15 min · Cook: 20 min · Total: 40 min
By PowerProteinPlates Editorial TeamPublished Apr 6, 2026 | Updated Oct 17, 2026
American
40 mins
gluten-freeeasy-recipessnack-ideaswhole-foods
Almond and oat flour drop biscuits with Greek yogurt, blueberries and sliced almond topping. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 20 minutes; additional elapsed time 5 minutes; total about 40 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
20 min
Total
40 min
Servings
8
Difficulty
easy
Cuisine
American
Ingredients
Servings
8
- 1 1/2 cups almond flour
- 1/4 cup gluten-free oat flour
- 1/2 teaspoon gluten-free baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated erythritol or coconut sugar
- 1 cup plain Greek yogurt (full-fat or low-fat)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/4 cup sliced almonds (for topping)
Instructions
-
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
-
In a large mixing bowl, whisk together almond flour, gluten-free oat flour, gluten-free baking powder, baking soda, salt, and erythritol or coconut sugar.
-
In a separate bowl, combine Greek yogurt, egg, and vanilla extract until smooth.
-
Add the wet ingredients to the dry ingredients and mix gently until just combined; avoid overmixing to maintain a light biscuit texture.
-
Carefully fold in the fresh blueberries, distributing them evenly without crushing.
-
Scoop 2-3 tablespoon-sized mounds of batter onto the prepared baking sheet, spacing each about 2 inches apart. The recipe serves 8; the number of individual biscuits depends on scoop size.
-
Sprinkle sliced almonds over each biscuit to add a crunchy, nutty topping.
-
Bake for 14-16 minutes or until biscuits turn lightly golden and a toothpick inserted into the center comes out clean.
-
Remove from oven and let cool on the baking sheet for 5 minutes before serving.
-
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Timing note
Allow for preparation and preheating, the stated baking phase and cooling. Cooking in additional batches extends total elapsed time.
Preparation
Almond and oat flour drop biscuits with Greek yogurt, blueberries and sliced almond topping.
Storage
Cool and refrigerate airtight for up to 4 days.
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