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Whole Wheat Almond Biscuits

  • 15 Mins

    Prep Time

  • 12 Mins

    Cook Time

  • 8


  • 168


  • 6g


  • 26g


  • 4g




  • 2 Cups Whole Wheat Flour
  • 4 Tsp Baking Powder
  • ½ Tsp Salt
  • ⅓ Cup Almond Flour
  • 4 Tbsp Cold Vegan Butter, such as Earth Balance®
  • 1 Cup Unsweetened Almond Milk
  • 2 Tbsp Pasteurized Honey, optional
  • NNuts:

    Replace almond flour with whole wheat flour; replace almond milk with cow’s milk or a nut-free milk alternative

  • GGluten:

    Replace whole wheat flour with a gluten-free all-purpose flour


  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Preheat Oven Preheat oven to 450°F and line a baking sheet with parchment paper.

  • 3.

    Mix Ingredients Mix together the dry ingredients in a bowl and cut in the butter with a pastry cutter (or two knives) until it has a crumbly texture. Add the almond milk and stir until the dough comes together.

  • 4.

    Form Biscuits On a floured surface, form into an 8x12-inch rectangle and cut into 8 square biscuits.

  • 5.

    Bake Place on prepared baking sheet and bake for 12 minutes or until golden brown.

  • 6.

    Brush with Honey Brush warm biscuits with honey (optional) and serve immediately.

  • 7.

    Store Store in a sealed container after 2 hours. Biscuits will keep well in a sealed container for up to 2 days.

  • 8.

    Wash Hands Wash hands with soap and water.

Recipe created by Meijer Chefs

Nourishment Notes


Biscuits are a mild tasting and low-odor food that is typically well-tolerated during episodes of nausea.

Fatigue Buster

  • Ask for Assistance

    Ask a friend or family member to help prepare these biscuits.

  • Freeze

    Biscuits can be made and frozen in a sealed container for up to 3 months.

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