Peach Shortcake made with Gluten Free Almond Flour Biscuits

Peach Shortcake from Leites Culinaria

This is a delicious dessert you can feel good about. Sweet summer peaches atop homemade gluten free, shortcake biscuits topped with whip cream. How can you go wrong? You will only have to heat your oven up for a short time to cook the almond flour biscuits, then slice up your peaches and whip your cream and you’ve got something everyone will swoon over. I buy my blanched, organic, unpasteurized almond flour from  You can also make your own, but since I bake exclusively with almond flour, I go through it faster than I can make it. Try strawberries instead of peaches for a variation.


Peach Shortcake made with Gluten Free Almond Flour Biscuits
Prep time
Cook time
Total time
Serves: 8
  • 3½ cups blanched almond flour (reserve about 1 cup for dusting)
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • ¼ cup coconut oil, cold butter or palm oil shortening (small, cold butter chunks is my favorite)
  • ¼ cup honey
  • 2 eggs
  • 1 teaspoon freshly squeezed lemon juice
Whip Cream
  • 4 cups or 2 pints organic (ideally raw) heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon of honey
  • 2 or 3 large organic peaches, sliced
  1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
  2. Mix dry ingredients together in large sized mixing bowl.
  3. Mix wet together in smaller bowl. The butter can remain somewhat chunky.
  4. Stir wet ingredients into dry and mix together until thoroughly combined.
  5. Place dough between 2 pieces of parchment paper and roll out to about 2 inches thick.
  6. Dust dough with extra almond flour if it is too sticky.
  7. Cut the dough into biscuits with biscuit cutter or else use the mouth of a small mouth mason jar. Use a spatula and transfer the dough to a baking sheet.
  8. Bake for 15-20 minutes until golden or a toothpick inserted into the center of the biscuit comes out clean.
  9. Let the biscuits cool briefly on the baking sheet and then remove to cool on rack.
  10. Whipping the cream: While your biscuits are baking, whip your cream. The easiest way is to put all your whip cream ingredients in the blender and blend until the cream fluffs up and stops moving. Don’t let it go too long or it will become butter.
  11. Assembly: Slice biscuits in half and place a dollop of whip cream on the bottom half. Then place a layer of sliced peaches over the whip cream. Add another layer of whip cream. Then place the biscuit top on and place another dollop of whip cream on top of the biscuit. Add a couple of peach slices to the top. Serve with a mint leave. Eat immediately.




  1. Lori Hannah says

    I have made the almond flour biscuits about 5 or 6 times in the last 2 months. I LOVE them! They are delicious, easy to mix together and bake really fast. I don’t share these with anyone! I eat them plain with nothing on them. They have such a good flavor they don’t need any jelly or butter. They remind me of a rustic scone. If I had some fresh organic peaches I am positive this would be the PERFECT dessert. This is my favorite gluten free recipe by far! I usually make them with regular almond flour that I buy from Trader Joes. I am so glad I tried this recipe!

    • Amanda says

      Hi Lori,

      I am so glad you love the biscuits as much as I do. I made them the day after Thanksgiving for breakfast and put bacon and eggs inside. They were delish!Thanks for sharing your feedback. Much appreciated! Amanda

      • Denise says

        I am not clear on waht to do with the 1 teaspoon vanilla extract and 1 tablespoon of honey. The recipe says to “Stir wet ingredients into dry and mix together until thoroughly combined” but I think there is a step missing as peaches are listed in the wet ingredients.

        • Jen says

          Hi Denise,

          Thanks for the question! The vanilla extract and honey are ingredients in the whip cream. Although the peaches were listed below the wet ingredients, they are not included and saved for the assembly. I updated the recipe so it is easier to follow. Thanks again, Amanda

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: