Super Simple Strawberry Drop Biscuits

strawberry drop biscuits

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5 from 6 reviews


  • 2 1/2 cups almond flour
  • 3/4 cup tapioca starch (or arrowroot starch)
  • zest of one lemon, plus more for garnish, optional
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 tablespoons cold butter (or ghee or vegan butter)
  • 2 eggs
  • 3 tablespoons honey
  • 1 heaping cup diced strawberries (about 8 ounces / 1 pint)

For the glaze (optional) whisk together:

  • 1/2 cup confectioners sugar, sifted
  • 1 tablespoon lemon juice


  1. Preheat the oven to 350F and line a baking sheet with parchment paper
  2. In a large mixing bowl, whisk together the almond flour, tapioca starch, lemon zest, salt, and baking soda.
  3. Using a box grater, grate the butter into the dry ingredients and then mix with your hands to get it the consistency of breadcrumbs.
  4. Push the mixture to the outside of the bowl, making a well in the center. Drop in the eggs and honey and whisk until combined.
  5. Using a fork, gently mix in the dry ingredients until just combined into a shaggy dough, Fold in the strawberries.
  6. Drop onto the prepared baking sheet using a large spoon, spacing them out so there’s a bit of room around each one (they will spread)
  7. Bake for 20-22 minutes, or until golden brown. Allow to cool before drizzling with icing and/or lemon zest, if desired.