Golden Almond-Chestnut Biscuits for Thanksgiving Picnics

What Makes This Special

These biscuits marry the aromatic, nutty depth of almond flour with the subtle sweetness of roasted chestnuts—both classic autumn ingredients. Thanks to slow baking, they develop a golden, crisp exterior and a lusciously tender crumb. Ideal for Thanksgiving gatherings and picnics, their rich flavor and portable size make them a seasonal standout that travels beautifully.

Ingredients

Quality and balance are crucial here. Almond flour lends a silky texture and distinct flavor, while roasted chestnuts add gentle sweetness and autumnal charm. Cold butter creates flakiness; buttermilk ensures moistness. Baking powder gives lift, and a golden egg wash plus sliced almonds ensures stunning picnic-ready presentation.

For the Biscuits

• Almond flour (150 g): Adds richness, moisture, and a subtle nutty aroma. Almond flour makes the crumb tender and gives the biscuits a distinct flavor profile.
• All-purpose flour (200 g): Provides structure for shaping and rise.
• Roasted chestnuts (60 g): Lend sweetness, buttery texture, and autumn flavor. Use pre-roasted, vacuum-packed chestnuts for convenience.
• Baking powder (1 tbsp / 12 g): For lift and fluffiness.
• Fine sea salt (1/2 tsp / 2 g): Enhances all flavors.
• Granulated sugar (40 g): A touch of sweetness, enhances browning.
• Cold unsalted butter (120 g): Essential for flakiness—keep it very cold.
• Cold buttermilk (180 ml): Moisture, tang, and tender crumb. Substitute full-fat milk with 1 tsp vinegar if needed.
• Egg + Heavy Cream (for brushing): Brings golden color and shine.
• Optional sliced almonds: For crunch and visual appeal.

Instructions

Step 1: Prepare Chestnuts

Finely chop roasted chestnuts with a sharp knife. If using raw chestnuts, boil or roast until tender, peel, and cool before chopping. This step is crucial: fine pieces distribute more evenly, lending subtle sweetness and pockets of texture to every bite.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together almond flour, all-purpose flour, baking powder, salt, and sugar. Even mixing ensures consistent rise and flavor.

Step 3: Cut in Cold Butter

Add cold cubed butter to the dry mixture. Using a pastry cutter or two forks, cut butter until the mixture resembles coarse crumbs with some pea-sized bits. The cold butter is key for flaky, layered biscuits—work quickly to prevent melting.

Step 4: Add Chestnuts

Fold in the finely chopped chestnuts with a rubber spatula, ensuring even distribution. This keeps every biscuit bite balanced and flavorful.

Step 5: Incorporate Buttermilk

Pour in the cold buttermilk. Gently mix with a spatula just until a shaggy dough forms—do not overmix. The dough should look rough and a bit sticky; overworking develops gluten, making biscuits tough.

Step 6: Fold and Shape Dough

Lightly dust your work surface with flour. Turn out the dough and gently pat it into a rectangle (about 2 cm thick). Fold the dough in half and pat out again. Repeat folding and patting 2 more times—this creates beautiful flaky layers.

Step 7: Cut Biscuits

Pat dough to about 2.5 cm thick. Use a floured round cutter (6 cm diameter) to cut out biscuits. Gather scraps, gently re-pat, and cut until all dough is used. You should have 12 biscuits.

Step 8: Slow Bake for Golden Perfection

Arrange biscuits on a parchment-lined baking sheet, spaced 2–3 cm apart. Place in the fridge for 15 minutes—this helps biscuits hold their shape and rise high. Preheat oven to 175°C (instead of the usual 200°C). Whisk together egg and cream, brush tops of biscuits, and sprinkle with optional sliced almonds. Bake on the middle rack for 25–30 minutes, rotating the pan halfway for even color, until tops are golden and biscuits are set.

Step 9: Cool and Pack for Picnic

Transfer biscuits to a wire rack to cool for at least 15 minutes. Serve warm or at room temperature—perfect for a Thanksgiving picnic basket!

Pro Tips

• Keep Ingredients Cold: Cold butter and buttermilk are essential for flakiness. Chill the bowl and tools if your kitchen is warm.
• Don’t Overmix: Gentle handling preserves tenderness and prevents tough biscuits.
• Slow Baking: Baking at a moderately low temperature (175°C) allows biscuits to rise fully and develop a deep golden crust without drying out.

Troubleshooting

Biscuits didn’t rise well? Check your baking powder’s freshness and ensure cold butter is properly cut into the flour.

Biscuits are dense or tough? Overmixing the dough or using warm butter can cause this. Keep all dairy and butter cold and mix just until combined.

Biscuits are pale? Make sure to egg-wash generously and bake until truly golden; almond flour can brown quickly, so watch the last few minutes.

Variations

• Cheddar-Chive Chestnut Biscuits: Add 50 g grated sharp cheddar and 2 tbsp chopped fresh chives for a savory twist.
• Dried Cranberry-Chestnut Biscuits: Stir 40 g dried cranberries in with the chestnuts for a sweet-tart pop—very Thanksgiving!
• Gluten-Free Version: Replace all-purpose flour with a 1:1 gluten-free blend; check baking powder is gluten-free.

Storage

Let biscuits cool completely. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For picnics, wrap individually in parchment paper for freshness and presentation. Rewarm in a low oven (150°C) for 5–7 minutes if desired.