Hello, Cat! You can give it a go with a higher amount of almond flour, but we've found that recipes without yeast worked best when only a 1/4 of the wheat flour in the recipe was replaced with almond flour. Our testing showed that both biscuits and scones didn't rise quite as much with the almond flour. You might try adding a little bit more liquid (maybe a tablespoon or so) and also weighing your flour with a scale is a good way to ensure too much flour doesn't sneak its way into the mixture — excess flour can also lead to baked goods coming out a little on the dry side. We hope this helps and happy baking! Morgan@KAF

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