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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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July 19, 2013

Low Carb Biscuits Recipe – Cheddar Drop Biscuit

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Low carb biscuits go perfectly with soup, salad, or as part of a gluten-free breakfast sandwich. These cheesy, grain-free drop biscuits are light, fluffy, and oh so delicious. Only 3g net carbs per biscuit!

titled image (and shown) Easy Cheesy Cheddar Drop Biscuits

See that soapbox right over there? Yeah, that one, with the word exercise emblazoned all over it. Pull it over here a minute, would ya? I need to step up on it for a while. Oh boy, I see you rolling your eyes, thinking I am going to get all lecture-y about physical activity. And I am.

But this is a blog and you are free to let your eyes glaze over and skip to the low carb biscuits recipe and ignore every word I say. Still, I rather suggest you don’t. I am not lecturing you for the good of my own health, my friends. I am lecturing you for the good of YOUR health.

How To Make Low Carb Biscuits

If you are a regular reader of this blog, chances are your health is important to you. After all, you’ve taken the time to search out low carb, gluten-free recipes, so you must have a reason. Whether that reason is weight loss, blood sugar control or just a general sense that all those carbs and sugars aren’t very good for you, you’ve been thinking about it. And that’s great. That’s more than great, actually. It may have taken you decades to get here, to the point where you take your health seriously enough to consider every bite you put into your mouth. So I am very, very proud of you. But if you aren’t getting out there and moving around, getting your heart rate up at least a few times a week, you aren’t doing yourself any favours.

Grain-Free Cheesy Low Carb Biscuits

Healthy eating is only one pillar of good health; exercise is another critical pillar.  There’s a third pillar that encompasses rest and relaxation, but that’s a soapbox lecture for another day.  Without all three pillars holding up your house, you really don’t have a very strong foundation.  Reducing your sugars and carbs and getting more vegetables and nutrients is really an amazing and productive step toward a healthier existence.  But our bodies were designed to move about frequently and sometimes intensely.  They get stronger and stronger the more we move, our muscles get bigger, our bones stronger, our hearts more efficient at pumping blood. Everything gets healthier from all that movement, from our skin to our hair to our emotional well-being. It’s truly remarkable.  And it’s something you don’t want to miss out on.

When I applied to join the Cabot Fit Team, I said I would do my best to encourage my readers to embrace not only healthy eating, but exercise too. I know many of you are already very physically active. And I also know that some of you have health constraints that keep you from being as active as you would like to be. So I urge those of you that are able-bodied but think you simply don’t have the time to think again. Short bursts of intense exercise are just as good, and possibly better, than long stretches of moderate activity, so even 10 to 20 minutes a day can help.

stack of Low Carb Keto Grain-free Biscuits

And I am delighted that a company (or rather a co-op) such as Cabot Creamery is interested in inspiring its consumers to embrace a healthy, active lifestyle.  That is, after all, the purpose of the Cabot Fit Team.  As low carbers, we already know that full fat cheese and dairy is part of a healthy lifestyle, but I am sure Cabot has an uphill battle sometimes with the Low Fat crowd. Still, they have a huge supporter in me and always have. It’s rare that I don’t have some Cabot products in my fridge, because living in New England, they are everywhere. And they are delicious.

Drop Biscuits from Scratch

This is my family’s favourite drop biscuit recipe. I’ve been experimenting for a while with low carb biscuits, and I’ve found that a mixture of coconut flour and almond flour works best. And sour cream gives them a great consistency and moisture content. And then cheese…lots and lots of good sharp Cheddar cheese. I love to use the Cabot Private Stock Cheddar, but it’s also good with some of the flavoured Cheddars like Horseradish or Chipotle. You can also add some fresh chopped herbs for your own flavour additions. These cheesy low carb biscuits are quick and easy to make, and they make great sandwiches. You could make Cucina Bella’s Ham, Egg, and Brie Breakfast Sandwiches, or top them with my Homemade Maple Sage Breakfast Sausages.

Cheesy Keto Drop Biscuits on a plate 

5 from 20 votes
titled image (and shown) Easy Cheesy Cheddar Drop Biscuits
Print
Cheesy Low Carb Biscuits
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Easy and delicious low carb biscuits recipe made with Cheddar cheese and sour cream. Perfect with soup, or as a breakfast biscuit. They even make great sandwiches.

Course: Side Dish
Cuisine: American, Bread
Servings: 10 biscuits
Calories: 185 kcal
Ingredients
  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 2 tsp baking powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 3/4 cup shredded Cheddar cheese divided (I recommend Cabot Private Stock)
  • 4 large eggs OR 3 large egg whites and 2 large eggs
  • 3/4 cup sour cream or Greek yogurt I recommend Cabot full fat sour cream
  • 1/4 cup butter melted
Instructions
  1. Preheat oven to 350F and line a large baking sheet with parchment or a silicone mat.
  2. In a large bowl, whisk together the coconut flour, almond flour, baking powder, garlic powder and salt. Whisk in 1/2 cup of the shredded Cheddar.
  3. Stir in eggs, sour cream and melted butter until well combined.
  4. Drop by rounded spoonfuls onto prepared baking sheet. These are very filling and they spread and rise so make the mounds smallish. You should get 10 to 12 biscuits.
  5. Sprinkle with remaining 1/4 cup Cheddar.
  6. Bake 20 to 23 minutes, until firm to the touch and cheese is just starting to brown.
  7. Remove and let cool 5 minutes.
Nutrition Facts
Cheesy Low Carb Biscuits
Amount Per Serving (1 g)
Calories 185 Calories from Fat 128
% Daily Value*
Fat 14.2g22%
Carbohydrates 5.6g2%
Fiber 2.6g10%
Protein 6.8g14%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Bread, Gluten Free, Low Carb, Popular Posts Tagged With: almond flour, cheddar cheese, coconut flour, sour cream

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Stacy | Wicked Good Kitchen says

    July 19, 2013 at 8:02 am

    Beautiful biscuits, Carolyn! Excellent for sandwiches. Great talk about exercise, too. (I wouldn’t call it a lecture.) Thanks for sharing and happy Friday!

    Reply
    • Becky Leach says

      January 7, 2014 at 1:39 pm

      Yeah I’d like to make a comment. Hit print!! you’ll get 10-12 pages of people’s comments before you get the recipe… snarling*

      Reply
      • Carolyn says

        January 7, 2014 at 3:08 pm

        Hi Becky…I am sorry. Did you mean that for me? When you hit print in my Ziplist recipe, you are getting all the comments too? Does a print preview come up? I am not at home so I can’t actually test out printing it, but when I hit print, I get a preview that is the recipe only. I will try when I get home and if comments are printing too, I will have my web manager check it out.
        In future, it would be nice if you alerted me without getting angry. It’s not like I intended this to be the case and I don’t always know the issues that are happening with my blog. I do my best to help people out as much as possible. Thanks.

        Reply
        • Melanie E. says

          January 7, 2014 at 3:17 pm

          It worked fine for me!

          Reply
          • dave says

            January 14, 2014 at 9:01 am

            Wow I can’t believe how rude Becky is. It is unreal that someone would come to a free site and complain about anything at all let alone the print process. A word to the wise- just cut and paste in the future and that will never happen again on any site-Thank you for all your hard, and free to us work, it is appreciated believe it or not. One quick comment on the biscuits. I made them the other night and they were great but I think next time I will substitute whey protein powder for the coconut flour. Any suggestions on the replacement amount to use. I loved everything about your recipe except the coconut background flavor, my wife however loved them as is.

          • Carolyn says

            January 14, 2014 at 9:25 am

            YOu may want to add some more almond flour along with the whey, since coconut flour is so absorbent. I’d aim for 1 cup of almond and 1/2 cups whey. I really can’t say how that will work out, though, since I haven’t tested it myself. YOu can keep adding almond until you think the dough is the right consistency. You could also use one of my scone recipes as a guide for biscuits and add some whey to those. That might work even better.

        • Emily says

          June 17, 2017 at 12:16 pm

          Also having a good understanding of how to use a computer/internet before complaining would be a good start.

          Reply
          • Joan says

            June 22, 2017 at 2:02 pm

            Hahaha!!!

      • Cindy says

        October 21, 2015 at 3:24 pm

        Um. How about you learn to work ypur printer, and then try selecting that which you want to print? Every printer has a “selection” option for printing. Dont blame someone else for your own ignorance.

        Reply
      • caca says

        October 25, 2015 at 1:35 pm

        You are very rude old lady

        Reply
      • Barbara says

        October 25, 2015 at 1:45 pm

        I copy and past into WORD..

        Reply
        • Mary says

          January 13, 2016 at 3:21 pm

          I tried that with this recipe and for some reason it would not work (worked fine with a different recipe I tried). I did not have any problems prining it. You can always select “Print current page” for just the recipe to print.

          Reply
      • Carmen says

        October 11, 2016 at 11:19 am

        That is your printer setup, not a problem with the website. You need to set up your print preview and choose the pages you want to print.

        Reply
      • Carol Ann says

        August 21, 2017 at 9:37 am

        You could copy and paste to a bank sheet on Text maker, or similar then print.

        Reply
      • Colleen Handley says

        August 21, 2017 at 1:24 pm

        Just scroll down to the full recipe and push the print button…easy peasy!

        Reply
      • Toni Barnett says

        August 24, 2017 at 7:47 pm

        I didn’t. (Snarling back.)

        Reply
    • Vivian says

      July 16, 2016 at 9:21 am

      My mix came out soupy. I even let it sit to see if the coconut flour would absorb some of the liquid. I ended up dropping 6 thin biscuits and the rest went into muffin tins. Any ideas?

      Reply
      • Carolyn says

        July 16, 2016 at 10:44 am

        Could be the brand of coconut flour. what did you use?

        Reply
      • gremlin says

        January 15, 2019 at 1:57 am

        I made this tonight for the first time, and had the same problem with very wet dough, and the result looked more like pancakes than biscuits.

        I used Bob’s Red Mill coconut flour. After thinking about it for a while, I suspect the problem was my sour cream. If Greek yogurt is a reasonable substitution then my guess is that a very stiff sour cream is required, rather than the wetter/’softer’ texture of my usual brand.

        If I make it again later, I’ll try to remember to come back with an update.

        Reply
        • Carolyn says

          January 15, 2019 at 9:25 am

          You may be onto something. I purchase full fat, very thick sour cream. I like Nancy’s.

          Reply
  2. Monica says

    July 19, 2013 at 8:10 am

    Oooooh! I love cheddar. I just bought a brick of 3 Year Cheddar (also Cabot) from Costco and it just melts in my mouth. Clearly, it was fate that you posted this recipe. The cheese gods want me to make it. I don’t, however, love exercise and that’s something I need to work on.

    Reply
    • Carolyn says

      July 19, 2013 at 9:01 am

      Monica, I didn’t love exercise before either. Now I do. You just have to keep at it and you will, I promise.

      Reply
  3. Regan @ Cabot Creamery says

    July 19, 2013 at 8:20 am

    Totally agree. Even as a dietitian, I never overlook the importance fitness plays in health and well-being.

    And I hope you know… we’re all thrilled to have you on the CabotFit Team!

    Reply
    • Carolyn says

      July 19, 2013 at 9:01 am

      Thanks!

      Reply
  4. Katharine says

    July 19, 2013 at 9:13 am

    YUM-O!!

    Reply
  5. Barbara says

    July 19, 2013 at 9:59 am

    This looks amazing. I really do not care for sharp cheese. But is this something where it’s flavor is tempered by being a part of a recipe?

    Reply
  6. Courtney says

    July 19, 2013 at 10:31 am

    Is it possible to use all Almond Flour??? I’m allergic to coconut 🙁 I would love to be able to make this biscuit!

    Reply
    • Carolyn says

      July 19, 2013 at 1:46 pm

      If it’s all almond, you need to cut down on the eggs. Actually, to make the same amount (since cococonut flour is so absorbent), I’d go with 1 1/2 to 2 cups of almond and 3 eggs. I’d also cut down on the sour cream, maybe 1/2 cup.

      Reply
      • Courtney says

        July 19, 2013 at 7:45 pm

        Thanks for the info Carolyn!!! These are on my must have list soon 🙂

        Reply
  7. Melanie E. says

    July 19, 2013 at 10:42 am

    Very excited about this recipe! I bet by adding parsley flakes you have a good copycat of the Cheddar Bay Biscuits from Red Lobster !

    Reply
    • Carolyn says

      July 19, 2013 at 1:46 pm

      I have never had the Cheddar Bay biscuits but I bet you’re right.

      Reply
  8. Jeanette says

    July 19, 2013 at 10:52 am

    These look fantastic Carolyn – love how these use coconut flour!

    Reply
  9. galatians 2:20 says

    July 19, 2013 at 4:56 pm

    if I was to use the all almond flour recipe above, how many carbs per biscuit, would we end up with, more of less? thanks, I really like your recipes, they encourage me to stay low carb!

    Reply
  10. mellissa @ ibreatheimhungry says

    July 20, 2013 at 8:05 am

    I CAN’T WAIT TO TRY THESE! I’M SHOUTING BECAUSE I’M SO EXCITED! Less excited about exercising, but I do need to get off my blogging butt and get out more. It’s a fact, and I’m going to dust off my kettlebells and get started right away. Thanks for the pep talk!!!

    Reply
  11. Gerry @ Foodness Gracious says

    July 20, 2013 at 9:09 am

    Nicely said, I kinda feel inspired after reading this and you didnt even shout at me 🙂

    Reply
    • Carolyn says

      July 20, 2013 at 1:30 pm

      I would never shout at you, my dear! 🙂

      Reply
  12. The Café Sucré Farine says

    July 20, 2013 at 3:43 pm

    I think most anything with Cabot cheese would be wonderful but these look even better than wonderful. I don’t think they would get past the hot-out-of-the-oven stage at my house 🙂

    Reply
  13. Jodi @ LiveFabuLESS.com says

    July 21, 2013 at 12:20 am

    If I were to use only coconut flour (as I’m allergic to almonds), how would I have to adjust the recipe? Thanks in advance, these look AHmazing.

    Reply
    • Carolyn says

      July 21, 2013 at 3:59 pm

      Hi. If you just want coconut flour, you should follow a recipe more like this one —> http://heavenlyhomemakers.com/coconut-flour-cheddar-drop-biscuits That should get you similar results. I just personally don’t like it as much with all coconut flour.

      Reply
  14. Katie | HealthySeasonalRecipes says

    July 21, 2013 at 10:01 am

    Carolyn, You are so right about having all three pillars. I can’t wait to hear about the rest and relaxation, as that allowing myself to relax can be hard for me sometimes:) I love this idea to make a savory biscuit with coconut and almond flour. The Private Stock Cheddar is so good! I am sure these are amazing.

    Reply
  15. Kim says

    July 21, 2013 at 1:51 pm

    Mmmm, Cabot cheese… my favourite!! I have trouble digesting full-fat dairy, so I would use some delicious Cabot Light Sharp Cheddar for these and make a couple other lower-fat substitutions.

    I saw someone above me mention that these could be an imitation of Red Lobster’s Cheddar Bay Biscuits. That was my first thought when I saw this recipe, too. Can’t wait to try!

    Reply
  16. julie says

    July 23, 2013 at 4:04 pm

    I made these today – YAY! And they are YUMMY. Mine came out slightly flatter and more brown than yours. I baked 20 minutes – that might be a little too long for my oven. Anyway, they seemed to be more dry, as well – I guess more crumbly than I expected. Maybe I didn’t use enough moisture or had a little too much absorbent coconut flour? Still, HOLY COW, the house smelled heavenly while they were baking. I ate one for breakfast along with bacon. I think next time we go to Red Lobster, I’m going to “smuggle” one in so I can enjoy cheddar biscuits along with everyone else!

    Next time I make these, I’m going to add some sweetener instead of garlic powder, and add some fruit, so I can have a scone-like treat for breakfasts!

    Reply
    • Carolyn says

      July 23, 2013 at 6:09 pm

      It may be the coconut flour…what kind did you use?

      Reply
      • julie says

        July 23, 2013 at 11:54 pm

        I have “Coconut Secret” Raw Coconut Flour. The label has “Pareve” on it – I guess that’s the mfr…..and distributed by Leslie’s Organics. It says “made from unheated coconut, 40% dietary fiber, 100% organic, Gluten-Free, GMO-Free…” etc. There were other brands on the shelf – I don’t remember why I picked this one.

        I tried the low-carb corndogs I found on somebody’s blog – maybe Maria’s – but my “crust” didn’t hold together well at all – not like the crust in the picture. You may be right! Maybe I got El Cheapo coconut flour.

        Reply
        • Carolyn says

          July 24, 2013 at 5:53 am

          I don’t know if it’s cheap or not, but it’s possible that the raw process makes it more or less absorbent than other brands. So I would hold back on some of the more liquid-y items for these recipes. In this case, hold back about 1/4 cup of the sour cream.

          Reply
        • Susan says

          September 8, 2013 at 7:42 am

          Just FYI, pareve is an indication to those who keep kosher that the product is neither meat nor dairy and can be used in either meal (those keeping kosher do not mix meat and dairy).

          Reply
  17. Bindi says

    August 2, 2013 at 6:58 am

    Hi Carolyn,
    I love your recipes! They really help a T2 diabetic like me. My question was what can I use instead of eggs in 1) savory 2)sweet recipes? I’m a lacto-veg so dairy products are fine. Thx.

    Reply
    • Carolyn says

      August 2, 2013 at 7:48 am

      Try flax seed and water. I can’t remember the exact amounts for “flax eggs” but I think it’s 1 tbps flax seed meal and 2 or 3 tbsp water.

      Reply
      • Melanie says

        August 2, 2013 at 8:10 am

        Yes, you mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. (I only had 3 eggs in the house–horror!–and had to do this for the last egg.) I let it sit in a bowl for a little bit to it could gel together, and then put it in. Worked great!

        My husband ate three with his dinner, and then he ate two more before bed! I liked them, too!

        Reply
        • Bindi says

          August 2, 2013 at 12:05 pm

          Thx for the quick reply…I have tried flax eggs and there always seems to be some sort of an unpleasant taste to it. I have used the darker colored one. Maybe I’ll try the lighter one and see if that helps.

          Reply
          • Bindi says

            June 4, 2014 at 6:36 pm

            Hey Carolyn,
            So I finally tried this recipe after months of ogling your cheddar biscuit pics. I used a combo of flax and chia for the eggs. Other than that, I used the recipe exactly as is. I baked for 25 minutes and the biscuits got a nice crust and bottom. I felt like they were too soft in the middle…I’m not sure if it is raw or just soft. Any suggestions what could have been the problem or are they supposed to have a slight mushy feel? Thanks.

          • Carolyn says

            June 5, 2014 at 5:57 am

            No, they are not supposed to be mushy but I suspect it’s the flax/chia eggs that contributed to that issue. Coconut flour really requires real eggs to get a good consistency.

  18. Becca says

    August 11, 2013 at 1:15 pm

    I made these today and they came out great, perfect for supping up egg yolk 🙂 I added some dried chives for a bit of color. How do you suggest storing them and how long do they keep? Thanks!

    Reply
  19. Andrea says

    August 26, 2013 at 11:45 am

    Thank you for this recipe. I made brisket and was looking for something to make as a side and these were perfect. Very easy to make and ingredients I usually have on hand. I try to keep the amount of almond flour I eat down, and the addition of the coconut flour is great.

    Reply
  20. Katy says

    August 27, 2013 at 7:24 pm

    So…I’m thinking about making chicken and dumplings with these. I’m not a gourmet chef with regular food, let alone low-carb versions, but I don’t see why it wouldn’t work…what do you think?

    Reply
    • Carolyn says

      August 28, 2013 at 6:20 am

      It has enough egg to hold together, I think. Try it and let me know what happens!!!

      Reply
      • Katy says

        August 28, 2013 at 9:05 am

        I sure will!

        Reply
        • Mary says

          December 11, 2019 at 5:17 pm

          I tried it for dumplings for chicken and dumplings. It failed epically , but I kept some of the dough and baked them as biscuits and they were delicious. Next batch of chicken and dumplings, I will bake the biscuits first, then drop them in. I think that would be better.

          Reply
          • Carolyn says

            December 11, 2019 at 6:59 pm

            That’s a great idea!

  21. Jenna says

    September 4, 2013 at 9:08 am

    Like your idea to go half/half with the almond and coconut flour. I tried baking something similar yesterday with just the almond flour and found it bore too much of a resemblance to a savoury sort of marzipan.

    Reply
  22. Debra Schramm says

    November 5, 2013 at 9:45 pm

    I made these tonight. They did not rise or spread and were dry.

    Reply
  23. Susan Hayes says

    November 10, 2013 at 9:53 pm

    I think these are my husband’s favorite low carb bread. Tonight he asked me again, with a tone of wonder, “Really, there’s no wheat in these? None at all.”

    Reply
    • Carolyn says

      November 11, 2013 at 7:51 am

      That’s fabulous. I love that it’s so hard to believe anything wheat-free can be good! 🙂

      Reply
  24. Beth says

    January 2, 2014 at 9:39 pm

    I made these tonight and sadly, did not care for them so much. I like many other recipes I’ve made from your site and am grateful for all the time and effort you put into them. I have another biscuit recipe I much prefer, found here:
    http://carbwars.blogspot.com/2013/03/gluten-free-yogurt-biscuits.html

    I might try the ones above with some sharp cheddar and garlic powder and see how they turn out. I’ve also made those with all sour cream instead of Greek yogurt and they are very good.

    Best wishes and happy 2014!

    Reply
    • Carolyn says

      January 3, 2014 at 9:19 am

      I am surprised. Everyone I know loves them. But to each his own, as always!

      Reply
  25. Pamela says

    January 3, 2014 at 10:08 am

    Okay so I made these this morning and the taste is wonderful- I used inch squares of Colby jack and skate powder in 6 and did 4 plain so I can try them sweet. As I said the taste is great but then there is a dryness and kind of sticks going down your throat. I use 2/3 full fat sour cream and 1/3 full fat Greek yogurt (Fage) I am using raw coconut flour (not cheap) and this may be the issue. I can’t say for sure they look moist and feel moist and even all leaving an imprint on the parchment paper that is damp and when you first eat them they are moist but then it’s like that coconut flour taste or texture dries them out while chewing… maybe more fat would help? I don’t know. I slathered on a helping of jalapeno cream cheese and that was phenomenal but with just butter was not enough to mask the dryness. Oh and they are super filling I am full and I ate half of one. Anyway all these recipes are fantastic I am sure it is just the different ingredients used that may change the texture. Happy 2014!

    Reply
    • Carolyn says

      January 3, 2014 at 1:08 pm

      Huh, that is interesting. I do think coconut flour has a mouth feel that is dry-ish. Perhaps because it is SO absorbent, it feels like it dries out our mouths. But they shouldn’t feel/taste that dry, and every coconut flour brand is a bit different. So in your version, I would either try an extra egg or more oil. Sorry about that!

      Reply
      • Debbie says

        January 5, 2014 at 7:47 pm

        I made these tonight to go with some soup. They were delicious. Thank you for the recipe.

        Reply
  26. mandy says

    January 10, 2014 at 11:39 pm

    I just found you and am so glad I did. I was recently diagnosed with prediabeties. I also have high colesterol. I started atkinsnot too long ago, but am afraid of their prepackaged foods. I want to get healthier using more whole foods w.o. added chemicals. Your recipes seem helpful and family friendly. Thanks so much.

    Reply
    • Carolyn says

      January 11, 2014 at 8:33 am

      Glad you find my recipes helpful, Mandy!

      Reply
  27. Jayme says

    January 22, 2014 at 9:47 pm

    These are so good! I made them to go with your tomato soup recipe. Delish! Thanks for posting such great, easy to make recipes.

    Reply
  28. Destiny says

    January 24, 2014 at 12:44 pm

    I wonder if adding a little garlic salt to the tops of these before baking – would give them that “red lobster” cheddar garlic taste….. hmmmmmm 🙂

    Reply
    • Jamie says

      October 8, 2018 at 7:18 pm

      5 stars
      I have seen copycat recipes for the Red Lobster biscuits, and I believe the trick to getting that taste is after baking to brush them with melted butter & then sprinkle the tops with garlic salt. Hope this helps!

      Reply
  29. TJ says

    January 26, 2014 at 11:57 pm

    JUST made these..still warm on my plate! I didn’t have butter on hand, so I used some oil instead and I added extra garlic and cheese to make sure I didnt taste any coconut flour. CAME OUT AMAZING! Can’t wait to try it with butter. As it is, they are awesomely fluffy with a crispy sort of exterior..we are huge garlic fans, so the extra garlic hits the spot. Thank you for this recipe. It is a keeper 🙂

    Reply
    • Carolyn says

      January 27, 2014 at 7:06 am

      So glad you liked them!

      Reply
  30. Misty says

    January 28, 2014 at 5:12 pm

    Another amazing recipe from you. I loved these. I baked in a muffin pan and got 12.

    Reply
  31. joanie says

    February 22, 2014 at 5:29 pm

    DO NOT wait to make these. They are wonderful!! I made them exactly to recipe (as I always do a recipe for the first time) and will not change a thing. I made little mini biscuits (about 22). They are great just plain. For lunch I’ve sliced a biscuit and put a little sausage patty on it with some chipotle mayo and woohoo – sooo good!
    If you are selling your house or having company and want the house to smell good, this is the recipe to use. 🙂

    Reply
    • Carolyn says

      February 22, 2014 at 5:56 pm

      Wow! Now that’s high praise! 🙂

      Reply
    • Shirley Kemper says

      September 17, 2018 at 7:50 pm

      5 stars
      I just made these for the first time getting 25 using my medium cookie scoop. Now I must try them with sausage because you made it sound quite scrumptious!

      Reply
  32. Mindy says

    March 9, 2014 at 10:53 pm

    Hi Carolyn, I made these tonight but they didn’t look quite like yours. They came out flat, just didn’t have that lumpy nice top like yours just flat and smooth,although they weren’t horrible tasting I do want them to come out like yours. I used Bob’s almond flour(waiting for my honeyville to get here!) “Coconut Secret” raw coconut flour and full fat natural sour cream. I’ve never used coconut flour before and just picked one. Perhaps that was the issue?? Any input would be appreciated! I LOVE your blog and can’t wait for my swerve to get here so I can try your amazing recipes!

    Reply
    • Mindy says

      March 9, 2014 at 10:59 pm

      Actually the more I think about it,I wonder if there was too much moisture? I’ve made a similar bisquik bisquit and when dropping them off the spoon they were a bit sticky and hard to get off and these were more rnmy, just a though! Maybe add more almond flour next time??

      Reply
    • Carolyn says

      March 10, 2014 at 6:17 am

      Hi Mindy. I’ve never used coconut secret, I always use Bob’s coconut flour. And yes, you’re correct, it sounds like your biscuits had way too much moisture, so I assume it was the coconut flour. To counteract that, if you are going to use that brand of coconut flour, add a few tbsp more to the recipe until it’s thicker. Thick enough that you have to really push it off the spoon to drop it onto the baking sheet. Does that make sense?

      Reply
      • Mindy says

        March 10, 2014 at 5:59 pm

        Hi Carolyn, Thanks for your quick response! I think that makes complete sense. After my first post I put even more thought in it and figured the batter should have been thicker. I will switch to Bob’s next time I need it. Do you think I could just add more almond flour? My husband is not a fan of coconut but I don’t let him know I use it. Thanks again!

        Reply
        • Carolyn says

          March 10, 2014 at 7:52 pm

          Sure, go ahead and add 1/4 to 1/2 cup more almond flour. Start with 1/4 cup and then see how thick the batter is after that.

          Reply
    • Margie says

      April 28, 2017 at 10:08 pm

      Just a thought how old is your baking powder?

      Reply
  33. Tammy says

    March 19, 2014 at 5:25 pm

    Hi! Love your recipes. This one unfortunately wasn’t a hit with me and my family. The coconut flour is too strong. Without telling my daughter what was in it, she said it tasted like “a garlicy almond joy”, haha! Not really the flavor I was hoping for. I probably won’t make any more of this recipe, but look forward trying other ones from you in the future. Thanks for sharing your creations!

    Reply
    • Carolyn says

      March 19, 2014 at 6:51 pm

      Curious what brand of coconut flour you used…

      Reply
      • Tammy says

        March 20, 2014 at 7:53 am

        Hi Carolyn. I used Bob’s Red Mill Organic Coconut Flour.

        Reply
        • Carolyn says

          March 20, 2014 at 9:16 am

          Yes, that’s what I use too. I guess maybe your family is just more sensitive to coconut flavour! 🙂

          Reply
  34. Trisha says

    March 23, 2014 at 7:30 pm

    These were great even my husband liked them!

    Reply
  35. a_lippard says

    March 28, 2014 at 1:58 pm

    I made these today and they were fantastic! I did not have enough sour cream so I added cream cheese to make up the difference. They were fluffy and light and cheesy and smelled heavenly. I made them at night so I could have one in the morning and woke the house up with the smell. My daughter wanted one right then. When they started getting crumbly, I split them in half, put a little bit of low carb spaghetti sauce, mozzarella cheese and pepperonis and made mini pizzas. Talking about good!! It was the best pizza I have had in a long time with any low carb recipe. I am making them again today with just the sour cream and making different sizes for sandwiches, pizzas, and biscuits. Thank you for sharing and all your hard work!

    Reply
    • Carolyn says

      March 29, 2014 at 7:23 am

      I’ve made them into mini pizzas for my kids too!

      Reply
  36. Erin Austin says

    March 31, 2014 at 5:10 pm

    I just made these and they smelled delicious while baking. I exchanged Jack cheese for Cheddar and used Greek yogurt. They are even better than I expected! Great idea above to use for pizza. I may try as a deep dish later this week. Thank you so much for perfecting and sharing these recipes!

    Reply
  37. Debbie says

    April 3, 2014 at 5:51 pm

    Love these biscuits! Good anytime of day and so many possibilities. Thanks for all your amazing recipes.

    Reply
  38. Bren says

    April 5, 2014 at 11:56 am

    These are amazing!!! I have been LC for 7 months now and I think this is my favorite recipe yet. I added diced (pickled) jalapenos to mine and was so excited to see that they were sturdy enough to be used for breakfast sandwiches. LOVE LOVE LOVE! Thank you for doing what you do!

    Reply
    • Carolyn says

      April 5, 2014 at 3:35 pm

      I love Jalapeños in these too!

      Reply
  39. Carolyn says

    April 14, 2014 at 3:55 pm

    Hi…
    to add to other’s comments about there’s coming out flat and smooth, mine did too. I used all almond flour and adjusted the recipe as I saw suggested in the comments, 3 eggs, 2 cups almond flour, 1/2 cup sour cream and my batter was also quite thin. So I don’t think it’s someones brand or type of coconut flour…if anything the coconut flour would prob keep them dryer. I will be trying these again with either more almond flour or less sour cream…which do you think? or maybe less butter?

    haven’t tasted them yet…they’re still in the oven 😉

    Reply
    • Carolyn says

      April 14, 2014 at 4:19 pm

      so 35 mins later and they are still a little soft. I ground my own almond flour/meal so it’s pretty heavy. I wonder if this adds moisture and I should reduce some liquids. I also would like to reduce the salt but that’s just my preference. Is there a way to fix this or do I need the coconut flour?

      Reply
      • Carolyn says

        April 14, 2014 at 5:15 pm

        Yes, I would definitely say it’s the almond meal here. Are you subbing all almond meal for the coconut flour too, because that’s a huge issue. Coconut flour is so absorbent so it would change everything if you aren’t using it.

        Reply
        • Carolyn says

          April 14, 2014 at 5:27 pm

          I took info from a previous poster who asked about using all almond flour and you did suggest trying 1.5 to 2 cups almond flour, 3 eggs, 1/2 cup sour cream because the almond flour isn’t as absorbent. I was just trying it out because I didn’t have coconut flour. Guess it doesn’t work so well. Either way they taste yummy! I’m currently having an egg, spinach and ham sandwich with them for dinner. I will def try them again with coconut flour 🙂 I would prob like that cause it may make them lighter…the almond meal can be very heavy.

          Reply
          • Carolyn says

            April 14, 2014 at 7:15 pm

            Oh okay, now I understand. But you were using your own homemade almond meal too, right? Which is never going to be as fine as something like Honeyville.

          • Carolyn says

            April 15, 2014 at 2:19 am

            That is exactly right Carolyn. I’ve been trying to use my own almond meal because I thought it was cheaper but the texture is definitely grainy and I still get little bits of almonds in it because my bullet blender can’t pulvarize them like I would want. I was thinking I should’ve put my last initial cause all those Carolyn’s would be confusing if someone was trying to figure out who wrote what haha.

            oh and good talk about excercise. Recently started excercising regularly and still hate it but i’m hoping it will grow on me.

          • Carolyn says

            April 15, 2014 at 6:35 am

            Almond meal can work really well for some muffins and such, even as grainy as it is. But if you want a better texture, it’s worth the money to purchase a good brand like Honeyville, IMO. I have used Bob’s in these biscuits and it works well too, even though it’s not as finely ground as Honeyville.

    • Carolyn says

      April 14, 2014 at 5:16 pm

      From your other comment, I think you aren’t using any coconut flour at all? Because that’s a big problem if that’s the case…

      Reply
  40. LM says

    June 1, 2014 at 3:18 pm

    These were ok. They were very pretty with good texture but ynfortubatley they are extremely bland. I used full fat Greek yogurt. I got about 2 dozen biscuits. After the first dozen came out I added more cheese to the second half, which improved it a little. These are wonderfully light and rise well. I will make again with about double the cheese, plus add some onion, chives, paprika, use fresh garlic for better flavor, maybe use powdered ranch dip mix instead of the salt.

    Reply
  41. Kathy Marie says

    June 18, 2014 at 6:42 pm

    The only problem I found with these biscuits are restraining yourself from eating them all! I tweaked the recipe just a little bit, I used full fat greek yogurt as I didn’t have sour cream and I added 1/4 cup flax meal for some extra fiber. Also I used Hennings Basil and tomato cheddar cheese. (Made in my home state of Wisconsin, excellent cheese) Thank you for the great recipe!!! It went perfect with my roasted Tomato and Basil soup.

    Reply
  42. Ann says

    June 23, 2014 at 6:27 am

    I’m making these to take to a diabetic relative to add to his dinner. Have you ever frozen and reheated in the microwave for easy use. No worries if you haven’t as I’m going to experiment later this week, but wanted to ask just in case you had.

    I’m also taking the peanut butter sandwich cookies which are awesome!

    Reply
    • Carolyn says

      June 23, 2014 at 7:53 am

      I have frozen them and reheated. The only issue is that the cheese on top becomes less crisp and nice, but they still taste wonderful. Great for a breakfast sandwich!

      Reply
      • Ann says

        June 23, 2014 at 3:18 pm

        Thank you! I look forward to trying it.

        Reply
  43. Rachel says

    July 13, 2014 at 11:02 am

    I just made these today!!! They smell and look amazing. I think this is a great recipe because it is easy to make without too much cleanup and all the ingredients are natural. Thank you for sharing this wonderful recipe! 🙂

    Reply
    • Nancy says

      July 19, 2014 at 11:54 am

      I just made these following the directions exactly. They are pretty, rose nicely, have a good texture, look just like your picture. However, I did not care for them. The problem is me, not the biscuits. I don’t know if it is the coconut flour that I don’t like, because I have made other baked goods using coconut flour and did not like them. I am OK with flax meal, almond meal combo. I think I just don’t like coconut flour. I think it is the consistency of the biscuit once I have it in my mouth! So sad, as these look soooo good.

      Reply
      • Carolyn says

        July 19, 2014 at 3:49 pm

        Try replacing the coconut flour with twice the amount of almond flour or perhaps even a bit more.

        Reply
        • Nancy says

          July 19, 2014 at 3:55 pm

          Thanks, I’ll try that.

          Reply
  44. Nicole says

    July 31, 2014 at 12:19 pm

    I made these biscuits this morning and they’re delicious!! They really are great for sandwiches (I’m eating one now, hehe). Thanks for the recipe.

    Reply
  45. Lynn says

    November 16, 2014 at 8:14 pm

    I made these biscuits tonight. I used them as a topping for Paula Deans Hurry Up Chicken Pot Pie. They were ok but I am wondering if you could substitute the coconut flour for Sorghum flour and what the adjustments might be. Thank you so much for the R&D coming up with these recipes.

    Reply
    • Carolyn says

      November 17, 2014 at 7:20 am

      I have no idea as I don’t use sorghum flour. But it would likely change them a lot, as coconut flour is very absorbent and requires a lot of eggs. You’d probably need to look for a recipe specifically for sorghum.

      Reply
  46. Ary says

    December 22, 2014 at 12:07 pm

    Can I sub the sour cream with cream cheese instead?

    Reply
    • Carolyn says

      December 22, 2014 at 12:10 pm

      That would probably be too thick. You may need to add some water or something to the batter to get it not so dense. I’d do about 1/4 cup.

      Reply
  47. Amber says

    December 27, 2014 at 11:01 pm

    These had a great taste but they didn’t rise. They end up more like cookies, maybe its because I used real garlic instead of powdered.

    Reply
    • Carolyn says

      December 28, 2014 at 9:21 am

      No, I don’t think the powdered would be the problem. What kind of almond flour did you use?

      Reply
  48. Ann says

    December 28, 2014 at 10:54 am

    I make these all the time now (since June) and sometimes they are flat and never rise and sometimes they do. Same batch of ingredients w/ Honeyville AF. Mine seem to do better if I mix the wet and dry separately and then combine them. I also use an ice cream scooper to drop them.

    Reply
    • Carolyn says

      December 28, 2014 at 1:01 pm

      Hmmm, that’s interesting! I never have issues with them rising. But something is obviously playing with it…

      Reply
  49. Donna says

    February 28, 2015 at 3:47 pm

    I’m an Aussie and was looking for a cheesy muffin recipe so I used this recipe (doubled) in normal and mini sized silicone muffin trays. They turned out great! I used grated pizza cheese instead of cheddar because I already had a pack handy. Then I found I only had a sprinkle of garlic powder left so I added some dried onion flakes plus some chopped spring onion/scallions, so they were cheese and onion muffins in the end. Delicious! I just had a couple for breakfast, heated in the microwave, cut in half and topped with sour cream.

    Reply
  50. Ami says

    March 9, 2015 at 5:17 pm

    Yummmm, I just made these. I didn’t have yogurt or cream so I used cream cheese and they end up nicely. Thanks for your hard work.

    Reply
  51. Lydia says

    March 22, 2015 at 3:11 pm

    Hi,
    Huffpost has an article in their taste section where they put a soft boiled egg in a biscuit….yum. I haven’t read through all of these comments yet….but this recipe is the one I’m going to try….yay. I’ve been fantasizing about burly meat pies lately, australian, pasty’s, pot pie. Or maybe wrapped whole meal in the hand kinda thing.
    🙂
    Lydia

    Reply
  52. Dianne Toniolo says

    April 21, 2015 at 3:25 pm

    carolyn, have just recently discovered your blogs and have made a few of your recipes. So far I have been successful. I can’t thank you enough for this blog and all of your fabulous recipes. I try to pin all of the ones I use so my friends can try them out too…again thanks for your hard work…

    Reply
    • Carolyn says

      April 21, 2015 at 4:20 pm

      Thank you, Dianne!

      Reply
  53. Sarah says

    June 26, 2015 at 3:34 pm

    Well, these smelled really good in the oven but the taste isn’t so good. Garlic coconut just doesn’t work for me!! I shall try with all almond flour. I even added extra cheese and all I can taste is garlic and coconut.

    Reply
    • Carolyn says

      June 27, 2015 at 9:47 am

      If you do all almond, add another cup or so because it doesn’t absorb the moisture the way coconut does.

      Reply
  54. Cimmaryn says

    August 10, 2015 at 7:34 pm

    oh, my! I’ve been low curbing (not for the first time) since early April. No bread since then, though I made lc snicker doodles (mixed results) and lc chocolate (yum). I was ready to try something savory and bread-like. Oh, my gosh – these are so good! I did a little mod – a little more cheddar (ok, double), some extra garlic, and 1 1/2 tsp vital wheat Gluten.

    The biscuits Did flatten some, As expected. DelIcious, fluffy, tasty goodness!

    Thank you for this Recipe!

    Reply
    • Nora says

      August 22, 2015 at 2:36 pm

      I just made these biscuits and they are delicious! I was almost out of garlic powder, so i added a bit of onion powder. to the recipe. I haven’t had bread or biscuits in over a year, and it was hard to limit myself to two biscuits. Any reheating instructions?

      Reply
  55. Kiki says

    August 31, 2015 at 8:19 pm

    I love these! I’ve made them three times already. They’re so buttery and smooth. I make them bigger, roughly double the size so I get 5-6 biscuits. I store them in the fridge for the week and in the mornings, I split them horizontally and eat them with sausage patties as a breakfast sandwich. So delicious! You just pop them in the microwave for a minute to reheat.

    Reply
  56. Angela says

    October 5, 2015 at 7:07 pm

    I am making these tomorrow morning and was wondering if I’ll be able to freeze the remaining for another day? Thank you!

    Reply
    • Carolyn says

      October 5, 2015 at 9:13 pm

      Sure, I think they would freeze well.

      Reply
      • Dianne says

        October 6, 2015 at 8:36 am

        I have frozen these and warmed them in oven to serve them. They are still yummy.

        Reply
      • Angela says

        October 6, 2015 at 12:34 pm

        I made them this morning and the only thing I have to say is Wow! I did add chives on it though as I love cheddar & chive combo and it turned out amazing!!! Thank you so much Carolyn, as if it wasn’t for you and your amazing recipes I would have probably given up on being healthy because to me it used to be boring, but thankfully I came across your website and everything changed for the better.

        Reply
  57. Bernadette Wheeler says

    December 19, 2015 at 9:37 am

    I just made these. They were so very good and unbelievably easy. There are so many possibilities, roasted garlic, sun dried tomato, jalapeño, green onion etc etc. last night I just cut one open, warmed it then put more cheese, tomato and bacon on it. Just like having a small sandwich. Loved it.

    Reply
    • Carolyn says

      December 19, 2015 at 9:57 am

      Lots of great possibilities!

      Reply
  58. Karen says

    February 27, 2016 at 1:44 pm

    Thanks for the recipe. I only changed one thing – 3 eggs instead of four. This produces a batter (in my climate) that doesn’t change size/shape while baking. Excellent!

    Reply
  59. Michele says

    March 19, 2016 at 3:52 pm

    just made your biscuits. wonderful very glad I found your blog. Emailing from Timmins Ontario Canada

    Reply
  60. Rachel Payne says

    March 27, 2016 at 4:04 pm

    Thank you so much for posting this recipe! My husband and I just recently ate at Ruby Tuesday and my husband got to enjoy their cheddar garlic biscuits but I couldn’t. I told him I would find a recipe and I’m going to make these tonight!

    Reply
  61. AmyS says

    May 19, 2016 at 12:00 pm

    I know I’m super late to the party, but these were AWESOME! The texture is spot on with a flour based biscuit, even slightly lighter and fluffier. The only thing I’ll change next time, i.e. later today, is that I will use less salt. I used sharp cheddar and think that may have attributed to the over saltiness. Thank you for this recipe, it’s a keeper!

    Reply
  62. Linda says

    June 6, 2016 at 1:03 pm

    Hi…I just wanted to drop in and tell you that I just tried your Cheddar Biscuit recipe and they are great!
    I also want to Thank You for all the wonderful recipes that you so generously share with all of us!?

    Reply
    • Carolyn says

      June 6, 2016 at 2:57 pm

      Thanks, Linda, that is very sweet of you!

      Reply
  63. Nicole says

    August 25, 2016 at 11:46 pm

    I’ve been on a bit of a baking marathon with recipes from your website today since I had some free time. After I finished your mini chocolate cake, I whipped up these biscuits. My biscuits just came out of the oven and they taste great but they didn’t rise like biscuits and more of a flat shaped cookie and this is because my oven is on the fritz. It is taking a long time to cook anything in there and took over an hour to cook a banana bread last week so I will have to get the oven fixed and try this recipe again. I think I will add some chopped onion and parsley next time. The possibilities for this biscuit are endless! Again thank-you Carolyn! This recipe is a keeper!

    Reply
  64. Tracey says

    August 28, 2016 at 8:32 am

    Hi i’m in the UK and I have just tried your biscuits for the first time! Very yummy but a bit soft.
    I made them with almond flour and added cornflour as I don’t have any coconut flour and a fresh small garlic clove crushed. I found i had to add more almond flour to get the right consistency.
    Thanks from all us UK people 🙂 Tracey

    Reply
    • Carolyn says

      August 28, 2016 at 10:28 am

      Coconut flour is VERY absorbent so to swap it with something like cornflour means your results will be very different.

      Reply
  65. Michelle says

    November 24, 2016 at 2:09 am

    I made these tonight to go with our chili dinner and I absolutely loved them ~ they were DELICIOUS! I didn’t have any issues with the recipe and my entire family found the texture and flavor of the biscuits to be wonderful! I have a soft spot for Red Lobster biscuits, and was looking to emulate them. In that effort, I mixed up a couple of tablespoons of melted butter, garlic powder and kosher salt and brushed the tops of the biscuits just after they came out of the oven. YUM! I can’t wait to try variations on this recipe. I’ve really been missing bread and baked goods and am really excited to explore the rest of your recipes. Thank you VERY much!

    Reply
    • Carolyn says

      November 24, 2016 at 9:47 am

      Love your idea of the butter on top!

      Reply
  66. Angel says

    December 7, 2016 at 3:21 pm

    What can I use in place of the almond flour? My son is deadly allergic to nuts.

    Reply
    • Carolyn says

      December 7, 2016 at 4:27 pm

      You can use sunflower seed flour but I advise to use a tbsp or two of acid (like apple cider vinegar) to offset it or it may turn green! http://amzn.to/2glxhFq

      Reply
  67. linnylamb says

    January 28, 2017 at 6:26 pm

    These were really nice, Carolyn! Easy to make, good texture. The cheese makes them look so pretty too. I found that they lasted quite a long time in the fridge. (Only two of us at home.) Used the last one this morning for eggs Benedict. Yummy! Will definitely make again and spring for some higher quality cheese than I used the first time. Bet they’ll taste even better.

    Reply
  68. Heather B says

    March 1, 2017 at 8:36 pm

    Amazing recipe and one that my husband loves! I made zucchini lasagna tonight and the drop biscuits but changed the cheese to a combo of parmesan and mozzarella as well as adding basil and oregano. Huge hit!

    Reply
    • Carolyn says

      March 2, 2017 at 12:01 pm

      Yum, sounds amazing!

      Reply
  69. Guinan says

    March 5, 2017 at 9:32 am

    Hi from the Netherlands Carolyn!
    If you are able to weigh in grams, would you please let me know how much a “large” egg weighs? I’m not sure whether “large”means the same in the US as in Holland and the more eggs are used in a recipe, the more important that distinction would be.
    Just started Low Carb again this week, still in induction but I’m collecting lots of recipes. Your site is top of the list!!
    Thanks in advance!

    Reply
    • Carolyn says

      March 5, 2017 at 9:36 am

      Do you need it weighed in the shell or out of the shell? I just weighed one right now and it was 63g.

      Reply
      • Guinan says

        March 5, 2017 at 9:47 am

        WOW, that was quick! Were you sitting there waiting for a comment to pounce on?
        Easier with the shell ON, right?? I just weighed an XL egg and it’s a whopping 73 grams, so I guess the regular large eggs are about the same as yours, I didn’t expect that, I’ve been using XL up till now cause I thought in the US everything is always larger…. ; ).
        As one ex-Ontarian to another, keep up the good work, you will be making my life so much more tastefull over the coming months… or years, however long it takes me to get a decent figure atgain.

        Reply
        • Carolyn says

          March 5, 2017 at 9:49 am

          Haha, I just woke up and got going and saw your comment. Seemed like an easy way to get you an answer!

          Reply
          • Guinan says

            March 5, 2017 at 9:52 am

            LOL, we’re 6 hours ahead of ET here, but I just finished breakfast myself. What can I say…. I’m getting lazy in my old age.
            Thanks for your trouble and have a good Sunday!!

  70. olga says

    March 5, 2017 at 11:37 am

    If we want to leave out the cheese and just have plain biscuits, do we have to change anything else?

    Reply
    • Carolyn says

      March 5, 2017 at 12:48 pm

      No, should be just fine that way!

      Reply
  71. John says

    March 29, 2017 at 11:44 am

    I tried making this today, but instead of being biscuits it all combined to make like a sheet, what would i have done wrong?

    Reply
    • Carolyn says

      April 1, 2017 at 10:13 am

      What brands of coconut flour and almond flour did you use?

      Reply
  72. Lita Watson says

    June 13, 2017 at 12:32 am

    Someone said that butter and coconut oil could be used interchangeably. So will it have any problem if i replace 1/4 cup butter by 1/4 cup coconut oil for your recipe?

    Reply
    • Carolyn says

      June 13, 2017 at 2:16 pm

      That should work fine.

      Reply
  73. Deniseregina says

    June 16, 2017 at 1:26 pm

    Just wondering how long these will stay fresh? Just my husband and me. Can they be frozen?
    Tried scanning the comments but didn’t see anything. Might have missed it! ?

    Reply
    • Nanabella says

      October 8, 2017 at 2:06 pm

      I froze mine in a ziplock bag and took one out as needed… no problems at all! I just put in on a parchment lined baking pan in the toaster oven and baked at 350 for 10 minutes, then split & toasted… yummmmmm???

      Reply
  74. Emily says

    June 17, 2017 at 12:42 pm

    These are good. They didn’t quite brown on top(ten min extra cooking time) but that is fine. Made an egg and cheese breakfast sandwich,mmmm. They reminded me also of those cheddar biscuits at that place that rhymes with led robster. ?

    Reply
  75. Kate says

    June 18, 2017 at 10:17 am

    Great video…the music makes me want to get up and make them now!

    Reply
    • Carolyn says

      June 18, 2017 at 10:43 am

      Thanks!

      Reply
  76. Carla Willetto says

    August 20, 2017 at 5:00 pm

    Any suggestions for almond flour substitution? My diabetic husband is also allergic to almonds.

    Reply
    • Carolyn says

      August 21, 2017 at 8:17 am

      Sunflower seed flour. But add a tbsp of lemon juice so you don’t get that funny green reaction after it bakes.

      Reply
  77. Irene says

    August 21, 2017 at 10:58 am

    I read this recipe this morning, and had to make it ASAP! These are the best Keto/lowcarb garlic cheese scones/muffins ever!!!!! I can not thank you enough! The came out beautiful looking too, I have pictures 🙂
    I had a friend swing by for a taste test, now you have another HUGE fan!

    Reply
    • Carolyn says

      August 21, 2017 at 12:51 pm

      Yay so glad to hear it!

      Reply
  78. Lisa says

    September 18, 2017 at 6:45 pm

    Oh my goodness!!!! Coming from a Southern girl, you NAILED the drop biscuits. I made them tonight to eat with my salad and was going to just have one and ate another when I was finished with my salad. Definitely a keeper and the best, by far, bread/biscuit recipe I’ve tried in 5 months of being low carb. Thanks so much for this recipe. Delicious!

    Reply
    • Carolyn says

      September 19, 2017 at 8:51 am

      What a wonderful compliment!

      Reply
  79. Joanne Ingram says

    October 7, 2017 at 9:21 am

    Just made these…actually doubled the recipe. Used a generous rounded tablespoon of batter for each one. I was skeptical that they would be “big enough” but they made beautiful biscuits, about 3-1/2″ wide…perfect for breakfast or to slice and make a sandwich. Thank you for the wonderful recipe!

    Reply
  80. Lisa says

    October 17, 2017 at 4:27 pm

    It’s me again….the chick from the South who is in LOVE with these biscuits. So, I saw a very high carb recipe for a chili-type pie and we finally have a little cool snap down here and I was wanting some comfort food. So, I used some grass-fed hamburger, some onion, garlic, chili powder, garlic salt and some Ro-Tel tomatoes. I cooked it and then put in a 9×13 pan. Topped with some cheddar and used these drop biscuits as a top crust and Ohhhh Emmm Geeee….I nailed it!!!! So dang deliciouis. My husband said “you need to post that recipe baby….this is delicious!” I love, love, love these drop biscuits and their versatility!

    Reply
    • Carolyn says

      October 18, 2017 at 5:50 am

      Sounds amazing!

      Reply
  81. Stephanie Hirsch says

    October 24, 2017 at 6:57 pm

    Made these tonight, I thought they were pretty good, for some reason I could taste the coconut in the coconut flour. Otherwise, they still hit the spot for me.

    Reply
  82. Barb says

    November 14, 2017 at 6:48 am

    Sadly I did not like these. I found the coconut flour flavor too strong, like sour coconut and it was very eggy. I’m glad I tried them but I will not make them again. Thanks and sorry.

    Reply
  83. Jennifer Farley says

    January 25, 2018 at 10:48 am

    5 stars
    Biscuits are one of my favorite breakfast items! These are great!

    Reply
  84. Jennifer Blake says

    January 25, 2018 at 11:16 am

    5 stars
    I’ve recently started going to a doctor with a more holistic approach to health. My last bloodwork indicated that I need to reduce my sugars and that I should be looking at a low carb diet… *whining* but I LOVE my carbs (and so does my family)! So I try to find recipes that are healthier & include more veggies but it isn’t a habit yet and my weight shows it. I was not diligent through the holiday season and indulged quite a bit but hopefully I’m getting back on track now. I’ve added my exercise back (at least a few days a week) and am looking into menu plans for a more well rounded diet. I love this alternative to help me get my “carb” fix while still doing it in a healthy way!

    Reply
  85. Gerry Speirs says

    January 25, 2018 at 11:34 am

    5 stars
    Super and I bet awesome out of the oven!

    Reply
  86. Michelle says

    February 5, 2018 at 11:30 pm

    5 stars
    I love these biscuits! They are so versatile. I had added sausage and my latest variation is a broccoli ham version. I roasted some frozen broccoli, sliced up some Canadian bacon and subbed mozzarella. They turned out great!

    Reply
  87. Jennifer Farley says

    May 4, 2018 at 12:32 pm

    5 stars
    Biscuits are my number one favorite side to have at any meal! Can’t wait to give this recipe a try!

    Reply
  88. Joanne says

    May 4, 2018 at 4:09 pm

    5 stars
    Such incredible texture on these biscuits!

    Reply
  89. Cookin Canuck says

    May 7, 2018 at 8:23 am

    5 stars
    I’m always amazed that you are able to achieve such amazing baked goods using alternative flours. These look perfectly crumbly!

    Reply
  90. gerry speirs says

    May 7, 2018 at 11:06 am

    5 stars
    you had me at easy cheesy!!

    Reply
  91. Jennifer Blake says

    May 7, 2018 at 3:06 pm

    5 stars
    These will go great with Jennifer Farley’s Zucchini Lasagna and so many other dishes!

    Reply
  92. Esther R. says

    May 10, 2018 at 4:52 pm

    5 stars
    I’m making these today for dinner . They are so easy . Wonderful !!

    Reply
  93. Sonia Mehrotra says

    June 25, 2018 at 1:26 am

    5 stars
    Hi Carolyn… a minor clarification please on the nutritional info…..the macros stated under nutrition facts vary significantly from those given just under the recipe notes. Which would you recommend I take into account?

    Reply
  94. Nicole Foster says

    August 11, 2018 at 3:08 pm

    5 stars
    These taste great and have a nice biscuit texture! They were fabulous with sausage and gravy. Mine spread big time and were pretty flat, though, so I will not add as much moisture next time per the suggestions in the comments. I use Bob’s Red Mill flours so I’m sure with this adjustment they will turn out more like yours next time. This will definitely be my go-to biscuit recipe.

    Reply
    • Carolyn says

      August 11, 2018 at 4:42 pm

      Yep, sometimes that happens and too much liquid is the issue. It’s hard to know. I use Bob’s too but maybe your eggs are a bit bigger or what have you. Glad yo liked the flavor!

      Reply
  95. Shirley Kemper says

    September 17, 2018 at 7:26 pm

    5 stars
    I have been doing LC, mostly Keto, for almost a year now and this is my first time trying one of your recipes. I love these! I used my medium cookie scoop to put them on the parchment and got 25 biscuits. These will make a lovely addition to dinner tonight. Thank you for sharing your recipe!

    Reply
    • Carolyn says

      September 17, 2018 at 8:27 pm

      Sounds wonderful!

      Reply
  96. Jamie G says

    February 24, 2019 at 4:41 pm

    5 stars
    These are delicious!! Didn’t change a thing and used 4 eggs and sour cream. Made 12 biscuits about 3-3.5″ in diameter.

    I wonder if the dryness that some folks are experiencing is due to packing the flours? I just came across a chef’s site (I wish I could remember which chef it was) maybe a week ago or so that said you should never pack down your flours unless specifically told to do so; you should spoon the flour into the measuring cup instead of sticking the measuring cup into the bag/container and pulling out (now packed) flour. I’ve been doing it wrong all my life! LOL. I used the ‘proper’ method this time…. and these biscuits were PERFECT! Just a thought! (Not sure if it was mentioned already? Sooooo many comments… 🙂 )

    Thanks once again for a tasty, EASY recipe!

    Reply
  97. Nene says

    June 2, 2019 at 2:42 pm

    5 stars
    I am allergic to nuts…so almond flour nor flaxseed fours! I can not use. Is there anything else I can use other then any other kind of nut flours? I am also a diabetic!

    Reply
    • Carolyn says

      June 2, 2019 at 9:56 pm

      Not in this particular recipe, I’m afraid. You can search for a coconut flour only biscuit.

      Reply
  98. Trina says

    July 13, 2019 at 2:48 pm

    I am so happy I found this recipe!!! I love biscuits and anything breadlike!!! I keep trying to cut wheat/gluten out completely because I don’t tolerate it well. I haven’t found a recipe I have loved yet, I have high hopes for this one though! Thank you! I saw the super rude comment from a few years ago and I had no problem printing just the recipe.

    Reply
  99. Christina says

    September 9, 2019 at 7:05 am

    5 stars
    Hi there! I’ve been using this recipe for years, and it’s awesome!

    My family has been moaning about not having had my late grandmother’s strawberry shortcake in years. Her shortcake recipe is essentially a very dry, crumbly drop biscuit intended to provide contrast to mashed strawberry sauce, and as I was proposing making cheddar garlic biscuits, I thought…wait…hang on…

    TOTAL SUCCESS. Astonishing success, actually, considering that my grandmother’s recipe only has eggs and baking powder common with yours!

    I followed your recipe, with the following choices and modifications:

    I left out the cheddar and garlic (obviously).

    I used the yogurt option (full fat Greek-style Trader Joe’s).

    I added an extra tablespoon or so of coconut flour.

    NOTE: I lightly scooped *both* the coconut flour and the almond flour with the measuring cup, so there would be more of each than with the spoon-in method!

    I added a splash of vanilla extract – let’s call it 1/2 teaspoon.

    Not having a sugar substitute at my parents’ house, I used 1/4 cup of regular sugar, mixed into the wet ingredients before combining with the dry. Next time, I’ll try erythritol.

    This made for a pretty dry, crumbly dough. I used a silicone baking mat with 12 sizing circles. As I dropped the dough onto the circles with a fork, little crumbles would sometimes fall off. I gently corralled them back into the mounds with the fork, gently shaping them to maintain some height.

    The drop biscuits were very nubby and craggy, and did not spread nearly as much as the savory version.

    They were delicious on their own, but absolutely *perfect* for providing an absorbent, crumbly texture for the mashed strawberries. My family lost their minds. Nobody could believe how close it was to our traditional family favorite.

    And the bonus is they were *easier* to make than my grandmother’s fiddly recipe, which involved tediously cutting lard or shortening into the flour, then dribbling an egg and milk mixture into the dry ingredients until the consistency was right.

    I just winged it as a strawberry shortcake, but I think the possibilities for sweet options are pretty endless! I can’t wait to start experimenting with different fruits and spices.

    Thank you so much!

    Reply
    • Carolyn says

      September 9, 2019 at 7:51 am

      Sounds so good! Thanks for sharing your adaptation.

      Reply
  100. Sonia says

    February 19, 2020 at 12:23 am

    Carolyn want to make these for a party am I able to freeze
    these if I make in advance? Thanks so much love your
    Recipes.

    Reply
    • Carolyn says

      February 19, 2020 at 11:57 am

      Yes, these freeze well!

      Reply
  101. Suzanne says

    March 22, 2020 at 4:11 pm

    5 stars
    Well, I modified some of the ingredients, because I don’t care for the taste of coconut flour in the background. I used 1-1/2 cups almond flour and 3/4 cups whey protein with 3 eggs. The rest of the ingredients were per the recipe. I just added almond flour and whey protein until the consistency seemed right. Well it wasn’t exactly right, because they spread and ran into each other. But the flavor turned out great, and I can see that pouring the batter into a pan would result in something like focaccia. I might need to adjust the wet/dry ratio to reduce the crumbliness (is that a word?) that I had this time… maybe just adding that fourth egg back would be enough?

    So thanks for the recipe. Even though I changed it, the inspiration was yours.

    Reply
  102. Sherri says

    August 3, 2020 at 11:34 am

    5 stars
    Wonderful biscuits! I had given up on keto/low carb bread. Happy to find this recipe! Thank you!

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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