This is the easiest, tastiest keto biscuit recipe you will ever make. So amazingly tender and chock full of cheese and garlic, they are perfect with soup or chili. They make great breakfast sandwiches too!
I’ve been on the keto diet for a long time, and I can honestly say that I don’t miss bread much anymore. But sometimes nothing will do but a really good, tender biscuit with butter melting all over it.
These easy keto drop biscuits have been a family favorite since I started making them almost 10 years ago. We adore the cheesy flavor, and the biscuity texture. And I love how easy they are to make.
I can whip them up on the fly and have them ready to go with meals like keto beef stew or loaded cauliflower soup. And I also use the dough as the topping for keto chicken pot pie.
Why you’ll love this keto biscuit recipe
Have I mentioned how easy they are to make? That really is one of the benefits to drop biscuits, as there is no need to roll out the dough and cut it into shapes. Instead, you simply drop large spoonfuls onto the baking sheet and pop them in the oven.
But beyond that, they are also bursting with cheddar garlic flavor. Many people worry that the coconut flour will come through, but the cheese and garlic mask it entirely.
And they go with just about everything! Biscuits like these round out all sorts of easy keto meals, and they’re great for breakfast, lunch, or dinner. Keto breakfast sandwiches, anyone?
Ingredients
- Coconut flour and almond flour: I use a combination of these two keto flours, because it gives the biscuits a better texture.
- Sour cream: This is the secret ingredient for really tender keto biscuits. It adds moisture without making the batter too liquid. You can also use thick Greek yogurt.
- Eggs: You can use whole eggs, but I think they turn out better with a combination of egg white and egg.
- Butter: For savory recipes like this one, I usually grab salted butter.
- Cheese: I often use sharp cheddar in this recipe but I’ve also made it with pepper jack. So good!
- Garlic powder: Garlic powder adds flavor and masks any coconut taste.
- Pantry staples: Baking powder and salt.
How to make Keto Cheddar Biscuits
1. Prepare a baking sheet: I like to line my baking sheets with silicone mats, as I think they protect the bottoms of the biscuits better. But parchment paper will work too.
2. Whisk the dry ingredients: This includes the coconut flour, almond flour, baking powder, garlic, and salt. Then add half a cup of the shredded cheese so it distributes well though the dough.
3. Stir in the wet ingredients, including the eggs, sour cream, and butter.
4. Drop by large spoonfuls: I recommend using about 2 to 3 tablespoons of the dough for each biscuit. You should get 10 to 12 in total.
5. Sprinkle the tops with the remaining cheese.
6. Bake until golden: The tops of the biscuits should be just firm to the touch.
FAQ
You can’t simply swap out the coconut flour, as the amounts of other ingredients need to change as well. I recommend trying these keto almond flour biscuits instead.
You can certainly try that! Replace the almond flour with another 3 tablespoons of coconut and add more if the dough is very thin.
You didn’t have enough flour. Keep in mind that coconut flour differs greatly brand to brand, and some are more absorbent than others. The dough should have a thick, slightly spongy quality. If it doesn’t, add more coconut flour, 1 tablespoon at a time.
Try coconut cream in place of the sour cream, and skip the shredded cheese or use dairy-free cheese shreds. Then use coconut oil or avocado oil for the butter.
Storage Information
These biscuits are on the moister side so store them in a covered container to keep them from drying out. You can leave them on the counter for up to 3 days, or in the fridge for up to a week.
They also freeze really well so you can use them for easy meal prep. I recommend storing them in a ziplock bag to avoid freezer burn.
What to serve with keto biscuits
- Keto Seafood Chowder
- Tomato Basil Chicken
- Instant Pot Pulled Pork – for pulled pork sandwiches!
- Keto Sausage Gravy – mmmmm, biscuits and gravy.
- Sheet Pan Keto Frittata
- Keto Eggs Benedict – in place of the English Muffins.
Easy Keto Biscuits Recipe
Ingredients
- ½ cup coconut flour
- ½ cup almond flour
- 2 teaspoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¾ cup shredded Cheddar cheese divided
- 3 large egg whites
- 2 large eggs
- ¾ cup sour cream OR Greek yogurt
- ¼ cup butter melted
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with a silicone mat or parchment paper.
- In a large bowl, whisk together the coconut flour, almond flour, baking powder, garlic powder and salt. Whisk in ½ cup of the shredded Cheddar.
- Stir in the egg whites, whole eggs, sour cream, and melted butter until well combined.
- Drop the mixture by rounded spoonfuls onto the prepared baking sheet. These are very filling and they spread and rise so make the mounds smallish. You should get 10 to 12 biscuits.
- Sprinkle the tops with remaining ¼ cup cheese and bake 20 to 23 minutes, until the cheese is melted and the biscuits are just firm to the touch.
- Remove from the oven and let cool on the pan.
Risa says
These biscuits are absolutely delicious! But the first time I made them, I didn’t have any sour cream that was not mixed with fresh dill from my garden. So I used that sour cream, and hoped for the best! Actually, a little bit of deal is a lovely enhancement! Now I make them both ways depending on my mood!
Barbara B says
I like your idea of putting some flax in and reducing some of the cheese…Could you please tell me how much you put in? Thanks…
Teresa Moyer says
So I made these when you first published the recipe and never commented. It’s just the two of us, so freezing the majority of a batch worked perfect for the fall soup season. And, it works awesome for the summer salad season cause who wants to heat up the kitchen 🤓. And well, the holiday season, who has the time to bake extra savory items when your concentrating on sweets and gift shopping. That leaves Spring, well we eat them cause we’ve used them from the freezer all year, now we crave them😂. BTW, I put ground up flax for added fiber and change the cheese each batch. My hubby loves to eat them with onion n chive butter or cream cheese.
Linda F says
So light and airy – very delicate! GREAT garlic and sharp cheddar taste comes through. I prepared an 8 inch cake pan before I read that they needed to be spaced out, so I just spread it all in there and baked it as one giant biscuit. Turned out wonderfully!!
Debra says
These biscuits are great! I’m usually sarcastic about bread type keto stuff but these will be one of my favorites. Mine turned out a bit flatter than I’d like but I used a cookie scoop instead of a spoon and then flattened down just a bit. I got 14 biscuits but next time I’ll make them using the spoon method and without flattening them. I had some garlic butter from last nights dinner so used that and omitted the garlic powder and they were outstanding!
Holly Balzer-Harz says
really good. in the past i’ve used a recipe with oat fiber, which is an ingredient i dont want to use so i only make them for holidays…now i will make these, and often, not just on holidays!! thank you Carolyn…you always come through with the best recipes!!
Joseph Beard says
Carolyn! These biscuits were outstanding. My wife made pork chops with cream sauce and fresh spinach, and i made the biscuits.Oh yeah. Just the right amount of cheese. You have to weigh the cheese or you will cheat yourself. I’m guessing a few times a week is a must. 😃 …………….. 😎👍👍
Carolyn says
Excellent!
Trish says
These biscuits were delicious!! Even though mine were flat (I read AFTER I made them that I needed to add more coconut flour) they were very tasty. Plus the flat biscuits will make perfect sandwiches for lunch tomorrow. LOL
I always try to look on the bright side. Thanks for all your hard work making all these recipes and filming them. I appreciate it.
Ludona says
Is there any way to lower the fat content?
Carolyn says
I am not really concerned with fat content and I think it will detract from the texture, but you are welcome to try low fat sour cream. It will also raise the carb count.
RachelH says
I just made these, leaving out the garlic and cheese. Fabulous with jam/jelly.
Amy says
I would enjoy seeing the saturated fat content broken out.
Carolyn says
Should be easy to calculate with some online nutritional sites like MyFitnessPal.
cheril says
These were a bit tricky for me since I used different almond and coconut flours. When I stirred it up it was more of a batter than a dough. I added a tablespoon of each flour then stirred until I got a dough to form. I was skeptical that they were going to work and half expected them to “melt” into a giant mess in the oven. But they were perfect. Another winner!!
Carolyn says
Okay tell me what coconut flour and almond flour you are using?
Elizabeth Godfrey Ford says
Listen here… my husband HATES (and I teach my kids not to use that word) but he HATES everything that claims to be “bread” made with alternative flours like almond/coconut/etc.
That being said – OMG he slathered these things in butter and devoured them!!! And then said “you should make those again”
….. WHAT?!? Like, I made them for me and didn’t even offer them to him with his dinner… but he found them… and then said that?!?
Why yes dear, I WILL make those again and again and again to help you with your need for bread at a meal! SCORE!!!!!!!!!
(Now I will start trying more of your bread recipes!!! – oh where to begin!?!)
JORDAN says
BEST BISCUITS EVER !! Made a doub