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.
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?
- 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.
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.
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
- 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.