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.
Katy says
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?
Carolyn says
It has enough egg to hold together, I think. Try it and let me know what happens!!!
Katy says
I sure will!
Mary says
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.
Carolyn says
That’s a great idea!
Andrea says
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.
Becca says
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!
Bindi says
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.
Carolyn says
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.
Melanie says
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!
Bindi says
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.
Bindi says
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
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.
julie says
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!
Carolyn says
It may be the coconut flour…what kind did you use?
julie says
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.
Carolyn says
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.
Susan says
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).
Kim says
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!
Katie | HealthySeasonalRecipes says
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.
Jodi @ LiveFabuLESS.com says
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.
Carolyn says
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.
The Café Sucré Farine says
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 🙂
Gerry @ Foodness Gracious says
Nicely said, I kinda feel inspired after reading this and you didnt even shout at me 🙂
Carolyn says
I would never shout at you, my dear! 🙂
mellissa @ ibreatheimhungry says
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!!!
galatians 2:20 says
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!
Jeanette says
These look fantastic Carolyn – love how these use coconut flour!
Melanie E. says
Very excited about this recipe! I bet by adding parsley flakes you have a good copycat of the Cheddar Bay Biscuits from Red Lobster !
Carolyn says
I have never had the Cheddar Bay biscuits but I bet you’re right.
Courtney says
Is it possible to use all Almond Flour??? I’m allergic to coconut 🙁 I would love to be able to make this biscuit!
Carolyn says
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.
Courtney says
Thanks for the info Carolyn!!! These are on my must have list soon 🙂
Barbara says
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?
Katharine says
YUM-O!!
Regan @ Cabot Creamery says
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!
Carolyn says
Thanks!
Monica says
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.
Carolyn says
Monica, I didn’t love exercise before either. Now I do. You just have to keep at it and you will, I promise.
Stacy | Wicked Good Kitchen says
Beautiful biscuits, Carolyn! Excellent for sandwiches. Great talk about exercise, too. (I wouldn’t call it a lecture.) Thanks for sharing and happy Friday!
Becky Leach says
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*
Carolyn says
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.
Melanie E. says
It worked fine for me!
dave says
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
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
Also having a good understanding of how to use a computer/internet before complaining would be a good start.
Joan says
Hahaha!!!
Cindy says
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.
caca says
You are very rude old lady
Barbara says
I copy and past into WORD..
Mary says
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.
Carmen says
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.
Carol Ann says
You could copy and paste to a bank sheet on Text maker, or similar then print.
Colleen Handley says
Just scroll down to the full recipe and push the print button…easy peasy!
Toni Barnett says
I didn’t. (Snarling back.)
Vivian says
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?
Carolyn says
Could be the brand of coconut flour. what did you use?
gremlin says
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.
Carolyn says
You may be onto something. I purchase full fat, very thick sour cream. I like Nancy’s.