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.
Rachel Payne says
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!
Michele says
just made your biscuits. wonderful very glad I found your blog. Emailing from Timmins Ontario Canada
Karen says
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!
Bernadette Wheeler says
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.
Carolyn says
Lots of great possibilities!
Angela says
I am making these tomorrow morning and was wondering if I’ll be able to freeze the remaining for another day? Thank you!
Carolyn says
Sure, I think they would freeze well.
Dianne says
I have frozen these and warmed them in oven to serve them. They are still yummy.
Angela says
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.
Kiki says
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.
Cimmaryn says
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!
Nora says
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?
Sarah says
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.
Carolyn says
If you do all almond, add another cup or so because it doesn’t absorb the moisture the way coconut does.
Dianne Toniolo says
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…
Carolyn says
Thank you, Dianne!
Lydia says
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
Ami says
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.
Donna says
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.
Ann says
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.
Carolyn says
Hmmm, that’s interesting! I never have issues with them rising. But something is obviously playing with it…
Amber says
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.
Carolyn says
No, I don’t think the powdered would be the problem. What kind of almond flour did you use?
Ary says
Can I sub the sour cream with cream cheese instead?
Carolyn says
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.
Lynn says
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.
Carolyn says
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.
Nicole says
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.
Rachel says
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! 🙂
Nancy says
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.
Carolyn says
Try replacing the coconut flour with twice the amount of almond flour or perhaps even a bit more.
Nancy says
Thanks, I’ll try that.
Ann says
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!
Carolyn says
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!
Ann says
Thank you! I look forward to trying it.
Kathy Marie says
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.