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.
Lisa says
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!
Carolyn says
Sounds amazing!
Joanne Ingram says
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!
Lisa says
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!
Carolyn says
What a wonderful compliment!
Irene says
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!
Carolyn says
Yay so glad to hear it!
Carla Willetto says
Any suggestions for almond flour substitution? My diabetic husband is also allergic to almonds.
Carolyn says
Sunflower seed flour. But add a tbsp of lemon juice so you don’t get that funny green reaction after it bakes.
Kate says
Great video…the music makes me want to get up and make them now!
Carolyn says
Thanks!
Emily says
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. ?
Deniseregina says
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! ?
Nanabella says
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???
Lita Watson says
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?
Carolyn says
That should work fine.
John says
I tried making this today, but instead of being biscuits it all combined to make like a sheet, what would i have done wrong?
Carolyn says
What brands of coconut flour and almond flour did you use?
olga says
If we want to leave out the cheese and just have plain biscuits, do we have to change anything else?
Carolyn says
No, should be just fine that way!
Guinan says
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!
Carolyn says
Do you need it weighed in the shell or out of the shell? I just weighed one right now and it was 63g.
Guinan says
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.
Carolyn says
Haha, I just woke up and got going and saw your comment. Seemed like an easy way to get you an answer!
Guinan says
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!!
Heather B says
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!
Carolyn says
Yum, sounds amazing!
linnylamb says
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.
Angel says
What can I use in place of the almond flour? My son is deadly allergic to nuts.
Carolyn says
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
Michelle says
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!
Carolyn says
Love your idea of the butter on top!
Tracey says
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
Carolyn says
Coconut flour is VERY absorbent so to swap it with something like cornflour means your results will be very different.
Nicole says
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!
Linda says
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!?
Carolyn says
Thanks, Linda, that is very sweet of you!
AmyS says
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!