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.
Pat Q says
My husband has always been a biscuit lover. When we went keto, he grudgingly decided he had to do without them. We made them today and he is soooooo happy. I never really liked biscuits, but these were amazingly delicious. They will be made on the regular from now on!
Carolyn says
That’s so good to hear!
Melissa says
Due to kidney issues I have to stay away from almonds. Is it possible to use all coconut flour?
Carolyn says
Not in this recipe, no. They need the almond flour for the right consistency.
Sharon says
I will start by saying I am a Southerner, and I am a biscuit lover. I like nothing better than a good old Buttermilk biscuit, even better covered with good old-fashioned milk gravy. I tried these Cheddar Drop Biscuits, and to be honest, I was not really expecting much. Well, I love them! Am I surprised? You bet I am. I am looking forward to trying other recipes and finding new favorites. These biscuits are amazing. Thanks for giving us real food and dishes that will no doubt help in this journey.
Carolyn says
THANK YOU!!!!
Sue says
I cannot tell you how much I appreciate this recipe! I make so many of your creations, but I have to say, this is the one I go to all the time. It is so simple & quick to pull together, you couldn’t have made it easier. & tastier! I’m really a sweets girl so those are most of my bakes, but this one is a keeper. Thank you.
Terri Murray says
Easy and delicious keto biscuit recipe. Different from traditional biscuits but very nice texture and flavor.
Kirsten Felton says
I need be to research how to do them dairy free.
Debbie Archibald says
Debbie
Debbie Archibald says
I don’t know what happened to my comment but, was wondering if these could be used as the top crust to a Chicken Pot pie. Would the cook like a pie crust?
Thank you for all your hard work! I have all your cookbooks and i know if I make one of your recipes, I know I won’t be wasting my money!
Carolyn says
I have just the recipe you’re looking for. Use my search box and type in chicken pot pie and you’ll see! I do plan on updating it soon and making it a bit lower in carbs.
Debbie Archibald says
Thank you so much!!!
Patti Sass says
Been craving cheesy biscuits, and these are more than I dreamed of, KETO to boot! Keep up the great work!
Stephanie Otis says
I made these biscuits tonight to pair with homemade turkey soup and they are delicious! My husband who doesn’t eat low carb loved them as well. He said they were very similar to Red lobster cheddar biscuits. Very easy recipe and I had all the ingredients in hand.
Beverly says
These look amazing.
Ellen Landry says
Not sure if my previous comment went through.
How well would these freeze. I am the only one eating keto here and I would love an occasional biscuit.
Love your recipes. You rock
Carolyn says
They freeze very well. Most muffin, scone, and biscuit recipes do, even if they’re keto versions.
Kate Lyons says
I would love to make these for turkey pot pie with my turkey leftovers. Can I use all almond flour ? I don’t have coconut flour. Thank you all these wonderful recipes
Carolyn says
You will need to use another 1 1/2 to 2 cups of almond flour in addition to the 1/2 cup that’s already in there.
Ali says
I just made these and they made a great biscuit filled with a fried egg and sausage. Wondering how to store them. Do you refrigerator them? And can they be frozen for longer storage life?
Carolyn says
They should be fine on the counter in a covered container for 3 days or so.
Amanda says
I followed the recipe exactly (for once!), and they turned out wonderfully! I scooped them out with a cookie scoop and got beautiful biscuits. Next time, I’ll mix up some garlic salt & butter to brush on the tops when they come out of the oven to make them a little more like the high-carb ones that I made pre-keto, Thanks for all the wonderful recipes!
Rachel says
So yummy!! I made exactly as written but my scoop yielded 15 biscuits so they took a little longer to cook through. I already know that I’m going to use one to soak up the yolk with breakfast tomorrow l!
Marianne says
Not going to rate this. i think I must have made an error. It just came out so thin. Tasty, mind you, but thin. I swear I followed the recipe but.. I will try again another time.
Carolyn says
Try adding a bit more coconut flour. Some of them are more absorbent than others…
Marianne says
Thanks for the tip – I will do that. 🙂
Kathy H says
These are excellent! My husband has done some work for a couple that insists on giving us free eggs, will not take money no matter what. They are from cage free, antibiotic free chickens that are allowed free access to all the grasshoppers & green grass they can gobble up. The result is beautiful dark yellow yolked eggs that taste like heaven. I’ve been cutting a biscuit in half & covering each half with a fried egg every morning. The biscuit soaks up all that lovely yolk wonderfully. Such a treat! I had gotten so tired of scrambled eggs so this is a welcome change. They go really well with a bowl of Keto chili too. Easy to make & just perfect. Thank you!
Carolyn says
Sounds divine!!!
Nancy says
Made these fabulous biscuits for breakfast this morning. I used Kerry gold Irish Cheddar in them! So so good.Great recipe.
Sherri says
Wonderful biscuits! I had given up on keto/low carb bread. Happy to find this recipe! Thank you!
Suzanne says
Well, I modified some of the ingredients, because I don’t care for the taste of coconut flour in the background. I used 1-1/2 cups almond flour and 3/4 cups whey protein with 3 eggs. The rest of the ingredients were per the recipe. I just added almond flour and whey protein until the consistency seemed right. Well it wasn’t exactly right, because they spread and ran into each other. But the flavor turned out great, and I can see that pouring the batter into a pan would result in something like focaccia. I might need to adjust the wet/dry ratio to reduce the crumbliness (is that a word?) that I had this time… maybe just adding that fourth egg back would be enough?
So thanks for the recipe. Even though I changed it, the inspiration was yours.