Cheddar Garlic Biscuits
Craggy, tender drop biscuits loaded with sharp cheddar and brushed with garlic butter while they're hot from the oven.
Nutrition per serving
1 biscuit- Net carbs
- 3.3g
- Calories
- 290kcal
- Protein
- 9.6g
- Fat
- 27g
- Total carbs
- 5.4 g
- Fiber
- 2.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Bacon & jalapeño: Smoky crumbled bacon and fresh jalapeño folded in with the cheddar make a heartier biscuit that stands in for a breakfast sandwich on its own.
- Fold the bacon and jalapeño into the batter along with the cheddar. Bake as usual.
Nut-free (coconut flour): Coconut flour and two extra eggs replace the almond flour for a nut-free biscuit with a softer, slightly more cake-like crumb.
- Whisk all four eggs with the sour cream and butter. After stirring the wet and dry together, let the batter stand 5 minutes; it thickens a lot as the coconut flour hydrates.
- Scoop and bake 18–20 minutes, until golden and a toothpick comes out clean.
Parmesan & rosemary: Nutty parmesan and fresh rosemary instead of cheddar, for a more Italian biscuit that goes with roast chicken and soups.
- Fold the parmesan and rosemary into the batter in place of the cheddar. Parmesan browns faster, so start checking at 13 minutes.
- Biscuits
- Garlic butter topping
- Nice to have (optional)
- Biscuits
- Garlic butter topping
- Also add
- Nice to have (optional)
- Biscuits
- Garlic butter topping
- Nice to have (optional)
- Biscuits
- Garlic butter topping
- Also add
- Nice to have (optional)
Estimated cost $6.43 for 8 servings ($0.80 each) · how we estimate
Instructions
-
Heat the oven to 375°F (190°C) and line a baking sheet with parchment.
-
In a large bowl, whisk the almond flour, baking powder, garlic powder and salt.
-
In another bowl, whisk the eggs, sour cream and melted butter until smooth. Pour into the dry ingredients and stir just until combined, then fold in the cheddar. The batter should be thick and scoopable, like cookie dough.
-
Scoop 8 equal mounds (about ¼ cup each) onto the sheet, 2 inches (5 cm) apart. Leave the tops craggy — the rough bits brown beautifully.
-
Bake 15–18 minutes until golden-brown on top and around the edges and a toothpick in the center comes out clean.
-
Stir the topping butter with the garlic powder and parsley and brush it over the hot biscuits. Cool 5 minutes on the pan; they firm up as they cool.
Tips for success
-
Shred the cheddar from a block. It melts into the crumb better than pre-shredded cheese, which is coated in anti-caking starch. - Almond flour browns faster than wheat flour. If the bottoms color too quickly in your oven, bake on the middle rack with a second baking sheet underneath.
- Serve with broccoli cheddar soup, split and smothered in keto pan gravy, or as the topping for chicken pot pie.
Nice to have, not needed
- A spring-loaded cookie scoop makes evenly sized biscuits — two large spoons work too.
Storage & meal prepMeal-prep friendly
- Keeps 5 days in the fridge
- Freezes up to 2 months
Reheat: Rewarm 5 minutes at 350°F (175°C), or 15–20 seconds in the microwave.
Prep tip: Freeze cooled biscuits in a zip-top bag and rewarm from frozen at 350°F (175°C) for 8–10 minutes.
Keep in an airtight container at room temperature for 1 day or in the fridge up to 5 days; rewarm 5 minutes at 350°F (175°C). Freeze up to 2 months.
Variations
3 variations, each with its own ingredients and macrosBacon & jalapeño
FlavorSmoky crumbled bacon and fresh jalapeño folded in with the cheddar make a heartier biscuit that stands in for a breakfast sandwich on its own.
- + 4 slices cooked bacon
- + 2 medium jalapeños
3.5 g net · 314 kcal · 11 g protein · 29 g fat · ≈$0.89 per serving (+0.2 g net carbs vs the original)
Nut-free (coconut flour)
DietCoconut flour and two extra eggs replace the almond flour for a nut-free biscuit with a softer, slightly more cake-like crumb.
- blanched almond flour → coconut flour
- eggs → eggs
3 g net · 213 kcal · 8 g protein · 18 g fat · ≈$0.51 per serving (−0.3 g net carbs vs the original)
Parmesan & rosemary
FlavorNutty parmesan and fresh rosemary instead of cheddar, for a more Italian biscuit that goes with roast chicken and soups.
- sharp cheddar → finely grated parmesan
- + 2 tbsp fresh rosemary
3.1 g net · 263 kcal · 9.1 g protein · 24 g fat · ≈$0.93 per serving (−0.2 g net carbs vs the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
