These Keto Cheddar Biscuits are AWESOME and perfectly suited to the chilly nights ahead. I love to have these with soup and a green salad for a simple dinner and I don't feel like I am missing out on anything now that I have gone Keto.
These biscuits have a nice flaky crust with a fluffy inside that soaks up soup and stew. They stick to your ribs just like those cheddar & garlic biscuits that your favorite lobster place serves during Endless Summer Shrimp.
You can add spices to compliment whatever the soup du jour happens to be and adding a bit of Old Bay spice you can imitate those irresistible rolls...you know which ones I mean.
These are also fantastic with a good dose of black pepper.
Warning: these are addictive so keep an eye on how many you eat in a sitting to avoid going over your daily carb count...it's easy to do with these sitting in a mound before you.
Keto Cheddar Biscuits Recipe Tips:
- Using almond flour instead of almond meal makes for fluffier biscuits.
- The combination of almond flour and coconut flour make the perfect combination for savory rolls. You can't substitute one for the other unless you also adjust the liquid.
- You can safely keep these around for a day or two sealed in a ziploc (if they last that long).
- The powdered Parmesan ( in the green container) works better than fresh Parmesan in this recipe. But it contains a lot of salty flavor, if you are using this AND salted butter you can skip the ¼ teaspoon salt.
- Sour cream in place of heavy cream makes your biscuits tender and gives them a delightful twang. Add 1 tablespoon of extra to get the right consistency since sour cream is drier.
- Mix all of the dry ingredients first so that they combine evenly. ( This is good advice no matter what kind of baking you are doing)
- The recipe calls for cheddar cheese but don't be afraid to experiment with other hard cheeses. It's fun and can yield a delicious surprise.
- Line the cookie sheet with parchment paper or they will stick and the pan will be hard to get clean.
- Slather with butter before you eat them to get the full decadent flavor...mmm.
Some Great Soups to go with your Keto Cheddar Biscuits
That's all for the Keto Cheddar Biscuits! Enjoy!
Keto Cheddar Biscuits Recipe
- In a medium bowl, mix dry ingredients.
- Add remaining ingredients and mix with a wooden spoon or spatula until well blended.
- Preheat oven to 350 degrees F.
- Chill the dough - covered in the fridge for 20-30 minutes.
- Use medium scoop (3 tbsp.) to scoop out dough onto ungreased cookie sheet lined with parchment paper. Space 2-3 inches a part.
- Bake for 16-20 minutes or until biscuits have slightly browned on the bottoms and tops.
- Once out of oven, brush with melted butter and sprinkle with a little parsley. Best served warm.
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Keto Cheddar Biscuits Recipe Tweaks & Variations
These biscuits are just one of the great recipes that I have converted to suit my Keto Cravings.
Blogging about the Keto Diet has helped me embrace the Keto diet in a way I doubt that I would have otherwise.
Sure, we eat a lot of "test" recipes that come out less than stellar but it's worth it if we can help others through the beginning stages of the Keto Lifestyle.
Food is a very personal matter and I have developed recipes waaaayyy before we started on the Keto journey. We live at a very high altitude so experimenting was necessary when I first moved to the area anyway. Traditional, no yeast recipes react very differently depending on altitude.
With Keto, I am not as worried about the altitude since we don't use traditional flours anymore. It's more about keeping the Castle's kitchen at a normal home temperature of about 70F so that we can give good advice to those who don't live in such a cold climate. (We think that's hot here lol)
Almond flour Vs. Almond Meal
When I first started making Keto baked goods I used the almond meal from the homemade almond milk I was trying to perfect in cookies, cakes and pie crusts. This works well if you are going for a more rustic texture. ( The pies are awesome!)
But commercially processed almond flour has a consistency that is more suited to making baked goods in the sense that it mimics regular flour more closely than its courser counterpart, Almond meal.
Both have a sweet nutty taste that works well in sweet treats. If you are looking for something savory you can always add more spices but if you just add a tad of coconut flour it balances out the sweetness as well.
Adding Coconut Flour:
It also produces a crumbly effect in baked goods so depending on what you are trying to make this could be good...or not so great. In this recipe, it works well to douse some of the sweet nuttiness and also produces a sort of crispy crust that you would expect in a biscuit.
I plan on experimenting with regular biscuits next because I have been dying for some biscuits and gravy. They used to make a regular appearance around here on special occasions like Christmas...or big powder days. These could technically work but I want something a little more traditional and less cheesy for those.
A word about the sour cream add in:
I like the texture and taste that adding sour cream instead of heavy cream gives. Add an extra tablespoon to keep the moisture level even with the original recipe. We kept the heavy cream in the recipe because not everyone loves sour cream and it also gives you another option in case you are out of one or the other.
I best yogurt would suffice nicely as well but may give the biscuit a more chewy quality as yogurt does in many other recipes.
The Keto Diet is not about missing out like most "diets" are. It's more about substituting the foods you already love and compromising with a healthier alternative.
If you have made these I would love to hear how they turned out and any additional add in that you thought of!
Cheers for now!
Some Info For the Keto Newbies
For more info about all aspects of Keto Sucess checkout our Keto Diet Page.