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    Home » All Recipes » Keto Cheesy Biscuits

    Keto Cheesy Biscuits

    October 22, 2017 by Ashley 44 Comments

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    My PCOS Kitchen - Keto Cheesy Biscuits - These low carb gluten-free biscuits are made with almond flour, sour cream and cheese! They are perfect for breakfast or a delicious snack!

    My PCOS Kitchen - Keto Cheesy Biscuits - Gluten-free breakfast bread with melted butter over.

    You know those amazing biscuits from Red Lobster?  Those amazing cheddar ones? I was craving them so decided to recreate them using keto-friendly ingredients! I based this recipe on my Keto broccoli cheddar muffins, but added some sour cream to make them like original biscuits!  These Keto Cheesy Biscuits are perfect for any meal of the day!

    If you can't have dairy for any reason, then you'll definitely want to try my dairy free biscuits recipe. They're made with almond flour and coconut cream instead of cheese and sour cream.

    My PCOS Kitchen - Keto Cheesy Biscuits - Up close shot of flaky gluten-free biscuits.

    These are made with a combination of sour cream, butter and cheese so they come out extremely flaky and soft!  My favourite thing to do in the morning is to toast them up and butter them!  I also made a spicy version of these biscuits in my low carb jalapeno cheddar biscuits recipe, which you should definitely check out!

    My PCOS Kitchen - Keto Cheesy Biscuits - Low Carb bread cut in half with bite mark.

    They're also super delicious with a creamy sausage gravy! I have made these biscuits several times and every time I have used different molds to make them.  The picture below is made with a silicone tart mold!  The pictures above are made with a bar pan from Wilton!

    My PCOS Kitchen - Keto Cheesy Biscuits - Gluten-free and low carb breakfast sandwich. Homemade sauge, tomato and fried egg.

    These biscuits will go perfectly for Thanksgiving or Christmas dishes.  When you have a chance to make  Keto Thanksgiving Turkey, you could pour some Keto Turkey Giblet Gravy or some Paleo Turkey Giblet Gravy over these bad boys to make the perfect side!

    My PCOS Kitchen - Keto Cheesy Biscuits - Low Carb biscuits made with sour cream and butter!
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    5 from 9 votes

    Keto Cheesy Biscuits

    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Servings 7 large biscuits
    NET Carbs 4.05g
    calories 313kcal
    Protein 12.18g
    Fat 27.57g
    Cook Ashley

    Ingredients

    • 100g/3.5oz shredded gouda (any other cheese is fine)
    • olive oil spray

    Dry Ingredients

    • 1.5 cup almond flour (200g/7oz)
    • 1 tsp baking powder
    • ¼ tsp baking soda
    • ½ tsp Himalayan salt
    • 1 tsp parsley
    • ½ tsp garlic powder
    • 1 tsp rosemary
    • ½ tsp onion powder

    Wet Ingredients

    • ½ cup sour cream (120g/4.23oz)
    • 2 tbsp butter (softened)
    • 1 tbsp apple cider vinegar
    • 3 eggs
    • 45 ml unsweetened almond milk

    Instructions

    • Preheat the oven to 190C/375F.
    • Mix the dry ingredients in a large bowl.  Add the sour cream and butter to a different bowl and mix until combined.  Add the ACV, almond milk and eggs.  Mix again until well incorporated.
    • Pour the wet ingredients into the dry ones and mix with a silicone spatula.  Add the shredded gouda and mix well.
    • Spoon the mixture into a mould of your choice.  I have used biscuits mold (link here) and silicone small tart molds (link here).  If you use a metal mold, make sure to spray the olive oil all over so that they don't stick!
      If you use a biscuit mold, you can make 7 large biscuits.  If you use the silicone tart mold, you can make about 10 biscuits.
    • Place the molds into the oven and bake for 23 minutes (tart mold) or 30 minutes (biscuits mold).
    • Take out and enjoy!!
    Tried this recipe?Mention @mypcoskitchen or tag #mypcoskitchen!
    Follow me for more Low Carb Recipes!Mention @MyPCOSKitchen so that I can see all of your goodies!!
    Nutrition Facts
    Keto Cheesy Biscuits
    Amount Per Serving (1 large biscuit)
    Calories 313 Calories from Fat 248
    % Daily Value*
    Fat 27.57g42%
    Saturated Fat 8.39g52%
    Polyunsaturated Fat 0.51g
    Monounsaturated Fat 3.59g
    Cholesterol 111mg37%
    Sodium 183mg8%
    Potassium 58mg2%
    Carbohydrates 7.25g2%
    Fiber 3.2g13%
    Sugar 1.24g1%
    Protein 12.18g24%
    NET CARBS 4.05g8%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

     

    All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.

     

    Shares are very much appreciated, just make sure to share a link and not a screenshot.

     

    Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.

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    Ashley

    Food Blogger | Beating PCOS through diet and lifestyle | Healthy Food Enthusiast | Amateur Photographer | Animal Lover | Based in Virginia

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    Reader Interactions

    Comments

    1. Gwenda O'Sullivan

      December 16, 2019 at 8:56 pm

      5 stars
      This is the best keto recipe I've tried. So light and the texture is perfect. I changed it up by adding cream cheese instead of sour cream and omitted the cheese. This makes a lovely savory biscuit. Next time I will make the cheese biscuits and I plan to make some cinnamon/pecan muffins.

      Again THANK YOU SO MUCH. Your recipe is amazing.

      Reply
    2. Kara Baas

      October 20, 2019 at 7:51 pm

      I 💗💗💗 this recipe! Even skeptics and picky relatives loved it at Thanksgiving! I especially love using it for biscuits and gravy. The hub doesn't super like it, so it's my lunch all week! Getting into fall, I will be making that more.

      Question though, Do you think a 'muffin top' pan work as well as the tart pan you mention for individual biscuits?

      Thanks!

      Reply
      • Mira

        October 23, 2019 at 1:36 pm

        Hi Kara, any type of pan will work for this recipe!

        Reply
    3. Lisa

      May 03, 2019 at 8:20 pm

      5 stars
      These are so yummy! I'm going to play around with this to see if I can use it for pizza since I'm not a big fan of the Fathead dough. I ordered a hamburger bun pan, too! I'm so excited about this recipe!

      Reply
    4. Ian

      March 31, 2019 at 4:07 am

      5 stars
      I'm not a baker. But since I was cooking your pork ribs recipe for dinner, I thought I'd have a crack at these. Turned out great. My wife gave them the thumbs up and now she's making her own batch to take to work! So you can officially call these Easy Bake Keto Cheesy Biscuits.

      Reply
    5. Kathryn

      December 16, 2018 at 3:06 pm

      5 stars
      These were fantastic! Thank you! Finally, a cheesy biscuit that I can eat without feeling guilty!! Five Stars!!

      Reply
    6. Claudia

      November 10, 2018 at 3:11 am

      I just made these and were delicious!!! my only comment is that they came out a little salty, I think I may have use a little extra gouda and also used salted butter. But the biscuits are delicious, they rose amazingly and their look is wonderful. I also did replaced the sour cream and instead used 100% yogurt sugar free and plain and I didn't have the Himalayan salt so used regular kitchen salt. Perhaps this made the biscuits taste more salty?
      Thank you for this great recipe. I will make this again. I'm thinking about trying adding some type of sweetener to see how they come out. Thanks again!

      Reply
      • GAfromCA

        January 17, 2019 at 2:19 pm

        Regular table salt has small crystals that pack densely, so it has roughly half the volume and saltiness of most kosher salts for the same weight. If a recipe calls for one teaspoon of kosher salt, then substitute one-half teaspoon table salt. I'm not sure exactly how Himalayan salt compares.

        Reply
    7. Deanna Swindlehurst

      November 09, 2018 at 2:44 am

      Can you please clarify the amount of flour that is used.
      Thank you

      Reply
      • Mira

        November 09, 2018 at 2:49 am

        Hi Deanna, what do you mean? It says 1.5 cup of almond flour which weighs (200g/7oz).

        Reply
    8. Krissy

      May 26, 2018 at 3:34 am

      Can you use buttermilk or heavy cream know place of the almond milk?

      Reply
      • Mira

        July 22, 2018 at 2:26 pm

        Yes of course!

        Reply
    9. Cheryl Heyres Bishal

      February 11, 2018 at 4:43 am

      5 stars
      This is great!!! My family loved it! I have kids...3 kids and all of them ate it with a big smile on their faces !!!! Its a win. I replaced some ingredients since some of the ones listed above are not available in my pantry. Instead of sour cream I used greek yogurt and instead of using garlic and onion powder, I did use roaster garlic and minced onion. I also used cheddar chess and it tasted so good!!! My husband can't stop eating it!!!

      Reply
    10. Hélène Nicole

      January 29, 2018 at 1:50 pm

      5 stars
      Wow! This kid can cook! Her mom must be a fantastic cook too!

      Reply
    11. Erena Neubert

      January 07, 2018 at 6:15 am

      Can I substitute coconut flour for almond flour. Thanks

      Reply
      • Mira

        January 07, 2018 at 12:00 pm

        You could try, but in less quantity. But I personally don't think it'll taste good since I hate the taste of coconut.

        Reply
    12. cara

      December 28, 2017 at 5:19 pm

      Would it be the same with other types of cheese? I have cheddar, monetary jack, pepper jack but no gouda 🙁

      Reply
      • Mira

        December 29, 2017 at 12:05 am

        Any type of cheese will work with this! I've made with cheddar too and it's amazing!

        Reply
    13. Linda Sago

      December 11, 2017 at 1:35 pm

      5 stars
      I just made these for breakfast! WOW! It was all I could do to not eat them all on the spot!
      Mine were a bit more fine textured...probably mixed a little too long...but the flavor was excellent!
      This recipe could be easily flavored a variety of ways! They rose high enough to cut and toast... sooo good!

      Reply
      • Mira

        December 11, 2017 at 10:54 pm

        Thank you! I feel the same way and it's super hard to not eat them all!!!!

        Reply
    14. Denise

      December 05, 2017 at 6:23 pm

      5 stars
      These were so yummy! Thanks so much for sharing this great recipe. I did end up using coconut milk in place of the almond milk because I was so anxious to try them and didn't have any almond milk at the time.

      Reply
      • Mira

        December 05, 2017 at 11:08 pm

        Thank you so much! Was the coconut milk all right? I imagine they had a slight coconut taste?

        Reply
    15. Elizabeth

      December 05, 2017 at 4:13 am

      This recipe looks amazing! I can’t wait to try it. I have an egg allergy do you have any recommendations for a substitute?

      Reply
      • Mira

        December 05, 2017 at 5:32 am

        Hi Elizabeth, I haven't tried making these without eggs, but maybe a flax egg would work?

        Reply
      • Meret

        March 10, 2018 at 10:10 pm

        Soaked chia seeds. I would guess probably a teaspoon for 1 egg?

        Reply
    16. Marcelle

      December 05, 2017 at 1:46 am

      Two questions...is the rosemary in your recipe fresh or dried? I am assuming that since it is only 1 tsp that it is dried. So if I use fresh it would be a tbsp.

      Also, the pan I would use is the muffin top pan similar to the small tart silicon pan you linked to, but mine is metal so I know it has to be sprayed. But will these biscuits actually rise? Other keto breads I have made really don't rise so I cannot slice them in half. I would think with all the leavening in this recipe you'r get a pretty good rise out of them? (No pun intended!)

      Thanks for a scrumptious looking recipe! Cant wait to try these!

      Reply
      • Mira

        December 05, 2017 at 1:49 am

        For the square biscuits, I used a metal pan and just sprayed some oil all over and they didn't stick. They rose quite high too.
        For the silicone, I didn't spray the oil, but they rose very nicely and fluffy too (you can see the silicone ones in the video).
        And I used dried rosemary.

        Reply
    17. SB

      December 04, 2017 at 11:28 pm

      5 stars
      Any possibility of making this without almond (allergy), and using another type of flour?

      Thank you millions!

      SB

      Reply
      • Mira

        December 04, 2017 at 11:48 pm

        If you're not allergic to any other nut flours, you can use cashew flour or hazelnut flour. If you're allergic to nuts, I would try sunflower flour, I think it could work.

        Reply
    18. Kara L. Baas

      November 30, 2017 at 3:09 am

      These were absolutely the tastiest dish at Thanksgiving! Even the picky snooty-butts didn't complain!! I wonder how it would work to bake it focaccia style, slice it, toast it and use for pizza crust.

      Reply
      • Mira

        November 30, 2017 at 3:44 am

        Thank you so much!! Yes, that sounds totally doable and delicious!!

        Reply
    19. Ray

      November 22, 2017 at 4:56 pm

      Hi,
      Do you think I could make these today if I'm planning to bring them to Thanksgiving luncheon tomorrow?
      Would I store in refrigerator until ready to serve or can they be left out on counter. (I'm in HI weather is 80's)
      Thanks! Looks selicious!

      Reply
      • Mira

        November 22, 2017 at 9:45 pm

        You can make them today and store them in the fridge since it's cheese based. Warm them up a few minutes either in the microwave or oven before serving.

        Reply
    20. Amber

      November 20, 2017 at 10:48 pm

      Hello Mira!
      Is there a set amount of time that you recommend for medium sized muffin pans? I don’t have a biscuit or tart mold so I believe using a muffin pan would suffice. Or at least I should hope so.

      I love your recipes by the way!

      Reply
      • Mira

        November 20, 2017 at 11:02 pm

        Hi Amber 🙂
        If you make 7 muffins, it should be the same time as the biscuits mold as they're about the same size! Thank you! I hope you like this one too 🙂

        Reply
    21. Sue

      November 05, 2017 at 2:30 pm

      Can you please convert the 45 ml for me into cups or tablespoon.

      Reply
      • Mira

        November 05, 2017 at 2:46 pm

        45 ml is 3 tablespoons.

        Reply
    22. Beverly Etling

      October 29, 2017 at 6:33 pm

      I am new to the Paelo & gluten free world. Thanks for some recipes that appear to be 'user friendly' for newbies. I know it may sound stupid, but what do the letters in "PCOS" stand for?
      B Etling

      Reply
      • Mira

        October 29, 2017 at 10:56 pm

        Hi Beveryly!
        This recipe wouldn't be good for paleo because it uses cheese. PCOS stands for polycystic ovarian syndrome.

        Reply
        • Dana

          November 30, 2017 at 7:38 am

          It works for Primal though, which is Paleo + dairy.

          Reply
    23. cheryl

      October 23, 2017 at 9:25 am

      Hi, where is the cheese in this recipe? I don't see it anywhere.

      Reply
      • Mira

        October 23, 2017 at 1:04 pm

        It's the first ingredients. Gouda 100g.

        Reply
        • cheryl

          October 25, 2017 at 9:21 am

          Thank you. Didn't see it in another section. The directions say cream cheese. I think you meant cream, cheese and butter.

          Reply
          • Mira

            October 25, 2017 at 9:32 am

            Sorry just changed it! I meant sour cream, not cream cheese.

            Reply

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    Hi, I'm Ashley

    Ashley is a self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager.

    She was able to alleviate all of her PCOS symptoms by going on a culinary journey to heal herself. By eating gluten-free, sugar-free, low-carb and keto meals. Now, all of her PCOS symptoms all disappeared. Read More…

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    A self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager. Realizing the only way to thrive with PCOS was to change her lifestyle, Ashley decided to go on a culinary journey to heal herself.

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