Cheddar Almond Flour Drop Biscuits

Warm, tender, buttery biscuits are the ultimate comfort food (for me, anyway)! These Cheddar Almond Flour Biscuits are so versatile and taste strikingly similar to those addictive ones you'll find at a certain seafood restaurant. They're like a gluten-free Cheddar Bay biscuit - so you'll want more than one!

These are perfect for breakfast with Tomato Jam, or serve alongside a succulent Roast Chicken, some Marry Me Chicken Pasta for weeknight meals or as a holiday side dish with a juicy Roasted Turkey for Thanksgiving dinner. Try dunking them in a soul-warming Gazpacho Manchego soup to really bring on those cozy vibes. But I've been known to just eat them straight from the fridge - they're that good.

Why you’ll love this recipe

• So easy – you can have cheesy, buttery goodness in about 30 minutes. All without a pre-packaged mix.
• Low-FODMAP biscuits – use a lactose-free sour cream and you have some of the best FODMAP-friendly, low carb cheese biscuits on the planet. Omit the garlic powder for a spectacular no onion no garlic recipe. This may be your new favorite low-FODMAP bread recipe!
• Fluffy, savory and delicious – the addition of sour cream creates the best flavor and soft texture
• Best keto biscuits – with only 2g net carbs, these are guilt-free and great with butter, jam, gravy - or just by themselves!

What are drop biscuits?

They are similar to traditional biscuits, except there is no rolling required. The dough is mixed and scooped onto a baking sheet before baking. So easy! I like to refer to these as 'drop cheese biscuits' because of the amazing herb and cheese flavor that makes them hard for me to keep out of my mouth... not kidding. There's something about cheddar and chive biscuits, with or without garlic, that are truly wonderful.

Keep in mind that these will not be quite as flaky as A traditional recipe made with gluten. However, these are tender, soft, fluffy and absolutely divine.

Ingredients

You can create this homemade dinner favorite without all the carbs. Here are the simple ingredients for the best gluten-free cheese biscuits ever:

• Almond flour – fine grind is best
• Shredded cheddar cheese – adds great cheesy flavor. You can also use any shredded cheese you have on hand.
• Sour cream – full fat is best. Consider using a lactose-free variety for low-FODMAP.
• Egg – helps to bind everything together
• Butter (I like to use grass-fed) – buttery biscuits!! Used in the batter and more to melt and brush the tops.
• Baking powder – gives them a little lift
• Baking soda – helps the baking powder with the lifting!
• Herbs of choice (optional - not pictured) – adds so much flavor.  I used chives because cheddar cheese chive biscuits are phenomenally good. And I sprinkle with a pinch of parsley before popping them in the oven.
• Garlic powder – for great garlic flavor - omit for low-FODMAP
• Xanthan gum – contributes to a smooth, bready texture. It's optional, but I really like to use it here. If you're not familiar with this ingredient, learn all about it in my What is Xanthan Gum Ingredient Spotlight.
• Salt and pepper – brings the flavors together

Is almond flour a low-FODMAP flour?

Yes! Ground almonds make an excellent low-FODMAP flour.  One serving of almond flour is FODMAP-friendly in quantities up to ¼ cup. Based on this recipe making 8 biscuits, each one contains ¼ cup of almond flour, making is a great low-carb and low-fodmap bread.

Instructions

These are so quick, delicious and are a favorite low-carb recipe in our household.  In under 30 minutes, with just one bowl, you can have amazing easy homemade biscuits with this FODMAP-friendly recipe!

There are just a few simple steps:

• Pre-heat oven to 350°F
• Melt ¼ cup of butter

Combine the egg and sour cream with the melted butter in a large bowl and whisk together.

Add the dry ingredients and stir until the dough is uniform.

Fold in the shredded cheese and herbs, if using.

Roll into balls or use a large trigger scoop and place on a parchment lined baking sheet or well-greased cast iron skillet.

• Press the tops down just a little - optional
• Brush with melted butter

• Top with a sprinkle of herbs - if using
• Bake for 16 - 18 minutes. Done!

The size is completely up to you. I’ve made these very large (sandwich style), but I like them on the smaller side, personally. You should be able to get 8 medium sized biscuits.

These will not completely firm up while baking. They will still be soft while cooling.

Expert tips

• If the dough is slightly loose or too sticky, let it sit for a few minutes before rolling into balls
• Instead of rolling into balls with your hands, you can also use a cookie scoop
• Make sure you leave a bit of space between them on the cookie sheet. They will spread out just a smidge while baking.

How to store

Most keto baked goods should be stored in the refrigerator to stay fresh.  Store these in an airtight container or zip top bag in the fridge for up to five days.

You can also freeze them for up to six months.  I like to freeze them in a single, flat layer until they are completely frozen.  This keeps them from sticking together.  Make sure to remove as much air from the bag as possible to prevent any freezer burn.  You can thaw them in the fridge or at room temperature.

How to serve

• Slice and serve – add a schmear of butter and your favorite jam. They're excellent with Cranberry Jam or Tomato Chilli Jam.
• Top with gravy – for the BEST keto biscuits and gravy!!
• Make ham and cheese biscuits – for a terrific breakfast sandwich, try with ham and cheese or make sausage and cheese biscuits by slicing and layering in meat and cheese
• Add your favorite meat – and be a rebel by adding cooked bacon, chopped ham or cooked, crumbled sausage to the batter
• Great for dunking – use these to sop up broth from delicious soups and stews like Keto Irish Stew, or a bowl of fresh simmered summer vegetables like Pisto Manchego.

Variations

• Omit the garlic – for those following a low-FODMAP diet and need recipes without onion or garlic, simply leave the garlic out.  The cheesy deliciousness of this recipe in no way relies on garlic.  Traditionally, Red Lobster style cheddar bay biscuits include garlic, but I love these with just the cheddar flavor and added herbs (chives are my favorite).
• Add more garlic powder – add a teaspoon to the melted butter used to brush the tops before baking (omit this for low-FODMAP) if you like more garlic flavor. There's something about garlic and cheese that's just magic!
• Add jalapeño – jalapeño cheddar biscuits with almond flour are just so, so good
• Add ranch dressing mix – replace the garlic in the melted butter used to brush on the tops of the biscuits
• Make cheddar rosemary biscuits – by adding a teaspoon of crushed rosemary to the batter for extra savoriness
• Use different shredded cheese – in place of cheddar, try asiago, Mexi-blend, or the Quattro Formaggio blend from Trader Joe's - it's one of my favorites

FAQ

Other recipes to pair with your almond flour biscuits

Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!

📖 Recipe

Cheddar Almond Flour Drop Biscuits

Author: Tracey Hatch-Rizzi

This easy, sugar free biscuits recipe makes the best low-FODMAP and low-carb keto biscuits in about 30 minutes.  These taste so much like the Red Lobster cheddar bay variety, with only 2g net carbs each! They're the best gluten-free biscuits, made with with herbs and cheese - savory and so good!

4.84 from 6 votes

Print Recipe Pin Recipe Rate this Recipe

Cook ModePrevent your screen from going dark

Prep Time: 10 minutes minutes

Cook Time: 16 minutes minutes

Total Time: 26 minutes minutes

Category: Baked goods

Cuisine: American

Method: Oven

Yield: 8 biscuits

Diet:Gluten Free, Low Lactose

Special Diet:Keto, Low-Carb, Low-FODMAP

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 cups almond flour (fine grind is best)
• ⅓ cup sour cream (full-fat. Use lactose free sour cream for low-FODMAP)
• ¼ cup butter
• 1 egg
• 1 cup cheddar cheese (shredded)
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon butter (melted for brushing tops of biscuits)
• 1 teaspoon garlic powder (omit for low-FODMAP)
• 1 tablespoon dried chives (optional - or herbs of choice)
• ½ teaspoon xanthan gum (optional. Learn all about it in my What is Xanthan Gum Ingredient Spotlight.)

Instructions

 

• Pre-heat oven to 350 °F.
• In a large bowl, melt ¼ cup of butter.
• Add the egg and sour cream and whisk together thoroughly.
• Add the almond flour, baking powder, pepper, salt, baking soda, xanthan gum and herbs (if using) and mix until a soft dough forms.
• Add the shredded cheese and fold into the batter.
• Roll into balls and place on a parchment lined baking sheet.  Flatten slightly.
• Melt 1 tablespoon of butter and brush the tops of each biscuit.
• Top with herbs, if using.
• Bake for 16-18 minutes or until slightly golden. They will be very soft but will set up as they cool. Enjoy!

Notes

Expert tips

• If the dough is slightly loose or too sticky, let it sit for a few minutes before rolling into balls
• Instead of rolling into balls with your hands, you can also use a cookie scoop
• Make sure you leave a bit of space between them on the cookie sheet. They will spread out just a smidge while baking.

Variations

• Omit the garlic – for those following a low-FODMAP diet and need recipes without onion or garlic, simply leave the garlic out.  The cheesy deliciousness of this recipe in no way relies on garlic.  Traditionally, Red Lobster style cheddar bay biscuits include garlic, but I love these with just the cheddar flavor and added herbs (chives are my favorite).
• Add more garlic powder – add a teaspoon of garlic powder to the melted butter used to brush the tops (omit this for low-FODMAP) if you like more garlic flavor. Garlic and cheese is just magic!
• Add jalapeño – jalapeño cheddar biscuits with almond flour are just so, so good
• Add ranch dressing mix – replace the garlic in the melted butter used to brush on the tops of the biscuits
• Make cheddar rosemary biscuits – add a teaspoon of crushed rosemary to the batter for extra savoriness

Nutrition

Serving: 1 biscuitCalories: 177 kcalCarbohydrates: 3.5 gProtein: 5 gFat: 16 gCholesterol: 35 mgSodium: 320 mgFiber: 1.5 gNet Carbs*: 2 g

*Net carbs = carbohydrates - fiber

Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.

Did you make this recipe?Leave a review below, then snap a picture and tag @Rad_Foodie on Instagram so I can see it!