This easy, Cheddar Almond Flour Drop 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!
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Some people say that bread is the original food addiction and I think they’re right! Many folks following a low carb keto diet and a low-FODMAP diet are searching for healthy bread alternatives like these Pull-Apart Rolls or Pumpkin Bread, you're going to love with these fluffy keto biscuits. This is a delicious recipe that tastes just like the cheddar bay variety – without the packaged biscuit mix. You can enjoy mouthwatering bliss without all the carbs.
If you’ve been missing cheesy, buttery biscuits, you’re going to love this recipe. These are made with sour cream, with an option to add garlic and herbs to the recipe to make them taste like those addictive ones you find at a certain seafood restaurant! If you follow a low-FODMAP diet and need to avoid the fructans in garlic, they can be made without the added garlic powder and still be amazing. In fact, I almost always make these without the garlic. They are utterly irresistible and just may become your new favorite keto side dish or low-FODMAP bread that you will want to keep around at all times. And, these are perfect for holiday meals or dinners to please a crowd! Herb and cheese biscuits are a fan favorite and compliment any meal.
Why you’ll love this recipe
- So easy – you can have cheesy, buttery goodness in about 30 minutes
- 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.
- Fluffy, savory and delicious - the addition of sour cream in these biscuits creates the best flavor and soft texture.
- Best keto biscuits - with only 2g net carbs, these gluten-free biscuits are guilt-free and great with butter, jam, gravy - or just by themselves!
What are drop biscuits?
Drop biscuits are just like traditional buttery 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 chive biscuits, with or without garlic, that are truly wonderful.
Keep in mind that these will not be quite as flaky as traditional biscuits 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 chive biscuits are phenomenally good. And I sprinkle with a pinch of parsley before popping them in the oven
- Garlic powder – for garlicky biscuits - 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 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 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 almond flour biscuits 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 ham and cheese biscuits or 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 delicious soups and stews like Keto Irish Stew, Gazpacho Manchego, a savory Spanish 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 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
Yes! Cheddar cheese is a low-FODMAP cheese due to its low lactose content. It's FODMAP-friendly in servings up to 1.5 ounces (40 grams).
In 1992, Red Lobster introduced their iconic, addicting Cheddar Bay Biscuits as a 'freshly baked hot cheese and garlic bread'. However, Cheddar Bay is a fictional name given to them to reflect the company's Florida roots and seafood-based menu.
Unfortunately not. Garlic contains fructans (a type of oligosaccharide) and may cause digestive upset. During the first step in the low-FODMAP diet, it should be excluded until you know how fructans affect your digestion.
Almond flour, cheddar cheese, butter and sour cream, along with the other ingredients used in this recipe contain very low or zero carbohydrates. These are an excellent choice for a low-carb, high fat diet
Using both baking powder and baking soda takes advantage of the levity that each leavening agent brings, without decreasing the slight tang provided by the sour cream. Baking soda also adds a bit of tenderness to the dough, while helping to keep them light and fluffy.
Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!
Other recipes to pair with your almond flour biscuits
📖 Recipe
Cheddar Almond Flour Drop Biscuits
Ingredients
- 2 cups almond flour
- 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 rosemary to the batter for extra savoriness
Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
Mara
I was skeptical because almond and cheese doesn't sound that great but WOW I was blown away!! My whole family loved it including my 1 year old! Can I make these rounds and freeze ahead? It would be great to pop em in the oven on a busy weeknight for a quicker option!
Tracey Hatch-Rizzi
Hi Mara!
I'm so happy to hear that you and your 1-year-old liked these! They're a huge favorite in our house. I'm not sure if you were asking about freezing the dough or the cooked biscuits, but I think either would be fine. I've only frozen them after baking and they've defrosted and re-heated perfectly well. However, I think freezing pre-portioned dough would be great too, even though I haven't tried it. They'd most likely thaw quickly for easy baking. I think I'll try it myself and see - I hadn't thought about that!
Take care,
Tracey
Maria
Tracey - I had left a comment, or at least I thought I did, but I don’t see it. So here it goes again. These are DELICIOUS and so easy to make. I follow a low FODMAP diet and with these I don’t feel I am missing out on Red Lobster’s biscuits. Thank you very much for sharing your recipe. I will be checking out more of your recipes.
Tracey Hatch-Rizzi
Hi Maria,
I appreciate you checking back. I replied to your comment on the 12th and all comments are showing up on my screen when I load the page. Perhaps you need to clear your cache?
Anyway, I'm SO happy you love these biscuits! They're a big favorite in our house! I have more low-carb and low-FODMAP bread recipes on the way, so stay tuned. I wish you all the best with your low-FODMAP diet!
Best,
Tracey
Jerri
These were good. I didn't have XG so I used cornstarch. The texture of them is wonderful. I however found them too salty for a teaspoon of salt. I ended up tasting a bit of the dough on my tongue and was concerned. I made an extra batch and combined them minus the salt and it made it a bit better. Next time I'll probably do 1/4 teaspoon of salt and unsalted butter. Thanks!
Tracey Hatch-Rizzi
Hi Jerri,
I'm glad you liked them! These are a staple in my house. We all have different threshholds for saltiness and I'm happy to hear that you adjusted the recipe to make it work out for you. Thanks for sharing your ingredient swaps!
Best,
Tracey
Maria
These are unbelievably delicious. I started following a low FODMAP diet due to IBS and felt like I have missed out on some favorite foods from restaurants. But with this recipe, that is not the case anymore. Thank you for sharing this fantastic recipe!
Tracey Hatch-Rizzi
Hi Maria,
Thank you - I'm so glad you like them! They're a staple in our house. Having followed special diets myself, I totally understand about missing favorite foods - especially comfort foods like biscuits (I loooove biscuits!). I wish you the best of success with the low-FODMAP diet and hope it helps you tremendously!
Best,
Tracey