Description
These keto cheddar sausage biscuits deliver warm, savory comfort in every bite, combining fluffy almond-flour dough with melty cheese and seasoned sausage. They’re low-carb, satisfying, and perfect for breakfast, snacks, or meal prep — classic biscuit flavor without the carb overload.
Ingredients
Scale
- 2 cups almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked breakfast sausage, crumbled
- 1/4 cup melted unsalted butter
- 2 large eggs
- 1/4 cup unsweetened almond milk (or another low-carb milk)
Instructions
- Mixing the Dough
- Start by heating your oven to 400°F (200°C) so it’s fully hot when the biscuits go in — this helps them puff and brown nicely.
- In a roomy mixing bowl, combine the almond flour, baking powder, salt, garlic powder, onion powder, and pepper. Stir or whisk thoroughly to distribute the ingredients evenly and break up any clumps.
- Add the shredded cheddar and cooked sausage to the dry mixture. Toss gently so the fillings are coated in flour and spread evenly throughout.
- In a separate bowl, whisk together the melted butter, eggs, and almond milk until smooth. This liquid mixture brings moisture and richness to the dough.
- Pour the wet ingredients into the dry bowl. Stir with a spatula or spoon until a soft dough forms. It should feel slightly tacky but easy to handle. If it seems overly firm, add a small splash of almond milk to loosen it.
- Shaping the Biscuits
- Line a baking sheet with parchment paper to prevent sticking.
- Scoop portions of dough — roughly 2 tablespoons each — and place them onto the prepared sheet, leaving a little room between each mound.
- For even baking and a neat appearance, gently press the tops to flatten slightly. This step helps them cook uniformly while keeping a biscuit-like shape.
- Baking
- Transfer the tray to the oven and bake for 15–20 minutes, or until the tops develop a golden color and the edges look set.
- Remove the tray and let the biscuits rest for about 5 minutes. This brief cooling period helps them firm up.
- Move the biscuits to a wire rack to cool completely, which prevents excess moisture from softening the bottoms.
- Serving Ideas
- These biscuits shine when served warm. A small pat of butter melting into the crumb adds extra richness. For variety, try them with sugar-free jam or a smear of cream cheese.
- They work beautifully as a grab-and-go breakfast, a midday snack, or a savory side alongside soup or salad. Their hearty texture makes them satisfying at any time of day.
- Leftovers can be stored in a sealed container in the refrigerator for up to a week. Reheat briefly in the microwave for convenience or warm them in the oven to restore a lightly crisp exterior.
Notes
- Let refrigerated ingredients come closer to room temperature before mixing — this promotes smoother blending.
- Avoid overmixing the dough; gentle stirring keeps the biscuits tender.
- Fresh herbs like chopped chives or parsley can be folded in for added brightness.
- For extra cheese flavor, sprinkle a bit of cheddar on top before baking.
- Category: Breakfast