Cheddar Cheese Biscuits
These are the biscuits that steal the meal — golden, craggy, and bursting with sharp cheddar, with crisp edges and a soft, fluffy center. They bake up in 15 minutes, smell like a bakery, and disappear straight off the pan.
With ~7g of protein each and only ~3g net carbs — the biscuit that proves low-carb can still be buttery.
Why You'll Love This
Golden, craggy, bursting with sharp cheddar
~7g protein per biscuit, only ~3g net carbs
One bowl, 15 minutes, no rolling or cutting
Perfect with soup, chili, or straight from the pan
Amazing Protein Recipes
Cheddar Cheese Biscuits
- Prep10 min
- Cook15 min
- Total25 min
- Servings8 biscuits
- Calories291 kcal
Ingredients
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk the almond flour, baking powder, garlic powder, and salt.
- Stir in the shredded cheddar until coated in flour.
- Add the egg, milk, and melted butter. Stir just until a sticky dough forms — don't overmix.
- Drop 8 large spoonfuls onto the baking sheet, spacing 2 inches apart.
- Bake 13–15 minutes until deep golden on top and firm to the touch.
- Brush with melted butter if using. Serve warm.
Notes & Tips
- Don't overmix: Stir just until the dough comes together — overmixed biscuits bake up dense and tough.
- Sharp cheddar only: Mild cheddar disappears in the bake — sharp gives real flavor.
- Cold butter helps: If the dough feels too sticky, chill it 10 minutes before scooping.
- Watch the tops: Almond flour browns fast — pull them when the tops are deep gold, not dark brown.
- Nutrition: Per biscuit (estimate): 260 calories, 23g fat.
- Room temp: Store airtight up to 2 days.
- Fridge: Keeps up to 5 days — warm 15 seconds in the microwave.
- Freezer: Freeze baked biscuits up to 2 months; reheat in the oven.
Variations & serving ideas
- Jalapeño cheddar: Fold in 2 tbsp diced jalapeños for a spicy kick.
- Bacon cheddar: Add 1/4 cup crumbled cooked bacon to the dough.
- Herb version: Add 1 tbsp chopped chives or rosemary.
- Different cheese: Pepper jack, Gruyère, or a sharp white cheddar all work beautifully.
Storage
- Mix the dry ingredients ahead; add the wet ingredients when ready to bake.
- The Secret to Biscuits That Are Fluffy, Not Dense
- The secret is the gentle mix and the hot oven. Almond flour dough tightens fast when overworked, so stir just until it holds together — lumps are fine. And a fully preheated 400°F oven sets the outside quickly, giving you a crisp crust and a soft, fluffy center instead of a flat, dense puck.
Nutrition Facts
Per serving · recipe makes 8 biscuits
| Nutrient | Amount per serving |
|---|---|
| Calories | 291 kcal |
| Total fat | 26 g |
| Saturated fat | 6.1 g |
| Cholesterol | 39 mg |
| Sodium | 221 mg |
| Total carbohydrate | 3 g |
| Fibre | 2.9 g |
| Sugars | 1.2 g |
| Protein | 7 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Cheddar Cheese Biscuits?
About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking.
What ingredients do I need for Cheddar Cheese Biscuits?
The key ingredients include egg, sharp cheddar cheese, almond flour, garlic powder, milk and butter. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Room temp: Store airtight up to 2 days. Fridge: Keeps up to 5 days — warm 15 seconds in the microwave.
Can I freeze Cheddar Cheese Biscuits?
Freezer: Freeze baked biscuits up to 2 months; reheat in the oven.
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