Skillet Biscuits
Gold tops, pale sides, tender crumb – 25 minutes, one pan
These are almond-mozzarella biscuits, not wheat rolls. Melted mozzarella, cream cheese, almond flour, and an egg bake into round gold tops with pale sides, like the stack in the skillet in the photo. Twenty-five minutes. No flour, no sugar.
Eight biscuits. Do not overwork the dough or they go dense.
Why you’ll love these biscuits
- 8g protein per biscuit – not an empty carb roll
- Only 4g net carbs – almond flour, not wheat
- About 25 minutes, one oven
- Gold tops, pale sides, like the photo
- No boxed mix, no sugar
- They split for eggs or butter
Health notes
- Protein: Mozzarella plus egg and almond flour.
- Low carb: No wheat flour. 4g net per biscuit.
- Eight biscuits: Macros are per biscuit, not the skillet.
- Wheat flour or a biscuit mix will jump the carbs. Stay with almond flour.
Key element – melt the cheese, mix while warm, do not knead
Fathead dough only stays tender if you melt mozzarella and cream cheese first, then stir in almond flour while it is still warm. Kneading like wheat biscuits makes them tough. Pat, cut, bake until the tops are gold, like the photo. Brush with butter as they come out so they shine.
Ingredients
Biscuits (8)
- 1 1/2 cups shredded low-moisture mozzarella
- 2 oz cream cheese
- 1 large egg
- 1 cup superfine almond flour
- 1 tsp baking powder
- 1/2 tsp garlic powder (optional)
- 1/4 tsp salt
- 1 Tbsp melted butter, for brushing
Swaps
- Cheddar: Swap 1/2 cup of the mozzarella for cheddar. Sharper, still gold.
- No garlic: Skip it for a plain breakfast biscuit.
- Coconut flour: Do not 1:1 swap. Use 1/4 cup coconut flour instead of 1 cup almond, plus 1 extra egg.
- Wheat flour: Skip it. That is how carbs jump.
Instructions
| 1 | Heat. Heat oven to 400 F (200 C). Line a sheet, or grease a skillet like the photo. |
| 2 | Melt. Microwave mozzarella and cream cheese 45 seconds. Stir. Heat 20 seconds more until fully melted and stretchy. |
| 3 | Mix. Stir in the egg, then almond flour, baking powder, garlic, and salt. Mix just until it comes together. Do not knead. |
| 4 | Shape. Oil your hands. Divide into 8. Flatten into 3/4-inch rounds. Set them close in the skillet so they rise into each other, like the photo. |
| 5 | Bake. Bake 13 to 15 minutes until the tops are gold. Brush with melted butter. One biscuit is one serving. |
Pro tips
- Melt the cheese fully. Unmelted shreds leave white lumps in the crumb.
- Work while the dough is warm. Cold fathead dough cracks when you shape it.
- Do not knead. Overworking makes them dense, not tender.
- Nest them in a skillet. Close rounds bake into the stacked look in the photo.
- Butter on top while hot. That is the gold shine.
Nutrition
| Nutrient | Per biscuit (1 of 8) |
|---|---|
| Calories | 150 |
| Protein | 8g |
| Net carbohydrates | 4g |
| Total carbohydrates | 6g |
| Fiber | 2g |
| Total fat | 12g |
| Sodium | 240mg |
Estimates with mozzarella, almond flour, and egg. Wheat flour or a boxed mix will raise carbs.
Variations
Cheddar jalapeno
Fold in 1/4 cup cheddar and 1 Tbsp minced jalapeno with the almond flour.
Everything seasoning
Brush with butter, then sprinkle everything bagel mix before baking.
Drop biscuits
Skip shaping. Spoon 8 mounds. Bake the same time. Rougher tops, same gold.
Breakfast sandwich
Split one, add egg and bacon. Count the extras in your macros.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | Serve while the tops are still gold |
| Refrigerator | Up to 4 days | Reheat 3 minutes at 350 F so they soften |
| Freezer | Up to 1 month | Wrap each. Thaw, then warm in the oven |
FAQ
Test your knowledge
5 quick questions about these biscuits
1. Protein per biscuit?
2. Net carbs per biscuit?
3. How many biscuits in a batch?
4. Why melt the mozzarella first?
5. Why skip wheat flour?
