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Sour Cream and Chive Biscuits (+ VIDEO!)

Hello!  Merry Christmas!  Happy Holidays!  Honestly, I don’t even know what I am meant to say at this time of year any more.  So just know that I wish all! good! things! for every single one of you reading this.  And I wish you Sour Cream and Chive Biscuits!

This shall be one of those short posts, because although many of you tell me how much you love all the stories and other things that come galloping across the screen at you from this little blogette of mine, there are times when I know that deep down all you want – all you really, really want – is just to get the recipe already.  These Sour Cream and Chive Biscuits make my heart beat a whole lot faster, and if I know you at all, I think yours will too.  At the risk of sounding a little pretentious, these are the best biscuits I have ever eaten in my life.  I think I’d want them to be my last meal kinda best-biscuits-in-my-life.

Just think of the travesty that would have occurred if you hadn’t decided to ditch the grains and eat healthier – you’d have never got to eat them.  GASP!  These biscuits are reason enough for clearing all things grain out of your pantry.  Forget the fact that they will make you healthier and slimmer.  If you’ve avoided trying your hand at any baking since you became grain- or wheat-free, please start here.  You’ll never look back.  You may never make any other keto baked good but these, but you’ll make these over and over again, I am certain.

Sour Cream and Chive Biscuits

I took a couple of Sour Cream and Chive Biscuits round to my friend’s house earlier today and the visiting relatives were reported to have said, “Oh goodness! These are amazing!”

These are absolutely pull-apart fabulous about 30 minutes after they get out of the oven – if you can wait that long.  These Sour Cream and Chive Biscuits are still fantastic the next day, although the texture changes somewhat and they fall apart easily.  If you still have some left the next day, I recommend warming them slightly before you eat them (and I really do mean slightly) as this will heat the feta which gets kinda crunchy after it is cold.  Cold is still awesome though.  I had two cold for my Christmas Day breakfast.  They rocked.

Sour Cream and Chive Biscuits

Author: Carrie Brown |

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 12


  • 15 oz / 420g almond flour / ground almonds
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp xanthan gum
  • 1/2 tsp sea salt
  • 6 oz. / 170g unsalted butter, cold
  • 1 egg
  • 1/2 cup / 4 fl oz. sour cream
  • 1 TBSP cold water
  • 1/2 oz / 15g fresh chives, chopped
  • 6 oz. / 170g feta cheese, chopped into small pieces
  • Beaten egg to glaze
  • Paprika


  1. Place almond flour, baking powder, baking soda, xanthan gum, salt and cold butter into a food processor and pulse just until it resembles breadcrumbs. Do not over process!
  2. Turn into a mixing bowl and add the egg, sour cream, water, chives and feta cheese and mix just enough to form a rough, soft dough.
  3. Turn onto a board (use almond flour to dust if sticky) and knead about 10 times until the dough is all together.
  4. Flatten the dough lightly with your hand until it is a 1 inch thick square.
  5. Cut into 2 inch squares with a sharp knife.
  6. Place biscuits on a baking sheet, brush with beaten egg and sprinkle with paprika.
  7. Bake in the center of the oven at 375 F for 12 – 15 minutes until golden brown.


Beware buying ready-crumbled feta cheese – it has corn or other starches in it to prevent the crumbles caking together. Instead, buy a piece of feta cheese and chop into small pieces. Use whatever versions of sour cream and feta cheese helps you to meet your particular goals. That might be fat-free, low-fat or full-fat versions.

iHerb:  almond flour  xanthan gumiHerb Benefits:  $5 off first order  |  No tax, free (fast) shipping over $20, 10% back in loyalty $ to spend on future purchases, same or lower price than Amazon, ships to most of world, stable pricing, all shipped from iHerb.

Amazon: almond flour  xanthan gum

More general information on ingredients

Sour Cream and Chive Biscuits



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  • allisolI’m so full from these biscuits I have to make this short so I can go lie down! Honestly, I don’t usually get too full from a SANE dinner but tonight it was some serious goodness.

    My BFF is visiting and she is also a SANE girl so when we saw this recipe we thought it should accompany our spaghetti dinner(our “noodles” are julienned zuchini, of course!). Boy oh boy were these biscuits TASTY! It was awesome to have something cooking that was drawing the attention of the entire household (two husbands, 4 kids) and have it be the SANE item!!! So two thumbs up, way up. We saved them for tomorrow and we will be eating lunch out (Subway salad). My BFF thinks I’m crazy but I’m planning to BYO Biscuit and enjoy a biscuit with my salad. Subway should take a page from your book and offer them for sale!

    So just a little feedback for anyone else who attempts to cook these. For one, my food processor is too small to mix this whole batch. We had to do it in sections so we risked not mixing it well enough. The blender was also not a good option, even though everything fit. So note to self: need a big food processor for this one. For two, although we know you have friends who follow some crazy other measuring system, the ounces was a challenge. 15 oz of almond flour does not all fit in my scale container so I had to do it in two batches. It worked out, but I would have preferred cups. The almond flour did not seem like flour at all, I ground it in my food processor and then again in my coffee grinder. It was not fine like flour. But it didn’t seem to affect the taste. They were a wee bit flat but they were a great platform for my butter so I’m not complaining.

    Bottom line, they turned out great and seemed to hold up to all the imperfections in the cooking process. I love love love them with loads of butter. The feta is a great touch – cheesy and tasty but you can’t actually tell it’s there.

    Two thumbs up. From two SANE gals!ReplyCancel

    • carrieAllisol! Thrilled you loved them – I think they’re the best thing I ever made :-)) You don’t have to use a food processor. You can rub the butter in with your fingers or use a pastry blender. It will take slightly longer but will solve your batch issue. Now – when it comes to dry ingredients, the cup system is the crazy one ;-) Maybe you did not see this post that explains it: Cups are not accurate and will give you different results every time, which is why I do all the baked recipes (or recipes where the ratios of ingredients really matters) by weight. This is so that everyone can be successful all the time. When I come down next Christmas I’ll bring a kitchen scale as your hostess gift ;-)
      Almond Flour does have a different texture to wheat flour, don’t panic! Re-grinding it is a good idea though. Or get it from Honeyville, which is reputed to have the finest almond flour around that does not require any further grinding – it’s what I use. It is also a lot cheaper than most other almond flour in stores. I LOVE that you are BYO Biscuit!!
      Now you’ve made me want to bake {yet another} batch. Sigh.ReplyCancel

  • ALLISOLOK, I get it about the ounces. I had seen that post but forgot about the accuracy part. I have a birthday coming up. In addition to a better blender I will ask for a digital scale. That should make things easier! I’m sure we can come up with something else you can bring as your hostess gift. You could come while my BFF is here. We will follow you around like little puppies, in awe of your creations. And we’ll fluff your pillows on the lawn chair when you’re done cooking. The hubbies will have to do the dishes. :)

    You are awesome. Mwah!ReplyCancel

  • JenniferHi Carrie! I baked these up tonight. Followed your recipe exactly and it all went smoothly. The verdict? — two were scarfed down IMMEDIATELY by my husband who swore up and down that he loved them. I liked the biscuits a lot; they were a (rare) successful flourless baking experience and looked & tasted much like biscuits. There was a bit of a strange after-taste for me. I’m wondering if it was the new taste of a non-traditional ingredient like xylitol…or the taste of so much baking soda? This aftertaste was toned down a bit after they cooled from the oven; I almost preferred the biscuits cooled down instead of piping hot. Anyway, this is a great recipe which I know I’ll make again. Thank you so much!ReplyCancel

    • carrieHi Jenifer – I doubt it would have been the xylitol, which is as close to regular sugar in taste as I’ve found. more likely the baking soda – did you measure accurately? A touch too much baking soda is all it needs to go the wrong way. So glad you and hubby loved them!ReplyCancel

  • MikkiHi there I wonder, is xylitol necessary? Is this instead of sugar and could I substitute it out or omit altogether? These look amazing and I’m keen to try! Thank you :-)ReplyCancel

    • carrieHi Mikki – yes you can substitute for stevia or similar natural, non-caloric sweetener. Happy baking!ReplyCancel

      • JoanI’m confused, there’s no xylitol in the ingredient list. Should i have added sweetener?ReplyCancel

        • carrieHi Joan – no, no sweetener.ReplyCancel

          • DebI’m confused as to all these comments about xylitol. There is none in this recipe — are these comments regarding another recipe, or was the biscuit recipe revised at some point?

          • carrieHi Deb,

            I *think* this comment may belong to another post and got lost when I moved servers. There was never xylitol in this recipe.

  • JenniferOh! Dear me! Carrie you are right. Now that I look back at the recipe, I see that I accidentally reversed the measurements for baking soda and baking powder! 4 t of baking soda seemed like a great deal to me….and it was! Gulp. Will make another batch sometime soon and update my feedback. Thank you for helping me figure this out! J.ReplyCancel

  • RowenaHi Carrie,

    I just wanted to thank you for your fantastic recipes! They make eating SANE even more brilliant than it already is.

    I’ve made these scones with the chive and feta and then I made them without when I Needed a SANE-ish sweet treat. Oh. my. god. they are amazing with St Dalfour Jam and a very very small dollop of double cream. Sooo much better than normal scones for afternoon tea and no guilt attached!

    Thanks again from a fellow Brit!!!ReplyCancel

    • carrieTHANK YOU, Rowena – I love it! Next time, lose the jam (or make sure it’s sugar-free) and double the cream ;-)ReplyCancel

  • RowenaOoh I meant to say St Dalfour is sugar free. Have a look next time you’re in the UK, its perfectly scrummy!ReplyCancel

  • RomyDear Carrie
    I love to raed all your posts. Unfortunately I cannot digest milkprotein and therefore all your delicious recipes with dairy are no options for me.
    In the comments I read that one can omit the feta and chive and the biscuits are still delicious. Can I substitute the sour cream with coconutcream?
    Thanks for your answer and best regards

    • carrieHi Romy – I cannot promise it will work, but it seems like a good idea to try. PLs let me know how it goes!ReplyCancel

  • ListaI looked up xanthan gum because I wasn’t sure what is was and see its derived from corn sugar. Is that sane? Or is there another source it is made from? Where can you buy it?ReplyCancel

  • Firefox7275Finally got all the ingredients together for this mouthwatering vision …. but my baking soda and baking powder are expired. VERY expired. And it’s snowing horizontally. Don’t forget to date check for best results guys!ReplyCancel

  • TaraThanks so much for this recipe Carrie!

    Made these exactly following the recipe last week and they were fantastic!!

    This week my husband wanted “plain” biscuits, so I made them without the feta and without the chives. (left everything else exactly the same, including the sour cream) I’m pleased to report they turned out just as good. I will be baking both “flavors” frequently. :)ReplyCancel

    • carrieHURRAH, Tara! Makes me so happy that you loved them. Now I want to go make some…ReplyCancel

  • PamMade the biscuits and they were a huge hit…have really been craving my bread-this totally hit the spot! Can’t wait to try another recipe…ReplyCancel

  • AnnaSHUT UP! These are so delicious…I mean SO DELICIOUS!!! I haven’t had a real biscuit in a loooong time, but these taste better than anything I remember…and what surprised me the most is the moist light texture which I never expect when baking with almond flour, coconut flour, etc…they are just melt in your mouth delicious!ReplyCancel

  • SaharaCan greek yogurt be substituted for the sour cream – only asking because I happen to be out of sour cream and I’m craving biscuits!ReplyCancel

  • SaharaBummer – I did not. Now I have sour cream so the craving can be satisfied, but I’m still curious – what kind of disaster would i create if I used greek yogurt as a substitution?ReplyCancel

    • carrieSahara – so sorry – I went back and found it stuck in my outbox. Stoopid email :-( I do not think it would be a disaster – I havne’t tried it but I am sure it would be fine except for a change in flavor. It is certainly worth a go.ReplyCancel

  • NinaOMG! Carrie, these biscuits are absolutely amazing. I made them last night and while they were more flat than yours, the taste and texture were phenomenal. My husband had them and said they were the best biscuits he ever had. They are so moist and delicious. In fact they are too good. I know that calories aren’t supposed to matter, but I could eat 3 or 4 of these things no problem! I need a post on portion control because even though I am eating SANE I still feel like I am not losing weight because perhaps I am eating too much.ReplyCancel

  • Debra SandersI’ve made them twice with full fat Greek yogurt and they were delicious. Subbed out the chives for home grown jalapeños and served them with SANE chili the first time. A huge hit in my family!ReplyCancel

  • carrieGreat idea on the jalapenos, Debra! Too spicy for me but glad you all loved them :-)ReplyCancel

  • DawnCarrie. Do you know if these would taste good after freezing?ReplyCancel

    • carrieHey Dawn – I have never managed to have any last long enough to get them to the freezer! I cannot see any reason why they wouldn’t freeze well though. Definitely worth a trying with one.ReplyCancel

  • SyritaHi Carrie!!!
    I really like listening to the podcast you and Jonathan do together; I have learned so much from you two! My question is, where can I find xanthan gum at? I live in Augusta, GA and I don’t know of anywhere off the top of my head that sells it. Do you have any suggestions as to where I can get it? By the way, I love your recipes; keep them coming! You’re an awesome chef!!!!ReplyCancel

  • MarieThese were excellent – I made a half recipe and it turned out perfect and looked just like your photo.. I followed the recipe to the letter, except I used a handful of dried chives since I didn’t have fresh. The half recipe made 10 good-sized biscuits. One was plenty for me, with bacon and a fried egg for Sunday breakfast, but my husband is now buttering his third! Trying to give five stars, but can’t seem to get it to work. Thanks for a great recipe – I’m a huge fan of the podcast!ReplyCancel

    • carrieTHANK YOU, Marie! So happy you loved the, and thanks=98 for the podcast love too!!ReplyCancel

  • Chas S.These taste awesome. I’ve made them twice and they are every bit as good as the real thing. Maybe even better because they always stay moist and never dry out like flour biscuits can.
    I have had some technical problems with the recipe, though. Specifically the dough is just so wet that I find it near impossible to work with. No amount of almond flour sprinkled on the top is going to solve this problem and I always end up making a mess. The last time I made it I just decided to make a large sheet of biscuit and cut it up after baking. I added 10 minutes to the bake time to compensate for lower surface area, but it still wasn’t quite enough to get the center fully baked. Of course, they were still delicious, but I’ll have to keep thinking on how to solve this problem.ReplyCancel

  • Baking With Expired Sour Cream - Food Recipe[…] Sour cream and chive biscuits » carrie brown | life in […]ReplyCancel

  • KapuCould I for go the feta cheese or use another. Feta is my least fave cheese. They look delicious!ReplyCancel

    • carrieKapu – yes, leave it out or use a cheese you prefer. Let me know what you decide on and how they turned out!ReplyCancel

  • LouiseI followed this exactly and weighed ingredients. They tasted good but were flat and we had to eat with a fork. Any ideas where I may have screwed up?ReplyCancel

    • carrieHI Louise – my first thought is that your baking powder wasn’t fresh or you inadvertently used baking soda instead. Second thought was that the oven wasn’t hot enough. Curious why the fork was necessary? Were they too fragile to pick up, or…..ReplyCancel

  • Louise ThurlowYes, I used fork because they were fragile. I definitely used baking powder because I saw someone else’s comment that they inadvertently used to much baking soda. I will buy some more baking powder and tried again as I don’t know how old it isReplyCancel

  • 36 Low Carb and Gluten Free Bread Recipes - Bread, Muffins, Rolls, Bagels, Buns, Breadsticks and More[…] Sour Cream and Onion Chive Biscuits – from Marmalade and Mileposts […]ReplyCancel

  • JessicaHello! I was wondering if xanthum gum is necessary? Also, I do not have a scale (yet!) to measure out the almond flour, is there another measurement I could use? Thanks! Can’t wait to try these!ReplyCancel

    • carrieXanthan gum improves the texture and makes them less crumbly but they won’t be horrible if you leave it out. I can’t recommend using volume measures for dry ingredients I”m afraid :-( They give inconsistent results and they products may simply fail. Scales are best! Don’t hate me for saying this….ReplyCancel

    • Sandi MYou can use ground psyllium husk instead of xanthum gum (I’m allergic).ReplyCancel

  • MioHi! Can’t wait to try this recipe – it looks delicious! Any chance you have a substitute for the almond flour? My boyfriend is allergic to almonds ):ReplyCancel

  • Mama OwlDon’t do baking powder anymore. Have gone to baking soda and vinegar instead. Has anyone tried these with that sub?ReplyCancel

  • MelissaThese are THE BEST! I’ve been on Trim Healthy Mama diet for 2 years, and this is the best baked item I’ve had in that time!! I used cheddar because that was all I had… divine!ReplyCancel

  • KapuI’m not a fan of feta. Is there a cheese to replace it or omit it?ReplyCancel

  • RubaHi! I can’t wait to try this but was wondering if coconut flour would work for this recipe?! I don’t have any almond flour on hand …bummer?which means if I can’t use coconut flour I’ll have to wait till I go out and grab some almond flour to try these ?ReplyCancel

    • carrieHi Ruba! Coconut flour will not be successful in this recipe :-( Sorry to be so slow to respond.ReplyCancel

  • 50 Best Low-Carb Bread Recipes for 2016[…] Detailed recipe and credit – […]ReplyCancel

  • VanessaI made these rather badly last night. (We are missing critical parts to our food processor.) They are wonderful anyway. My beloved, who fears foods made with onions and their close relatives, pronounced these delicious.ReplyCancel

  • JessI know it depends on the ingredients and serving size, but is there an average carb per slice on this?ReplyCancel

  • LendyMade these. Really good. Chives would have been great in this but all I had was parsley. It was still good.ReplyCancel

  • Jackie BurrellUnless I am missing it, can you give the carb count per biscuit? These look so fantastic, I’m going to get Feta cheese before tonight!ReplyCancel

  • LynnThis is the second time I’ve made these. They are so awesome I had to reply. They were better the 2nd time than the first. I changed up the cheese this time and it was still wonderful. Thank you for this recipe. It will become a staple for me.ReplyCancel

    • Lynn AndersonOne thing though, the recipe makes 12 but mine aren’t as high as yours. I even bought new baking powder. Any suggestions?ReplyCancel

      • carrieHI Lynn – have you calibrated your oven recently? It sounds like maybe the over temperature might have been too low.ReplyCancel

  • SusieHello could you tell me how many carbs per biscuit?ReplyCancel

  • PatriciaCarrie, do you think I could substitute cream cheese for the feta? I really dislike feta and don’t want to purchase something for a single recipe that will end up going to waste.ReplyCancel

  • JuanitaWould this recipe still work minus the feta cheese? I’m not much of a cheese fan :(ReplyCancel

  • ChristineI just wanted to add another YAY for these biscuits! I would give them 10+ stars.

    We alternate hosting T-giving dinner w/my in-laws, and it was their turn this year. They are very old-school when it comes to the menu, and I had planned on taking a few ketofied side dishes. (To be honest, I usually bring a couple of things anyways, because I was never a fan of gooey green bean casserole or yams with marshmallows BEFORE I was keto). However, that morning I realized I hadn’t included a bread-like item to combat the ever-present crescent rolls. DOH! So I noodled through my trusty cookbooks/websites, and saw this recipe. I firmly follow the mantra of making things at least one time prior to an event, but being a CB recipe, I knew without hesitation that this would turn out well.

    The non-ketoers snarfed them down – even my picky-eater M-I-L, who classifies things like sour cream and feta cheese as “weird ingredients” and never uses them. I’ve made them twice since then, and That Sweet Boy I Married claims they’re of the “best things” I’ve ever made (and I’m no slouch when it comes to cooking).

    So Carrie Brown, I hope you know how much we all appreciate all the time and energy (not to mention $) that you put into making sure these recipes come out well. You are AWESOME!!! (Side note – I listen to the podcast and now whenever I see that word somewhere, it’s your voice saying it in my head, LOL. Awesome!)ReplyCancel

  • Lilly JThanks for the share. I am a big fan of low carb meals. Could you please tell me how many carbs per serving?ReplyCancel

    • AndraI’m thinking this is for the whole recipe. Probably more like 2.3 carbs per biscuit. Yay!!!ReplyCancel

  • Wendi JacobsDoes anyone happen to have he nutritional value for these. I made these tonight and they were delicious!ReplyCancel

  • TaraOMG… This looks great! It is on the menu for tonight. My son has ulcerative colitis and eats both gluten free and low carb so I’m always looking for good biscuit and dinner roll recipes to make for him. Thanks for sharing!ReplyCancel

  • Crystal AllbrittenFlavor was delish!! Buttery!!!! But they were flat..what happened?ReplyCancel

  • PaulaAs a true southerner in US (Mississippi), I can say these biscuits are very, very, close in texture and flavor to a buttermilk biscuit. Thanks!! What made your decision regarding the use of Feta?ReplyCancel

  • Martin PhillipsHello mmade these biscuits (scones?) today very good. Despite searching can’t find the nutritional figures anywhere, could someone enlighten me.
    Best regards

  • KarenThese look good and I really want to make them, but can’t see the quantity of Xanthum Gum that is required, it isn’t in the list of ingredients.

    • carrieHi Karen – I am confused about your question. Xanthan gum is listed. How can I help?ReplyCancel

  • VanessaMine also didn’t rise as much as yours and my dough was so sticky it was impossible to cut them in squares and place on a cookie sheet. I did omit the feta and chives. Would that matter?
    They did taste amazing, just not as pretty as yours.ReplyCancel

    • carrieHi Vanessa – did you measure all the things correctly? Is your baking powder and baking soda fresh?ReplyCancel

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  • Christina SmithMade these to go with our Easter leg of lamb dinner and they are amazing. Whole family loved them, even the non keto hubby and kids. This is definitely a keeper recipe for our house.ReplyCancel

  • MonicaI made these today and they are the best thing I’ve had since starting keto. I added some crumbled bacon and they were divine. I substituted a flax egg (1 tbsp ground flax meal and 3 tbsp water – let sit for 10 minutes and use to replace the egg). I wish I could post the picture.ReplyCancel

  • Lucinda CorbettWhat is the calorie and carb count for the sour cream biscuits?ReplyCancel