Cheesy Biscuits

Oh, for the love of all things cheesy and delicious, I love these Cheesy Biscuits almost more than life itself.  I promise you won’t believe they have no flour in.  Grain- and gluten-free peeps rejoice!  Just 10 minutes to throw together and a swift 15 minutes (or so) in the oven.  Heaven awaits.

***Please take a minute to read how these glorious biscuits came into existence. There is an important PSA contained therein!  We’ll wait for you to come back***

I developed these Cheesy Biscuits from my mother’s very old Cheese Scone recipe. My mother was the Cheese Scones Bomb, and her cheese scones were one of my favorite things to eat growing up.  The first time I pulled a batch of my gluten- and grain-free version out of the oven I nearly cried upon cutting one open, steam swirling out, and slapped some butter across the surface.  It looked exactly like the innards of my mother’s cheese scones.  And then I ate it and if I hadn’t known better I would have sworn it was one of her cheese scones.

Cheesy Scones (Biscuits)

UPDATE: I have been secretly thinking about the original recipe for these divine pieces of keto heaven for years. Because as tasty as they were, they were rather more fragile than I was fond of. They were not easy to slice open, and it wasn’t really possible to use them to make a sandwich.  And then, the other day, I got a wild hair to try some things that had been percolating round my brain about how to solve this without changing the flavor. 4 tweaks – and a lot of fun on Facebook – later, I give you: Sturdy and Self-limiting keto Cheesy Biscuits!!

You’re very, very welcome. Now go make a sandwich. Because you can.


Cheesy Biscuits

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Author: Carrie Brown

Serves: 8 – 10


What You Need

  • 9 oz. / 250g almond flour (blanched ground almonds)
  • ½ tsp. salt
  • 4 tsp. baking powder
  • 1 TBSP konjac flour / glucomannan powder
  • 2 TBSP gelatin
  • 2 oz. / 55g cold butter, cut into small pieces
  • 2 ½ oz. / 70g sharp (strong) cheddar cheese, finely grated
  • 1 egg
  • 2 TBSP unsweetened thin coconut milk (carton), unsweetened almond milk, or actually any unsweetened nut milk you fancy
  • 1 beaten egg to glaze

What You Do

  1. Heat oven to 375 F.
  2. Put the almond flour, other dry ingredients and butter in a food processor and pulse until it resembles fine breadcrumbs. You can also do this by hand if that’s your thing.
  3. Turn into a bowl and mix in the cheese until evenly distributed.
  4. In a cup or small bowl, whisk the egg and nut milk together well.
  5. Make a well in the center of the dry ingredients and pour in the egg / nut milk liquid.
  6. Quickly mix by hand to form a dough.
  7. Knead the dough lightly until smooth.
  8. Roll out the dough to ¾ inch thick, or thicker if you like. Especially if you’re going to use them as sandwich biscuits.
  9. Cut out biscuits using a round or fluted cutter, or cut them into squares with a sharp knife.
  10. Gather up the trimmings into a ball, re-roll and cut remaining dough into biscuits.
  11. Place the scones on a baking sheet lined with parchment paper.
  12. Brush tops with a beaten egg.
  13. Bake for 15 – 17 minutes until golden brown.


Helpful Cooking and Recipe Links



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  • Kim in MN - I made these exactly as written, and WINNER! Delicious with soup – really miss a good roll with my soup – and very tasty the next day for a sandwich. Thanks, Carrie!ReplyCancel

  • What We’ve Been Up To: Recap – Keto With Kynda - […] Biscuits At our Unity meeting this week, we sampled Carrie Brown’s updated cheesy biscuit/scone recipe as well as taste-tested Kerry Gold Butter.  The new and improved recipe for biscuits is firmer, […]ReplyCancel

  • tracy - hi there – I just made these biscuits – I used psyllium powder instead of the konjac flour, which I didn’t have. I know, I know…you can’t vouch for substitutions. I just wanted to say: I made them quite thin thinking I would use them for sandwiches (2 buns per sandwich) – so consequently I overcooked them bit :) – but oh my gosh I just had one on it’s own and it is delicious. the texture is like a chewy cookie…just divine. No sweetness needed; the butter flavour is so rich I ate that first one, then spread PB on another. I think I just like them plain. An absolute winner, so thank you so much!ReplyCancel

    • Linda Trilesky - Thank you! I was going to try it with Xanthan gum (on hand) but I also have the psyllium husk so maybe I will start there!ReplyCancel

  • Candi Sikes - Hubby is unfortunately allergic to nuts. Would you have any tips to make amazing coconut flour cheesy biscuits? Thank you for all you do and all that you share! -KetoCandiReplyCancel

    • Amanda Butler - Try sunflower seed flower in place of the almond flourReplyCancel

  • Phyllis Adelle Sherer - Looking forward to trying these!!

    This link doesn’t work:
    “and a lot of fun on Facebook” (the flamingavocado link)ReplyCancel

  • Suzanne Looper - I have been searching for your original cheesy biscuit recipe. I thought it was great without the tweeks. It has since been taken off pinterest I guess because the original pin I saved no longer works. Could you please post the original? Or was it the same without the konjac and gelatin? Thanks for any help. SuzanneReplyCancel

  • Donna Freeman - I am having trouble finding things to drink. I am a mt dew lover. I detest water as it makes me become nauseous. What do you suggest?ReplyCancel

  • Chicken and Avocado Salad » The Real Carrie Brown - […] it on a road trip – picnic food at it’s finest!  Scoop some between two halves of a delicious KETO biscuit or two slices of KETO bread. Cram some into a cheese taco shell – with or without the lettuce […]ReplyCancel

  • Tomato Basil Soup – Keto With Kynda - […] also made Carrie Brown’s Cheesy Biscuits to go with them.  It always surprises me that non-keto eaters also like these biscuits, but they […]ReplyCancel

  • Cori - Way…no rise…but yummy as a cookie(American) v risen Biqquie.ReplyCancel

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