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.
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.
Author: Carrie Brown | Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins | 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
- Heat oven to 375 F.
- 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.
- Turn into a bowl and mix in the cheese until evenly distributed.
- In a cup or small bowl, whisk the egg and nut milk together well.
- Make a well in the center of the dry ingredients and pour in the egg / nut milk liquid.
- Quickly mix by hand to form a dough.
- Knead the dough lightly until smooth.
- Roll out the dough to ¾ inch thick, or thicker if you like. Especially if you’re going to use them as sandwich biscuits.
- Cut out biscuits using a round or fluted metal cutter, or cut them into squares with a sharp knife.
- Gather up the trimmings into a ball, re-roll and cut remaining dough into biscuits.
- Place the scones on a baking sheet lined with parchment paper.
- Brush tops with a beaten egg.
- Bake for 15 – 17 minutes until golden brown.
Top Recipe Tips
- Add the gelatin per the instructions. There is no need to soak or ‘bloom’ it prior to adding it to the other ingredients.
- A metal cutter or sharp knife will get you biscuits that rise better. It you are using plastic cutters or a glass or some other not-so-sharp device to cut them you will likely have flatter biscuits.
- The butter must be cold for best results. It also makes it easier to work with the dough.
- Check out the Ingredients Guide for information on ingredients.
- Where Are The Macros and Nutritional Info?
Helpful Cooking and Recipe Links
- Want other healthy scones and biscuits? Go here.
- Come laugh and learn with us over at The Kitchen Podcast
- Come hang out in The Keto Kitchen Facebook Group
- For lots more great recipes check out our scrumptious cookbooks!
- Check out the categories and tags to help you find more recipes using certain ingredients or from certain categories.
Podcast Episodes and You Tube Videos
- How and Why to Measure Food
- Where Are The Macros and Nutritional Info?
- Keto / Low Carb Treats: should you eat them? Hear what Dr. Ken Berry and I have to say about it!
- Don’t. Just buy the correct ingredients and you, too, shall have a fabulous outcome!
- Xylitol or allulose or erythritol are the sweeteners I recommend because they work very well. You can use any other sweetener you like, but I cannot guarantee the results if you choose to use something different. In low carb and keto baking sweeteners are generally not interchangeable if you want great results. If you see a baked goods recipe that says you can use anything, they either don’t know the difference, don’t know what they’re doing, or don’t care.