Rosemary and Cheddar Biscuits (Keto | Low Carb)
This rosemary and cheddar keto biscuit recipe is low carb heaven. The muffin tin keeps them from over spreading and allows the outer part of the biscuit to become a beautiful golden brown while the middle stays lights a fluffy.
Share this now!
Seriously do it.
My grandma has always made the absolute best cheese biscuits. End of story.
One of my favourite meals growing up was a big batch of her fluffy cheesy biscuits, slathered in butter, with a piping hot bowl of homemade soup.
But since I no longer eat wheat, my love of cheese biscuits needed to be put on permanent hiatus, until I finally cracked this keto friendly recipe for flourless, muffin tin cheese biscuits!
They are golden brown and full of flavour, but the inside is soft a fluffy just like Grandma used to make!
The muffin tin keeps them from overspreading and they are just everything you could want in a low carb cheese biscuit recipe!
Why You Will Love These Biscuits
- Low carb, flourless, keto friendly with only 3.5g net carbs
- Quick, simple, and easy to make, great for dunking in soup or chili
- Making biscuits in a muffin tin keeps them from spreading too thin
- Soft and fluffy on the inside, golden brown on the outside
- They make the house smell amazing
What's in a Keto Cheese Biscuit
What You Need to Know
Below are the key details you need to know to make this recipe.
Start with cold butter
Using butter cold from the fridge or even frozen helps make a fluffy biscuit and will allow your batter to reach the proper consistency.
Place the butter in the fridge or freezer until firm and grate into flakes with a box grater or a knife.
Make a crumbly mixture
After grating the butter, add in the dry ingredients only. Using pastry blender or a fork mash everything until it forms a crumbly mixture kind of like very coarse sand.
Don’t use your hands for this as your body heat will melt the butter.
If the butter becomes too soft then pop the whole thing in the fridge to cool down.
Mix in the wet ingredients lightly
Be careful not to overmix the batter. Mix lightly with a spoon or fork until the wet ingredients are well combined.
You do not need a mixer for this biscuit recipe.
Use a muffin tin for perfect biscuits
Usually when I try to make keto biscuits, they spread too thin during cooking and become kind of like large pucks.
This is because during cooking the fat in the mixture softens and before the biscuit can cook and firm up it begins to spread.
Using a muffin tin not only solves this problem, but it makes perfect, uniform, golden brown biscuits every time.
If you don’t have a muffin tin, you can still use a baking tray, just expect some spreading.
You can also use a deeper cake pan and make a batch of pan biscuits which you can cut after baking.
Don’t overfill the muffin tin
Leave a small gap to allows the biscuits to rise and avoid overflowing. A gap half the width of your pinky finger is plenty.
Don’t forget to grease the muffin tin even if it’s non-stick!
Don’t over pack the biscuits
After loading the muffin tin, pack down the mixture very lightly with your finger to flatten the top but do not press them too hard into the wells.
Almond Flour Biscuit Baking Time and Temperature
Temperature: 400°F [205°C]
Baking Time: 20-23 minutes
You Know it’s done when: The biscuit has risen and darkened, and is firm to the tough. When inserted, a testing stick or toothpick with pull out clean.
A Deeper Dive
Bake in the middle of a 400°F [205°C] oven for 20-23 minutes depending on your oven.
Once they are ready they should feel firm when you press down on them. The top and sides should be turning a golden brown.
Like a cake, you can insert a test stick or a toothpick into the cooked biscuit, if it pulls out clean it should be ready.
Resting and cooling
Do not let the biscuits rest in the muffin tin any longer than a minute or two. It will cause the biscuit to become quite greasy.
Pop the biscuits out of the tin and let them cool on a cooling rack until you are ready to serve them.
Recipes that pair well with these biscuits!
Keto Cheese Biscuits
- Mixing bowl
- Muffin Tin or Baking Sheet
- Cheese grater
- Knife and Cutting Board
- Cooling rack
- Pastry blender or a large fork
- Preheat oven to 400°F [205°C].
- Grate the cold butter. Using a cheese grater or a knife, chop/grate the cold butter into small pieces and add to the mixing bowl.3 tablespoons butter
- Add the dry ingredients and mash. Add the almond flour, psyllium husk, baking soda, baking powder, salt, and black pepper. Mash the mixture together with a pastry blender or a fork until a well mixed, crumbly mixture has formed.1 cup almond flour, 3 tablespoons psyllium husk, 1½ teaspoons baking soda, ¼ teaspoon salt, ½ teaspoon black pepper
- Add the wet ingredients and mix. Add the sour cream, grated cheddar cheese, eggs, and chopped rosemary/sage. Mix well until everything is well combined.2 tablespoons sour cream, 1 cup cheddar cheese, 2 large eggs, 3 tablespoons rosemary and/or sage
- Grease muffin tin and add biscuit dough. Grease each cup of the muffin tin with butter or cooking spray. Fill each well with the biscuit dough until its just below the rim of the muffin tin.
- Bake for 20-23 minutes. Bake in a 400°F [205°C] for 20-23 minutes until the biscuit has firmed up and risen. The top should be slightly brown and domed. Insert a cake tester or a tooth pick into the cooked biscuit, if it pulls out clean they are ready to come out.
- Rest, cool, and serve. Carefully remove the biscuits from the muffin tin and rest on a cooling rack until you are ready to serve.
Change the Herbs! Rosemary and sage are not the only savoury herbs you can used for these biscuits! Thyme, Oregano, chives, green onion, and garlic are all great additions!
Change the cheese! Cheddar cheese biscuits are my favourite, but any number of fancy cheeses could elevate these keto biscuits.