This Low-Carb Cheddar Biscuits recipe uses almond flour and sour cream. The addition of cheddar cheese and chives make them reminiscent to the bay biscuits from Red Lobster. These biscuits are a mouthwatering biscuit solution for those on low-carb, keto, Atkins, gluten-free, or Banting diets.
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The Low-Carb Cheddar Biscuit Recipe
This low-carb biscuit recipe is quick and easy to make. The biscuits come out of the oven steaming hot and tender and tasty. The addition of cheese and chives make them particularly tasty. Even the kids will devour them.
The inspiration
These biscuits were inspired by the baskets of biscuits they serve at Red Lobster. To develop the recipe, I used my basic low-carb biscuit recipe as a base and added in some grated cheddar and chopped chives.
While I think the biscuits at Red Lobster may have a touch of garlic, I thought this addition might be overwhelming and stuck to just cheddar and chives.
I’m glad I did. The cheddar and chives added loads of flavor and they didn’t need anything else. I didn’t say anything to my family about trying to create a low-carb version of Red Lobster’s biscuits, but everyone commented that they tasted just like them.
How to make cheddar biscuits
These biscuits are super-easy to make. First, I line a baking sheet with parchment paper and preheat the oven to 400º Fahrenheit.
While the oven is preheating, I use a food processor to blend the dry ingredients together. Next, I pulse in the butter until the mixture looks mealy and the butter is evenly distributed.
After the mixture is mealy, I add in the egg white and the sour cream, then pulse the food processor until the mixture forms a dough.
Finally, I transfer the dough to a mixing bowl and stir in the cheddar and the chives, then kneed the dough a few times to evenly spread the cheese and chives. Voila! The dough is done!
Next, I turn the dough out onto a parchment lined baking sheet, pat it into a disk and cut it into 6 pieces using a butter knife. You could also shape it into round biscuits using your hands.
Before baking, the biscuits need to be separated so they don’t touch. After separating them, bake the biscuits into golden goodness–about 10-12 minutes.
What to put on biscuits
The beauty of these low-carb cheddar chive biscuits is that they are tasty by themselves. However, if you want them to be super-decadent, you can cut them open and slather them with some butter.
Biscuit topping ideas
If you don’t want to add butter, some other ideas for biscuit toppings include thin slices of ham or bacon, softened cream cheese, low-carb bacon jam, or spoon on some dip.
You can even cut the biscuits in half and make little biscuit sandwiches. Sausage patties or ham would be perfect for the filling. You could even add some cheese and egg.
What to make with biscuits for dinner
Red Lobster had it right when they decided to serve their biscuits instead of bread! Their biscuits and my low-carb version as well, make a perfect accompaniment for seafood. Some low-carb recipes you may want to try them with include my Low-Carb Baked Seafood Casserole Recipe, Cioppino Seafood Stew Recipe,or my low-carb Shrimp Cakes Recipe.
You don’t need to limit yourself to seafood, however. These biscuits would also complement almost any soup or meat. They would be perfect with this keto stroganoff from Two Sleevers, or with my Low-Carb Broccoli Cheddar Soup, Instant Pot Low-Carb Short Ribs Recipe, or Slow-Cooked Low-Carb Pot Roast.
Final words
These biscuits are sure to satisfy a craving for bread. They are tasty and versatile and super-easy to make. However you decide to use them, enjoy!
-Annissa
This Low-Carb Cheddar Biscuits recipe is my take on the baskets of biscuits they serve at Red Lobster. If you’re a fan of this appetizer, you’ll love my recipe! 😋
Low-Carb Cheddar Biscuits
This Low-Carb Cheddar Biscuits recipe uses almond flour and sour cream. The addition of cheddar cheese and chives make them reminiscent to the bay biscuits from Red Lobster. These biscuits are a mouthwatering biscuit solution for those on low-carb, keto, Atkins, gluten-free, or Banting diets.
Ingredients
- 1 cup super fine almond flour
- 1 tablespoon ground flax seeds
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 2 tablespoons butter preferably grass-fed and organic, cut into chunks
- 2 tablespoons sour cream
- 1 egg white
- 1/3 cup cheddar cheese finely shredded
- 1 tablespoon chives thinly sliced
Instructions
Preheat oven to 400º Fahrenheit. Line a baking sheet with parchment paper.
In a food processor, pulse together the almond flour, ground flax seeds, xanthan gum, baking powder, salt.
Add the butter into the dry ingredients and pulse food processor until mixture appears mealy.Add the sour cream and the egg white to the food processor.
Pulse a few times until the mixture forms a dough.
Transfer dough to a mixing bowl. Stir or kneed the cheddar cheese and chives into the dough.
Shape dough into a ball and place it on the prepared baking sheet. Press dough into a disk about 1/2 inch thick. Cut into 6 equal pieces using a butter knife. Don't use a sharp knife as you may cut your baking sheet.
Gently separate the biscuits to allow at least 2 inches between the biscuits.
Bake biscuits in the preheated oven for about 10-12 minutes. Biscuits are done when they spring back to a light touch and are slightly brown on top.
Recipe Notes
Serving size: 1 biscuit
Servings per recipe: 6
This biscuits look so good! I can’t believe they are low-carb too! Love this!
This is really terrific!
What a lovely biscuit recipe! This will pair perfectly with our barbecue dinner this evening; yum!
Love. Love. Love….This recipe! Those biscuits look wonderful. I am so excited to make them!
I made this last night and it was just delicious, thanks for the yummy recipe!
Hi. I just want to let you know how much
I love these biscuits. I make them at least once a week.
Thanks for posting.
I forgot to put in the baking powder and they were still fluffy and light and so delicious.
these are the best low carb bread recipe ive ever made. perfect texture it reminds me of real biscuits almost exactly. thank you!
Can I leave out the flax seed or substitute something?
The flax seed really adds to the flavor. You could probably substitute an equal amount of almond flour.
Annissa
These were great. So much like pre-keto biscuits in texture. So easy.. Thanks so much!
Absolutely delicious!! I was a little concerned about how wet the dough was when I was shaping the disk and separating the biscuits on the pan, but they turned out incredibly well. They are definitely reminiscent of Red Lobster’s Cheddar Bay Biscuits, only better and healthier to boot. I omitted the chives so my tween would eat them, and had to substitute corn starch (sorry) for the xanthan gum, but they turned out just so fabulous. Served with chili. Dinner was a mega hit last night. Thanks for making me look awesome and admired by my family, LOL. This will definitely make my ongoing rotation. 🙂
Glad you enjoyed them! I have a few other variations on the site you might enjoy as well. Low-Carb Sour Cream Biscuits and Low-Carb Onion Dill Savory Scones Recipe
Annissa
Love you biscuits! Thanks for the recipe. Enjoy the shortcut of cutting into wedges. I have a question though. Growing up and with my kids we used Pillsbury simple biscuits or from scratch oil dough recipe. You take each biscuit put a tap of solid butter on each side and cook in a reg. waffle maker. Not biscuit chaffles but a biscuit cooked in a waffle iron. We called them waffle biscuits. Do you think this would work with your recipe? Or how do you think I would need to adapt the recipe? You are great at this and I am not. But I think families everywhere would love to premake the biscuits and slap them into the waffle iron for 2 min. before they go to work or school. Yes everyone is soon headed back to that. Thanks again.
Oh! That’s a fun idea. I haven’t tried making these in a waffle iron, but I’ll have to try it sometime.
-Annissa
Outstanding recipe! This will be a keeper in my family. Thank you!
This recipe looks good. Do you think they would bake well in a cast iron wedge pan?
I don’t see why not. Sounds like a good idea to me. Just watch for to make sure they don’t burn as the cooking time will probably vary. Also, cast iron will hold onto heat after it is taken out of the oven, so you should remove them from the pan to prevent burning.
-Annissa