Keto Sausage and Cheese Biscuits are a delicious way to start your morning with a satisfying blend of savory sausage and melted cheese wrapped in a tender biscuit. These biscuits are low in carbs but big on flavor, making them perfect if you’re following a keto lifestyle or just want a hearty breakfast that won’t slow you down.
I love making these biscuits because they come together fast, and the smell of sausage and cheese baking always wakes everyone up with a smile. They’re super filling and keep me going well into the afternoon. Plus, you don’t have to miss out on biscuits just because you’re avoiding carbs—these feel just as comforting as the real deal.
My favorite way to enjoy them is warm, fresh from the oven with a little butter melting on top. They’re perfect paired with scrambled eggs or a simple side of avocado. These biscuits also make great leftovers to grab on busy mornings or pack for a quick snack. Trust me, once you try these, they’ll become a go-to in your breakfast rotation.
Key Ingredients & Substitutions
Cheddar Cheese: Sharp cheddar adds great flavor and helps bind the biscuits. You can swap it for Colby Jack, Monterey Jack, or mozzarella if you prefer a milder taste.
Almond Flour: This is the main low-carb flour in the recipe. If you’re allergic to nuts, try coconut flour but reduce the quantity and add an extra egg since coconut flour absorbs more moisture.
Breakfast Sausage: Pork sausage gives the best flavor, but turkey sausage is a leaner option that works well. For a spicier kick, consider spicy Italian sausage.
Sour Cream: It adds moisture and tenderness. Greek yogurt can be a good substitute but may change the texture slightly.
How Do You Get the Perfect Biscuit Texture Without Wheat Flour?
Since almond flour doesn’t behave like regular flour, these biscuits can turn out dense if mixed too much or dried out if overbaked. Here’s a simple approach:
- Mix ingredients just until combined — over mixing can make them tough.
- The dough will be sticky; don’t try to roll it out like traditional biscuit dough. Drop spoonfuls directly onto the pan.
- Flatten biscuits gently with a spoon or your fingers; don’t press too hard.
- Bake until golden on top but still tender inside — about 15-18 minutes works well.
- Let biscuits cool a bit after baking—this helps them finish setting up and makes slicing easier.
Equipment You’ll Need
- Baking sheet – a flat surface that lets your biscuits bake evenly and brown nicely.
- Parchment paper – stops the biscuits from sticking and makes clean-up easy.
- Skillet – perfect for cooking the sausage ahead of time without extra mess.
- Mixing bowl – big enough to combine all the ingredients without spilling.
- Spoon or cookie scoop – helps portion biscuits evenly for uniform baking.
Flavor Variations & Add-Ins
- Swap breakfast sausage for cooked bacon bits for a smoky twist that goes great with cheddar.
- Stir in chopped jalapeños or chili flakes if you like a bit of heat in your biscuits.
- Use mozzarella or pepper jack cheese instead of cheddar to change the cheese flavor profile.
- Add finely chopped fresh herbs like chives or rosemary for a fresh, herbal note.
How to Make Keto Sausage and Cheese Biscuits
Ingredients You’ll Need:
Main Ingredients:
- 2 cups shredded sharp cheddar cheese
- 1 cup almond flour
- 1 tsp baking powder
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried parsley (optional)
- 1 large egg
- 1/2 cup sour cream
- 8 oz breakfast sausage (pork or turkey)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 to 18 minutes to bake. Including a few minutes to cool, your biscuits will be ready to enjoy in less than 30 minutes—perfect for a quick, hearty keto breakfast.
Step-by-Step Instructions:
1. Prepare the Oven and Sausage:
First, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to keep the biscuits from sticking. Next, cook the breakfast sausage in a skillet over medium heat, breaking it into small crumbles as it cooks. Once browned and fully cooked, drain any excess fat and let the sausage cool a little while you prepare the rest.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the shredded cheddar cheese, almond flour, baking powder, garlic powder, salt, black pepper, and dried parsley if you’re using it. Stir everything together until the mixture is evenly mixed.
3. Add Wet Ingredients and Sausage:
Add the egg and sour cream to the dry mix. Stir everything well until a thick, slightly sticky dough forms. Gently fold the cooked sausage crumbles into the dough, making sure the sausage is spread evenly throughout.
4. Shape and Bake Biscuits:
Use a spoon or cookie scoop to drop biscuit-sized amounts of dough onto your prepared baking sheet, leaving about 2 inches of space between each. Lightly flatten each biscuit with your spoon or fingers and, if you like, sprinkle a little extra shredded cheddar cheese on top for a cheesy finish. Bake the biscuits for 15 to 18 minutes, or until they turn a lovely golden brown color on top and are cooked through.
5. Cool and Serve:
Remove the biscuits from the oven and let them cool for a few minutes to firm up. Serve warm, and enjoy the rich, cheesy, savory flavors of these low-carb biscuits perfect for your keto diet.
Can I Use Frozen Sausage for This Recipe?
Yes, just make sure to fully thaw and drain the sausage before cooking it. This helps prevent extra moisture that could affect the biscuit texture.
Can I Make These Biscuits Ahead of Time?
Absolutely! Prepare and bake the biscuits, then store them in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving.
How Should I Store Leftover Biscuits?
Keep leftovers in an airtight container in the fridge for 3 to 4 days. For longer storage, freeze them for up to 2 months, then thaw and warm before eating.
Can I Substitute Almond Flour with Coconut Flour?
You can, but use much less coconut flour (about 1/4 to 1/3 cup) and add an extra egg, as coconut flour absorbs more moisture. The texture will be different but still tasty!