These Keto Sausage and Cheese Biscuits make breakfast feel like a treat without any of the carbs that usually come with biscuits. They’re soft, cheesy, and packed with savory bits of sausage, creating a filling and flavorful start to your day. If you’re following a keto lifestyle or just looking for a low-carb twist on a classic favorite, these biscuits hit the spot perfectly.
I love making these on a lazy weekend morning when I want something warm and satisfying but don’t want to spend too much time in the kitchen. The sausage adds a nice spice, and the melted cheese keeps each bite rich and comforting. One tip I’ve learned is to use fresh shredded cheese instead of pre-shredded—it melts better and gives the biscuits a fluffier texture, which makes a big difference.
My favorite way to enjoy these biscuits is right out of the oven with a pat of butter melting on top and a hot cup of coffee on the side. They also freeze well, so I like to make a big batch and keep some in the freezer for quick breakfasts during busy weekdays. These biscuits have a way of making mornings a little brighter and more delicious every time.
Key Ingredients & Substitutions
Cheddar Cheese: Sharp cheddar gives these biscuits their nice cheesy flavor. Freshly shredded cheese melts better than pre-shredded—tried and true tip for fluffier biscuits. You can swap for mozzarella or Monterey Jack if you prefer a milder taste.
Almond and Coconut Flour: Almond flour is the main low-carb flour here, providing moisture and texture. Coconut flour helps absorb moisture and gives a softer crumb. If you don’t have coconut flour, add a little more almond flour but reduce liquids slightly.
Breakfast Sausage: Use your favorite kind—spicy or mild. If you want to skip pork, turkey sausage is a good alternative. Just be sure it’s fully cooked and crumbled before adding to the dough.
Eggs & Sour Cream: Eggs bind everything and add moisture, while sour cream keeps the biscuits tender. Greek yogurt can be used instead if you want a tangier flavor.
How Can I Get Soft, Fluffy Keto Biscuits Every Time?
Making low-carb biscuits can feel tricky since almond flour behaves differently than regular flour. Here are the steps I follow:
- Cook sausage first and let it cool so it doesn’t scramble the eggs later.
- Mix dry ingredients well before adding wet to ensure even rising.
- Whisk eggs and sour cream good to get a smooth, slightly thick liquid.
- Fold ingredients gently; overmixing can make them dense.
- Use a spoon or scoop to shape the biscuit dough—it should be slightly sticky but hold together.
- Bake till golden brown on top; underbaking can make them gummy inside.
With these tips, your biscuits should be tender, cheesy, and satisfyingly soft every time.
Equipment You’ll Need
- Muffin tin or baking sheet – perfect for shaping and baking these biscuit-sized treats evenly.
- Mixing bowls – one for dry ingredients and one for wet ingredients makes mixing easier and less messy.
- Skillet or frying pan – to cook the sausage before mixing it into the dough for great flavor.
- Spoon or cookie scoop – helps portion the dough evenly for consistent biscuit sizes.
- Whisk – useful for beating the eggs and sour cream until smooth and well combined.
Flavor Variations & Add-Ins
- Try cooked bacon instead of sausage for a smoky, crispy twist that still keeps things savory.
- Add chopped jalapeños for a spicy kick that pairs nicely with the cheesy flavor.
- Mix in shredded mozzarella or pepper jack with cheddar for a different cheese blend and extra melty texture.
- Stir in fresh herbs like chopped chives, rosemary, or thyme to brighten the flavor and add freshness.
How to Make Keto Sausage and Cheese Biscuits
Ingredients You’ll Need:
For The Biscuits:
- 2 cups shredded sharp cheddar cheese
- 1 cup almond flour
- ¼ cup coconut flour
- 1 tablespoon baking powder (gluten-free if desired)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- 3 large eggs
- ¼ cup sour cream
- ¼ cup melted butter
- 8 oz breakfast sausage (spicy or mild, your choice)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20-25 minutes in the oven. So, in just about 30-35 minutes, you can have delicious keto-friendly sausage and cheese biscuits ready to enjoy!
Step-by-Step Instructions:
1. Cook the Sausage:
Preheat your oven to 350°F (175°C). In a skillet over medium heat, cook the breakfast sausage, breaking it into small crumbles. Cook until fully browned and no longer pink. Drain any excess fat and set the sausage aside to cool a bit.
2. Mix Dry Ingredients and Cheese:
In a large bowl, combine almond flour, coconut flour, baking powder, garlic powder, onion powder, and salt. Stir in the shredded cheddar cheese well.
3. Combine Wet Ingredients and Form the Dough:
In another bowl, whisk together the eggs, sour cream, and melted butter until smooth. Add this mixture to the dry ingredients and stir until combined. Then fold in the cooked sausage until evenly mixed.
4. Shape and Bake the Biscuits:
Use a spoon or cookie scoop to drop 8 to 10 mounds of dough onto a parchment-lined or greased baking sheet or muffin tin. Bake for 20 to 25 minutes, until the biscuits are golden brown on top and cooked through.
5. Serve Warm:
Let the biscuits cool slightly before serving. You can optionally sprinkle fresh parsley on top for a pop of color and freshness. Enjoy them warm and cheesy, perfect for a low-carb breakfast that satisfies!
Can I Use Frozen Sausage for This Recipe?
Yes, but make sure to fully thaw the sausage before cooking. Thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. Cook thoroughly before mixing into the biscuit dough.
Can I Make These Biscuits Ahead of Time?
Absolutely! You can prepare the dough and bake the biscuits a day in advance. Store them in an airtight container in the fridge and reheat gently in the oven or microwave before serving.
How Should I Store Leftover Biscuits?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them individually wrapped and thaw in the fridge before reheating.
Can I Substitute the Flours in the Recipe?
Almond and coconut flour are key for the texture and low-carb profile. Coconut flour helps absorb moisture, so if you skip it, use less liquid or more almond flour. Avoid regular flour to keep it keto-friendly.
