Keto Sausage and Cheese Biscuits are a delicious way to start your day with a low-carb twist. These biscuits are packed with flavorful sausage and melty cheese, giving you that perfect mix of savory and cheesy in every bite. The texture is soft but sturdy enough to hold together without the usual flour, making it a great keto-friendly alternative to regular biscuits.
I love making these biscuits on weekend mornings when I have a bit more time to cook. The best part is how easy they come together with just a few ingredients, and they reheat well for busy weekdays. I usually double the batch because they disappear fast around my house—they’re a hit with kids and adults alike!
One of my favorite ways to enjoy these biscuits is to split them open and add a dollop of creamy butter or a spoonful of sugar-free jam. They also pair great with fresh eggs or a simple green salad if you want to keep things light. These Keto Sausage and Cheese Biscuits make breakfast feel special without any guilt.
Key Ingredients & Substitutions
Ground Sausage: A well-seasoned pork sausage adds great flavor and moisture. For a leaner option, try turkey or chicken sausage. Just make sure it’s flavorful since it’s a main taste in this recipe.
Almond Flour: This is the backbone of the biscuit’s texture and low carbs. Blanched almond meal works too, but avoid coarse almond flour as it can make biscuits grainy. If you’re allergic to nuts, try a keto-friendly coconut flour blend, though you may need to adjust liquid amounts.
Sharp Cheddar Cheese: Sharp cheddar melts well and adds a nice tang. You can swap for mozzarella or Colby jack if you like a milder cheese, or add a bit of Parmesan for extra sharpness.
Sour Cream: Provides moisture and richness. Greek yogurt is a good substitute if you want something lighter, but it might slightly change the texture.
Xanthan Gum: This is optional but can help bind the dough and improve texture if you find the biscuits a bit crumbly.
How Do You Make These Biscuits Tender and Cheesy Without Flour?
The trick is balancing the wet and dry ingredients carefully since almond flour behaves differently from wheat flour. Here’s my approach:
- Cook the sausage first and cool it down so it doesn’t melt the cheese or cook the eggs when mixed.
- Mix the dry ingredients and cheese thoroughly to get even distribution and prevent clumps.
- Whisk eggs and sour cream well to create a smooth, even base before combining with dry mix.
- Fold the sausage gently into the batter to keep the biscuit tender without overworking the dough.
- Spoon dough onto a prepared pan then slightly flatten biscuits to encourage even baking and browning.
- Baking at 350°F (175°C) allows the biscuits to cook through without burning the cheese on top.
Following these steps helps the biscuits stay moist and tender while giving you that cheesy, flavorful breakfast bite every time.
Equipment You’ll Need
- Baking sheet – perfect for baking the biscuits evenly without sticking.
- Parchment paper or silicone baking mat – keeps your biscuits from sticking and makes cleanup easy.
- Medium skillet – to cook the sausage thoroughly before adding it to the dough.
- Mixing bowls – one for dry ingredients and one for wet, to keep mixing simple and organized.
- Spoon or cookie scoop – helps portion the biscuit dough evenly for consistent size and baking.
Flavor Variations & Add-Ins
- Swap breakfast sausage for cooked bacon crumbles for a smokier flavor.
- Add chopped jalapeños or a pinch of cayenne for a spicy kick.
- Mix in chopped fresh herbs like chives or parsley to brighten the flavor.
- Replace cheddar cheese with pepper jack for a cheese with a little heat.
Keto Sausage and Cheese Biscuits
Ingredients You’ll Need:
- 1 lb ground pork sausage (use a flavorful, well-seasoned breakfast sausage)
- 2 cups shredded sharp cheddar cheese
- 2 cups almond flour (or blanched almond meal)
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¾ cup sour cream
- 1 teaspoon xanthan gum (optional, for better texture)
- Butter or non-stick spray (for greasing the pan)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. In total, you’ll spend around 30-35 minutes from start to finish, making it a quick and satisfying low-carb option for breakfast or a snack.
Step-by-Step Instructions:
1. Cook the Sausage:
Preheat your oven to 350°F (175°C). Lightly grease a baking sheet or line it with parchment paper. In a medium skillet over medium heat, cook the ground sausage until browned and fully cooked. Break the sausage into small pieces as it cooks. Drain any excess grease and set the sausage aside to cool slightly.
2. Mix Dry Ingredients and Cheese:
In a large bowl, combine the almond flour, baking powder, baking soda, garlic powder, salt, and xanthan gum (if using). Stir well to blend. Add the shredded cheddar cheese and toss to distribute it evenly throughout the dry mixture.
3. Combine Wet Ingredients and Make Dough:
In a separate bowl, whisk the eggs and sour cream until smooth. Pour the wet mixture into the dry ingredients, stirring gently until just combined. Fold in the cooked sausage to combine everything evenly.
4. Form and Bake the Biscuits:
Using a spoon or cookie scoop, scoop biscuit-sized mounds of dough onto your prepared baking sheet. Flatten each biscuit slightly with the back of the spoon or your fingers for even baking. Bake for 20-25 minutes until golden brown on top and firm to the touch.
5. Cool and Serve:
Remove the biscuits from the oven and let them cool for a few minutes. Enjoy warm, plain, or with a little butter for extra richness.
Can I Use Frozen Sausage for This Recipe?
Yes, you can use frozen sausage, but make sure to fully thaw it in the refrigerator overnight before cooking. This helps it cook evenly and prevents extra moisture from affecting the biscuit dough.
Can I Make These Biscuits Ahead of Time?
Absolutely! You can prepare the dough and shape the biscuits, then refrigerate them for up to 24 hours before baking. Just add a couple of extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftover Biscuits?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 300°F for about 5-10 minutes to keep the texture crispy on the outside.
Can I Substitute Almond Flour with Coconut Flour?
You can substitute coconut flour but use much less since it absorbs more moisture (about 1/3 cup coconut flour for every 1 cup almond flour). You’ll also need to add an extra egg or a bit more sour cream to keep the dough moist.
