These golden, tender drop biscuits are everything you miss about classic American biscuits — buttery, flaky on the outside, and pillowy soft within — without a single grain of wheat flour. Sharp cheddar melts into pockets throughout, while dried herbs and a scattering of flax seeds give each bite a savory, nutty depth that pairs with virtually any main course you set on the table.

With 47 grams of fat and only 4 grams of net carbs per serving, these biscuits hit the ideal keto macros effortlessly. The combination of almond flour, butter, and cheddar delivers the high-fat profile your body needs for sustained ketosis, while eggs and hemp hearts contribute a solid 19 grams of protein per two-biscuit serving.

Best of all, everything comes together in a single cast-iron skillet in under 25 minutes. There is no rolling, no cutting, no chilling dough — just drop spoonfuls into the pan and bake. They are perfect alongside a bowl of creamy keto soup, a big salad, or slathered with herbed butter as a snack.

Ingredients (serves 4)

For the biscuit dough:

  • 2 cups (192g) blanched almond flour
  • 2 tablespoons (14g) ground golden flaxseed
  • 2 tablespoons (20g) hemp hearts
  • 1 teaspoon baking powder (aluminum-free)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried Italian herb blend (oregano, thyme, basil)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

For the wet ingredients:

  • 4 tablespoons (56g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 2 tablespoons (30g) full-fat sour cream

For the cheese and topping:

  • 3/4 cup (85g) sharp cheddar cheese, shredded
  • 1 tablespoon (14g) salted butter, melted (for brushing)
  • 1 teaspoon flaky sea salt
  • 1 teaspoon dried parsley flakes

Instructions

  1. Preheat your oven to 375°F (190°C). Place a 10-inch cast-iron skillet in the oven while it heats — this gives the biscuit bottoms a golden, slightly crispy base.

  2. Combine the dry ingredients. In a large mixing bowl, whisk together the almond flour, ground flaxseed, hemp hearts, baking powder, garlic powder, Italian herbs, salt, and black pepper until evenly distributed.

  3. Mix the wet ingredients. In a smaller bowl, whisk together the melted butter, eggs, and sour cream until smooth and fully combined.

  4. Form the dough. Pour the wet mixture into the dry ingredients and stir with a spatula until just combined — do not overmix. Fold in 1/2 cup of the shredded cheddar, reserving the remaining 1/4 cup for topping. The dough will be thick and slightly sticky, similar to a traditional drop biscuit batter.

  5. Prepare the skillet. Carefully remove the hot skillet from the oven. Add a thin pat of butter or a quick spray of avocado oil to coat the surface.

  6. Drop the biscuits. Using a large spoon or 1/4-cup measure, scoop 8 equal mounds of dough into the skillet, spacing them about half an inch apart. They will expand slightly as they bake. Sprinkle the reserved 1/4 cup of cheddar over the tops, pressing gently so it adheres.

  7. Bake until golden. Return the skillet to the oven and bake for 13–15 minutes, until the tops are golden brown, the cheese is bubbling, and a toothpick inserted into the center of a biscuit comes out clean.

  8. Finish and serve. Remove from the oven and immediately brush the tops with the melted salted butter. Sprinkle with flaky sea salt and dried parsley. Let rest in the skillet for 3 minutes before serving warm.

Nutrition per Serving

Nutrient Amount
Calories ~526 kcal
Fat ~47g
Protein ~19g
Total Carbs ~8g
Fiber ~4g
Net Carbs ~4g

Nutrition is approximate and calculated based on the stated ingredients using USDA data. Variations in specific brands may affect values slightly.

Tips & Variations

Use room-temperature eggs for the best rise. Cold eggs can cause the melted butter to seize into clumps, creating an uneven batter. Pull your eggs out 20 minutes before starting, or place them in warm water for 5 minutes.

Swap the cheese for variety. Gruyère adds a nuttier, more complex flavor. Pepper jack gives a spicy kick that pairs beautifully with chili or keto soup. Smoked gouda creates an irresistible depth. All keep the macros nearly identical since most hard cheeses have similar fat-to-carb ratios.

Watch your baking powder for hidden carbs. Some brands contain cornstarch, which adds trace carbs. Look for aluminum-free, grain-free baking powder, or use 1/4 teaspoon baking soda plus 1 teaspoon apple cider vinegar as a substitute.

Store and reheat properly for meal prep. Cool biscuits completely, then store in an airtight container in the refrigerator for up to 5 days. Reheat in a 325°F oven for 5–7 minutes to restore crispness. They also freeze beautifully for up to 2 months — wrap individually in parchment, then place in a freezer bag.

Make them dairy-free by substituting carefully. Replace butter with coconut oil, sour cream with coconut cream, and cheddar with a nutritional yeast and seed blend. The texture shifts slightly but remains satisfying and keeps net carbs low.

Frequently Asked Questions

Will these biscuits kick me out of ketosis?
At only 4 grams of net carbs per serving (two biscuits), these fit comfortably within even a strict 20g daily net carb budget. The high fat content from butter, almond flour, and cheddar also promotes satiety, making it unlikely you will overeat. Just be mindful of what you pair them with — a pat of butter or sugar-free jam keeps things keto-safe, while honey or regular jam would spike your carbs significantly.
Can I use coconut flour instead of almond flour?
Coconut flour absorbs far more liquid than almond flour, so a direct 1:1 swap will not work. If you need a nut-free version, use 1/3 cup coconut flour plus an additional egg and 2 extra tablespoons of sour cream. The texture will be slightly denser and more bread-like. Sunflower seed flour is another nut-free alternative that substitutes at roughly a 1:1 ratio with almond flour.
How should I store these for weekly meal prep?
These biscuits are ideal for batch preparation. Bake the full recipe, cool completely on a wire rack, then refrigerate in a sealed container for up to 5 days. For longer storage, freeze individually wrapped biscuits for up to 8 weeks. Reheat from frozen in a 350°F oven for 8–10 minutes. Avoid the microwave, which tends to make almond flour baked goods rubbery.
How can I make these vegan keto?
Replace the eggs with 2 flax eggs (2 tablespoons ground flax mixed with 6 tablespoons warm water, rested 10 minutes). Swap butter for refined coconut oil and sour cream for unsweetened coconut yogurt. Use a vegan cheddar shred or increase the hemp hearts to 1/4 cup and add 2 tablespoons nutritional yeast for cheesy flavor. The biscuits will be slightly flatter but still delicious and well under 10g net carbs.
Why are my biscuits spreading flat instead of rising?
The most common cause is expired or weak baking powder — test yours by dropping a teaspoon into hot water; it should bubble vigorously. Another culprit is overmixing the batter, which breaks down the almond flour's structure. Finally, make sure your oven is fully preheated and that you are using a hot skillet. The initial blast of heat from the preheated cast iron helps set the bottom quickly, encouraging upward rise rather than outward spread.