Southern Keto Cookbook Drop Biscuits
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Wonderfully light and fluffy, Southern Keto Cookbook Drop Biscuits are great any time of day. With only 6 simple ingredients and no rolling required, in 25 minutes, you can have hot buttery biscuits straight from the oven. Slathered with butter or topped with gravy, they’re even better than traditional biscuits!
When I was a little girl, I spent a lot of time with my Great-Aunt Nannie. She made biscuits every morning from scratch and taught me how to make them. I’ve always loved homemade biscuits, which is why I wanted to make a keto biscuit recipe.
In 2016, I couldn’t find another low carb biscuits recipe, so I created my own. They were a huge hit! They turned out so good I knew I had to include them in my Southern Keto cookbook. This is one of the most popular recipes in the cookbook! These low carb drop biscuits are not difficult to make, and once you try them, you’ll never again turn to the cans of refrigerated dough.
Try southern-style biscuits drizzled with sugar-free honey, smeared with butter and sugar-free jam or topped with the Keto Sausage Gravy recipe from my keto cookbook. You can also stuff them with eggs, bacon and cheese, perfect for on-the-go mornings. They also pair great with chili and soups!
Why you’ll love Southern Keto Drop Biscuits
Extra tender and buttery-soft, these delicious biscuits are super quick to make and perfect for your low-carb lifestyle. If you hate the hassle of rolling and cutting biscuits, this is the recipe for you! The combination of almond flour and butter produces the best fluffy biscuits for a delicious breakfast. And you can easily double or triple the recipe, so you have plenty of extras since they won’t last long
Ingredients & substitutions
Almond flour – Use finely ground blanched almond flour, not almond meal, with a coarser grind. Almond flour will keep the biscuits light and fluffy, similar to regular biscuits.
Baking powder – Gives the biscuits some rise. Remember that baking soda is different and will not give you the same results.
Salt– Just a pinch of salt brings out the rest of the flavors.
Sour cream – Full-fat sour cream provides moisture and produces super-rich southern biscuits. Plain Greek yogurt makes a good substitute.
Eggs – Bring the eggs to room temperature before using them for the best results.
Salted butter – Melting the butter saves time and means no pastry cutter is required!
How to make low-carb drop biscuits
Step 1
Begin by preheating the oven to 400°F. Prepare a cookie sheet by greasing it with oil or butter. Alternatively, you can line it with parchment paper.
Step 2
Combine the almond flour, baking powder and salt in a mixing bowl.
Step 3
Whisk the sour cream, eggs and melted butter in a small bowl. It may look a little curdled, but that’s ok. Add the wet ingredients to the flour mixture and stir gently until the ingredients just come together. The dough will look slightly sticky and shaggy. Let the dough rest for 5 minutes.
Step 4
Use a large spoon or ice cream scoop to drop the biscuit dough onto the prepared baking sheet. Leave about 2 inches between each biscuit, as they will expand during baking.
Step 5
Bake until the tops of the biscuits are golden brown, about 10-12 minutes. Do not overbake, as they will continue to cook after you take them out of the oven. Let them cool for 10 minutes before removing from the cookie sheet.
These keto drop biscuits won’t last long, so consider making a double batch!
Keto biscuit variations
Red Lobster Style Cheese biscuits – To make garlic cheddar biscuits that taste like the ones from Red Lobster, add 1 cup shredded sharp cheddar cheese, 1 teaspoon dried or fresh chives and ½ teaspoon garlic powder to the dry ingredients in Step 2.
Onion garlic herb biscuits – Mix in 1 teaspoon dried rosemary, chives, parsley or thyme, ¼ teaspoon onion powder and ¼ teaspoon garlic powder.
Ham, sausage or bacon biscuits – Stir in ½ cup of diced ham, sausage or cooked, crumbled bacon. Add ½ to 1 cup of shredded cheese.
Cinnamon Sweet biscuits – Add 2 tablespoons of sugar-free sweetener and 1 teaspoon of cinnamon to the dry ingredients.
Lemon and blueberry biscuits – Add 1 tablespoon of lemon zest and 1 cup of fresh blueberries to the dry ingredients, along with 2 tablespoons of sugar-free sweetener.
Pro Tips
Here are some tips to ensure that your Southern Keto Cookbook drop biscuits turn out light, fluffy, and delicious:
Don’t overwork the dough: Overworking the dough can make your biscuits tough. Instead, mix the dough just until it comes together.
Bake in a hot oven: Make sure your oven is preheated to 400°F before you bake the biscuits. This will help them rise and create a nice golden crust.
Use a scoop or spoon to drop the dough: Use a cookie scoop or a spoon to drop the dough onto the baking sheet. This will help ensure that the biscuits are evenly sized.
Space the biscuits evenly: Leave about 2 inches between each biscuit on the baking sheet to allow them to spread and rise properly.
Serve warm: Drop biscuits are best served warm, straight from the oven.
Storing and freezing keto biscuits
To store: leftover biscuits can be kept at room temperature for several days. Store them in a plastic bag or airtight container on the counter or in the fridge.
To freeze: place cooled biscuits in a freezer-safe container and freeze for 2-3 months.
To reheat: reheat biscuits in the microwave for a few seconds; be careful not to overheat. Or wrap them in foil and warm them in a 350°F oven for 5-10 minutes.
FAQs
What is the difference between drop biscuits and regular biscuits?
To make traditional biscuits, the dough is kneaded, rolled and cut before baking. Drop biscuit dough is easier to prepare since it’s just stirred together. It’s also wetter and stickier. Regular biscuits have flaky layers that easily separate, while drop biscuits are moister and a bit denser with a more rustic look.
Can you make biscuits with almond flour?
Definitely! Due to its higher fat content, almond flour is an ideal substitute to use for regular flour. It gives these biscuits extra moisture and tenderness.
Are drop biscuits the same as scones?
While they have similar ingredients, scones are generally denser, richer and sweeter than biscuits. More like crumbly pastries, they are often made with dried fruit and served with coffee or tea. Biscuits are lighter and fluffier. They are usually paired with gravy, eggs or jam.
More of Natasha’s Southern Keto Recipes
Dill Pickle Chopped Salad
Low Carb Hushpuppies
Southern Keto Gumbo
Strawberry Jello Fluff Salad
Check out my best-selling cookbook, Southern Keto, with over 100 recipes!
Southern Keto Cookbook Drop Biscuits
Ingredients
- 1 1/2 cups finely ground almond flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup sour cream
- 2 large eggs
- 2 tablespoons butter
Instructions
- Preheat the oven to 400°F. Grease a baking sheet with oil or line it with parchment paper.
- In a medium-sized bowl, whisk together the almond flour, baking powder and salt.
- In a small bowl, whisk together the sour cream, eggs and melted butter. Pour the wet mixture into the dry ingredients and stir until well combined. Allow the batter to sit for 5 minutes
- Drop the batter by large spoonfuls onto the prepared baking sheet, leaving about 2 inches between each biscuit.
- Bake for 10-12 minutes, until the tops are golden brown. Allow to cool before removing from the pan.
Notes
Nutrition
Disclaimer: Nutritional information is included as a courtesy and is calculated to the best of my ability, using my preferred brands. I recommend calculation your own macros, as they can widely vary depending on the brands of ingredients you use.
Author: Natasha Newton (Natasha's Southern Flavor)
Natasha is the founder of Natasha’s Southern Flavor. She has a passion for sharing delicious family friendly low-carb recipes that are easy to make and use readily accessible ingredients. Natasha has published three bestselling cookbooks. Her books and recipes have been featured by CNET, Delish, Mindbodygreen, Parade and Women’s Health. She enjoys traveling and spending time with her husband, two adult children, and three furbabies.
Read more about Natasha here.
Can these be frozen after baking?
Yes. Store cooled biscuits in a freezer-safe container and freeze for 2-3 months.
These are the best! We’ve enjoyed them a couple of times. The mock Cheddar Bay version is our favorite.
I love that! Thank you for sharing!
Thanks for the recipe Natasha!
Tried several other keto biscuit recipe’s; but this one is the most authentic to regular biscuits. Recently have been playing with the different variations…so far, so good.
Thank you for sharing! I’m so glad you are enjoying the biscuits.
Very good! I’ve made these a few times now, I get the best results if shape them a little before baking. Today I made them with grated cold butter instead and Baby……..they were so good I had to leave this review! This recipe also works well with Bob’s Paleo flour.
Wonderful! I’m so glad you like them!
These are the closest to regular biscuits! I followed the advice of the other person about grating cold butter in instead of melting, and it made the texture very good.
I’m so glad you like them. Thanks for sharing!
I can’t eat an overeasy egg without bread!! Thank you they are so yummy! I had an overeasy egg for lunch!!! Great recipe!
Thank you, I’m so glad you love them!
my wife hates my keto baking but not these. these are GREAT. I also left the butter cold as others but followed the red lobster version exact. wow.
That’s great! We love the Red Lobster version too.
Fantastic drop biscuit recipe, especially when covered in your sausage gravy. I have made it at multiple times since finding it in your first Southern Keto cookbook. My husband really loves the Red Lobster version of this basic version.
Wonderful! Thanks for sharing!