Keto “Buttermilk” Biscuits

Tastes better than it looks, and boy they look good!

Biscuits are an American staple. They are perfect as a side with some butter. Amazing with eggs and sausage gravy for breakfast (a recipe I may have coming soon). They can be seasoned anyway you want! Honestly, just throw on some low carb jam or berries and it is a sweet treat. Though a good recipe on keto is kind of hard to get by. Lots of dense almond-y ones out there, or ones that just do not have any flavor. Thankfully I am here with one that is now a weekly staple in my house!

They look light and fluffy, not flaky.

I know. They are not going to be the laminated cheap pastry out of a can. I am working on a way to laminate keto dough, but for now, these are better than good. They are more a true southern style biscuit than let’s say Pillsbury.

The sleeper ingredient….CHEESE


Yes, cheese. Normal southern biscuits have frozen butter cubed and pushed into the dough. We do not have that same luxury with these ingredients. No gluten to develop and not enough of the bonds that all purpose flour makes oh so easy. Trust me, this is GOOD and you do not taste the cheese so much as a pocket of sharpness like butter normally provides….and some sharpness to meld with the other ingredients.

Let’s get it started so you can try them and see for yourself!

Stuff Inside:

  • 1 Cup of Almond Flour
  • 2 Tablespoons Coconut Flour
  • 2 Tablespoons Protein Powder
  • 1 teaspoon Gelatin
  • 1 Tablespoon Baking Powder
  • 2 Large Eggs
  • 2 Tablespoons melted butter
  • 1/3 cup greek Yogurt
  • 1 Cup of Sharp Cheddar Cheese


  • Measuring Cups
  • Measuring Spoons
  • A large bowl to Mix
  • A microwave safe bowl for butter
  • A whisk
  • A muffin tray
  • Non-stick spray

How it is done:

  • First Preheat the Oven to 350F
  • Combine all the dry ingredients together in the mixing bowl and whisk to combine.
  • Melt your butter in a microwave safe dish.
  • Add the melted butter, yogurt and eggs. It will be a slightly sticky dough that clumps a little. Do not over mix.
  • Add the cheddar cheese and mix in well. I used my hands at this point.
  • Spray a muffin tin with non stick spray
  • Spread the mixture evenly between the 12 compartments. The muffin tray helps their rise and also makes them more toasty on the bottom.
  • Cook for about 15 minutes, taking them out when they are starting to turn a little golden.
  • Let rest for 2 minutes in the tray and then enjoy!

Now, for that sweet visual learner’s guide!

All the ingredients laid out on my messy counter
The dry stuff
Melty Butter
Eggs, Butter and Yogurt going in!
Cheese Time!
Inside the muffin tin
Se that timer!
Cooked and out! I added some garlic butter and herbs to the six on the left so they were “cheddar bay” ish.
A finished Biscuit from the outside!

That is it! Easy-peasy this time around. Taste amazing, a hint of sharpness and that nostalgic feeling with none of the guilt. Better yet, this recipe makes 12 biscuits and can easily be scaled up or down. Let me know what you think!


According to My Fitness Pal each Biscuit Contains: 9.1 Grams of fat. 7.4 Grams of Protein and 3.2 TOTAL carbs 1.4 of that is FIBER so 1.8 NET CARBS

Published by tastydirtyketo

Hello everyone! I am a thirty something wanting to help others enjoy food that taste good, and is low in carbs. Ketoers, Diabetics, and just people who don't want their kids addicted to the sweet white stuff. Who I am does not matter as much as what I do. That is make recipes, review some snacks, and try and make life easier.

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