Monday, January 19, 2015

Cheddar-Garlic Biscuits, low-carb style

One amazing thing about social media - when something catches one person's attention, it goes viral!

This recipe for Low Carb Cheddar Cheese and Garlic Biscuits is one of those things. If you're eating low carb, gluten free, or if you've adopted an eating plan like Trim Healthy Mama, you know about these biscuits.

Since these are nothing new, call this a recipe review ☺

Before I begin, though, keep in mind that there are also plenty of versions of the copy-cat recipes of these biscuits from a famous seafood restaurant chain, but those are regular biscuits. (Or as my son says, real biscuits!) They are delicious! But not low carb. Not at all low carb.

In fact, we've highlighted the real version of these biscuits here at the cafe a few times in the past. Here is Mindy's version: Cheesy, Yummy Goodness!!!. Here is Ruthy's version: Red Lobster Style Biscuits II. And we even have a version from Tina Radcliffe: Suppertime! With Tina Radcliffe.

But today we're talking low carb. These are even grain free. Not low fat though. Sorry. But low fat is overrated. (Says the cook who fries her eggs in butter!)

So, here we go.

Low Carb Cheddar Cheese and Garlic Biscuits
(makes 6-7 biscuits)


1/4 cup plus 1 Tablespoon Almond flour (also known as almond meal)
2 Tablespoons Coconut flour
1 teaspoon baking powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
3/4 cup shredded cheddar cheese, divided - or - 1/2 cup cheddar cheese, 1/4 cup grated Parmesan (not the powdered stuff)
1 egg
1/4 cup sour cream or plain Greek yogurt
2 Tablespoons butter, softened

You might not have some of these ingredients in your pantry. If you're experimenting with this type of recipe, see if you have a friend who will split a bag of coconut flour or almond flour with you. Or perhaps your local natural food store sells it in bulk.

First, preheat your oven to 350° and line a cookie sheet with parchment paper.

Start by mixing the dry ingredients together in a medium bowl. Now add the egg, sour cream and butter, and mix well. Finally add 1/2 cup shredded cheese and mix thoroughly (reserve 1/4 cup cheddar cheese for the end).

At this point, you can add other herbs to your dough for a different flavor. Basil would be a good addition, giving the biscuits an Italian flair. Or try reducing the garlic, and add some chopped cilantro and a pinch of oregano.

Drop the batter onto your lined cookie sheet. Each drop of dough should be a little less than 1/4 cup.

Bake at 350° for 16 to 18 minutes, or until the biscuits have slightly browned.

Sprinkle your reserved cheese on top and put them back in the oven for a minute or so to melt the cheese.

Delicious, cheesy goodness!

These are best served warm. If you have leftovers, keep them in the refrigerator and then warm them up before serving them.

I like one with my fried eggs in the morning ☺

This recipe is just one of several available on-line. This one came from I also found another recipe for a larger batch of biscuits on

Now for the review: These aren't real biscuits, as my son says. If you're looking for a flaky, soft, fluffy biscuit, this isn't it. BUT, these are delicious. And if you're avoiding carbs for any reason, either for a season or for a meal, these are a great substitute. One note - you can taste the coconut flour in these. I happen to like coconut, and it gives these biscuits a fabulous undertone. But if you really don't like coconut, you should avoid recipes using coconut flour.

And since you're all wondering (I'm sure you are!), yes, I did meet my deadlines! Since June, I've been working with multiple deadlines, multiple books and multiple editors. Round after round of revisions...emails back and forth.... But all the while, I knew that what my editors were asking me to do was going to make each story better.

Now both books are in the editor's hands and I'm waiting for the copy edit process. I took a couple days off last week, but today I'm back at it, working on the next book. A busy writer is a happy writer, right?

Whether you're a writer or not, what is your next project in the pipeline?


  1. Great job on finishing revisions!!

    I don't care for coconut, really, so I probably won't try these but I do love cheddar biscuits so now I think I'll have to make some for dinner to go with our chili. mmmmmm.....

    1. Yes, Virginia, you'd probably want to skip these. I don't taste the coconut when I use coconut oil, but I do when I use coconut flour.

      BUT, the REAL version would go great with chili :)

  2. Low carb version!!! Hurrah. And I love coconut.

    1. This recipe must have been created for you, Tina!

  3. Remember I did that low-carb pizza with the cheesy crust??? This is a similar idea, to let the cheese (with help from the almond flour!) take the pressure off the high-carb flour! What a wonderful idea! Jan, thank you, this rocks the big kahuna.

    I wonder if I can just grind/pulverize almonds in my NINJA to make the flour/meal here? I've got a Sam's size bag of roasted almonds..... Why not???

    1. Yes, Ruthy. Your pizza crust and these biscuits have the same roots.

      And you can make your own almond flour, but in the directions I've seen, you need to use the raw, unroasted almonds. I recently got a bag of those so I could try making my own. I'll let you know how it turns out.

  4. Jan, contrats on meeting the deadlines!! So very exciting!

    And these look amazing! Something I will definitely love. What's not to love about melted cheese??!! :)

    1. Thanks, Missy! I love meeting deadlines.

      And you're right - who can turn their back on melted cheese? And garlic?

  5. Happy, happy, happy! Jan, you made me the happiest woman alive. I didn't not know there was a low-carb version of these. I have the almond flour and coconut flour is on my list, so I can see myself making these very soon.

    I finished copy edits last week. Easiest ones I've ever had. For once, I didn't want to wring the copy editors neck. I want this CE more often.

    Oh, yes, Tex is happy dancin' today.

    1. I hope I get your copy editor!

      And I think you'll love these, Mindy. Enjoy!