Keto Sausage and Cheese Biscuits are a hearty and delicious start to your morning that don’t derail your low-carb goals. These biscuits are fluffy and cheesy, packed with savory sausage bits, making them a perfect combo of comfort and protein. They have that classic biscuit texture but without the carbs, which makes breakfast feel like a real treat.
I love making these biscuits on a relaxed weekend morning when I want something filling but also quick to whip up. Plus, they smell amazing as they bake, which always gets my day off to a good start. A little tip I’ve learned: letting the biscuits cool just a bit before cutting makes them hold together nicely without falling apart, and it just ups the yum factor.
These biscuits are great on their own or served with a little butter or a side of scrambled eggs. I sometimes make a batch ahead of time and reheat them for a busy morning—easy breakfast and all the flavor without the fuss. If you’re on keto or just trying to cut back on bread, this recipe feels like having your breakfast and eating it too!
Key Ingredients & Substitutions
Ground Sausage: This is the main flavor star. Mild or spicy works—choose based on your preference. If you want a leaner option, turkey sausage is a great substitute that still keeps it tasty.
Almond Flour: It’s the low-carb base that gives these biscuits a nice texture. You can swap with coconut flour, but use much less and add more eggs or liquids since it absorbs differently.
Cheddar Cheese: Sharp cheddar adds a rich, tangy flavor. You can use other firm cheeses like Gouda or Monterey Jack if preferred. Freshly shredded cheese melts better than pre-shredded.
Sour Cream: This adds moisture and tang. Greek yogurt works too, but it might change the taste slightly.
How Do You Get These Biscuits Fluffy and Well-Risen?
The key to fluffy biscuits here is the balance between almond flour and leavening (baking powder), plus the moisture from eggs and sour cream.
- Make sure to use fresh baking powder for good rise.
- Mix dry ingredients well before adding wet ingredients to ensure even distribution.
- Don’t overmix once you add the wet ingredients—stir until just combined to keep biscuits tender.
- Filling the muffin cups nearly full helps them hold shape and rise nicely.
- Let the cooked sausage cool slightly before mixing in; warm sausage can start cooking the eggs early and affect texture.
Equipment You’ll Need
- Muffin tin – perfect for shaping these biscuit muffins evenly and baking them through.
- Nonstick skillet – to cook the sausage nicely without it sticking or burning.
- Mixing bowls – one for dry ingredients, one for wet; helps mix everything evenly.
- Whisk – makes combining eggs, sour cream, and butter smooth and easy.
- Spoon or small ice cream scoop – great for portioning biscuit dough into muffin cups without mess.
- Wire rack – lets biscuits cool evenly without sogginess on the bottom.
Flavor Variations & Add-Ins
- Swap sausage for cooked bacon or diced ham for a different smoky meat flavor.
- Add chopped jalapeños or a pinch of cayenne pepper for a spicy kick you’ll enjoy in the morning.
- Mix in cooked spinach or kale for a boost of greens and extra nutrition.
- Try different cheeses like mozzarella or pepper jack for a milder or more peppery taste.
How to Make Keto Sausage and Cheese Biscuits
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground breakfast sausage (choose mild or spicy)
- 2 cups almond flour
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups shredded sharp cheddar cheese (plus extra for topping if you like)
- 4 large eggs
- ½ cup sour cream
- ¼ cup melted butter
- Optional: chopped fresh parsley for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20-25 minutes to bake. Including cooling time, plan for about 35-40 minutes total. It’s a quick and filling breakfast option that’s perfect for busy mornings!
Step-by-Step Instructions:
1. Cook the Sausage:
Start by preheating your oven to 375°F (190°C). Grease a muffin tin or line it with silicone baking cups for easy cleanup. Heat a skillet over medium heat, then cook the ground sausage until it’s nicely browned and fully cooked. Break it up into small pieces as it cooks. Once done, drain any excess grease and let the sausage cool a bit while you prepare the rest.
2. Mix Dry Ingredients and Cheese:
In a large bowl, combine the almond flour, baking powder, garlic powder, onion powder, salt, and black pepper. Stir them together well so everything is evenly mixed. Next, add the shredded cheddar cheese, keeping a little aside if you want to sprinkle some on top of your biscuits later.
3. Combine Wet Ingredients:
In a separate bowl, whisk together the eggs, sour cream, and melted butter until smooth and well combined. This will help your biscuits stay moist and fluffy.
4. Make the Biscuit Dough:
Pour the wet mixture into the dry ingredient bowl. Stir gently until just combined—be careful not to overmix. Then fold in the cooked sausage evenly throughout the dough.
5. Bake Your Biscuits:
Spoon the biscuit mixture into your prepared muffin tin, filling each cup nearly to the top. If you saved some cheese, sprinkle it over the biscuits now for a golden cheesy crust. Place the tin in the oven and bake for 20-25 minutes, until the biscuits turn golden brown and a toothpick inserted in the center comes out clean.
6. Cool and Serve:
Once baked, allow the biscuits to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool a bit more. Garnish with fresh parsley if you like, and enjoy warm—either on their own or alongside your favorite eggs.
Can I Use Frozen Sausage for This Recipe?
Yes, but make sure to fully thaw the sausage before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. Cooking frozen sausage directly can result in uneven cooking and excess moisture.
Can I Make These Biscuits Ahead of Time?
Absolutely! You can prepare and bake the biscuits in advance. Store them in an airtight container in the fridge for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 10 minutes or until heated through.
Is There a Dairy-Free Option?
You can substitute cheddar cheese with a dairy-free cheese alternative and use coconut cream instead of sour cream. Keep in mind the texture and flavor may vary slightly.
How Should I Store Leftovers?
Store leftover biscuits in an airtight container in the fridge for up to 3 days, or freeze them for up to 1 month. When reheating frozen biscuits, thaw them overnight in the fridge first, then warm in the oven or microwave.
