Kitchen Confide

🧀 Savory & Satisfying: Keto Sausage and Cheese Biscuits (The Ultimate Low-Carb Comfort Food)

Picture this: It’s Sunday morning. Sunlight streams through the kitchen window as the aroma of sizzling sausage and melted cheese dances in the air. You pull a tray of golden-brown biscuits from the oven, their edges slightly crisp, their centers begging to be pulled apart. That’s the magic of these Keto Sausage and Cheese Biscuits—a recipe that’s become my family’s not-so-secret weapon for turning ordinary mornings into something special.

As a chef who’s obsessed with making low-carb eating feel indulgent, I created these biscuits during a brunch crisis (more on that later!). They’re gluten-free, packed with protein, and have just 3g net carbs each. But here’s the real kicker: Even my carb-loving brother-in-law hoards these in his freezer. Whether you’re keto-curious or just want a breakfast that won’t leave you hangry by 10 AM, these biscuits are about to become your new kitchen BFF.

❄️ The Snowed-In Brunch That Started It All

Let me take you back to that fateful winter morning. A snowstorm had canceled our pancake house plans, leaving six hangry adults and three cranky kids in my tiny kitchen. My sister joked, “Chef Auntie better work some magic!” Challenge accepted.

I raided the fridge: leftover sausage from pizza night, a block of cheddar, almond flour from my holiday baking spree. What emerged from the oven 20 minutes later looked like fluffy biscuits but tasted like a sausage-stuffed grilled cheese—in the best possible way. My nephew (the pickiest eater alive) asked for thirds. My yoga-instructor sister whispered, “These are keto?!” We’ve recreated that cozy snow day vibe every weekend since.

🛒 Your Grocery List: Simple Ingredients, Big Flavor

• 1 lb breakfast sausage – Go spicy if you dare! (Sub: Ground turkey + 1 tsp fennel seeds)
• 1 cup shredded cheese – Cheddar’s my MVP, but mozzarella keeps it extra melty
• 1 cup almond flour – Super-fine blend works best (Not coconut flour—they’re not twins!)
• 2 large eggs – Room temp = better binding
• 1 tsp baking powder – Freshness matters! Test it with water if it’s old
• 1/2 tsp garlic powder – Optional but oh-so-worth it

Chef’s Tip: For dairy-free pals, swap cheese for 1/4 cup nutritional yeast + 1 tbsp psyllium husk (trust me!).

👩‍🍳 Let’s Get Baking: Your Foolproof Roadmap

Step 1: Fire up that oven to 350°F (175°C). No parchment? Grease that pan like you’re buttering toast!

Step 2: Brown the sausage in a skillet. Pro Move: Crumble it fine—you want bits in every bite! Drain fat (save it for cooking eggs later!).

Step 3: In your mixing bowl, combine everything. Secret: Mix with your hands! The heat from the sausage helps melt the cheese.

Step 4: Scoop 8 mounds onto the sheet. Ice cream scoop = perfect portion control!

Step 5: Bake 15-20 mins. They’re done when tops look like toasted marshmallows.

Hot Tip: Let them cool 5 mins—they firm up as they rest. Patience, grasshopper!

🍽️ Serving Ideas That’ll Make You Feel Fancy

Slice one open while warm—watch that cheese stretch! Pair with scrambled eggs and avocado for Instagram-worthy brunch boards. Pack them cold in lunchboxes with a side of spicy mayo (1 tbsp mayo + 1 tsp sriracha = chef’s kiss).

✨ Mix It Up: 5 Flavor Twists

• Pizza Party: Add 1/4 cup marinara + pepperoni bits
• Garden Lover: Spinach (squeezed dry!) + feta
• Tex-Mex: Taco-seasoned beef + jalapeños
• Bacon Bliss: Crumbled bacon + blue cheese
• Veggie Boost: Zucchini shreds (pat dry first!)

📝 Chef’s Confessions & Kitchen Wisdom

The first time I made these, I forgot the baking powder. Let’s just say hockey pucks would’ve been softer! Now I keep a backup jar labeled “BISCUIT SAVIOR.” Over the years, I’ve learned: 1) Grease your scoop—sticky dough begone! 2) Freeze extras in muffin tins before bagging (no squished biscuits!). 3) Always double the batch. ALWAYS.

❓ Burning Questions (Answered!)

Q: Can I freeze these?
A: Absolutely! Freeze unbaked dough balls or cooked biscuits. Reheat at 325°F for 10 mins.

Q: Why are mine crumbly?
A: Two culprits: 1) Over-measuring almond flour (spoon & level!) 2) Skipping the egg wash (optional but helpful).

Q: Can I use coconut flour?
A: It’s a thirsty flour! Use 1/3 cup + add 1 extra egg. Texture will be denser but still tasty!

: Keto Sausage and Cheese Biscuits!

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• Author: OliviaBennett
• Total Time: 30 min

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Description

Snowed in with nothing but leftovers, I whipped up these hearty, cheesy biscuits out of brunch desperation—and they became a family legend. Now, they’re our go-to for slow Sundays, freezer breakfasts, and impress-the-in-laws mornings. Soft inside, golden outside, and bursting with sausage-cheese goodness, these biscuits are proof that keto comfort food is the real deal.

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Ingredients

Scale 1x2x3x

• 1 lb breakfast sausage (spicy or mild)

• 1 cup shredded cheese (cheddar or mozzarella)

• 1 cup super-fine almond flour

• 2 large eggs (room temperature)

• 1 tsp baking powder

• ½ tsp garlic powder (optional but tasty)

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Instructions

• Preheat Oven:
  Set to 350°F (175°C). Line or grease a baking sheet.

• Cook the Sausage:
  Brown sausage in a skillet until fully cooked. Break it into small crumbles and drain excess fat.

• Mix the Dough:
  In a large bowl, combine sausage, cheese, almond flour, eggs, baking powder, and garlic powder. Use your hands—the warmth helps blend the cheese.

• Form Biscuits:
  Scoop into 8 equal mounds onto your baking sheet. Flatten slightly.

• Bake:
  Cook 15–20 minutes until golden. Let cool 5 minutes before serving.

Notes

• Cheese Choices: Cheddar for sharpness, mozzarella for melt—mix ‘em for best of both.

• Storage: Freeze cooled biscuits; reheat in oven or air fryer.

• Dairy-Free Swap: Use ¼ cup nutritional yeast + 1 tbsp psyllium husk for cheesy flavor.

• Double Duty: Slice and stuff with scrambled eggs for a killer keto breakfast sandwich.

• Prep Time: 10 min
• Cook Time: 20 min

Nutrition

• Calories: 250 per biscuit
• Fat: 20g
• Carbohydrates: 3g
• Fiber: 2g
• Protein: 14g

📊 Nutrition Per Biscuit (Because You’re Curious!)

Calories: 190 | Fat: 16g | Protein: 9g | Net Carbs: 3g | Fiber: 2g