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.
Ingredients
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1 lb breakfast sausage (spicy or mild)
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1 cup shredded cheese (cheddar or mozzarella)
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1 cup super-fine almond flour
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2 large eggs (room temperature)
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1 tsp baking powder
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½ tsp garlic powder (optional but tasty)
Instructions
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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
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Cheese Choices: Cheddar for sharpness, mozzarella for melt—mix ‘em for best of both.
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Storage: Freeze cooled biscuits; reheat in oven or air fryer.
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Dairy-Free Swap: Use ¼ cup nutritional yeast + 1 tbsp psyllium husk for cheesy flavor.
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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