Keto Sausage and Cheese Biscuits make a tasty breakfast that’s low in carbs but big on flavor! These biscuits are soft and cheesy with bits of savory sausage baked right inside, making each bite satisfying and filling. They’re perfect if you’re following a keto diet but still want a warm and comforting morning meal.
I love making these biscuits on weekends when I have a little more time to enjoy breakfast. They come together quickly, and the smell of sausage and cheese baking fills the kitchen with the coziest vibes. One trick I use is to melt a little extra cheese on top right before serving—makes them even more irresistible.
These biscuits are great on their own, but I also like to slice them open and add a little butter or a fried egg for an extra special touch. They’re easy to take on the go too, so they’ve saved me on busy mornings more than once. If you’re looking for a simple, hearty breakfast that keeps you full and happy, this recipe is definitely worth a try!
Key Ingredients & Substitutions
Ground Sausage: This adds great flavor and fat, which is important in keto recipes. If you want less spice, choose a mild sausage. You can also use ground turkey or chicken for a lighter option.
Cheddar Cheese: Sharp cheddar gives a nice tang and melts well. If you don’t have cheddar, mozzarella or Monterey Jack work fine too. Avoid processed cheese to keep texture natural.
Almond and Coconut Flour: These low-carb flours make the biscuits fluffy and keep carbs low. Coconut flour absorbs moisture a lot, so don’t skip it. If you must swap, use a mix of other nut flours but watch texture.
Eggs and Almond Milk: Eggs bind the dough while almond milk adds moisture. Use any unsweetened nut or seed milk if almond milk isn’t handy. Egg replacer won’t work well here.
How Do I Get the Biscuits Tender but Hold Their Shape?
Getting the right dough texture is key for soft yet firm biscuits.
- Mix dry ingredients well so baking powder is evenly spread for good rise.
- Add cheese and sausage before wet ingredients to coat them and avoid clumps.
- When adding eggs and almond milk, fold gently to avoid overmixing—this keeps the biscuits tender.
- If dough feels dry, add almond milk one tablespoon at a time. Dough should be sticky but not runny.
- Use a cookie scoop or hands to shape the biscuits gently. Don’t press them down—keep the shape rounded for fluffiness.
- Bake until golden brown and test doneness with a toothpick. Cooling a bit before serving helps firm them up slightly.
Following these steps helps you get delicious, moist biscuits without them falling apart or becoming dense.
Equipment You’ll Need
- Baking sheet – a flat surface for even baking and easy cleanup with parchment paper.
- Parchment paper or silicone baking mat – prevents sticking and helps biscuits bake evenly.
- Large skillet – perfect for browning and crumbling the sausage before mixing.
- Mixing bowls – one for dry ingredients, one for wet, to keep things organized.
- Whisk – to combine eggs and almond milk smoothly without lumps.
- Cookie scoop or spoon – helps portion the dough evenly and form biscuit shapes quickly.
Flavor Variations & Add-Ins
- Swap breakfast sausage for diced cooked bacon or ham for a smoky twist.
- Add chopped green onions or chives for a mild onion flavor that brightens biscuits.
- Mix in some shredded mozzarella or pepper jack cheese to change the cheese flavor profile.
- Include herbs like rosemary or thyme to add fresh, aromatic notes perfecct for morning meals.
How to Make Keto Sausage and Cheese Biscuits
Ingredients You’ll Need:
- 1 lb (450g) ground breakfast sausage (mild or spicy as preferred)
- 2 cups shredded sharp cheddar cheese
- 1 cup almond flour
- 1/4 cup coconut flour
- 2 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt (adjust to taste)
- 4 large eggs
- 1/4 cup unsweetened almond milk (or any low-carb milk alternative)
- 1 tsp dried parsley (optional, for garnish)
Time Needed:
This recipe takes about 10 minutes to prepare and about 20-25 minutes to bake. So, you should have these delicious keto biscuits ready in about 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Sausage:
Preheat your oven to 350°F (175°C). In a large skillet over medium heat, cook the ground sausage until it’s fully browned and cooked through. Break it into small crumbles while cooking. Once done, take it off the heat and set it aside.
2. Mix Dry Ingredients and Combine:
In a large bowl, mix together the almond flour, coconut flour, baking powder, garlic powder, onion powder, and salt until well combined. Add the shredded cheddar cheese and cooked sausage, stirring everything together evenly.
3. Add Wet Ingredients and Form Dough:
In another bowl, whisk the eggs and almond milk together until smooth. Pour this mixture into the dry ingredients and gently fold until you have a sticky dough. If the dough feels too dry, add a little more almond milk, one tablespoon at a time, until it just holds together.
4. Shape and Bake the Biscuits:
Use a cookie scoop or your hands to form the dough into biscuit-sized mounds. Place them on a baking sheet lined with parchment paper or a silicone mat, spacing each about 1 inch apart. Bake them in the preheated oven for 20-25 minutes, or until they turn golden brown and a toothpick inserted in the center comes out clean.
5. Cool and Serve:
Take the biscuits out of the oven and let them cool a bit on the baking sheet. If you like, sprinkle some dried parsley on top for a fresh look. Serve warm—these biscuits taste wonderful on their own or split open with butter, eggs, or any keto-friendly topping you enjoy.
Can I Use Frozen Sausage for This Recipe?
Yes! Just make sure to fully thaw the sausage before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. Properly cooked sausage crumbles will ensure the biscuits bake evenly.
Can I Make These Biscuits Ahead of Time?
Absolutely! You can bake them a day in advance and store them in an airtight container in the fridge. Reheat in the oven at 300°F (150°C) for about 10 minutes to keep them warm and fresh.
How Should I Store Leftover Biscuits?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the biscuits individually on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw overnight before reheating.
Can I Substitute Other Cheeses or Flours?
Yes! Mozzarella, Monterey Jack, or pepper jack cheeses work well. For flours, stick with nut-based flours like almond or coconut to keep it keto-friendly. Avoid wheat or all-purpose flour to maintain low carbs.
