Low-Carb Sour Cream Biscuits Recipe - Simply So Healthy (2024)

As a southerner I was VERY skeptical of this biscut, boy was I wrong! It is recipes like this that give me hope of makeing this a permanent WOE change!. Biscuts and gravy are my husbands favorite breakfast and I can not wait to give it a go! I think I will try adding a bit of garlic and rosemary next time to go with a zoodle spaghetti dinner! Thank you

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I just tasted these biscuits at my nieces! Best bread/biscuit recipe I’ve tasted since starting Keto. But looking at the amount of carbs it will have to be a once in awhile treat. Thanks for sharing it!

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THESE ARE AMAZING!!

My husband and I have converted to KETO eating and I have been trying for 9 weeks to find some type of bread substitute for my husband for quick breakfasts. This is the WINNER!!

I made these with sausage and cheese with Griffin’s Sugar-Free syrup and just handed my husband one and he just gave me a high-five, a little jig and asked for another one. Awesome job and thank you so much for sharing this awesome recipe!!

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Can I grind up my almond flour to make if finer if I don’t have super fine almond flour?

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I grew up in the mountains of Appalachia where buttermilk biscuits are a staple and everyone thinks their Mamaw’s biscuits are the best. These are very good but they aren’t Mamaw’s biscuits. I could only find milled flaxseed in my grocery store so that it was I used. The flecks of brown were one thing that was off—there are no brown flecks in a Southern biscuit. I almost left this out but I wanted to try the recipe as is. Can this ingredient be omitted entirely or is it necessary for a binding agent? Also, a tip for incorporating butter—grate it into the dough with a cheese grater. This is easier than using a pastry cutter to incorporate. Again, excellent recipe and I will make again.

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Is it possible to omit the xanthem gum? We are not suppose to eat that ingredient.

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How big around should they be. I just made them and they smell delicious. In the pictures they seem a fair size with some thickness so able to split.

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Wow, as a told my husband, if i hadn’t made these myself, i would have thought they were made with wheat flour .
As we are gluten free (celiac) and now low carb, I have searched for 4 years for a good biscuit recipe, and this is it. I just patted into a square, and sliced into 4 pieces. They even raised enough to split for a hunk of butter. Yum.

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I’m going to be making these biscuits this morning. Can’t wait to try them. Can I use a food processor to cut in the butter? On another note, where in NC do you live? I am in Chapel Hill.

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I just started a low carb diet and felt like I was having to give up everything good, except meat! I just tried this recipe, and these biscuits are amazing! They have a slightly different texture than regular biscuits, but they are the perfect combination of crusty outside, soft inside and have an excellent flavor. I will definitely double the batch so I can make breakfast sandwiches during the week. Thank you for a recipe that delivers a high quality, great tasting result.

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I live in the foothills below Blowing Rock. Has anyone tried using plain Greek yogurt instead of sour cream. I am not supposed to have dairy except grass fed butter and Greek yogurt. I did make them with the sour cream to try and my husband said they were better than my traditional ones with White Lily flour. Let be your blog!

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I just made these tonight and they were SO GOOD. I’ve been keto for a little over 3 months now and I haven’t been able to find anything bread/biscuit like that I could eat…. until now!! Thank you so much for perfecting this recipe. I do think that my biscuits turned out a bit too small though – next time I will probably double the recipe and make them each a bit bigger and make 6 instead of 4. I think I’ll also try these on top of chicken pot pie 🙂

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These are so good! Not that the recipe needs improvement, but have you tried it with two egg whites for a fluffier biscuit?

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For those of you wondering about the xantham gum….
I made the first batch without the xantham gum, then made a second batch with the xanthan gum. I’ve been gluten free for 9 months and these are definitely the best biscuits I’ve made and possibly the best bread I’ve made.
There was no difference in taste or appearance between the xanthan and the non-xanthan biscuits. Without xanthan gum, the biscuits are more crumbly. This was not an issue for me since I had them with sausage gravy.
If I wanted a biscuit to eat in hand, I would definitely use the xanthan gum. It does help the biscuits hold together better. They still aren’t as sturdy as a wheat four biscuit but there is a noticeable difference.

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What can we use instead of almond flour and flax.Unfortunately I can’t have any.I do have some white chia seeds and psyllium husk.Was wondering if any of these will work.
Thank you.

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What can be used in place of the xanthan gum? I have tapioca flour/starch, but I wasn’t sure if it would work. I really want to try these right now!

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I made these biscuits last night – and I”m making them again tonight at the request of my husband. We’ve been low-carb for two months, and we’re doing well with it, but we miss some of our favorite foods. Mine in particular is biscuits and gravy. I had to make a few small changes, but we loved them so much! I had no xanthan gum, so I used an additional egg white – they held together just fine! I was able to cut and put butter in the middle. I also didn’t have ground flax seed, but did have whole. I pulsed the seeds in the food processor and was able to grind them up slightly. I loved the taste. They remind me heavily of whole wheat biscuits. I also made them completely in the food processor – using frozen butter helps with “flakiness”. I made drop-style biscuits instead of rolling out and they were so easy all around and a wonderful addition to our new way of eating. Thank you so much for your work! I’ll be back for more recipes!

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These were outstanding and I have made A LOT of low carb breads and biscuits…..this one is definately the closest to a Southern biscuit. My biscuit cutter was a 3 inch size and I would recommend not going above 2 1/2 inches (diameter) as these biscuits are more fragile than a standard wheat flour biscuit. Mine crumbled a bit when I split them….I think slightly smaller should work fine.

Also for the butter: what works for me is taking a frozen stick of butter out of freezer (I always freeze mine for longer shelf life) and let sit while I measure out the other ingredients. I mark off the # Tbs I need with a knife, peel the paper down to the makings and GRATE IT on a mid size rasp grater straight into the mixture. Then just fluff into the dry mixture with a fork. Gives a really even mix without the need of cutting in with pastry blender. Works great.

These were such a treat….going to be a Sunday morning brunch favorite for sure.

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I didn’t have flax so I used psyllium husks. They are perfect!! I added garlic. Powder and a little thyme. Delicious

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Wow! These are amazing! I have probably made 4 quadruple batches in the past two weeks. I just went through my recipe notebook and culled SEVEN other biscuit recipes and dropped them into the recycling bin. Obviously, I’ve been on a hunt for a yummy low carb biscuit for a while. The other ones were okay, but these taste like the real deal! Even my picky kids loved them! They usually hate anything low carb (and they’ve tried a lot of them!) I usually end up making the white flour ones for them, and the low carb ones for us. No more! I can make one huge batch, and all six of us are happy!

These also taste great with crumbled sausage and shredded cheddar cheese mixed with them before baking.

Thanks for sharing this recipe! It’s our go-to recipe now, and my search is over.

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BRILLIANT BRILLIANT BRILLIANT
just like the ‘real’ deal
Not missing anything
THANK YOU

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These have been the best low carb biscuit I’ve made yet!!! Didn’t have flax, so I left that out. They didn’t rise like the picture, but I think that’s due to my old baking powder. Delicious though!! Boyfriend approves, and loves that he can still eat biscuits and gravy on keto!

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I’ve made these biscuits several times and I can say that, even as someone who doesn’t have food sensitivities, they are delicious. I just eat them by choice. Haha. They were so good dipped in my homemade stew, and their great on their own with butter!

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Wow, these look awesome. I love making Southern biscuits, but they are loaded with carbs and since we’ve been trying to cut back, I haven’t been preparing them nearly as much. Now I can! I am very excited to get into the kitchen and makes these gems. Thanks for the great recipe and the inspiration, too!!

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Wow – thank you for all of your hard work to make these! I can’t wait to make these for my friends who are low carb!! Really, I should be eating low carb, too, but I just haven’t been able to yet! Maybe these will change my mind and show me it wont be so bad after all!

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I’m so glad that amazing low-carb and gluten-free biscuits are possible! It’s such a journey trying to find foods you love which can sub for the ones you can’t have anymore. Thank you for doing all the hard work in figuring out just the right mix of ingredients!

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Ladies, Congratulations! You’ve developed a recipe for a keto biscuit that could pass as a conventional one. I’ve made the recipe twice. First time I used the food processor and can say that the process does work, but one must be careful not to over-process the dough. It only takes a few pulses. I even forgot to add the ground flax seed to that first attempt and the biscuits still came out good. Made them for the second time this morning using the method of grating frozen butter into the dry ingredients and mixing by hand using a large fork. I remembered the flax this time, too. This batch is even better than the first and looks flaky just like a conventional biscuit. I double the recipe, pat it into a rectangle, and cut it into 9 large portions.

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I’ve been looking for an almond flour biscuit and I’m so excited to find yours.This recipe couldn’t be easier and these biscuits won’t last long at all! Love the use of everyday ingredients…and now I have another way to use xanthan gum. Thanks for sharing! 😉

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I must say, I appreciate your efforts! I agree with you about almond flour – I love it, but it’s obviously not the same thing as wheat, and there are just too many gluten-free recipes that seem to take a sort of ‘ehhhh good enough’ approach. The added flax and egg make perfect sense, and these look great! Cheers.

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Everyone has an opinion about biscuits — especially the Southern style biscuit. Now, if you need a low-carb and gluten fee biscuit I think this recipe is ideal. People who can’t have the regular kind of biscuit can enjoy their delicious bread along with their gravy or just butter.

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My first attempt at this recipe today, following your recipe as written. I have made a Keto garlic-cheese biscuit so far, but wanted a good, plain biscuit recipe in my collection. I think this one is it! I did find the “dough” to be very dry, crumbly, but it came together in a dense ball with a few kneads, before patting it out & cutting it into 4 pieces. I was a bit concerned at that point that they would come out of the oven dry & crumbly, but they didn’t! I let them sit a few minutes, while I finished making our eggs, then split them for pats of butter (& jam for my son!). They held together nicely. The golden flaxmeal gave them a bit of a cornmeal taste/texture, which I’m not sure about yet. But otherwise, they were satisfying! Thank you!

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Thanks for this awesome biscuit recipe. I like using almond flour in baking and always looking for new inspiration. These will be perfect for a game day to go with chili.

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Just made these for the first time! Very satisfying & fills the Keto plain biscuit spot for me. I thought the “dough” was very dry & crumbly after mixing all the ingredients together, but a few kneads brought it together into a very dense dough. They came out well–splittable for butter & jam, and held together to eat! Now, I may try adding a 2nd egg white with the next batch & see how that changes the dough. Thank you for a good, easy recipe!

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I was so surprised to read how little these biscuits rise! Looking at them I assumed that they rose like traditional biscuits because they look so fluffy and large. The beautiful texture and color that the almond flour gives these makes them look so much more appetizing than traditional biscuits as well.

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Ooooh that melty butter on that golden biscuit… I want to reach in and have one with my coffee! These sound absolutely amazing. I’ve only used flax a few times, but it’s been a game changer for baked goods in our house. Amazing recipe!

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I’ve yet to see a gluten free biscuit that looks as fluffy as a gluten FULL biscuit. This one comes pretty darn close. Crumbly gluten free baked goods are a pain, so I am happy that you solved that issue with the flax and egg white combination.

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These were perfect! Only change I made was to use bacon/sausage grease from the gravy I made these to go with jnstead of butter. I no longer miss biscuits! Thank you!

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Can I use coconut flour instead?

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Good morning from north Louisiana! We are in our late 50’s so we know what Granny’s biscuits taste like and honey you knocked this out of the park. THANK YOU.

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New to low carb eating, these were great for me and my husband. I took I one more step and added 1 RS dried garlic and 1 ts dried Italian seasoning for an incredible savory biscuit! Yum!!!

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THANK YOU!!!!!!
Texture, taste is a spot on. Getting tired of sweet eggy bread options. Will make again. Even ate one that had sat out. Just spread butter on and still moist with crust crisp. Yummm

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We loved these! Thank you for sharing your biscuit genius!! My husband said this was the best keto recipe we’ve had—high praise indeed. I can’t wait to make some breakfast sandwiches with these.

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My husband and I both grew up in the South, and Sausage Gravy biscuits were always a part of our weekly diet. We have switched over to a low carb lifestyle to loose weight, but it has been difficult because we miss certain “comfort foods”. Thank you so very much for sharing your recipes. Both the biscuits and the sausage gravy were a HUGE success! My husband and I both are thrilled to have this as part of our diet again while still staying “legal”.

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I haven’t tried this recipe yet,bI can’t wait to try it with sausage gravy or as a breakfast sandwich. I was wondering if there was a reason you only used the egg white as opposed to the whole egg?

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Hi Annissa!
I made these tonight, and although we call them scones up here, a biscuit by any other name tastes just as great! Wow, these are awesome! I added a teaspoon of ground pepper, and then I made another batch (with the pepper), with grated cheddar. Next I want to try adding fresh blueberries. This recipe is a great “scaffold” for so many scones … Chives! Rosemary! Dill!
Eileen in Calgary, AB

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I was curious if anyone had tried freezing them and how it turned out?

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Winner! I’m an avid keto baker. I have mastered the art of cooking breads and sweets. But I’ve never mastered a biscuit. This one is spot on! I read through all the comments before attempting to make these. There has only been excellent reviews. Well add this one to the list. These are the BEST keto biscuits ever. Thank you for sharing your recipe.

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WOW! I concur with every bit of high praise for this recipe I’ve read here! I swear…I SOMEHOW could even taste a hint of YEAST in mine! Got 11 small-ish “drop” biscuits out of the recipe, and thought I’d just have 2 for a light breakfast, but they were SO DELICIOUS, I allowed myself 2 more…and had a very hard time stopping at 4 (after all…they were small-ish…lol :)) Thank you for all the work of coming up with this absolute GENIUS of a very easy Keto biscuit recipe…which will be a beloved staple of my kitchen cookery forever!

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Have you tried incorporating more leavening to make these less dense?
I am planning to try adding a little ACV and maybe more baking powder, but thought I would check with you first, as I do not wish to waste expensive ingredients.

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These taste great but mine didn’t rise at all from the thickness that I cut them at (about 1/2”). Any ideas?

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Love these biscuits! I read through the reviews and based on my ingredients altered a bit. No flax so used physillium husk, doubled the egg whites, did the frozen grated butter, and made a log shape and cut them in 2 inch segments (patting out to make them all even. I did a double batch the first go and so glad I did!

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Wow! So simple, easy and delicious. Thank you.

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These are INCREDIBLE. I’ve made them twice in one week! They are great alone with butter or to make a biscuit sandwich. Thanks so much for posting this awesome recipe!

If anyone is thinking about making them but wary because you’ve been let down by other almond flour biscuits, trust me, this one’s worth it!

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Thank you so much for this recipe!! I made it as written nearly a dozen times, and then one time I accidentally forgot the butter. They were okay, but not great. Forgetting the butter prompted me to try just melting the butter to see how that might change the texture. I tested your original method side by side with a batch made with melted butter, and I was surprised that the melted butter batch seemed to hold together better. Regardless, I’ve been so grateful for this recipe. I’m using it tonight to make a panzanella.

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I’ve made these biscuits several times since finding this recipe, and they are truly the best biscuits that have ever come out of my kitchen. Came back to say thank you. Also, this last recipe, I used a whole egg, and the biscuits still tasted fine. A bit less of a crunchy crust, so I prefer it your way, but the ease of throwing in a whole egg will probably keep me using the whole egg. A wonderful recipe.

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After cutting the mixture into desired shapes, can we freeze them for baking in the next few days?

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As a Southern girl who grew up on Southern Biscuits, converted a Northern husband to Southern biscuits, and raised two sons in the proper way to eat said biscuits, I must say that this low-carb alternative to traditional surpasses all expectations!
I made these last weekend to accompany homemade chicken soup. The smell and taste were delightful, and definitely must be smothered in butter before serving. I will make this recipe using the suggested additions to the recipe and freeze them for later use.
PS, the husband would like me to make them frequently.

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These were fantastic! Other almond flour biscuits I have made came out dense and had a funky texture and taste. These were moist, light, and delicious! I also made the sausage and gravy which was yummy as well! Thank you for sharing!

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These really are fantastic low carb biscuits! Sadly, they don’t work as a substitute for dumplings in chicken and dumplings. Any ideas how to tweak the recipe so they don’t fall apart in soup?

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This was hands down the best low carb biscuit recipe we have tried (and we have tried several!) I confess I used the whole egg as I didn’t want to waste the free range yolk and they were still perfect.

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A recent conversation reminded me that despite living in the south, I’d somehow never had biscuits and gravy before. What gives? I decided I had to try it asap, but since I’m keto right now, this meant finding an alternative recipe. Great reviews along with quite good macros for a keto friendly “bread” type stand in made me choose this one. I made it along with the sausage gravy recipe a couple days ago and really enjoyed the meal. I also ate a biscuit with just butter and a bit of sugar free maple syrup to see how the biscuits held up by themselves, and enjoyed it that way too.

The biscuits are definitely different from regular ones to me – I don’t expect to fool a non keto dieter with this recipe by any means. However, this is no surprise for low carb breadlike items. The almond flour flavor definitely comes through, which might be odd to some, though I really did not mind it at all. Perhaps there is a keto friendly recipe that would be closer to the “real” thing for my taste buds, but surely not with macros as good as this recipe. At 14g of fat, 2g net carb, and 5g protein per biscuit, these are very appropriate for keto. Some keto friendly baked goods don’t have great macros and would be best had as an occasional treat. But this recipe is one I could work in to my meal plans regularly if I choose.

I had 1 leftover biscuit as well as some leftover sausage gravy, which I had for dinner tonight – the biscuit, which i stored in a ziploc for 2-3 days, did not seem to have dried out or gone hard. In the microwave, it did harden up slightly, but no more than a regular biscuit would if reheating it in a similar fashion. The gravy was just as good if not even better after being kept in the fridge for an equal amount of time.

If you don’t mind almond flour flavor, these are a good stand in with good macros! I will definitely make them again in the future… the VERY near future in fact, as I still have some of that sausage gravy left… Thanks for the great recipe!

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I have not tried these yet, but they look amazing! I have a big family, so will double the recipe. I’m going to add garlic and parmesan cheese to the dough to make garlic/cheese biscuits for chili nights. I am very excited to try them plain with the gravy too. My family loves biscuits and gravy. My Dad was from the south and it was a staple at our house when I was a kid! Thank you so much!

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I shared this recipe with everybody at work and we all love them as well as our families! Thank you for all of your recipes!

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Can these biscuits be frozen? My husband loves these! Would like to always have them on hand.

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I’m British and use these biscuits as a very good scones substitute to have with jam and cream. Easy to prepare and the amount of ingredients is just right.

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