Cheddar Dill Biscuits - keto, gluten free

Golden brown on the outside and light and fluffy on the inside, these keto Cheddar Dill Biscuits are the perfect addition to any meal.

Cheddar Bay Biscuit Copycat

This keto biscuit recipe is the perfect Red Lobster Cheddar Bay Biscuit copycat. They are golden brown and crispy on the outside, while remaining light and fluffy on the inside. These gluten free drop biscuits couldn't be any easier to make. You simply mix all of the ingredients together and scoop the dough in heaping mounds, onto a muffin top pan. Then from there all you have to do is bake and enjoy. They are perfect all on their own, or slathered with a generous pat of melty butter

Ingredients

• cream cheese
• egg
• garlic
• dill
• onion powder
• dried Italian seasoning
• sea salt
• sharp cheddar cheese
• blanched almond flour
• heavy cream
• water

Serving Suggestions

• Make keto biscuit breakfast sandwiches
• Use them as a topping to make my Keto Chili Dog Pot Pie Casserole
• Serve them with my Slow Cooker Kickin' Chili
• Use the sausage gravy from my Keto Chicken Fried Steak and make keto biscuits and gravy
• Serve them with your low carb and gluten free holiday feast
• Eat them with my Keto Chicken Pot Pie Soup Recipe
• Top them with Keto Bacon Jam
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Other recipes you might enjoy

• • • White Cheddar Sausage Breakfast Biscuits
    • Slow Cooker Kickin' Chili
    • Slow Cooker Italian Meatballs
    • Cheddar Jalapeno Bacon Biscuits
    • Bacon Cheeseburger Soup
    • Zuppa Toscana Soup
    • Keto Chicken Pot Pie
    • Cheesy Smoked Sausage and Cabbage Casserole
    • Pesto Marinara Sauce
    • Herby Everything Seasoning

Cheddar Dill Biscuits

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★★★★★

5 from 5 reviews

• Author: Kyndra Holley
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 biscuits 1x
• Diet: Gluten Free

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Ingredients

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• 4 ounces cream cheese, softened
• 1 large egg
• 2 cloves garlic, minced
• 1 ½ teaspoons chopped fresh dill
• ½ teaspoon onion powder
• ½ teaspoon dried Italian seasoning
• ½ teaspoon sea salt (This is the only salt I use)
• 1 ¼ cups shredded sharp cheddar cheese
• 1 ¾ cups blanched almond flour (I use this brand)
• ¼ cup heavy cream
• ¼ cup water

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Instructions

1. Preheat the oven to 350°F
2. In a medium bowl, using a hand mixer on low speed, whip the cream cheese and egg together.
3. Add the dill, onion powder, salt, Italian seasoning and garlic. Use a rubber spatula to mix the seasonings into the cream cheese mixture.
4. Add the cheddar cheese, almond flour, heavy cream and water. Mix until all the ingredients are well incorporated.
5. Drop the dough in heaping mounds into 6 wells of a lightly greased muffin top pan. Bake for 20 to 30 minutes, or until the tops are golden brown and the biscuits are cooked all the way through.

Notes

net carbs per biscuit: 3.9g

• Method: Baking

Nutrition

• Serving Size: 1 biscuit
• Fat: 32.7g
• Carbohydrates: 6.9g
• Fiber: 3g
• Protein: 14.7g

Keywords: keto biscuit recipes, gluten free biscuits, cheddar biscuits, grain free biscuit recipe, low carb recipes