Low Carb Sausage, Cheddar and Chive Breakfast Biscuits
These yummy biscuits are both gluten-free AND keto-friendly. Did we mention that they also happen to be unbelievably delicious?
INGREDIENTS
1 1/2 cups almond flour
1 tbsp baking powder
1/4 tsp salt
2 large eggs
1/3 cup sour cream
1/4 cup butter, melted
1/2 lb breakfast sausage, cooked and drained
1/2 cup shredded cheddar cheese
2 tbsp chopped fresh chives
DIRECTIONS
Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Set it aside. In a large bowl, whisk together the almond flour, baking powder, and salt. Set it aside. In another large bowl, whisk together the eggs, sour cream, and melted butter. Combine the egg mixture with the almond flour mixture. Fold in the cooked sausage, cheddar cheese, and chives. Let the dough sit for 5 to 10 minutes. Scoop the dough onto the baking sheet and bake until they are golden, about 10 to 12 minutes. Allow the biscuits to cool for at least 5 minutes before enjoying. Store in the refrigerator for up to 3 days.
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This breakfast biscuit recipe is a great example of making a low-carb option feel satisfying rather than restrictive. The combination of sausage, cheddar, and chives sounds especially appealing, and the ingredient list keeps things approachable for home cooks. I recently came across https://360haz.com/ while reading a similar food discussion, which added another perspective. Thanks for sharing such a practical recipe.
I’m curious about the part where you let the dough sit for 5–10 FNF minutes. Is that mainly to help the almond flour absorb the moisture, and would skipping that step noticeably change the texture of the biscuits?