If you’ve been craving warm, buttery cheese biscuits but want something lighter, lower in carbs, and made with simple ingredients, this cheese biscuits recipe is perfect for you. These biscuits bake up soft, golden brown, and packed with sharp cheddar and garlic flavor — giving classic southern cheese biscuit vibes without the heavy flour and sugar.
This version keeps things easy, using basic pantry ingredients and almond flour to make the biscuits diabetic-friendly while still tasting like old fashioned cheddar cheese biscuits or even a healthier Red Lobster–style biscuit.
Ingredients
Method
- Heat to 350°F.
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together: almond flour, baking soda, salt, garlic powder, onion powder, dried parsley/Italian seasoning, and cheddar cheese.
- In another bowl, whisk together:eggs, melted butter/coconut oil, and sweetener (if using).
- Pour the wet ingredients into the dry.
- Stir until a thick, scoopable dough forms.
- If slightly sticky, let it rest 2 minutes so the almond flour absorbs moisture.
- Divide into 7 equal portions.
- Lightly flatten each biscuit to about ¾–1 inch thick.
- Place on the parchment-lined baking sheet.
- Bake at 350°F for 14–16 minutes,or until the bottoms are lightly golden and the tops feel set or until the bottoms are lightly golden and the tops feel set.
- Let cool 5 minutes — they firm up as they cool.
- Mix melted butter, garlic, and parsley.
- Brush over the warm biscuits before serving
Why These Are Diabetic-Friendly
Most traditional cheddar cheese biscuits rely on all-purpose flour, which elevates blood sugar quickly. Using almond flour instead makes these:
- Lower in carbs
- Higher in healthy fats
- More filling
- Better for stable glucose levels
They’re perfect for holidays, weeknight dinners, or a quick savory snack.
Tips for the Best Cheese Biscuits
- Sharp cheddar gives the most flavor without needing extra cheese.
- Don’t overmix — biscuit dough should stay a little rustic.
- Brush with melted butter + garlic powder after baking for a “Red Lobster” style biscuit.
- Add diced ham for a ham and cheese biscuits version (a popular search term).
Popular Variations (Based on Real Searches)
These variations match actual Google search intent and keyword trends:
- Simple cheese biscuits recipe
- Old fashioned cheese biscuits
- Best cheese biscuits recipe ever
- Cheese biscuits recipe Pioneer Woman
- Ham and cheese biscuits
Serving Ideas
Serve your cheese biscuits with:
- Holiday meals
- Soups and stews
- Breakfast scrambles
- Low-carb chili
- Garlic herb butter
This recipe uses just a few ingredients and the classic drop biscuit method — no rolling, no kneading, and no complicated steps. Everything mixes in one bowl, making it one of the easiest cheese biscuit recipes for beginners.
2. Are these cheese biscuits diabetic-friendly?
Yes. These biscuits use almond flour instead of all-purpose flour, which significantly lowers the carb content and helps prevent blood sugar spikes. They’re a lighter version of southern cheese biscuits and fit well into low-carb or diabetic meal plans.
Absolutely. Pre-shredded sharp cheddar works perfectly here. Sharp cheddar gives the most flavor without adding extra carbs, making the biscuits taste rich and cheesy.
Brush the warm biscuits with a mix of melted butter, garlic powder, and a pinch of parsley. This gives a flavor similar to classic restaurant-style cheddar cheese biscuits.
Yes! Diced ham mixes directly into the dough. This matches a popular search trend: ham and cheese biscuits and ham and cheese biscuits with canned biscuits.
Your version is healthier because it uses almond flour instead of canned dough.
Old fashioned cheese biscuits typically use all-purpose flour, shortening, and sometimes buttermilk. This recipe keeps the flavor but replaces the flour with almond flour for a lighter, diabetic-friendly version while keeping the same cheesy, buttery taste.
Store them in an airtight container in the fridge for up to 4 days. Reheat in the oven at 300°F for 5–7 minutes to restore their soft, golden brown texture.
Yes! Freeze baked biscuits for up to 3 months in a freezer-safe bag. Thaw and warm them in the oven. They stay soft and cheesy even after freezing.
They may need 1–2 extra minutes of oven time, or your oven may run cooler. Almond flour biscuits brown slightly differently than wheat flour biscuits, but they should still become lightly golden on top.
You can replace the egg with 2 tablespoons of Greek yogurt or 2 tablespoons of unsweetened almond milk mixed with ½ teaspoon of baking powder. The texture will be softer but still delicious.
