Bacon-Cheddar Biscuit (Low Carb)

Light, flaky, and filled with flavor!


Grate the butter using a frozen block of butter. I grate it right onto a scale so I don’t need to dirty a measuring cup (and it’s more accurate!).

Shape or roll out the dough into 1/2-1″ thick discs and bake until edges start to get golden.



Bacon-Cheddar Biscuit (Low Carb)

Marla Hingley
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 8


  • 1/2 cup 56g coconut flour
  • 1/4 cup 28g almond flour
  • 1 1/2 tsp xanthan gum
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp parsley
  • 1 tsp dried onion flakes
  • 1/4 tsp pepper
  • 3 Tbsp 45g cold grated butter
  • 1/4 cup 50g cheddar cheese, shredded
  • 1/4 cup sour cream
  • 1 egg
  • 2 slices cooked bacon finely chopped


  • Combine all dry ingredients in a large bowl.
  • Add in the grated butter and cheese, and toss gently until fully coated.
  • Add remaining ingredients, stirring gently to combine.
  • Using hands, shape into a disk then roll out between parchment to 1/2-1" thick. Cut out 4-8 shapes (depending on diameter you want), then place on a parchment lined baking sheet.
  • Brush the dough with heavy cream (optional - helps browning), then bake at 400°F or 20-25 min or until edges are lightly browned.
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See also
Cranberry & Orange Scones

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