Savory Cheese-Herb Biscuits:
A Grain-Free and Ketogenic Holiday Side Dish

The holidays are fast approaching, which means it’s time to start thinking about all the delicious ways to celebrate the season’s bounty. Though this is usually a time of celebration and extravagance, pleasure and revelry, it can also present some challenges for those with special food needs or aspirations.

I want to enjoy the season to the fullest, but I don’t want to navigate too far from my everyday eating habits because of how it makes me feel when I do. After a month or more of feast and fun, it’s not that I feel terrible, but I’m just not quite at my optimal level of energy, mood stability, and general sense of well-being.

With Thanksgiving just around the corner, I’ve been busy brainstorming some unique ideas for a holiday spread. I’m focusing on dishes feel familiar while still acknowledging mindful eaters and those with dietary restrictions—food that’s sure to please the folks who may have some nutritional boundaries and the folks who don’t.

Freshly baked bread or dinner rolls can be found on many a dinner table around the world, and we especially look forward to them at a Thanksgiving spread  While few things are as comforting and traditional as serving fragrant, fresh bread at a big banquet, people are increasingly interested in alternatives. That’s were these delectable grain-free morsels come in. They provide the comfort of bread but are just as suitable for a gluten-free, grain-free, or keto lifestyle. Quick to prepare, they’re aromatic with herbs and flavorful gouda cheese and have enough structure to help you wipe your plate clean of savory gravy. Quite simply, they are delicious, satisfying, and practical.

Though I call these “biscuits” and have made them by dropping dollops on a baking sheet, I’ve found that baking them in muffin cups or silicone molds provides more precise browning, a uniform shape, and visual appeal. Gouda cheese imbues them with a balanced flavor and saltiness, without being terribly strong or too mild. Gouda is also a good choice because the way it melts as compared to other cheeses provides additional structure. However, if you’d like to use a different cheese or a blend of cheeses, you have some room for freedom and creativity here. For the best texture, just be sure to use a good melting cheese (think cheeses with a high moisture content such as mozzarella, gruyere, Monterey jack, and some cheddars). You can also experiment with herbs or spices of your choosing, or even special embellishments—chopped bacon, sundried tomatoes, corn, jalapeños, or caramelized onion would all be delectable ways to add a whole new flavor dimension that suits your spread.

No matter what, with these babies at the table, your guests might not even want the regular bread!

Savory Cheese-Herb Biscuits

Makes 12 biscuits or muffins
Prep time: 10 minutes
Cook time: 25–30 minutes


2½ cups almond flour
½ cup coconut flour
2 teaspoons baking powder
1 teaspoon sea salt
2 tablespoons chopped fresh parsley or 2 teaspoons dried
2 teaspoons chopped fresh rosemary or 1½ teaspoons dried, crumbled
1 teaspoon dried dill
1 teaspoon granulated garlic
1 teaspoon granulated onion
7 oz. (200 grams) gouda cheese, shredded
1 cup sour cream
6 eggs
¼ cup butter, melted
½ cup buttermilk or kefir (alternatively, use regular milk, or a dairy-free alternative for a lower carbohydrate count, combined with 2 tablespoons cider vinegar)


  1. Preheat oven to 375°F. If making muffins, grease a 12-cup muffin pan or silicone molds, or use muffin liners if desired. (If making biscuits, you will simply drop mounds of dough on a baking sheet lined with parchment paper.)
  2. Combine dry ingredients, herbs, and cheese in a large bowl. Combine sour cream, eggs, butter, and buttermilk or kefir in a separate bowl. Pour wet mixture into dry mixture and stir to combine. Using a large spoon or portion scoop, divide mixture evenly between the 12 cups, or drop them right onto the parchment-lined baking sheet if making biscuits.
  3. Bake until puffed and brown, about 25–30 minutes. The biscuits should spring back in the center when touched. Transfer pan to a rack and let cool at least 15 minutes, then remove from pan and cool to room temperature. Serve warm or at room temperature. Refrigerate for later use.

Image from Briana Goodall. 

Briana Goodall, CPC

Briana Goodall is Chef and Owner of Green Cuisine Personal Chef Service. Visit her website at

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