These Cheddar Dill Biscuits are a deliciously wholesome twist on a classic comfort food, combining rich cheddar flavor with fresh herbs for a savory bite.
Made with almond flour and cream cheese, they are low in carbs, naturally gluten-free, and packed with protein and fiber.
With healthy fats from cheese and almond flour, they make a satisfying option for everyday cooking—quick to prepare, easy to bake, and perfect for meal prep or snacking.
30-Minute Fluffy Cheddar Dill Biscuits
Equipment
- 1 Medium mixing bowl
- 1 hand mixer (with low-speed setting)
- 1 rubber spatula
- 1 muffin top pan (6-well)
- 1 Measuring cup set
- 1 Measuring Spoon Set
- 1 oven
Ingredients
- 4 oz cream cheese softened
- 1 large egg
- 2 cloves garlic minced
- 1 ½ tsp fresh dill finely chopped
- ½ tsp onion powder
- ½ tsp dried Italian seasoning
- ½ tsp sea salt
- 1 ¼ cups sharp cheddar cheese shredded
- 1 ¾ cups blanched almond flour
- ¼ cup heavy cream
- ¼ cup water
Instructions
- Preheat and Prepare the Oven: Start by setting your oven to 350°F (175°C) so it has enough time to reach the right baking temperature. While the oven warms up, lightly grease a 6-well muffin top pan with a small amount of butter, oil spray, or parchment circles. Preparing the pan ahead of time ensures the biscuits won’t stick and makes cleanup easier.
- Blend the Cream Base: In a medium-sized mixing bowl, place the softened cream cheese and large egg. Using a hand mixer on low speed, beat the two together until the mixture is smooth, creamy, and free of lumps. This step is important because it creates a silky base that helps the biscuits hold together and develop a light, fluffy interior.
- Season the Mixture: Add in the minced garlic, fresh dill, onion powder, dried Italian seasoning, and sea salt. Switch to a rubber spatula and gently fold the seasonings into the cream cheese mixture. Mixing by hand at this stage prevents over-whipping while ensuring the herbs and spices are evenly distributed, giving every bite an aromatic, flavorful taste.
- Incorporate Cheese and Almond Flour: Sprinkle the shredded cheddar cheese into the bowl, followed by the blanched almond flour. Using the spatula, stir slowly and carefully until the cheese is coated and the flour begins to combine with the wet ingredients. The almond flour not only keeps these biscuits gluten-free but also adds a slightly nutty, wholesome flavor.
- Add Liquid Ingredients: Pour in the heavy cream and water. Stir the mixture gently until everything comes together into a thick, sticky dough. The liquid helps loosen the mixture so it’s easier to scoop, while the cream adds richness and contributes to the biscuits’ tender texture. Make sure no dry flour remains at the bottom of the bowl.
- Shape and Portion the Dough: Using a spoon or a cookie scoop, divide the dough into six equal portions. Drop each portion into the wells of the prepared muffin top pan, forming heaping mounds. The dough will naturally spread a little while baking, so no need to flatten it perfectly—this creates that rustic, bakery-style biscuit shape.
- Bake Until Golden Perfection: Place the pan into the preheated oven and bake for 20–30 minutes. Keep an eye on the tops during the last few minutes; they should turn a beautiful golden-brown color and feel slightly firm to the touch. To confirm doneness, insert a toothpick into the center of one biscuit—if it comes out clean, they’re ready.
- Cool and Serve: Once baked, remove the pan from the oven and allow the biscuits to cool in the pan for about 5 minutes. This short resting time helps them firm up, making it easier to lift them out without breaking. Transfer to a wire rack to cool slightly before serving warm. These biscuits are at their very best when enjoyed fresh out of the oven with a soft, cheesy center and crisp edges.
Notes
- These biscuits are naturally gluten-free thanks to almond flour.
- Fresh dill gives a bright, herby flavor, but you can swap with dried dill if needed.
- Sharp cheddar provides the best taste, though mild or white cheddar works too.
- Baking time may vary slightly depending on your oven—watch for golden tops.
- Each biscuit has just 3.9g net carbs, making them keto-friendly and low-carb.
- Best served warm for a soft, cheesy inside and lightly crisp edges.
Chef’s Secrets for Perfect Results
The key to achieving tender, flavorful biscuits lies in balancing moisture with structure.
Make sure your cream cheese is fully softened before mixing—this helps create a smooth base that prevents lumps in the dough.
Using freshly shredded cheddar rather than pre-shredded improves both flavor and texture, since packaged cheese often contains anti-caking agents that affect melting.
Fresh dill is recommended for its bright, garden-fresh flavor, but dried dill can be used in smaller amounts if that’s what you have on hand.
Finally, avoid overmixing the dough once the almond flour is added—gentle folding ensures a light, airy texture instead of dense biscuits.
Serving Suggestions for Any Occasion
These biscuits are incredibly versatile and can be enjoyed in many ways.
Serve them warm alongside soups or stews, where their cheesy richness balances hearty broths perfectly.
They make an excellent side for breakfast plates—try pairing them with scrambled eggs, smoked salmon, or avocado for a wholesome start to your day.
For gatherings, slice them in half and fill with deli meats or fresh vegetables for mini sandwiches.
If you enjoy spreads, a simple smear of herb butter, cream cheese, or guacamole takes them to the next level.
Their savory flavor also makes them a great companion for grilled meats or roasted vegetables.
Storage Tips for Lasting Freshness
To keep the biscuits fresh, allow them to cool completely before storing.
Place them in an airtight container and keep at room temperature for up to two days, or refrigerate for up to five days.
For longer storage, freeze them in a sealed freezer bag for up to two months—just reheat in the oven or air fryer for a crisp, freshly baked taste.
Avoid microwaving for too long, as this may make them rubbery.
When reheating from frozen, let them thaw at room temperature before warming to maintain their fluffy interior and golden crust.
Frequently Asked Questions
1. Can I make these biscuits dairy-free?
Yes! You can replace the cream cheese with a dairy-free cream cheese alternative and swap the cheddar with a plant-based shredded cheese. Just note that the texture may be slightly different depending on the brand.
2. What can I use instead of almond flour?
If you can’t use almond flour, finely ground sunflower seed flour or cashew flour makes a good substitute. Avoid coconut flour, as it absorbs much more liquid and will drastically change the texture.
3. How do I know the biscuits are fully baked?
The tops should be golden-brown, and a toothpick inserted into the center should come out clean or with just a few moist crumbs. If the tops brown too quickly, tent the pan lightly with foil and continue baking.
4. Can I add other herbs or spices?
Absolutely! Fresh chives, parsley, or rosemary make excellent additions. You can also add a pinch of paprika or cayenne for a subtle kick. The recipe is flexible, so feel free to experiment with your favorite flavors.
5. Are these biscuits suitable for keto meal prep?
Yes—they’re an excellent keto-friendly option. With only 3.9g net carbs per biscuit, they fit easily into a low-carb lifestyle.
They also freeze well, making them perfect for meal prep—just bake a batch, store, and reheat as needed.
