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Biscuits and Gravy

My family always has Biscuits and Gravy at Thanksgiving and this is my version of keto biscuits and gravy which I think is better then the gelatinous gravy that was always plopped on the biscuits.

When my keto biscuits came out of the oven, the smell reminded me of a buttery roll on Thanksgiving morning! They tasted great too. The flavor reminds me of my past life of eating KFC buttermilk biscuits.

biscuits and gravy

Check out this video making my Keto Biscuits and Gravy recipe.

I know my keto gravy recipe sounds a little crazy, but it tastes awesome. It is the BEST gravy recipe! The cream cheese makes it so thick. This added an amazing flavor without extra calories. Since cream cheese is so thick, you can add a flavorful broth to thin the gravy and you save a lot of calories.

Biscuits and Gravy

Maria Emmerich
Course Bread, Breakfast, Pork
Cuisine American
Servings 8
Calories 345


  • 1 cup almond flour
  • 1/4 teaspoon Redmond Real Salt use code Maria15 to save
  • 1 teaspoon baking powder
  • 4 large egg whites
  • 2 tablespoons VERY COLD organic butter cut into pieces or cold butter-flavored coconut oil


  • 10 ounces pork sausage crumbled (I used Pederson Farms sugar free breakfast sausages)
  • 1 cup cream cheese or Kite Hill cream cheese for dairy free, softened
  • 1 cup beef or chicken broth


  • Preheat oven to 400 degrees F. TIP: Make sure the oven is 400 degrees before you put the biscuits in otherwise the biscuits will fall.
  • Grease a cookie sheet or muffin pan with coconut oil spray.
  • Place the egg whites into a large bowl and whip with a hand mixer on high until very stiff.
  • In a separate medium bowl, mix the baking powder into the almond flour. Then cut in the butter and salt (if the butter isn't chilled, the biscuits don't turn out). Gently fold in the dry mixture into the whites. Dollop the dough onto the cookie sheet (or muffin tin) and bake for 12-15 minutes.
  • To make the gravy, place the sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Gradually add softened cream cheese and broth; cook until mixture comes to a soft simmer and thickens, stirring constantly until smooth.
  • Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
  • Split biscuits in half and top each with gravy.


Calories: 345 | Fat: 29.9g | Protein: 14.6g | Carbohydrates: 4.9g | Fiber: 1.5g | P:E Ratio: 0.4


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Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • filesofnk6 says:

    It is SO perfect that you posted this right now! Today I had a consult to see if my newborn daughter qualifies for speech/occupational therapy, and she does. She had heart surgery at six days old, and wasn’t allowed to eat by mouth until she was over a week old. She’s behind developmentally with her suck/swallow/breathe, which I expected. The long-term goal is for her to eat food off a spoon by six months. The woman doing the therapy said that rice cereal “WILL BE” her first food, and that nutritionally it was the best. She sounded irritated that I would say otherwise, and I didn’t push the issue, since it’s moot until April or May of next year. I need to either find a look-alike item that I can feed her, or I need to address this with this woman and try to convince her that rice cereal is bad. I don’t want to be forced into feeding her food that I know is bad for her. I’ll be looking up this pediatric doctor’s information, but do you have any suggestions?

  • Its recipe is quite nice and easy to try. It might be much healthier food. I would like to include it in my diet plan. Sound yummy too. Hope it does not considered too much calorie.

  • Oh! Some great references are Sally Fallon’s book Nourishing Traditions and Nina Planks book Foods for Mother and Baby.

    Happy Thanksgiving!

  • Rachel says:

    I made these for Thanksgiving and they satisfied my desire to have bread…. although they turned out pretty dry. I didn’t make the gravy to go with them, I just had them with butter. I guess the problem with that I used chopped almonds (pretty coarse) because I had run out of almond flour and my blender broke. I need something better to grind almonds and things to a fine powder. I will try these again sometime!

  • Bummer on the almond flour:(

    Try them again! I know you won’t be disappointed!

  • Tami says:

    Just made these and they are AWESOME!!!!! Thank you so much!

  • Thanks tami!

    Im SOooo happy you liked it!;)))

  • Anonymous says:

    Wow, gotta make these for my hubby! He loves biscuits and gravy! I’m trying to get him to give up the starch!


  • Anonymous says:

    Love these!!!!

  • Diana says:

    I just made this gravy to pour over my pan fried chicken breast. I did add some Tabasco sauce, a little bit of poultry seasoning and parm cheese. It’s very nice and will work as an Alfredo sauce.
    It’s wonderful!!

  • Oh Diana! I love your ideas!!!

    Thank you for your kind words;)

  • Kim Kauffman says:

    I found your blog after my step-grandma told me about you. I wish I had known about you when my daughter suffered from acid reflux beginning at a couple weeks old (I breast fed until 12 1/2 months). I did go to a natural doctor and I had to do the total elimination diet (but didn’t know until 9 months!) and it was so hard but SO worth it. She improved so much after that. Conventional reflux medicine did nothing for her so I stopped giving it to her and did a natural medicine called colic calm. Ever since I’ve been on a journey of changing our whole lifestyle with food. It’s been hard but I feel so much better!

    • Congrats on your journey to a healthier lifestyle! πŸ™‚

      • Caring Mom says:

        I saw in a post above, that you consult with people. My husband and I have a 15 year old who is 215. She was 230ish and has lost 15-17ponds while living a low carb high fat life style.my husband and I have lost a lot more weight. We have had more energy. However, we are stuck with how to help our daughter. We have all. Even getting up early in the a.m. And taking 15-30 minutes on the elliptical, for about 3 weeks now. Our daughter has been heavy since 2. I didn’t nurse her and she was on a soy formula. Our other 2 children were nursed and aren’t over weight. Doctors have always asked if she was always heavy and told us not to be concerned. We are, because she complains about her knees and is low energy. We want her to grow up healthy. We all lived on Red, Loght, Green Lighf Eat Right plan for a few years and my husband and I lost a lot of weight and had energy when we first switched to eating that way. Our daughter only list a small portion. If weight comparable to ours and ended gaining more. We ALL like the low carb high fat plan. We don’t get too hungry and have low cravings and great enduring energy. We are at a loss on what to do to help our daughter get this weight off. Please help.

  • Crissy Cris says:

    I just made 3 batches of these, so yummy!! Thanks for all your hard work It’s making us a healthier family :))

  • amy says:

    Had them last night for dinner and am going to quadruple the the recipe for Sunday school this week. Thanks so much!

  • Anonymous says:

    Wow, thank you so much for this recipe! Almond flour is my flour sub of choice. I’ve seen a lot of low carb bread recipes with “carbquick” as the replacement, but I refuse to use it. No wheat for me! I will definitely be enjoying these on Thanksgiving!!!

  • Anonymous says:

    Can u use the whole egg I hate to waste them as much as they cost

    • You could try adding them in with the butter. You have to whip the whites separately or they won’t whip. Or you could save them and use them for creme brule or ice cream. πŸ™‚

  • Unknown says:

    Have you tried freezing these? I’m planning ahead for Thanksgiving : ) As always, thanks so much for your wonderful recipes!!

  • vikings says:

    me again, can you do your magic and let me know how much protein is in the biscuits. will be trying this recipe soon! thanks

  • I just made the biscuits and they are wonderful! Wow! I will be making a lot more after work tonight. I am planning on sharing them with some friends who are also looking for healthy ways of eating. Thanks Maria, you just opened up a whole new exciting way of life for my family.

  • Vir-Gena Fowlkes says:

    There are certain things that you accept, to live without, going low-carb. One of my husbands favorite breakfasts was biscuits and gravy. He had resigned himself to never enjoy them again, until…….. I made your recipe. He flipped over them. They are fantastic!

  • Tammy says:

    My husband has been craving biscuits and gravy. This recipe was the cure. What an awesome recipe! Great change of pace from eggs. We may have indulged in larger servings, but I know that the calories, fat, and carbs were 1/3 of Hardee’s Biscuits and gravy.

  • We have made these several times and this is a PERFECT RECIPE!! You can’t even tell that these are grain free biscuits! We absolutely love them and will be making again tonight! I triple this recipe because we have a family of six and the leftovers go great with eggs in the morning! Thank you!

  • Anonymous says:

    Being from the south, we use a lot of bacon & bacon grease….I know, yum! Anyway, could I replace the sausage with bacon & it’s grease for a bacon gravy instead of sausage gravy? (Don’t really care for sausage)
    Thanks, Kendra

  • Ashleigh D. says:

    I don’t usually comment on these, but after making these I had to.
    My doctor has me on a super restrictive diet at the moment, and I have been trying to find some good recipes that are gluten/grain free and low carb. Most of the ones I have tried just weren’t that great and definitely not worth making again.
    But I stumbled on this recipe tonight, and made this for dinner. These were AMAZING! I couldn’t even tell the difference between this and a normal biscuit. I will definitely be making these again, and you have saved me from my boring diet, so thank you so much for this recipe!

  • Jamie says:

    Yum… just made this for dinner. This biscuits are AMAZING!!! I don’t miss most bread but I do miss biscuits! This totally hit the spot. Can’t wait for my biscuit and gravy loving husband to try them. SO GOOD.

  • Gail says:

    These biscuits are the most “biscuit like” biscuits that I have had since giving up wheat! They are AMAZING! The gravy is great too! Thanks!!

  • jessie says:

    Hi Maria, tried these biscuits the taste is great but mine didnt seem to rise or become as fluffy as those in the picture maybe I used too much butter. and yes it was cold butter cut into pieces, still tasty but the very flat.

  • Sharon Cole says:

    Hello Maria!!!
    It has been a very long time!
    We loved your biscuits this morning! Thank you so much! They are a keeper for sure!!!

  • Angela says:

    Do you think these would turn out using almond meal? I have some of Trader Joe’s almond meal.

  • Angela says:

    Hi Maria. I tried these biscuits with the almond meal. I don’t know if it was the fact that I used meal instead of flour or if I whipped my eggs too long, but my batter was very runny and the biscuits didn’t turn out looking like yours at all. They were pretty flat, with a slight dome shape. When you say to whip the egg whites until very fluffy, what exactly do you mean? Soft peaks or something else? My batter seemed to go wrong when mixing the dry ingredients with the beaten egg whites. I would say mine were somewhere between soft and stiff peaks. I’m wondering if that was my issue, more than the meal. Thanks for your help! πŸ™‚

  • Melinda says:

    These biscuits are AMAZING!!! They are moist and wonderful just like KFC biscuits, you were right! Can’t wait to dazzle my kids when they come home for Thanksgiving…..Maria! You rock!

  • Terra says:

    Loved these! These biscuits are wonderful. I whipped my egg whites to stiff peaks, then slowly added the dry mixture in a big tablespoon at a time and made a dollar sign slowly, then added another big tablespoon until it was all incorporated. They came out looking like yours! The gravy was very good as well. This meal is going into rotation for our family. Wonder where this falls on the keto plan? Thank you!

  • LC says:

    Oh my gosh these are so good! I had my doubts when I was folding them together but it worked out perfectly. They remind me of Red Lobster’s biscuits. I did add a little bit of garlic and next time may try adding some cheese. Thank you!!

  • Penny says:

    Oh Maria, these are wonderful! You could fool non LC folks with these. We used them to make open face pulled pork sandwiches. Thank you so much.

  • Joan Andrews says:

    I seem to be allergic to almonds…itchy face , and stomach ache when drinking almond milk (I’ve switched to flax milk). If I change the flour to coconut flour and double the egg white, would that work in this recipe?

  • Stacy says:

    This recipe was amazing! The whole family loved it, it was the quietest breakfast I’ve had in a long time….everybody’s mouths were to full to talk! Thank you Maria!

  • Sandra says:

    Made this for dinner tonight. Delish! I just can’t stop eating the biscuits! I like to split them with butter and broil till toasted. One of my favorites for breakfast with natural peanut butter and natures hollow maple syrup. Yummm!

  • amanda says:

    These are soooooo good! Why did I wait so long to try them? I used bone broth and my gravy is fabulous!

  • Shari says:

    Just made them, Even with my screw ups (I overmixed instead of folded)…they were Fabulous..who knew they would taste this good. Stirred in freeze dried chives and onion flakes for seasonings and used ghee as substitute for fat, and pink hymalian salt for Celtic seasalt (didn’t have it on hand) . Light and tender biscuit. I might try the gravy another day. MMMMmmmm, Thanks.

  • Shari says:

    Since I had so many biscuits left, I made the gravy today and served it at breakfast. I actually made 2 gravies, as my husband doesn’t low carb, but thought I would try it out on him. He tried the biscuit last night and even when it is cold, it is still a very tender biscuit. Anyway, gravy was in his words delicious but different, and the biscuit recipe was keeper. I loved the sausage gravy option, it will make breakfast around my house easier. Two questions, are the biscuit freezer friendly, and for how long. Also how long will the gravy keep, as it made a large quantity. There are only 2 of us in this household, but love having the option of “traditional breakfast items” on hand. My breakfasts of late have been more meat and eggs, or breakfast protein shakes. Please get back to me on the freezing question. Thanks again.

  • Heather says:

    These are listed under the PURE PROTEIN/FAT DAYS but yet have almond flour in them (I remember reading somewhere on your site that almond flour and coconut flour should be avoided when doing PURE PROTEIN/FAT DAYS). Are they OK if trying to stay Keto-adapted? I thought almond flour and coconut flour were a “no-no” if trying to stay keto-adapted.

    • cemmerich says:

      You don’t want baked good or things high in almond flours. This recipe, the ratios of fat/protein/carbs are great for keto. πŸ™‚

  • Heather says:

    Oh that makes me so happy I am making this for breakfast tomorrow. Thanks for the prompt response!

  • Misty says:

    Would it be wrong if I ate all of these all by myself in one sitting?

    Good thing I cant because I am full after one sitting but these are DAMN good and I mean DAMN good!

  • N. says:

    Made these tonight! WOW! So happy. I love biscuits. As I child I used to eat Bisquik with a spoon, right out of the box….so this is a major deal for me. πŸ™‚

    My hand mixer is gimped (only have one beater, the shaft for the other beater is stripped) and I haven’t done dry egg whites for years! But it turned out perfect. Delicious. I only have Almond meal right now, so the texture is a little chunky. Looking forward to doing it again with Almond flour. I wanted to see how it would be as a sweet biscuit…. so I left out the herbs, just used salt and some stevia glycerin.

    Husband thought it was weird…but don’t care!!!

  • M. says:

    Would the biscuits be considered keto-adapted if ate with hollandaise sauce?

    • cemmerich says:

      I think it would be as long as you added enough hollandaise. I still would keep these for when you are closer to your goals though, not for trying to lose weight. πŸ™‚

  • Laura says:

    These are delicious! Thanks so much!

  • Emma says:

    tried these today but killed my whites… folding the crumbly dry mix with a spatula into the whites instantly demolished them ):

    I’ve done your protein rolls successfully, should I sprinkle the dry into the stand mixer on low the same way you do in that video for these biscuits?

    I think part of the problem was that 4 egg whites was too small of an amount for my stand mixer – I noticed after the whites deflated that the bottom of the bowl was still liquidy. (I whipped for 5 minutes)

    Once the whites deflated there was only enough batter for 6 biscuits, and it was very wet, so I added more almond flour and they mostly turned out, but looked more like hockey pucks than your photos! Came out muffin-y. yummy, almondy, but not anything like the protein buns, which is what your photo resembles more.

    • Emma says:

      again, I wish more low-carb recipe authors photographed their “dough” or “batter” before cooking πŸ™‚ it’s so hard to know what you’re aiming for!

    • cemmerich says:

      Yes, you have to have enough eggs in the stand mixer to beat them up properly. They freeze well so a double batch would work. πŸ™‚

  • stacey says:

    Oh my goodness. I these today after reading the reviews. I added 1/2 tsp raw apple cider vinegar hoping to get that ‘buttermilk biscuit flavor’. I whipped the whites by hand to soft peaks and used an ice cream scoop to make 8 even mounds. These were amazing. I slathered one with butter hot out of the oven… then another πŸ™‚

  • Liz says:

    Do you think the cream cheese you use in the gravy has guar gum in it? I made this recipe and it wouldn’t thicken so I added 1/2 tsp. guar gum and it worked. I don’t see anything in the ingredients that would cause the gravy to thicken.

  • Cyndi says:

    I made these for breakfast this morning. The recipe says to beat the whites until fluffy. I think it should be changed to beat until stiff. Once I folded in the almond flour, my batter was too runny, so I baked it in a muffin tin and they came out great! I cut the muffin into thirds, spooned on the gravy, and had a DELICIOUS breakfast! Yum!

    I’ve been dairy free for 4 weeks, so this is my test. I sure hope it turns out well, because I miss dairy!

  • Rita says:

    I am on the Candida Diet, so was so happy to find this recipe! Just made it this morning with a loose version of your sausage version recipe. Actually it was left over from me trying to make sausage gravy with coconut flour and almond milk–which sort of worked, so I just added 4oz cream cheese and more almond milk and it was wonderful!!! I so appreciate these two recipes and the biscuits are still delicious later when cold, unlike reviews I’m reading when using other types of flour. Again, Thank You!

  • Nichole Kenton says:

    Have a craving for a dish my dad would make called sh&! On a shingle :-), it’s basically a ground beef gravy with onions, flour, butter, milk, & seasonings that he’d serve over toast. Wondering if I could use this recipe and simply swap the pork for beef. What do you think?

  • cathy says:


  • Mia says:

    This was AWESOME and easy! I woke up with a taste for biscuits and gravy so I Google’d a low carb version. This was better than I ever could’ve imagined…and easy. Can’t wait to make it again and try some other variations.

  • Danielle says:

    Is the batter supposed to be runny? I think when I tried to fold in the dry ingredients any fluff in the whites disappeared. I was out of almond flour so I grabbed coconut. Used about 1/8 cup. They turned out ok and were yummy but much more like a cake texture. Not at all like a pseudo kfc biscuit. Any thoughts on how to fix (I am not a cook at all. Till giving up gluten and trying to get healthy eating real food low carb-keto, I survived off fast food and boxed meals yuck). I’d like to try again but not sure what I did wrong (I used my stick blender to whip the egg whites??)

    • Maria Emmerich says:

      Your whites probably fell. Next time be careful when folding in flour so whites don’t fall. πŸ™‚

  • TheManFromTaco says:

    Dieting is all well and good…

    But you will see even more results if you engage in regular exercise. Like the late, great Jack LaLanne said, “Exercise is king, nutrition is queen. Put them together and you’ve got a kingdom.”

    Yes, exercise is tedious and takes time away from other things that are more fun. Yes, exercise may not be enjoyable AT ALL at first (or ever). Even Jack LaLanne, who worked out two hours a day all his life, did not *enjoy* exercise. He said “it’s a pain in the gluties, but you gotta do it!”

  • D'Lovely says:

    Just made these. They were tasty! The biscuits were perfect. I added a bit of garlic and they rivaled Red Lobster’s biscuits. I used a little less cream cheese, because I was impatient, but it still came out creamy. Delish. Will be making this again.

  • Lori says:

    I finally got to make these this morning. These are the best thing I’ve had in a long time. I didn’t think I could have biscuits and gravy again. Thank you!

  • Amanda says:

    I’m confused as to why my comment went from being under review to disappearing? I really want to make these biscuits but have failed at other LC breads. I just wanted to be sure you mean stiff peaks with the egg whites and not just frothy egg whites. Thank you!

    • Maria Emmerich says:

      I’m not sure what is going on. Sorry:(

    • Maria Emmerich says:

      Yes. Stiff peaks.

      • Amanda says:

        Thanks so much! I did try them but not to stiff peaks and they were still pretty delicious! I began my LCHF lifestyle last month and love visiting your blog. After hours and hours of reading on the internet it seems as though so many health ailments could be solved with a paleo/Keto lifestyle. I’ve lost about 15 pounds in the last month and am looking forward to what this month will bring! Thank you Maria! (:

  • Lisa says:

    I would love to try this recipe, but my son has an almond allergy among other ones, can you use coconut flour instead?

  • Jes Shrum says:

    I made your recipe this morning and it turned out perfect! I’m so glad I can enjoy my favorite foods on a healthy diet. Thanks so much!

  • Jackie says:

    I just made these for my husbands birthday. He LOVED them!!! Thank you so much for your wonderful recipesπŸ’•

  • Tara says:

    How about an nut free version?

  • Keri Larned says:

    These are AMAZING!!!! I have to say they taste just like biscuits. You wouldn’t be able to tell the difference…so yummy!! I ate them with butter and Nature’s Hollow sugar free jelly. Thank you for making it so easy to stick to the Ketogenic lifestyle.

  • Dawn Enoka says:

    Hi maria…when you say to cut in the butter do you rub together to mix with the flour like a crumble or just leave it alone? Thanks so much x

  • Amy says:

    WOW!!! I just made the biscuits and gravy for my husband and I for brunch. We were both impressed. Both recipes are so good, but the biscuits are especially incredible. There is no need to long for traditional wheat flour biscuits when I can use a recipe that is this good. Thank You!

  • What is the break down for protein and fat in the biscuits? I see the carbs and fiber, but want to make sure I balance my percentages with these heavenly biscuits! I made them this morning with Tex mex gravy from your book.. and my hubby and I loved them… Ended up using another on as a burger bun for dinner.

  • Angela says:

    Hi Maria! I am THRILLED to have found your website and all of the incredible information you provide! I appreciate your holistic and ketogenic approach.. thank you! Having said that, we made your biscuits and gravy tonight (amazing by the way) but my biscuits were as flat as pancakes! LOL I’m sure it was user error but any thoughts on why this would have happened and what I can do in the future to make a fluffier biscuit? Thanks again!

    • Maria Emmerich says:

      Why thank you!!!

      It may be because of the amount of almond flour you used. But also make sure the butter is in chunks. πŸ˜‰

  • Candi Brown says:

    Thanks for the gravy recipe!! I have really missed having it! And thank you for the post about the rice cereal! I didn’t even think of that! I’m not a Mom yet but I hope to be and I am already thinking of things like this.

  • Shaheen says:

    I am a terrible cook, and am now trying to commit to low carb way of eating. I bought the book, and while I am yet to christen it, I think it being there is a good reminder that I need to get on with it! Anyway – so I am trying to understand how the biscuits work. You said – Then cut in the butter and salt (if the butter isn’t chilled, the biscuits don’t turn out). What do you mean by ‘cut in the butter’? Sorry if it’s a ridiculous question. and thank you!

    • Maria Emmerich says:

      So they are in chunks about 1/8-1/4 inch squares

    • Ruth says:

      You will know they are well frozen chunks if they crack as you cut the butter into sections. I’ve seen the difference when my butter is not frozen cold enough and it cuts easily. They melt too easily all over your cookie sheet when not cold enough.

  • Ruth says:

    Maria, I have made this recipe several times and they always turn out great. I think the secret really is the frozen butter. Today I tried a different approach and used coconut flour (same amount), and had to add 1/2 cup heavy cream to get a dough. Before adding the cream, the flour and egg whites just made chunks and did not form a dough. After adding the cream and folding in the butter, I used a large spoon to form the biscuits – they wouldn’t “dollop”. They came out very well after baking 15 minutes, but didn’t crisp up like the almond flour biscuits do. They remained pail in color and were very dense, as I expected due to the coconut flour. Bottoms were quite browned but tops not much. What can I change to get the crisp toppings that the almond flour provides? This was a good alternative however to the nut flour. Thanks for any advice you can give on this. I love these biscuits!

  • kim says:

    I’ve never made these before. I didn’t have almond flour so i used garbanzo bean flour. Also, used coconut oil instead of butter. It worked great and I felt even more guilt free since I had the extra fiber. These were delicious! SO excited!! I might add some cheese next time and see if that works. I was sceptical because of the odd texture of the mix but no issues at all! It was almost crumbly but I made sure i didn’t overmix the beated egg whites. Added garlic powder too. I liked the garlic flavor.

  • Karyn says:

    Wowza, these are delicious. My husband just recently joined me on the keto journey and things like help to keep him really happy. It’s so nice to have some variety. Thank you so much, Maria! Every recipe that I have tried from your site and your books (I have them all!) has been wonderful.

  • joe says:

    Hello Maria,
    I know why there are 136 comments on the biscuits…They are fabulous! Great job with all of your recipes but I think this one is absolutely awesome. I do have one question for you though. Have you tried adding anything to enhance the flavor. I am thinking about yeast but can also see onion and garlic powder. I know traditionally biscuits only have a bread flavor to them.
    Now I am thinking buttermilk! I’d love to see that one and I will leave it up to you.

    Thanks again,


  • Sarah says:

    Okay, I have made the biscuits 3 times and they all have come out differently. This batch was very soupy, so I put them in a muffin tin pan. We shall see what happens.

  • Cynthia says:

    Hi Maria…is there any way to separate the nutritional info between the biscuits and gravy. Am interested mainly in info on the biscuits. Thanks so much

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