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When I need something fast and low-carb in the morning, I turn to keto ham and cheese breakfast biscuits. They're fluffy, golden, and filled with melted cheese and big chunks of ham in every bite. Tastes like a treat, but still keeps things healthy.
These popped up on my weekend menu as soon as my husband went keto. Now, they're a family Sunday morning favorite. Even my fussy kiddo keeps coming back for more.
Tasty Ingredients
- Topping melted butter: Brushing this on adds a buttery finish and makes everything taste better
- Chopped ham: Loads of smoky flavor, especially if you use thick slices or leftovers
- Melted butter: Keeps the outside golden and gives flavor use unsalted so it's not too salty
- Heavy cream: Brings in moisture and that rich bite scrape every last bit out
- Salt: Helps all the flavors pop use sea salt or fine kosher for the best result
- Baking powder: This gives your biscuits a light, airy lift just double-check it's fresh
- Almond flour: Makes them gluten free and soft just go for finely milled flour
- Eggs: Hold everything together large and room temp eggs work best to mix
- Shredded cheddar cheese: Loads of flavor and makes the texture melty pick sharp cheddar for more taste
- Cream cheese: Softened up for tender, creamy biscuits. Grab one that's additive-free if you can
Simple Step-by-Step Directions
- Bake and Finish Up:
- Bake your biscuits for about thirteen to fifteen minutes, until golden at the edges. Grab them from the oven and brush melted butter on top while they're hot so you get that shiny, tasty finish.
- Shape Your Dough:
- Drop spoonfuls (or use a small cookie scoop) onto a lined or greased baking sheet. Pat each one down just a bit so everything bakes evenly.
- Fold in Ham and Chill:
- Gently mix in your chopped ham with a spatula, just until it's spread through. Cover and chill in the fridge for ten or fifteen minutes, so it's easier to portion out and your biscuits keep their shape.
- Add Dry Stuff and Cream:
- Pour in almond flour, salt, and baking powder on top of your cheese-and-egg mix. Then, add heavy cream and melted butter. Stir gently—don’t overmix or your biscuits end up dense.
- Mix Cheeses and Eggs:
- Stir together room temp cream cheese, eggs, and cheddar in a bowl. Go slow and break up all the lumps, so it comes together creamy.
- Get the Oven Ready:
- Crank your oven up to 350. Let it warm up while you do the rest, so the biscuits bake the right way and have crispy outsides.
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Sharp cheddar makes these extra tasty for me. The smell in the oven always reminds me of our relaxed weekends together. We've doubled the batch before and packed them for road trips, so everyone got a filling (and yummy) start to a long day.
Easy Storage Ideas
Cool the biscuits, then pop them into an airtight box and stash in the fridge—good for up to four days. Need them to last longer? Slide them into a freezer bag and keep in the freezer. Heat them up straight from frozen in your oven or toaster oven when you're ready, and you get that just-baked vibe again. They hold up even after freezing.
Swap Outs
No heavy cream in the fridge? Unsweetened almond milk will do, just don’t expect them quite as rich. Try Monterey Jack or Swiss if you want a new cheese flavor. You can swap in turkey, or leftover cooked chicken instead of ham, too. The key? Make sure every bite has plenty of melty cheese and hearty meat chunks.
How to Serve
Try these warm with a little butter on top, or as breakfast sandwiches with a fried egg tucked inside. They're awesome next to a light salad at brunch, or thrown in your lunch bag for a snack. My favorite is dunking them in low-carb ranch—easy finger food for any get-together.
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Origin Story
Biscuits have always brought comfort to Southern tables, filling mornings with warmth. Tweaking them for keto lets you hold onto those nostalgic flavors, even if you're cutting carbs. This version feels just as country and cozy, but fits where modern eating is headed.
Common Recipe Questions
- → Could I swap out the ham for some other meat?
Definitely. Try turkey or cooked bacon instead, if you want a different taste.
- → Is almond flour a must for these biscuits?
Almond flour is what gives these their classic texture and keeps them low in carbs. If needed, go with super fine sunflower seed flour instead.
- → What's the best way to keep leftovers fresh?
Just pop your biscuits in a sealed container in the fridge and they'll be good for about four days. Reheat in the microwave or oven whenever you want.
- → Is it okay to freeze these biscuits?
For sure. Stick cooled biscuits in a well-sealed freezer bag and they'll last a month. Thaw and reheat when you're hungry.
- → How can I get my biscuits fluffy?
Try not to mix your dough too much. Also, chill it before baking and you’ll get a softer biscuit.
- → Can I make a dairy-free version?
You can use plant-based cheese and non-dairy cream cheese, but the taste and texture might change up a bit.