No Dairy! “Cheddar” Drop Biscuits (grain-free, dairy-free, low carb + keto)

No Dairy! "Cheddar" Drop Biscuits #lowcarb #keto #grainfree #dairyfreeCheesy, grain-free, and keto biscuits without the dairy! Sink your teeth into these moist gluten-free, keto drop biscuits that are high in nourishing fats and perfectly low carb and keto.

We love tallow; rendered beef fat, in our house. It’s a fabulous alternative to coconut oil if you’re sensitive… which is where I’ve been finding myself more and more these days. Just 1 tablespoon of coconut milk in my blended coffee, makes my tongue itchy. So, I challenged myself to a 30-day coconut-free life and tallow quickly became my #1. Which is how these keto biscuits were born.

There are 2 ways to get tallow: buy it, make it. To make it, you buy grass-fed beef fat from a place like this, grind it in your food processor or chop it with a sharp knife, add it to the crockpot on low, cook for 5 hours, strain it, put it in a jar. Easy.

No Dairy! "Cheddar" Drop Biscuits #lowcarb #keto #grainfree #dairyfree

Never, in a million years, would I ever, ever think I’d introduce a recipe on the blog by talking about eating beef fat. My, how things have changed. But here I am; high-fat, keto, and all, suggesting that you buy some grass-fed tallow, or render your own and make some keto biscuits with it. Read: The 5 Reasons to Eat Beef Tallow, if you’re interested in all of this.

No Dairy! "Cheddar" Drop Biscuits #lowcarb #keto #grainfree #dairyfree

If you just can’t get “down” with the beef fat, I understand. It’s not for everyone. These keto biscuits work well with just about any oil. Because Kevin; my husband, loves these keto biscuits so much, I’ve made just about every combination possible. They work well with olive oil, red palm oil, avocado oil, lard, coconut oil, really, anything. I’ve listed some variations in the notes section of the keto recipe below.

Whether you do tallow or a variation of the plant-based, keto oils above, I know you’ll love these grain-free, keto biscuits. And, they’re also fabulous with chopped salami!

No Dairy! "Cheddar" Drop Biscuits #lowcarb #keto #grainfree #dairyfree

5.0 from 5 reviews
Keto “Cheddar” Drop Biscuits
Author: 
Recipe type: Gluten-free, Dairy-free, Sugar-free, Corn-free, Grain-free
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Dairy-free, grain-free, and keto cheesy biscuits made with daiya cheese. High-fat, keto and perfectly low carb.
Ingredients
Wet Ingredients
Dry Ingredients
Add Ins
Instructions
  1. Preheat oven to 400F and line a baking sheet with parchment paper or a silicone baking sheet. Set aside.
  2. Add wet ingredients to a large bowl and whisk until incorporated. Set aside.
  3. Add dry ingredients to a small bowl, mash up until combined. Add dry ingredients to wet and stir until combined.
  4. Fold in dairy-free cheddar cheese and chopped jalapenos.
  5. Drop batter onto prepared baking sheet into 8 biscuits. Once on the sheet, you can shape lightly with your fingers.
  6. Transfer to preheated oven and bake for 15 minutes, or until golden. Remove from the oven, allow to cool on the baking sheet.
  7. Store in a sealed container in the fridge for 3 days, or in the freezer for up to 2 months.
Notes
Tallow: If you do not have or do not use tallow, you could try melted coconut oil or red palm oil. The red palm oil would change the look of the keto biscuits to a light red color. If you want to use a liquid oil like avocado oil or olive oil, use the same amount of oil, but bake these in silicone muffin molds instead.

Daiya dairy-free cheddar cheese: can be purchased at any health food store, or here. If you do not have access to dairy-free cheese, you could likely replace this item with an equal amount of nutritional yeast and 2 teaspoons of gluten-free mustard. Also, if you are trying to eliminate coconut COMPLETELY, do not use Daiya as it contains a spot of coconut oil.

Jalapenos: These grain-free, keto biscuits are delicious with jalapenos. Add them in if you like, they’re not too hot.

View Nutrition Information (once on page, scroll down)

No Dairy! "Cheddar" Drop Biscuits #lowcarb #keto #grainfree #dairyfree

This is what melted tallow looks like, golden yellow and beautiful! Add it to the wet ingredients and give it a good stir.

No Dairy! "Cheddar" Drop Biscuits #lowcarb #keto #grainfree #dairyfree

Combine dry ingredients in a small bowl. Simple ingredients, easy to find. We like that.

No Dairy! "Cheddar" Drop Biscuits #lowcarb #keto #grainfree #dairyfree

Drop the dry ingredients into the wet and combine.

No Dairy! "Cheddar" Drop Biscuits #lowcarb #keto #grainfree #dairyfree

Then add the cheese! I’ve listed a couple of variations if you do not want to use Daiya cheese in this recipe. What I like about Daiya cheese is that it’s relatively low carb and isn’t made with garbage ingredients like many of the dairy-free cheese options out there. I have; however, included a variation of this recipe in the notes section, using nutritional yeast.

No Dairy! "Cheddar" Drop Biscuits #lowcarb #keto #grainfree #dairyfree

Drop them keto biscuits on the prepared pan, bake and voila! Grain-free and keto cheesy biscuits, no cheese involved.

Now hide these keto biscuits from your husband or they will literally disappear in a day.

No Dairy! "Cheddar" Drop Biscuits #lowcarb #keto #grainfree #dairyfreeWhat foods do you mildly react to that you have a difficult time avoiding?

Coconut has been one of the hardest things to go without because it’s not a full-blown allergy for me. It’s crazy difficult to avoid something when it doesn’t elicit a strong allergic response, likely very similar to how MANY of us feel about ditching the gluten.

Pin It
Happy Keto Body

56
Comments

    • Yay! Please let me know what you think, Lesley! Enjoy :)

  1. Is there an option for the almond flour? I have an allergy to almonds but these sound wonderful.

    • Hi Jen! Garbanzo flour and coconut flour are both good substitutes!

        • Hi Theresa — garbanzo flour is pretty high in carbs. I’d stick with almond flour for this recipe!

  2. Looks great Leanne! I’ll try this for my hubby as I can’t eat eggs. I find if the recipe calls for more than 1 egg flax eggs don’t work.

  3. Made these with lard and Daiya pepper jack cheese. They were so delicious! The density and texture were spot-on. Good job!

  4. I find it so interesting that tallow is making a comeback. My mother used to use tallow in her cooking all the time (she would be in her mid 80’s if she were still alive). She would also render lard and use it too. She made the best pie crust and swore it was because she used lard with a touch of butter. Animal fat was so much a part of my parents’ cooking that they had a tin can beside the stove where they poured the extra fat from cooking. If they needed to fry anything they’d take a scoop of fat out of the can and plop into the pan. Both my parents were city folk and their parents were small town folk, so this was not necessarily a rural thing. My husband, who grew up in a big Canadian city, remembers the tin can of animal fat by the stove too. I am adding this note because I think a historical perspective can help us get clear in our own heads about a ‘new’ thing. (Just a note: I don’t think I would keep the fat out at room temperature all the time because it will become rancid, but you get the idea.)

    • Hi Alice! That’s such an awesome observation – I know of so many people who have done this, so I’m happy it’s making a comeback, too!

  5. Can you give the nutritional info on this recipe? Carbs, fat, etc? Thanks so much! I am thinking of making these for our Easter celebration

  6. Can I substitute regular shredded cheese for the dairy-free version?

    I’m excited to try the recipe!

    • Hi Danielle! If you’re following a plan with dairy, you can certainly substitute in regular shredded cheese! Excited to see what you do with it!

  7. Do you think using flax+water would work to replace the eggs? I’m so making this later!

    Also- love your blog! I’ve saved so many recipes today! Thank you for being substitution conscious, this is the first site I’ve found where I don’t have to consistently modify recipes- you include it! My vegan+gluten free keto lifestyle thanks you :)

    • I haven’t tried it myself, but I can’t see why it wouldn’t work! You could also try using a gelatin egg. Let me know how it goes!

      I’m thrilled you’re enjoying it! Thanks for your support, McKenzie ;)

  8. I just made these & gotta tell u I was hesitant because I’ve tried making various baked goods with almond flour & didnt like the texture but…..these are fabulous! Thank u so much. I miss carbs so much & wasn’t looking forward to tonites hamburger patty & salad. this hit the spot I didn’t have peppers of any kind so I just spiced it up with seasonings.

    • I’m so glad you liked it! It’s nice to mix things up every once in a while ;)

  9. Leanne, I’m wondering if some almond meal can be used in lieu of the roughly ground almond flour, or will that not work here?