Cheddar Garlic Biscuits
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4.34 from 3 votes

Low-Carb Cheddar Garlic Biscuits {copycat Red Lobster}

Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Side Dish
Servings: 10
Calories: 199kcal
Author: Kendra Benson



  • 4 Tbsp Grass-Fed Butter melted
  • 1/3 cup Sour Cream
  • 2 Eggs
  • 1 1/2 cups Almond Flour
  • 1/4 tsp Salt
  • 1 Tbsp Baking Powder
  • 1 tsp Dried Parsley
  • 1/2 tsp Garlic Powder
  • 2 scoops Prebiotin Prebiotic Fiber
  • 1 1/2 oz Shredded Cheese scant 1 cup


  • 2 Tbsp Butter melted
  • 1/8 tsp Salt
  • 1/8 tsp Garlic Powder
  • 1/2 tsp Dried Parsley


  • Preheat the oven to 400°F. Generously grease 10 cups of a 12-cup muffin tin with avocado oil (or use nonstick liners, like foil or silicone). Set aside.
  • In a large mixing bowl, add the melted butter, sour cream, and eggs. Whisk them all together until it is very smooth, not chunky or lumpy at all.
  • Add in all the dry ingredients and mix together with a spoon or spatula (the mixture will get too thick for the whisk). until thoroughly combined and smooth. Fold in the shredded cheese.
  • Place approximately 1/4 cup of batter into each of the greased muffin cups (using a large cookie scoop for this ensures evenly distributed batter). Bake in the preheated oven for 10-12 minutes, or until the tops are golden and crispy and the inside is cooked through.
  • While the biscuits are baking, melt the 2 tablespoons of butter and stir in the salt, garlic, and parsley. Remove the cooked biscuits from the oven and brush the melted butter mixture on them right away.
  • Biscuits are best served hot (and eaten the same day), but can be made in advance (ideally, same day) and served at room temp or reheated for a few minutes in the oven.