This batch of cheesy, golden biscuits has become my shortcut to weekend comfort: warm, tender centers with slightly crisp edges and that unmistakable buttery garlic-parsley finish. I first adapted this version during a week when I needed a low-carb alternative that still felt indulgent. The moment they came out of the oven and the kitchen filled with garlic-and-cheddar aromas, I knew I had landed on something worth sharing. They are quick to make, forgiving in technique, and beloved by guests who are often surprised they're grain-free.

I keep the formula simple so the biscuits bake up reliably every time. The almond flour base gives a delicate crumb while the shredded cheddar melts into pockets that create those comforting cheesy streaks. A little heavy cream and a single egg provide moisture and structure so these biscuits hold their signature shape without needing gluten. Brushing the finished rounds with a garlicky melted-butter topping and a scatter of parsley ties the flavors together and gives them that Red Lobster–style finish, only lighter and low in carbs.

Ingredients

• Blanched almond flour (2 cups): Use finely ground almond flour for a light crumb. I prefer a brand labeled "blanched" for consistent color and texture; avoid almond meal which can be coarser.
• Baking powder (2 teaspoons): Provides lift; use aluminum-free baking powder for the best flavor and uniform rise.
• Garlic powder (2 teaspoons): For interior flavor; it blends more evenly than fresh garlic and keeps the dough from becoming wet.
• Sea salt (1/2 teaspoon): Adjust to taste; coarse sea salt in the topping can be added if you like a pop of texture.
• Egg (1 large, whisked): Adds structure and binds the batter; use a large egg at room temperature to help it incorporate quickly.
• Heavy cream (1/3 cup): Keeps the crumb tender and rich; half-and-half can be substituted but the texture will be slightly less rich.
• Unsalted butter (1/3 cup melted for dough + 3 tablespoons for topping): Melted butter folded into the dough adds tenderness; topping butter delivers that glossy garlic finish.
• Cheddar cheese (1 1/2 cups shredded): Sharp cheddar gives the best flavor contrast; shred from a block for better melting and flavor control.
• Fresh parsley (1 tablespoon, chopped): For the topping; it brightens the butter and looks inviting when sprinkled over the warm biscuits.

Instructions

Preheat and prepare: Preheat to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper. Allow the oven to fully come to temperature to ensure even rise and consistent browning; a fully preheated oven yields the best texture. Mix dry ingredients: In a large bowl, stir together 2 cups blanched almond flour, 2 teaspoons baking powder, 2 teaspoons garlic powder, and 1/2 teaspoon sea salt until evenly combined. Break up any clumps in the almond flour so the dough bakes uniformly. Combine wet ingredients: Whisk 1 large egg, 1/3 cup heavy cream, and 1/3 cup melted unsalted butter in a small bowl. Pour the wet mixture into the dry ingredients and stir until the mixture is uniform. The batter will be sticky; avoid overmixing which can make the texture dense. Fold in the cheese and portion: Fold in 1 1/2 cups shredded cheddar until distributed. Use a scant large cookie scoop to portion the dough onto the lined baking sheet, at least 2 inches apart. Gently form rounded biscuit shapes, flatten slightly with your fingers but keep them rustic; this helps them spread evenly while keeping a homemade look. Bake until golden: Bake for about 12 to 16 minutes, watching for semi-firm tops and golden edges. Visual cues are key: tops should be set with a light golden hue and edges a touch deeper. Overbaking will dry them, underbaking leaves the centers too soft. Cool and brush topping: Remove from oven and let biscuits cool on the sheet for 10 minutes without moving so they firm up. Stir together 3 tablespoons melted butter, 1 tablespoon chopped fresh parsley, 1/4 teaspoon garlic powder, and a pinch of sea salt, then brush over the tops for shine and flavor.

Storage Tips

Let biscuits cool fully before storing to avoid condensation that will soften the crust. For short-term storage keep them in an airtight container at room temperature up to 24 hours, or refrigerate up to 4 days. To freeze, wrap individually in plastic wrap and place in a freezer-safe bag for up to 3 months; thaw at room temperature and reheat in a 300 degrees F oven for 8 to 10 minutes to regain a fresh-baked texture. Avoid microwaving from frozen as it can make them rubbery; if you must microwave, use short bursts then finish in a hot skillet or oven.

Ingredient Substitutions

If you don’t have blanched almond flour, swap in 2 cups of finely ground almond meal but expect slightly coarser texture and darker color. For dairy-free adaptations, use a vegan butter and unsweetened plain almond milk instead of heavy cream, though texture will be less rich and flavor milder. Swap sharp cheddar for a milder Monterey Jack or a blend for a different melting profile. Use powdered garlic or freshly minced roasted garlic for different intensity; if using fresh garlic reduce the amount slightly to prevent sogginess.

Serving Suggestions

These work as an appetizer with a bowl of herb butter or a warm spinach dip, and also pair beautifully with seafood stews or a crisp Caesar salad. For brunch, serve split and filled with scrambled eggs, smoked salmon, or avocado and bacon for a low-carb sandwich. Garnish with extra chopped parsley or a grating of fresh cheddar for a bolder look. They're lovely alongside tomato soup on chilly evenings or set on a buffet with compound butters and olives.

Cultural Background

The buttery, garlic-splashed cheddar roll is inspired by a popular American seafood chain’s iconic side. In many American kitchens this style has evolved into comfort-bakery staples — warm, cheesy rolls that pair with soups and seafood. This low-carb take keeps the familiar flavor profile while swapping wheat for ground nuts, a technique common in modern adaptations for low-carb and gluten-free baking that preserves texture and richness without gluten’s structure.

Seasonal Adaptations

In spring and summer fold in chopped chives and thinly sliced green garlic in place of powdered garlic for a fresher note. In fall, add a pinch of smoked paprika and swap some cheddar for a sharp aged variety to deepen the flavor. For the holidays, mix in a tablespoon of finely chopped sun-dried tomatoes and a teaspoon of Italian herbs to make savory hostess-worthy extras that complement roast meats and warm bowls.

Meal Prep Tips

Portion dough with a cookie scoop onto a parchment-lined tray, freeze the tray solid, then transfer frozen dough balls to a labeled bag so you can bake individual batches on demand. Thaw on the sheet at room temperature for 10 to 15 minutes then bake as directed; this keeps freshness and avoids over-handling. To prepare for a crowd, bake in two batches and keep finished biscuits warm in a 200 F oven on a sheet with a clean towel to retain moisture until serving.

These low-carb cheddar rounds bridge the gap between indulgence and mindful eating. Their short bake time, straightforward technique, and reliable results make them a dependable addition to any menu. Try them once and you’ll have a new favorite for weeknights and special occasions alike.