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The first time I pulled these Keto Ham and Cheese Breakfast Biscuits from the oven, the smell of melted cheddar and smoky ham filled the kitchen like a warm morning hug. I was chasing the perfect low-carb breakfast—something soft, cheesy, and quick. These biscuits, with their fluffy texture and savory bite, instantly became my go-to for busy mornings and lazy weekends alike.
Experimenting with almond flour in savory baked goods wasn’t always promising, but discovering that a combination of cream cheese, eggs, and cheese could hold everything together without drying out was a game changer. The gentle chill before baking helps the dough keep its shape, resulting in biscuits that aren’t heavy or dense like many keto breads tend to be.
Essential Ingredients
- Softened cream cheese: binds the dough and adds moisture; look for full-fat for best richness
- Shredded sharp cheddar: provides savory depth and melty, gooey pockets; freshly shredded always beats bagged pre-shredded
- Eggs: the structural base that holds everything together
- Almond flour: the low-carb flour alternative, finely ground and fresh to avoid bitterness
- Baking powder: leavens the dough just enough for lightness
- Chopped ham: smoky and salty, the star protein element; choose thick-cut or diced leftovers for hearty chunks
- Heavy cream: enriches and tenderizes the biscuit crumb; scrape out every drop for full effect
- Melted butter: adds a gentle richness and helps browning
When shopping for almond flour, always check the expiration date and avoid any with added oils or stabilizers to keep that fresh almond flavor shining through.
Building the Base
Blend softened cream cheese, shredded cheddar, and eggs until smooth and lump-free to create a creamy, cohesive mixture that will carry every other ingredient.
Adding the Drys
Stir in almond flour, baking powder, salt, heavy cream, and melted butter just until combined. This careful balance ensures your biscuits rise and stay tender without becoming dense or crumbly.
Folding in the Ham
Gently fold the chopped ham into the dough, taking care not to overwork it. Overmixing can toughen the biscuits, so stop when ham is evenly distributed.
Chilling the Dough
Rest the dough in the fridge for 10-15 minutes to firm up, making it easier to portion and helping biscuits keep their shape during baking.
Scooping and Shaping
Use a small cookie or ice cream scoop to portion dough onto a lined baking sheet. Lightly press each scoop down to encourage even baking without flattening completely.
Baking to Golden Perfection
Bake at 350°F for 13-15 minutes until tops turn golden brown. Brush immediately with melted butter for a glossy, flavorful finish.
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One time I accidentally overmixed the dough and ended up with rock-hard biscuits—but that mishap taught me how sensitive these almond flour-based recipes can be to mixing technique. Now, I’m gentle and quick with combining, ensuring every batch is soft and tender. For a twist, swapping the cheddar for smoked gouda adds a rich, smoky warmth that’s unforgettable.
Make-Ahead Strategies
These biscuits freeze beautifully. After baking and cooling, arrange in a single layer on a baking sheet and freeze until firm. Transfer to a sealed bag and reheat from frozen in the oven at 350°F for 10-12 minutes for fresh-out-of-the-oven taste.
Flavor Variations
Swap ham for crumbled cooked bacon or diced cooked sausage to suit your preferred breakfast meat. A sprinkle of chopped chives or a pinch of smoked paprika folded into the dough can add a subtle flavor boost.
Kitchen Tool Recommendations
Using a small cookie or ice cream scoop makes portioning the sticky dough effortless and consistent, ensuring even baking and uniform biscuit size. A silicone baking mat or parchment paper keeps biscuits from sticking and makes clean-up a breeze.
Cooking Secrets
1. Chill the dough before scooping to prevent spreading and tough biscuits.
2. Avoid overmixing once you add the almond flour; it keeps biscuits tender.
3. Brush with melted butter right after baking for a shiny, flavorful crust that helps retain moisture.
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Common Questions
- → How do I prevent the biscuits from becoming tough?
Avoid overmixing once the almond flour and ham are added; gently fold the ingredients and chill the dough briefly before baking.
- → Can I substitute heavy cream in this dish?
You may use unsweetened almond milk, but note the fat content will decrease, which can affect texture.
- → What is the best tool to portion the dough?
A small cookie or ice cream scoop helps create even-sized biscuits that bake evenly and maintain a tender crumb.
- → How long should the biscuits bake?
Bake for 13 to 15 minutes at 350°F until golden on top and cooked through.
- → How can I make larger biscuits and adjust baking time?
Using a larger scoop will yield fewer biscuits with a slightly longer baking time of 16 to 18 minutes.