Biscuits are a soft, flaky bread made primarily from refined flour and fat. While comforting and filling, they are high in carbohydrates and are not compatible with low-carb, keto, or diabetic-friendly eating.

Quick Carb Snapshot

  • Carbs (per 100 g): ~45–50 g
  • Carbs (standard portion): ~25–30 g per biscuit
  • Glycemic Index: High
  • Best Substitutes: Almond flour biscuits, chaffles
  • Blood Sugar Impact: High
  • Keto-Friendly? No

Key Traits

  • Texture: Soft, flaky crumb
  • Flavor: Mild, buttery
  • Carb Impact: Very high
  • GI / GL Notes: Refined flour drives glucose spikes
  • Common Uses: Breakfasts, sides, sandwiches

Best For

  • Traditional comfort meals
  • Occasional treats
  • Non-restricted diets

Avoid For

  • Low-carb or keto eating
  • Diabetic-friendly meal plans
  • Frequent breakfast breads

Why Biscuits Are High-Carb

Texture & Structure

  • Flakier than sandwich bread
  • Relies on refined flour for structure
  • High carb density per piece

Flavor & Nutrition

  • Low fiber
  • High starch content
  • Easy to overeat

Best Low-Carb Ways to Replace Biscuits

Low-Carb Swaps by Use

  • Breakfast sandwiches: Chaffles
  • Biscuits & gravy: Almond flour biscuits
  • Side bread: Cheese-based breads

Tips for Successful Swaps

  • Use eggs and cheese for structure
  • Expect different crumb and rise
  • Add butter flavor for satisfaction

Storage & Shelf Life

Pantry

Best eaten fresh; stales quickly.

Cooked

Keeps 1–2 days refrigerated.

Signs It Has Gone Bad

  • Mold
  • Dry, hard texture
  • Sour smell

Allergy & Dietary Flags

  • Gluten-Free: No
  • Nuts: No
  • Nightshade: No
  • Vegan / Vegetarian: Usually vegetarian

Often compared to rolls and scones, biscuits can be replaced with
almond flour biscuits for lower carbs.

Best Low-Carb Swaps

Best Overall Swap

Almond Flour

View Almond Flour →
Secondary Swap

Coconut Flour

View Coconut Flour →
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