Make the Biscuit Base: Prepare your favorite keto biscuit recipe up to the point just before adding the milk, then set it aside.

Melt the Butter: In a small pan, melt the butter over medium heat.

Sauté the Onions: Add the chopped green onions to the pan and sauté for 1-2 minutes until they are softened.

Add the Eggs: Crack the eggs into the pan with the sautéed onions and stir gently to scramble them. Cook just until the eggs start to set, then remove from the heat.

Add Buttermilk: Gradually add buttermilk to the mixture, using a fork to combine until a soft, slightly sticky dough forms.

Preheat the Oven: Grease an iron skillet or baking sheet and preheat your oven to 425°F (220°C).

Form the Biscuits: Using well-floured hands, take portions of the biscuit dough and roll them into balls. Place them on the prepared baking sheet, smoothing the tops slightly.

Bake the Biscuits: Place the baking sheet on the bottom shelf of the oven and bake until the bottoms begin to brown. Then move the baking sheet to the top shelf and bake for an additional 15-17 minutes, or until the tops are golden brown.

Butter the Tops: Remove the biscuits from the oven and rub the tops with butter while they are still hot.

Serve: Enjoy your Keto Omelet Biscuits warm for a delicious and satisfying breakfast.

Make it up to this point just before adding the milk using your biscuit recipe, and set it aside.

Melt the butter in a small pan and add the chopped green onions. Sauté for a minute or two to soften.

Add the eggs to the pan and stir gently to start mixing. When the eggs just start to come off the stove, remove them from heat.

Add the cooked bacon, chopped deli ham, sautéed green onions, and scrambled eggs to the biscuit mixture. Toss with a fork to combine it all in the biscuit mixture.

Add the grated Colby cheese and combine well again.

Start adding the buttermilk gradually and use the fork to combine it all to form a soft (slightly sticky) dough.

Grease an iron skillet or baking sheet and preheat the oven to 425°F (220°C).

Using well-floured hands, roll some of the biscuit dough in your hands and place it in the pan, smoothing the top slightly. Continue with the remaining dough.

When the bottom begins to brown, move from the bottom shelf of the oven to the top and bake for 15-17 minutes.

Remove the tops of the biscuits and rub them with butter.

Make it up to this point just before adding the milk using my biscuit recipe, set aside.

Melt the butter in a small pan and throw in the onions and sauté for a minute or two to soften, add 2 eggs and stir gently to start mixing.

When the eggs just start to come off the stove, remove them. Add the bacon, ham, egg and onion to the biscuit mixture and toss with a fork to combine it all in the biscuit mixture. Add the cheese and combine well again.

Continue with remaining dough. When the bottom begins to brown, move from the bottom shelf of the oven to the top and bake for 15-17 minutes. Remove the tops of the biscuits and rub them with butter.