Jalapenos give these gluten-free, grain-free, low-carb cheesy Cheddar-Jalapeno Biscuits a little kick and a lot of flavor.
There are two things that grew like crazy in our backyard garden this year…basil and jalapenos.
In fact, the jalapeno plant just keeps on giving. I keep picking jalapenos and more keep growing. Greg just counted more 10 jalapenos on the plant to be added to the stockpile we already have in the house. I don’t think we’ve ever had anything grow this well before.
I’m seriously in love with these babies! I can’t stop making (and eating) them! They are super cheesy with just the perfect little kick from the jalapeno.
And since they’re made with almond flour, they’re also gluten-free, grain-free and low-carb. These biscuits are perfect as a side dish, an appetizer, or even a snack. 🙂
It’s all about the cheese
What makes the flavor of these biscuits stand out aside from the jalapeno is the cheese. I used organic sharp white cheddar in these biscuits.
You can shred your own or buy it pre-shredded. Just make sure it’s sharp and fresh. The fresher the cheese, the stronger and better the taste.
What about the flour?
The best flour to use to achieve a light and fluffy texture is very fine, blanched almond flour. You don’t want to use almond meal or an almond flour that is coarsely ground. Personally, my go-to is Bob’s Red Mill Super-Fine Almond Flour, but you can opt for your favorite brand.
So, are you ready to make these Cheddar-Jalapeno Biscuits? First, lemme hear ya holla for “jala”-peno!
Sorry, I had to do it…I did tell you these biscuits were super cheesy…and so am I! 😉
Now, I just need to figure out what to do with all this basil…hmmm…but in the meantime, let’s bake some biscuits!
- Preheat oven to 375°F.
- Whisk together melted butter, eggs, milk, jalapenos and white pepper in a mixing bowl.
- Combine almond flour, salt and baking soda in a separate mixing bowl.
- Fold in cheddar cheese.
- Use a cookie scoop to drop biscuit dough onto baking sheet (I recommend a #20 or #24 disher).
- Bake for 15-20 minutes until biscuits are set and tops are golden brown.
So, what do you think? Let me know in the comments below. 🙂
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