JALAPENO CHEDDAR BISCUITS
I’ve made many variations of this biscuit. This jalapeno cheddar is my newest one. It tasted like cornbread. The almond flour gives it the cornbread texture. It’s also keto friendly.
JALAPENO CHEDDAR BISCUITS
Ingredients
- 3 cups almond flour
- ½ tsp salt
- 2 tbsp baking powder
- 1 tbsp garlic powder
- 1 jalapeno pepper chopped
- ⅔ cup habanero cheese grated, plus more for topping
- 4 eggs
- ⅔ cup sour cream
- ½ cup avocado oil
Instructions
- Preheat oven at 400ºF.
- In a large bowl combine almond flour, salt, baking powder, garlic powder, jalapeno, and cheese. Mix the ingredients together.
- Add the sour cream, eggs, and avocado oil. Mix well.
- Let chill in the fridge for 10 minutes.
- Meanwhile, line a baking sheet with tin foil.
- Scoop the mixture onto the baking sheet.
- Sprinkle with some more cheese.
- Bake for 20 minutes.
- Let cool completely.
Notes
These biscuits freeze well, and should be stored in the fridge.
If you don’t have avocado oil, you can substitute butter or olive oil.