These Cheddar Jalapeño Biscuits are my go-to whenever I make chili of any kind – There are a couple of those on this site for you to choose from:
PrintCheddar Jalapeño Biscuits
- Prep Time: 15 minutes
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 8 large biscuits
- Category: breads
- Method: bake
Ingredients
- 2 1/2 cups almond flour
- 3/4 cup arrowroot starch (or tapioca starch)
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (4 tablespoons) cold unsalted butter (or vegan butter, ghee, duck fat or lard)
- 3 large eggs
- 2 tablespoons honey
- 1/2 cup (packed) grated cheddar cheese (about 3 ounces)
- 2 jalapeño peppers, seeded and minced
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper
- In a large bowl, whisk together the almond flour, arrowroot starch, baking soda, and salt.
- Use a box grater to grate the cold butter into the dry ingredients. With your hands, gently mix the butter into the flour mixture, making sure not to overwork it. It should resemble coarse crumbs, no larger than peas.
- Make a well in the center of the dry ingredients and add the eggs and honey. Whisk gently with a fork until combined, and then add the cheese and peppers. Mix with a fork until it just comes together.
- Using a large spoon or cookie scoop, drop the dough onto the parchment paper lined baking sheet in 6 equal portions ⑴. Dampen your hands and shape them into rough biscuit shapes, flattening them a little but keep them rustic.
- Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through. Allow to cool slightly before eating.
Notes
⑴ This recipe makes 6 large biscuits. If you prefer smaller portions you can make 8 or 10 biscuits instead, just check them after 10 minutes to gauge how long they’ll need to cook.
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Allison says
I was making a batch of chili and knew I had to try these when they came in my email newsletter. They were so quick and easy to whip up and were so flavorful. I can’t wait to use the leftovers with some eggs for breakfast.
Cristina says
Will this work out OK if I use a GF all purpose flour mix? Almond sensitivity. Thanks! Love to bust out a batch just made a Caribbean Chicken soup I think these would pair nicely with.
zenbelly says
Hi Cristina,
Almond flour acts pretty differently than other flours since it’s mostly fat as opposed to starch. It would be a better bet to follow a regular biscuit recipe and swap in the GF blend, and add the cheddar and jalapeños.
eso says
Can I use ground flax to substitute for the eggs? Egg allergy. Or aquafaba?
zenbelly says
I can’t say without trying it myself. I only know for sure that the recipe works as written. If you try it please report back so others know if it works or not!