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Cheddar Jalapeño Biscuits

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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

  1. Preheat the oven to 350ºF and line a baking sheet with parchment paper
  2. In a large bowl, whisk together the almond flour, arrowroot starch, baking soda, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://www.zenbelly.com/cheddar-jalapeno-biscuits/