When I think of jalapeño cheddar biscuits, I think of Red Lobster cheddar biscuits. So warm and savory. I needed to recreate that flavor and add a little kick. These are some of the best biscuits, and they are low carb! They’re extra buttery with sharp cheddar cheese and spicy jalapeños perfectly mixed in.
History of Biscuits
Revered and celebrated in the pre-Civil War South that they were usually reserved for Sundays and considered the biscuit a delicacy. The word biscuit comes from Latin meaning “twice baked,” the original process where bread was baked and dried. It was actually Colonel Sanders of Kentucky Fried Chicken that made southern biscuits a nationwide hit in 1952 when he opened his first franchise.
PREP TIME: 10 min
COOK TIME: 15 minutes
2 cups Almond Flour
2 tsp Gluten-free baking powder
1/2 tsp Sea salt
2 large Egg
1/3 cup Butter
1 cup shredded sharp cheddar cheese
1-2 jalapeños sliced (however spicy you want it)
Per 1 biscuit
4g Net Carbs
7g Total Carbs
0 Glycemic Load
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Prep and measure all your ingredients.
- Mix dry ingredients (almond flour, baking powder, salt) together in a bowl then add in wet ingredients (egg, butter). Mix well. Add in the cheddar and jalapeños.
- Use a cookie scoop to create biscuits. You can make them small, or large but the carb count will adjust. If you want to make them pretty, add another slice of jalapeño on top of each biscuit.
- Bake for 12-15 minutes, until they are golden. Cool on the baking sheet and serve!