Cheddar Jalapeno Biscuits
The pickled jalapenos in these biscuits deliver a little heat, and the bacon fat gives them a delicious hint of smoke. They are a perfect accompaniment to chili and make a wonderful vehicle for sausage and egg sandwiches or sloppy joes.
Ingredients
- 1cupalmond flour
- 0.25cupcoconut flour
- 1scoopSavory Chicken Soup Keto Chow
- 1.5tspbaking powder
- 1tspchili powder
- 2largeegg(s)at room temperature
- 0.5cupheavy cream
- 0.25cupbacon fatmelted
- 0.5cupcheddar cheeseshredded
- 2tbsppickled jalapeñoschopped
Instructions
- Preheat the oven to 325 F
- Line a sheet pan with parchment paper
- Mix the almond flour, coconut flour, chicken soup keto chow, baking powder, and chili powder together in a large bowl.
- In a separate bowl beat together the eggs, heavy cream, and bacon fat.
- Mix the wet ingredients into the dry ingredients then fold in the cheese and jalapenos
- Scoop eight biscuits - about 1/4 cup batter each - onto the prepared tray, spacing them evenly so they don’t run together.
- If desired, sprinkle more cheese over them, and top each one with a slice of jalapeno.
- Bake approximately 20 minutes, until the biscuits are golden around the edges and spring back when lightly touched in the center. For high altitude, add 5-7 extra minutes of baking time.
- Serve warm.
- Store leftovers in an airtight container, in the refrigerator, for up to three days.
Nutrition
Serving: 1biscuitCalories: 274.1kcalCarbohydrates: 6.9gProtein: 10.4gFat: 23.7gSaturated Fat: 9gPolyunsaturated Fat: 3.02gMonounsaturated Fat: 10.11gTrans Fat: 0.3gCholesterol: 78.7mgSodium: 369mgPotassium: 354.64mgFiber: 3.7gSugar: 1.7gVitamin A: 495.99IUVitamin C: 15.51mgCalcium: 244.07mgIron: 1.18mgSugar Alcohol: 0.04gNet Carbs: 3.17g