Cheddar Jalapeno Biscuits
Recipe Creator ,Chef Taffiny Elrod
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.
Prep Time 20 minutesmins
Cook Time 20 minutesmins
Total Time 40 minutesmins
Servings 8large biscuits
Calories 274.1kcal
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.
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