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.
Serving: 8 large biscuits
Calories: 274.1kcal
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 scoop Savory Chicken Soup Keto Chow
- 1 1/2 tsp baking powder
- 1 tsp chili powder
- 2 large eggs at room temperature
- 1/2 cup heavy cream
- 1/4 cup melted bacon fat
- 1/2 cup shredded cheddar cheese
- 2 tbsp pickled jalapeños chopped
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.
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