Cheddar Jalapeño Biscuits
Ingredients
Instructions
Preheat the oven to 350ºF and line a baking sheet with parchment paper
In a large bowl, whisk together the almond flour, arrowroot starch, baking soda, and salt.
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.
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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.
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.
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Reviews from the Original Source
I was making a batch of chili and knew I had to try these when they came in my email newsletter. They were so quick and easy to whip up and were so flavorful. I can’t wait to use the leftovers with some eggs for breakfast.
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