Low Carb Jalapeno Cheese Biscuits are our favorite low carb biscuits!
We have tried several low carb biscuit recipes and Low Carb Jalapeno Cheese Biscuits are far ahead of the rest! I got the recipe from Copy Me That and followed it exactly the first time. The reviews in the family were positive but my youngest son said, “You know what would really be good? Jalapenos”. I know my eyes lit up when he said that! Yes, YES! 🙂 The next time I made them, I changed up the cheeses and added jalapenos to half of the batch. Oh, my! I wished that I had added them to the entire batch! They were SO GOOD and yes, son, that is exactly what they needed. They will not be made any other way at our house again. Even the non low carbers liked them a lot.
A note about parchment paper: it is NOT the same as waxed paper. I found this out the hard way. I just did not want to buy one more kind of paper/wrap to put in my drawer so used waxed paper for a parchment paper job. Oh boy, did I have a mess. It was not this recipe but I bought parchment paper soon after and love it. If a recipe says you need parchment paper, yes, you do need parchment paper. 🙂
To print the recipe for Low Carb Jalapeno Cheese Biscuits click HERE.
1 1/3 cup shredded cheddar cheese
3/4 cup shredded mozzarella cheese
1 cup almond flour
1 tsp baking powder
½-1 cup sliced Jalapenos, to taste
Add all ingredients except Jalapenos to a bowl and mix well.
Cut Jalapenos into small pieces and fold into mixture. Cutting them is really optional. If you like big pieces, leave them in slices.
Scoop mixture onto parchment lined baking sheet into 8 piles. I just used the spatula I mixed it with.
Bake in a preheated 350* oven for 15 minutes or until golden brown.
They are delicious served with soup. Try them with:
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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you. Also, you can put in exactly what you used so it is the most accurate.