Gluten Free/ Low Carb/ Snacks

Jalapeno Cheddar Biscuits

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Jalapeno Cheddar biscuits are a delicious melt in your mouth with a punch bite.  Baked with coconut flour they are low carb and gluten free.  At only 1g net carb each biscuit you can happily have a feast!

I have a couple of cheese biscuit recipes that we both love which have a touch of cayenne pepper for a slight hint of heat.   As I adore jalapeno and cheese together I decided to up the heat of my cheese biscuits.   This jalapeno cheddar biscuit recipe is just as simple as throwing all the ingredients into a blender to blitz. 

jalapeno cheddar

The colour of the dough goes a slight green and I only used two jalapeno peppers of medium size.   When the biscuits are baked the green colour disappears and it replaced with a golden shade.   Otherwise they would be perfect for Saint Patrick’s Day! You could add another jalapeno if you like a hotter heat.

jalapeno cheddar

I used as strong a Cheddar cheese as I possibly could find.  Although Aruba is awash with many, many flavours of Gouda I am limited to the varieties of Cheddar cheese.  There is some amazing Gouda though.  Perhaps my next batch of jalapeno cheese biscuits should incorporate Gouda.   A strong Cheddar bakes well with the coconut flour and gives these jalapeno cheddar biscuits a great melt in your mouth texture.

jalapeno cheddar

Jalapeno Cheddar Biscuits

We feasted on these jalapeno cheddar biscuits with relish but saved some for the next day.  I stored them in the fridge so they hardened up a bit in texture but still tasted delicious.   Actually, I would go as far to say that they are moreish as I could not pass the fridge without opening the door and popping one in my mouth under the guise of taste testing.

jalapeno cheddar

As with my cream cheese cookies, the dough for these jalapeno cheddar biscuits needs to be rolled out in parchment paper then firmed up in the fridge or the freezer before baking.  The mixture is too sticky to handle otherwise.  You could make the dough beforehand and store in the fridge, ready to whip up a batch of these delicious melt in your mouth, go well with a glass of wine delights!

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Jalapeno Cheddar Biscuits
Course: Snack
Author: Angela Coleby
Ingredients
  • 1/2 cup (56g) Coconut flour
  • 6 tablespoons (84g) Butter, unsalted softened
  • 2-3 Jalapeno peppers deseeded & chopped
  • 1 Egg
  • 1 1/2 cups (170g) Cheddar Cheese grated
Instructions
  1. Place all the ingredients into a food processor and blitz until smooth.

  2. Scoop out the mixture and place on a piece of parchment paper.

  3. Mould into a log shape with your hands, then roll up with the parchment paper like a Christmas cracker.

  4. Place in the fridge for at least 30 minutes to firm up (you could use the freezer for a faster time)

  5. Preheat the oven to 180C/350F degrees

  6. Unroll the parchment paper and cut the log into slices. Place the slices onto a parchment lined baking tray and bake for 20-25 minutes until firm and golden.

  7. Eat and enjoy!

Recipe Notes

Makes 15 biscuits

Nutritional Info per biscuit: 113 Calories, 9g Fat, 5g Protein, 3g Total Carbs, 2g Fibre, 1g Net Carbs


jalapeno cheddar

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6 Comments

  • Reply
    storybookcottage
    July 22, 2017 at 4:11 pm

    I look so forward to your recipes! I can’t wait to make this one tonight!

    • Reply
      Angela Coleby
      July 22, 2017 at 5:42 pm

      Hope you enjoy them!

  • Reply
    Ellie
    July 20, 2017 at 11:34 am

    They look amazing! So delicious and easy-to-make! <3

    • Reply
      Angela Coleby
      July 20, 2017 at 11:35 am

      Hope you enjoy them!

  • Reply
    Jalapeno Cheddar Biscuits - Yum Goggle
    July 19, 2017 at 10:00 pm

    […] GET THE RECIPE […]

  • Reply
    Elaine @ foodbod
    July 19, 2017 at 9:41 am

    Tasty! They sound dangerous!

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