Cheddar Jalapeño Biscuits

Cheddar Jalapeño Biscuits


Perfect with breakfast or dinner, these cheesy biscuits won’t trigger blood sugar spikes that can occur with PCOS. The almond flour is a protein-rich alternative to traditional white flour. And the jalapeños add a kick that will make this a go-to recipe.


4 oz shredded cheddar cheese

3 jalapeño peppers, diced

1 1/2 cups almond flour, tightly packed

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon dried thyme

1/8 teaspoon cayenne powder

2 eggs, lightly beaten

1 tablespoon apple cider vinegar

6 tablespoons melted butter

6 tablespoons almond milk

6 tablespoons sour cream 


Preheat oven to 350 F.

Line a 13” x 9” baking sheet with parchment paper. Set aside.

In a mixing bowl, add eggs, cider vinegar, melted butter, milk and sour cream. The it is normal for the mixture to curdle due to the vinegar.

In another bowl, whisk together cheese, diced peppers, flour, baking powder, baking soda, salt, paprika, thyme and cayenne.

Add the wet ingredients to the dry ingredients and stir to combine thoroughly.

On the prepared baking sheet, place about 1/4 cup of batter for each biscuit. The batter should make about 8 biscuits. Bake for 25 minutes. Cool for at least 5 minutes so that biscuits do not crumble when you remove them.

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