These Almond Flour Jalapeño Cheddar Biscuits are a savory, low-carb twist on a classic. Made with rich, buttery almond flour, sharp white cheddar cheese, and a hint of heat from fresh jalapeños, they’re a flavorful addition to any meal.
Why You’ll Love This Almond Flour Biscuit Recipe
- Gluten-Free and Grain-Free: Thanks to the almond flour, these biscuits are great for those on a gluten-free or grain-free diet.
- Low-Carb and Keto-Friendly: This recipe is also perfect for those following a low-carb keto diet.
- Cheesy Goodness: Everything’s better with cheese, right?! The sharp white cheddar adds a rich, savory flavor to these gluten-free biscuits.
- Jalapeño Kick: Fresh jalapeños give these almond flour cheddar biscuits a mild heat and bold flavor.
- Quick and Easy: These low-carb almond flour biscuits are so easy to whip up, making them perfect for busy days or last-minute baking.
For another keto biscuit recipe, check out my easy low-carb biscuits next!
Ingredients
Below are the simple ingredients you’ll need to make this easy recipe.
- Melted Butter: Provides moisture, richness, and helps create a tender, flaky texture. Melting it allows for easier mixing, and cooling prevents cooking the eggs when combined. I recommend using unsalted butter since you’ll be adding salt.
- Large Eggs: Act as a binding agent in the dough for these keto almond flour biscuits.
- Unsweetened Almond Milk: Adds moisture to the biscuit dough, while keeping it low-carb.
- Fresh Jalapeño Peppers: Add a spicy, fresh kick to the biscuits. Removing the seeds helps control the heat, so it doesn’t overpower the other flavors.
- White Pepper: Offers a mild heat and slightly earthy flavor, enhancing the jalapeño’s spice and adding depth to the biscuit’s flavor profile.
- Blanched Almond Flour: The star of the recipe, almond flour creates a gluten-free, low-carb base with a slightly nutty flavor. It’s also what gives these keto biscuits their soft, tender crumb.
- Salt: Balances flavors and enhances the savory elements of the cheese and jalapeños.
- Baking Soda: Works as a leavening agent, helping the biscuits rise slightly and achieve a light, fluffy texture.
- White Cheddar Cheese: Adds a sharp, creamy richness and contributes to the biscuits’ cheesy flavor and soft interior. The cheese also helps create those delicious golden tops.
See the recipe card below for the full recipe and ingredient measurements.
How to Make Almond Flour Jalapeno Cheddar Biscuits
Here are the step-by-step instructions for making this easy biscuit recipe:
Step 1: Preheat the oven. Start by preheating your oven to 375°F so it’s ready when the dough is.
Step 2: Mix the wet ingredients. In a large mixing bowl, whisk together the butter, eggs, almond milk, chopped jalapeños, and white pepper.
Step 3: Combine the dry ingredients. In a separate bowl, mix together the almond flour, salt, and baking soda.
Step 4: Add the dry mixture to the wet mixture. Whisk the almond flour mixture into the wet ingredients.
Step 5: Fold in the cheese. Gently fold the shredded white cheddar cheese into the dough.
Step 6: Scoop dough onto a baking sheet. Grab a cookie scoop or ice cream scoop and drop the biscuit dough onto a baking tray lined with parchment paper. You’ll want to leave a bit of space between each biscuit for even baking.
Step 7: Bake. Pop the biscuits in the oven and bake for about 15-20 minutes, or until the tops turn lightly golden brown and the biscuits are set. Once done, allow them cool for a few minutes before serving.
Variations
- Garlic and Herb: Swap the jalapeños for 1-2 teaspoons of minced garlic and add fresh herbs like rosemary, thyme, or parsley.
- Bacon Cheddar: Add 1/4 cup of cooked and crumbled bacon to the dough for a smoky, savory flavor. It pairs perfectly with the sharp white cheddar, making these biscuits even more irresistible.
- Spicy Pepper Jack: Replace the white cheddar with shredded pepper jack cheese and add a dash of cayenne pepper for an extra spicy kick. This variation is perfect if you want to turn up the heat!
Serving Suggestions
- Breakfast Sandwich: Slice the biscuits in half and make a sandwich with a fried egg, bacon or sausage, and a slice of cheese.
- Soup or Chili Side: These biscuits make a perfect side dish for your favorite soup, stew, or chili.
- Brunch Spread: Add these biscuits to your brunch table alongside a charcuterie board, eggs, fresh fruit, and smoked salmon.
Storing
- At Room Temperature: Store any leftover biscuits in an airtight container at room temperature for up to 2 days. Make sure they’re fully cooled before sealing to prevent moisture buildup.
- In the Fridge: For longer storage, place the biscuits in an airtight container or a zip-top bag and refrigerate them for up to 5 days. This will keep them fresh while maintaining their texture.
- In the Freezer: To freeze the biscuits, let them cool completely, then place them in a single layer on a baking sheet and freeze until solid (about an hour). Transfer them to a freezer-safe bag or container and freeze for up to 3 months.
- Reheating: To reheat, warm the biscuits in the oven at 350°F for about 5-7 minutes, or until heated through. If reheating from frozen, add a couple of extra minutes to the bake time. You can also microwave them for 15-20 seconds, but the oven will give them a crispier texture.
Expert Tips
- Use Finely Ground Almond Flour: Make sure your almond flour is finely ground for a smoother texture. Coarser almond meal can make the biscuits grainy.
- Chill the Dough if Needed: If your dough feels too sticky, pop it in the fridge for 10-15 minutes. This will make it easier to scoop and shape without sticking to your hands or cookie scoop.
- Adjust for Spice: If you’re sensitive to heat, reduce the amount of jalapeño or swap for a milder pepper like a poblano.
- Watch the Bake Time: Keep an eye on the biscuits around the 15-minute mark to avoid overbaking. They should be golden on top and just set—baking too long can make them dry.
FAQ
No, almond flour and regular wheat flour behave very differently in recipes. Almond flour is gluten-free and absorbs liquids differently, so a 1:1 substitution won’t work. If you’re looking for a wheat flour-based biscuit, you’ll need to find a specific recipe designed for regular flour.
Yes, you can make these biscuits dairy-free! Substitute the butter with your favorite vegan butter or another vegan option like coconut oil, and use dairy-free cheese instead of cheddar.
Almond Flour Jalapeno Cheddar Biscuits
Ingredients
- 1/4 cup butter unsalted (melted and cooled so not too hot)
- 2 large eggs
- 2 tbsp unsweetened almond milk
- 3 tbsp finely chopped fresh jalapeno peppers seeded
- 1/8 tsp white pepper
- 2 1/4 cups almond flour finely ground
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 1 cup shredded white cheddar cheese
Instructions
- Preheat oven to 375°F.
- Whisk together melted butter, eggs, milk, jalapenos and white pepper in a mixing bowl.
- Combine almond flour, salt and baking soda in a separate mixing bowl.
- Whisk the flour mixture into the butter mixture.
- Fold in cheddar cheese.
- Use a cookie scoop to drop biscuit dough onto baking sheet (I recommend a #20 or #24 disher).
- Bake for 15-20 minutes until biscuits are set and tops are golden brown.
Notes
- Use Finely Ground Almond Flour: Make sure your almond flour is finely ground for a smoother texture. Coarser almond meal can make the biscuits grainy.
- Chill the Dough if Needed: If your dough feels too sticky, pop it in the fridge for 10-15 minutes. This will make it easier to scoop and shape without sticking to your hands or cookie scoop.
- Adjust for Spice: If you’re sensitive to heat, reduce the amount of jalapeño or swap for a milder pepper like a poblano.
- Watch the Bake Time: Keep an eye on the biscuits around the 15-minute mark to avoid overbaking. They should be golden on top and just set—baking too long can make them dry.
Nutrition
The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.