Jalapeno Cheddar Biscuit Breakfast Sandwiches

These biscuits are just in time to for Thanksgiving! 💃💃💃 We always use sour cream with chives which is significantly better than plain, but plain is fine also. I also used two different pans to test texture; a Whoopie pie pan and a normal muffin pan to make biscuits. Directions for both are below. Macros provided are for one biscuit. Next time I’m just going to drop them on a silicon mat lined baking sheet.

2 cups almond flour
2 cups shredded cheddar cheese
1½ tsp baking powder
3 large eggs
2 tbsp heavy whipping cream
¼ cup bacon grease (or melted butter)
½ cup sour cream
8oz minced/chopped jalepanos

Preheat oven to 350F.
In a large bowl, combine the eggs, heavy whipping cream, bacon grease, sour cream and jalapenos.
Mix in almond flour, shredded cheese and baking powder. Mix well.
Pipe (or spoon) the mixture into your baking dishes.
Using a whoopie pie pan: fill each in cavity until just below the tops. They will rise. Bake 20 minutes.
Using a muffin pan: bake 30 minutes, then turn the oven off and leave them in for another 15 mins so they keep cooking/firming up, but don’t dry out or burn.

Macros & Pricing:
Based on the products we used, the cost of these ingredients will be roughly $6.56 and make 10 biscuits. Macros and directions are ONLY for the biscuits.
Per biscuit:
Calories = 291.7
Fat = 26.5g
Total Carbs = 5.8g | Net Carbs = 3.4g
Protein = 9.9g

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