These savoury bites of pickled jalapeños, cheese and bacon are so addicting. Anything that resembles a cheesy scone or biscuit … I just love for a snack on their own or with a good bowl of soup. They are definitely a little spicy but that combines well with the cheese.
No one would guess that these are gluten free at all
230 ml water
2 tsp psyllium husk
1/2 tsp salt
1/4 tsp pepper
75 g butter
110 g chopped jalapenos (old E lPaso is good)
200 g of a gf flour blend like Anita’s
2 Tbspn tapioca flour
1 cup crisp chopped bacon
1 tsp dry mustard
140 g sharp cheddar cheese
Combine water and psyllium. Leave to soak 10 mins
Melt butter in a pot
Remove from heat and add in the flour mix
Beat together the flour and butter
Return the pot on a low heat and stir constantly, until the mixture starts to thicken like porridge, but don’t let it thicken too much
Remove from heat and beat in the eggs
Stir in the cheese, jalapeños, bacon and mustard
Bake in a mini muffin pan or drop in spoonfuls onto a cookie sheet. The dropped ones spread quite a bit
Bake at 400 F for 12- 15 mins
Reheat if frozen at 350, for 5 – 10 mins
These won’t last long if it’s anything like my house.
Note: Gluten Free flour blends are not the same and can give different results. The blend I used was Anita’s and it does not have any gums added. I used psyllium, so as the biscuits would not be crumbly after baking.
You may not need to add psyllium if you use a different flour blend. I have not tried this recipe a different way, so I am uncertain of the results with other ingredients.