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Jalapeno Cheese Biscuits

These savoury bites of pickled jalapeños, cheese and bacon are so addicting. These won’t last long if it’s anything like my house.
Print Recipe

Ingredients
  

  • 230 ml water
  • 2 tsp psyllium husk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 eggs
  • 75 g butter
  • 110 g chopped jalapenos (Old El Paso is good)
  • 200 g GF flour blend (like Anita's)
  • 2 tbsp tapioca flour
  • 1 cup crisp chopped bacon
  • 1 tsp dry mustard
  • 140 g sharp cheddar cheese

Instructions
 

  • 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

Notes

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.
Cheers,
Mary