Cheesy Jalapeno Biscuits

cheesy jalapeno biscuits

It’s time to share some delicious recipes from my first book, The Vegetarian Cookbook for teens! Starting this off with sharing one of my FAVORITE indulgent recipes, Cheesy Jalapeno Biscuits.

YES I love to indulge in cheese from time to time, and if I’m going to indulge, I want it to be soooooo worth it!

These cheesy jalapeno biscuits are sure to be a go-to in my book, and I’m excited to share the recipe with you here. You’ll find loads of recipes like this, a BALANCE of super clean and healthy recipes, mixed with recipes that satisfy your cravings…because you’re not truly living life if you’re not indulging too.

This specific biscuit recipe is actually grain free! Can you believe it? I’m using almond flour instead of regular flour, so this is a gluten free and actually keto friendly recipe too. Below you’ll find the excerpt and recipe from the book! Enjoy.

One of my favorite memories growing up is eating freshly baked cheddar biscuits. These cheesy biscuits are the ideal breakfast to keep you full and satisfied until lunch, and are full of healthy fats since the flour base is ground almonds. The star ingredient here which gives these biscuits extra flavor is fresh jalapeno. If spicy isn’t in your wheelhouse, then you can simply make them without!


  • 2 cups grated smoked gouda cheese
  • 3 garlic cloves, minced
  • 1/4 cup diced jalapeno peppers (optional)
  • 4 ounces cream cheese, softened
  • 1 egg
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon parsley
  • 1/4 cup heavy cream
  • 1/4 cup water
  • 1 1/2 cups almond flour
  • nonstick cooking spray


  1. Preheat oven to 300 degrees F. Use a handheld grater to grate the gouda cheese while the oven heats up. Set aside
  2. On a cutting board, use a paring knife to mince the garlic and dice the jalapeno, is using. Set aside.
  3. Use a handheld mixer or stand mixer to beat together the gouda cheese, cream cheese, and egg until well combined.
  4. Add the minced garlic, onion powder, oregano, and parsley, and continue mixing together in pulses with the mixer.
  5. Add the heavy cream, water, and almond flour to the mixture, and mix until everything is well combined.
  6. If you are using jalapenos, fold them in with a spatula or wooden spoon.
  7. Grease 8-10 cups of a muffin tin with cooking spray, then spoon generous dollops of biscuit dough into the cups.
  8. Bake for about 20 minutes, or until the tops look fluffy, crisp, and slightly golden. Remove and let them cool for about 30 minutes.

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