YIELD: 6 large biscuits | PREP TIME: 10 minutes | COOK TIME: 12 to 15 minutes
• 2½ cups blanched almond flour
• ¾ cup arrowroot starch
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup (½ stick) cold unsalted butter, ghee, duck fat, or lard (see Tip)
• 3 large eggs
• 2 tablespoons honey
• 3 ounces mild or medium-sharp cheddar cheese, shredded (about ½ packed cup)
• 2 jalapeño peppers, seeded and minced
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, arrowroot starch, baking soda, and salt.
3. Use a box grater to grate the cold butter into the dry ingredients. With your hands, gently mix the butter into the flour mixture, making sure not to overwork it. It should resemble coarse crumbs, no larger than peas.
4. In a small bowl, whisk together the eggs and honey.
5. Gently mix the egg mixture, cheese, and jalapeño peppers into the dry ingredients, but do not overmix. You want the dough just to come together.
6. Using a large spoon or an ice cream scoop with a lever, drop the dough onto the prepared baking sheet in 6 equal portions. It helps to dampen your hands and shape the biscuits a bit. Bake for 12 to 15 minutes, or until the biscuits are golden brown and cooked through. They are best eaten right away but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes before serving.
Chef’s Tip: If you use ghee, duck fat, or lard for this recipe, pop it in the freezer for 10 minutes to get it very cold.
