Low Carb Southwest Biscuits

Step 1

Preheat your oven to 375 degrees F. Line two large baking sheets with parchment paper.

Step 2

In a 5-quart saucepan or Dutch oven saute the onions, green bell peppers, red bell peppers, and jalapeno peppers in 1 Tablespoon of coconut oil over medium high heat until vegetables have softened. Remove from heat. Stir in diced ham and set aside to cool.

Step 3

In a medium bowl, combine the Baking Blend, adobo seasoning, salt, black pepper, and baking powder.

Step 4

In a separate bowl, whisk together the eggs until light yellow and foamy. Then stir in the shredded pepper jack cheese and 1/2 cup of the cheddar cheese.

Step 5

Add the dry ingredients to the cooled vegetable and ham mixture and toss well to coat all the veggies. Then add the sliced green onions and mix them in. Then add the egg and cheese mixture and stir in until all ingredients are wet.

Step 6

Scoop dough onto prepared baking sheets, approximately a 1/4 cup of dough per biscuit. Be sure to leave at least an inch of space around each biscuit. Sprinkle remaining cheddar cheese on top of each biscuit.

Step 7

Bake for 15-18 minutes, until the biscuits are golden brown and cheese has melted. Remove from oven and serve immediately or cool on racks if you plan to freeze the biscuits.