Preheat your oven to 450 degrees. Add the almond flour, baking powder, baking soda and garlic powder to a mixing bowl and mix using a hand whisk or fork.
In another bowl, add the eggs, sour cream and melted butter, then mix until combined.
Add the dry ingredients into the wet and mix. Lastly, add in the chopped jalapeño peppers and shredded cheeses and mix until well combined.
Using an ice cream scoop, scoop the biscuit mix into silicone muffin pan liners (or spray a non-stick muffin pan with non-stick spray). You can bake them as is, or add a slice of fresh jalapeño pepper on the tops of each biscuit.
Bake for 10-12 minutes or until the tops are golden. Allow to cool slightly before serving them. I like to slather a little butter over the tops.