Simple, 1-bowl vegan cheddar jalapeño biscuits. Fluffy, soft, buttery, and so “cheesy,” with the perfect hint of spice.
Ingredients
- 1 cupunsweetened PLAIN almond milk
- 1 Tbspfresh lemon juice
- 2scant cups unbleached all-purpose flour
- 3 Tbspnutritional yeast
- 1 Tbspbaking powder
- 1/2 tspbaking soda
- 3/4 tspsea salt
- 4 Tbspnon-dairy, unsalted butter ((I use Earth Balance // or sub coconut oil))
- 1/4 cupjalapeño ((seeds removed // finely diced))
Instructions
- 1
Preheat oven to 450 degrees F (232 C).
- 2
Add lemon or vinegar to almond milk to activate/curdle.
- 3
Mix dry ingredients together in a large bowl.
- 4
Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm. Then add jalapeños and toss.
- 5
Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
- 6
Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.
- 7
Form into a 1-inch thick disc, handling as little as possible.
- 8
Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker or drinking glass) and push straight down through the dough, then slightly twist.
- 9
Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly.
- 10
Gently reform the dough and cut out one or two more biscuits or until all of the dough is used– you should have 8-10 (as original recipe is written), depending on the size of your cutter.
- 11
Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
- 12
Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag. Will keep for a couple of days at room temperature.