Vegan Cheddar Jalapeno Biscuits

Vegan Cheddar Jalapeno Biscuits! One Bowl, so easy, and SO fluffy and delicious #vegan

I don’t crave biscuits often, but when I do I want one that’s serious:

Super fluffy, buttery and fresh out of the oven. For that, thankfully I have my go-to best damn vegan biscuit. But a girl has to have more than one biscuit recipe in her arsenal if you ask me, so I went back to the drawing board.

Vegan Cheddar Jalapeno Biscuits!

I’ve been on a bit of a nutrition yeast kick lately and have been putting it on everything, especially pizza and pasta. And if you’ve been reading Minimalist Baker for a while now, you know I adore spicy food. So it was natural to want to try my take on a cheddar jalapeno biscuit.

I’m happy to report that the result was a massive success. These little golden gems are the real deal!

Cheddar Jalapeno Biscuits 100 percent #VEGAN!Vegan Cheddar Jalapeno Biscuits! One Bowl, so easy and SO fluffy and delicious #vegan

It starts with your basic dry ingredients plus nutritional yeast! That’s what gives it that amazing yellow color and cheesy flavor.

The rest is simple: Mix your dry ingredients while your vegan buttermilk activates, then cut in your vegan butter or coconut oil. Next, stir in your jalapenos and add your buttermilk and stir. Form into a disc, cut and butter! That’s it – the whole process takes about 10-15 minutes.

And the result is so worth it: A beautiful, buttery, tender biscuit just asking to be devoured.  I mean, come on…look at these guys.

Cheddar Jalapeno Biscuits, 100 percent #VEGAN!

These biscuits are legit! They’re:

Buttery
Warm
Savory
“Cheesy”
Fluffy
Tender
Slightly spicy
And perfect with a little vegan butter and maple syrup (What? Who said that…)

Make these for a special weekend brunch or slow breakfast, or alongside your favorite soups or summer grilled items. I can’t wait to make these for some unsuspecting cheese-loving friends. I think they’ll be totally oblivious to the fact that these are completely dairy-free. Cheers!

Vegan Cheddar Jalapeno Biscuits! Just One Bowl, so easy and SO fluffy and delicious #vegan

5.0 from 4 reviews

Vegan Cheddar Jalapeno Biscuits
 
Prep time

Cook time

Total time

 

Simple, one bowl vegan cheddar jalapeno biscuits. Fluffy, soft, buttery and so “cheesy” with the perfect hint of spice.
Author:
Recipe type: Breakfast, Snack
Cuisine: Vegan
Serves: 10

Ingredients
  • 1 cup unsweetened PLAIN almond milk + 1 Tbsp fresh lemon juice
  • Scant 2 cups unbleached all-purpose flour
  • 3 Tbsp nutritional yeast
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 4 Tbsp non-dairy, unsalted butter (I use Earth Balance | or sub coconut oil)
  • 1/4 cup jalapeño, seeds removed, finely diced

Instructions
  1. Preheat oven to 450 degrees F.
  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, 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 in a 450 degree oven 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.

Notes
*Adapted from my Best Damn Vegan Biscuit

Nutrition Information
Serving size: 1 biscuit Calories: 136 Fat: 5 g Saturated fat: 1.5 g Carbohydrates: 19 g Sodium: 308 mg Fiber: 1.5 g Protein: 3.8 g

 

 

Share on Facebook145Tweet about this on Twitter22Share on Google+22Pin on Pinterest2,087Email this to someone

Want more delicious recipes straight to your inbox?

Comments

      • gloria says

        Hi Dana for the biscuts where does the cheese come from and is nutritional yeast the same as the yeast you can buy in the little packs for bread?? Thank-you =^..^=

        • Dana Shultz says

          No, nutritional yeast is a vegan-friendly product that looks like little gold flakes, which also provides the “cheesy” taste in dishes.

  1. says

    Ooh, I love this recipe! I think cheddar and jalapeno pair so wonderfully together. The salty richness + heat just folds into a biscuit so perfectly! I love how you did this with nutritional yeast – can’t wait to try! Pinned.

    • Dana Shultz says

      What a great first recipe to try with your nutritional yeast! let me know how it goes, Jenna!

  2. says

    yumyumYUM. That shot with the butter in the middle of the golden, fluffy biscuit – I neeeeed it. My guy loves jalapeno and cheese and carbs, so I make cheddar jalapeno cornbread biscuits frequently. I’ll need to give this “cheesy” variation a try and see what he thinks ;)

    • Dana Shultz says

      Gee thanks! I’ve been struck by celebrity on Minimalist Baker. Can we be Midwest blogging buds? Please, please please?

  3. says

    I am going to have to get my hands on some of that nutritional yeast, I can see that it really adds a really nice flavor to foods. Great looking biscuits.

  4. says

    I’ve been following you for a while but have yet to cook anything with nutritional yeast! (Where can you even find it, by the way?) I have tried your dessert/baking recipes and ADORE them, so I’m sure I’d be in good hands nevertheless :)

    • Dana Shultz says

      Oh, keep looking! You can find it at most health food stores or the health section of traditional grocery stores. If you can’t find it there, just order it online. Hope that helps! Thanks, Lena!

  5. says

    The fact that you’ve managed to make a cheesy biscuit without any cheese is really awesome! I was about to skim through the recipe and point out the lack of cheese subs, but it’s a good thing I read through the post first ;) thank you for sharing!

  6. says

    Holy cow! You are making my dairy-free self so happy with your cheese-its, nacho dip, and now this!!! I almost can’t even bear it! Thanks for posting!

  7. hippymomelizabeth says

    These look delicious and have been meaning to let you know all day good job on this recipe.

  8. Vivi says

    Ugh, I love EVERYTHING you guys make! My fave vegan site, indeed. Is it possible for you to make a vegan pecan pie one day? :D

  9. says

    These cheddar jalepeno biscuits are something else! They look so savory and delicious! Thanks for another wonderful dairy free recipe (THESE LOOK FREAKING AWESOME!) – haha sorry for the excitement ;)

  10. Vivi says

    All your recipes are A+++! A quick Q though, is it ok to sub the vegan butter/coconut oil for another oil, like canola for instance?

    • Dana Shultz says

      Vivi, thanks! I find it needs to be a firm oil, but it’s worth a shot! Let me know if you give it a try :D

  11. Vivi says

    Sorry to bother you guys with so many questions! but since my mom and I are pretty amateur with this whole eating vegetarian/gluten-free – or baking per se – we need to make sure we’re doing everything properly and you guys are too kind! Anyway, we tried this yesterday, but they turned out a bit hard?? And we did follow the steps thoroughly. We normally use Red Bob Mill’s GF all-purpose flour but we’ve noticed that everything turns out rather rigid or not as soft as it should, do you guys use another vegan GF brand or is there a trick when handling this particular one? Sorry again! D:

    • Dana Shultz says

      I haven’t tried these biscuits GF in any capacity, so I’m not sure how much advice I can give. But you can scan the notes on my original Best Damn Vegan Biscuit post where I believe some people made them GF with success. Hope that helps!

  12. Stefanie says

    I was wondering what brand of nutritional yeast you use? I have never tried it and it sounds like an amazing thing to have on hand. Your blog is amazing I just came across it because someone on Instagram.

    • Dana Shultz says

      Thanks Stefanie! I actually get it from the bulk bin at my health food store, so I’m not sure what brand it is. But I’ve heard Bragg’s is quite good. Hope that helps!

  13. Sandy says

    Think I can use a habanero pepper, seeds removed? I got one in my veggie basket this week. I know they are hotter, but not sure if it would be too much heat for this recipe.

    • Dana Shultz says

      They’re definitely hotter, but if you’re up for it I think they’d work beautifully! Just scale back a little to avoid too much heat.

Comments

Your email address will not be published. Required fields are marked *

Rate this recipe: