Vegan Jalapeño Cheddar Biscuits! By @eat.drink.shrink⠀

vegan jalapeno cheddar biscuits by eatdrinkshrink display image ebef

Vegan Jalapeño Cheddar Biscuits! by @eat.drink.shrink⠀
Recipe: 2 Cups All-Purpose Flour, plus additional for rolling⠀
1 Tablespoon + 1 Teaspoon Baking Powder⠀
2 Tablespoons Granulated Sugar⠀
3/4 Teaspoon Salt (Kosher or Table Salt)⠀
1/2 Teaspoon Freshly Ground Black Pepper⠀
1/2 cup vegan butter, very cold (8 tbsp)⠀
2 jalapeños, seeds removed, chopped⠀
1 cup Shredded Vegan Cheddar⠀
3/4 cup almond milk⠀

Preheat oven to 400 degrees (F).⠀
Line a large baking sheet with a piece of parchment paper; set a large bowl combine the flour, baking powder, sugar, salt, and black pepper; whisk well to combine.⠀
Add the vegan butter to the flour and using your fingertips rub the butter into the mix, stopping when the mixture is a coarse meal.⠀
Stir in the chopped jalapeño and vegan cheddar.⠀
Gradually add the almond milk stir with a fork just until a messy (sticky) ball is formed.⠀
Turn the dough out onto a generously floured surface and knead (with very floured hands) until the dough has been worked into a ball; about 6-7 times should do it. Don’t overwork the dough as they won’t rise well.⠀
Pat the ball down into a 1″ thick round, then use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed. I like to fold the dough in half creating 2 layers, then cut out the biscuits to create larger ones.⠀
Place the biscuits on the prepared baking sheet bottom side up as it should be more flat. Bake for 18-20 minutes, or until golden brown.⠀

Tag a friend in the comments who’d love this! 💛

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