Cheddar Jalapeño Biscuit Recipe

All-purpose flour: The base of the biscuit, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Vegan butter: Adds richness and helps create a tender crumb.

Unsweetened almond milk: A dairy-free liquid that binds the ingredients together.

Vegan cheddar cheese: Provides a sharp, cheesy flavor.

Jalapeños: Adds a spicy kick to the biscuits.

When cutting in the vegan butter for this recipe, ensure it remains cold to achieve the desired flaky texture in your biscuits. Use a pastry cutter or two knives to incorporate the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for creating light and fluffy biscuits.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser biscuit.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve a similar leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is less processed than table salt.

• vegan butter - Substitute with coconut oil: Coconut oil is a good alternative that provides a similar texture and richness, though it may add a slight coconut flavor.

• unsweetened almond milk - Substitute with unsweetened soy milk: Soy milk has a similar consistency and neutral flavor, making it a good alternative for baking.

• vegan cheddar cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is rich in B vitamins, though it won't provide the same texture as shredded cheese.

• jalapeños - Substitute with serrano peppers: Serrano peppers are similar in flavor but slightly hotter, making them a good alternative for adding spice.

• Allow the biscuits to cool completely on a wire rack before storing or freezing. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the biscuits in an airtight container. They will stay fresh at room temperature for up to 2 days.

• If you need to store them for a longer period, refrigerate the biscuits in an airtight container. They will keep for up to a week.

• To freeze the biscuits, first wrap each one individually in plastic wrap. This helps to maintain their texture and flavor.

• Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label the bag with the date to keep track of their freshness.

• The biscuits can be frozen for up to 3 months. When ready to enjoy, thaw them at room temperature or in the refrigerator overnight.

• For a quick reheat, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and warm them for about 10 minutes, or until heated through.

• Alternatively, you can microwave the biscuits on a microwave-safe plate for 20-30 seconds. Be cautious not to overheat, as this can make them tough.

• To maintain the biscuits's crispiness, avoid reheating them in the microwave if possible. The oven method is preferred for the best texture.

• If you have leftover biscuits that are starting to dry out, consider using them in a breakfast casserole or as a topping for soups and stews. This gives them a new life and adds a delicious twist to your dishes.

• Oven Method: Preheat your oven to 350°F (175°C). Place the cheddar jalapeño biscuits on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10-12 minutes or until they are heated through and slightly crispy on the outside.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the biscuits directly on the toaster oven rack or on a small baking sheet. Heat for 8-10 minutes, checking occasionally to ensure they don’t overcook.

• Microwave Method: Place the biscuits on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds. Check and add additional 10-second intervals if needed until they are warmed through.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until they are warmed through and slightly crispy.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the biscuits in the air fryer basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they don’t overcook.

• Oven: Preheat to 425°F (220°C) to bake the biscuits.

• Large mixing bowl: Used to whisk together the flour, baking powder, and salt, and to combine all ingredients.

• Whisk: Used to mix the dry ingredients thoroughly.

• Pastry cutter: Used to cut in the vegan butter until the mixture resembles coarse crumbs.

• Measuring cups: Used to measure out the flour, almond milk, and vegan cheddar cheese accurately.

• Measuring spoons: Used to measure the baking powder and salt.

• Knife: Used to dice the jalapeños.

• Cutting board: Used as a surface to dice the jalapeños.

• Wooden spoon: Used to stir in the almond milk and fold in the vegan cheddar cheese and diced jalapeños.

• Baking sheet: Used to place the spoonfuls of dough for baking.

• Parchment paper: Used to line the baking sheet to prevent the biscuits from sticking.

• Spoon: Used to drop spoonfuls of dough onto the baking sheet.

• Oven mitts: Used to safely remove the hot baking sheet from the oven.

Pre-measure ingredients: Measure out all flour, baking powder, and salt before starting to streamline the process.

Use a food processor: Quickly cut in the vegan butter using a food processor instead of doing it by hand.

Pre-shred cheese: Buy pre-shredded vegan cheddar cheese to save time on grating.

Prep jalapeños ahead: Dice the jalapeños in advance and store them in the fridge until ready to use.

Line baking sheet: Line your baking sheet with parchment paper before starting to avoid delays.