These cheddar jalapeño biscuits are a delightful twist on the classic biscuit, combining the sharpness of vegan cheddar cheese with the spicy kick of jalapeños. Perfect for breakfast, brunch, or as a side dish, they are sure to add a burst of flavor to any meal.
If you don't usually stock vegan butter or vegan cheddar cheese in your kitchen, you might need to make a trip to a specialty store or the health food section of your supermarket. Unsweetened almond milk is also essential for this recipe, providing a dairy-free alternative that keeps the biscuits light and fluffy.
Ingredients For Cheddar Jalapeño Biscuits
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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Recipe
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.
How to Reheat Leftovers
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.
Best Tools for This Recipe
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.
How to Save Time on This Recipe
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.
Cheddar Jalapeño Biscuit Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup vegan butter, cold and cubed
- ¾ cup unsweetened almond milk
- 1 cup vegan cheddar cheese, shredded
- 2 jalapeños, diced
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together flour, baking powder, and salt.
- Cut in the vegan butter until the mixture resembles coarse crumbs.
- Stir in almond milk until just combined.
- Fold in vegan cheddar cheese and diced jalapeños.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until golden brown.
Nutritional Value
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