Vegan Jalapeño Cheddar Biscuits
Ingredients
- 2 cups all-purpose flour, plus additional for rolling
- 1 tablespoon plus 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
- 2 jalapeños, seeds removed and chopped
- 1 cup shredded vegan cheddar
- 3/4 cup almond milk
Preparation
Preheat oven to 400 degrees Fahrenheit.
Line a large baking sheet with a piece of parchment paper and set aside.
In a large bowl combine the flour, baking powder, sugar, salt, and black pepper and whisk well to combine.
Add the vegan butter to the flour mixture and rub it in with your fingertips until the mixture resembles a coarse meal.
Stir in the chopped jalapeño and vegan cheddar.
Gradually add the almond milk and 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, and do not overwork the dough as it won't rise well.
Pat the ball down into a 1-inch thick round and use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed, and optionally fold the dough in half to create two layers for larger biscuits.
Place the biscuits on the prepared baking sheet with the bottom side up and bake for 18-20 minutes, or until golden brown.
