Vegan Jalapeño Cheddar Biscuits
Ingredients
- recipe 2 cups all-purpose flour, plus additional for rolling
- 2 tablespoons granulated sugar
- 3/4 teaspoon salt (kosher or table salt)
- 1/2 teaspoon freshly ground black pepper
- 2 jalapeños, seeds removed, chopped
- 1 cup shredded vegan cheddar
- 3/4 cup almond milk
Preparation
Preheat oven to 400 degrees (f)
Line a large baking sheet with a piece of parchment paper; set aside
In 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
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
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