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Jalepeno Biscuits
My boyfriend and I were friends for years before we started dating, and in that time, I always referred to him as ‘tall and handsome and very Southern.’ He’s a vegetarian with vegan aspirations, and I only eat plant-based foods, so there’s never been much conflict over what’s for dinner. However, we both tend to favor foods that remind us of what we ate growing up below the Mason-Dixon Line: sweet potatoes, greens, and barbecue tofu.
Jalepeno Biscuits
- Prep Time 5-10 minutes
- Cook Time 15 minutes
A few weeks ago, I made vegan potatoes au gratin — an adult version of another staple of my childhood diet — and found myself with some leftover Daiya shreds. A little Veganaise and a jalapeno later, I had biscuits that even my more omnivorous friends adore.
Recipe Tools
Ingredients
- 2 C flour
- 1 1/2 T baking powder
- 1 C Daiya pepperjack or cheddar shreds
- 1 jalapeno, finely chopped
- Pinch of salt
- 2 T Veganaise
- 1 T coconut oil
- 3/4 c soy milk
Instructions
- 1. Preheat oven to 400F. Combine flour, baking soda, shreds, jalapeno, and salt in a mixing bowl.
- 2. Add Veganaise and oil and mix until ingredients crumble together — it should resemble the beginnings of a pie crust.
- 3. Combine soy milk and mix just until doughy. Then turn out on lightly floured surface and knead, typically about two minutes. Add more flour if needed.
- 4. Roll the dough to an inch thickness and use an upended glass to cut biscuits. Place on greased cookie and sheet and bake for eight minutes, than flip and bake another four-six minutes.
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