Y’all know I love a good bread recipe. Especially when it’s a good ol’ drop biscuit recipe. No biscuit cutters, no rolling pins just a plain and simple recipe that comes together with relatively no effort in the blender. These Vegan Jalapeño Cheddar Drop Biscuits are the best!
Ingredients You’ll Need to Make Vegan Jalapeño Cheddar Drop Biscuits
- Unsweetened Almond Milk (or sub another plant milk)
- Apple Cider Vinegar
- All-Purpose Flour
- Organic Cane Sugar
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Baking Powder
- Vegan Butter
- Vegan Cheddar Cheese
- Fresh Jalapeños
How to Make Vegan Jalapeño Cheddar Drop Biscuits
Making these Vegan Jalapeño Cheddar Drop Biscuits is so simple. You’ll want to start by gathering all of your ingredients. Trust me, there’s nothing worse than starting to make a recipe, then realizing halfway through that you’re missing a few ingredients. Once everything is laid out on the counter, you’re ready to get started!
Go ahead and preheat your oven to 425°. In a liquid measuring cup, measure out the unsweetened almond milk, then add the apple cider vinegar to the measuring cup in order to make a vegan buttermilk. Set this aside for a few minutes while you put together the rest of the biscuit ingredients.
To make things super simple, less messy and to keep from overworking the dough I chose to use my high-speed Vitamix blender to make this recipe. Simply add all of the biscuit ingredients to the blender (with the exception of the vegan buttermilk you’ve got set aside) and pulse them together a few times to combine. Once this is done, go ahead and add in the vegan buttermilk. Pulse a few times until a dough is formed and there are no visible dry areas.
Don’t have a blender? You can make these Vegan Jalapeño Cheddar Drop Biscuits in a bowl too! You’ll start the same way as you would if you were using a blender. Make the vegan buttermilk and set aside, then add all of the remaining biscuit ingredients to a large mixing bowl. With a large spoon, stir all of the ingredients together, then use the back of a fork to break up the vegan butter pieces a bit until crumbly.
Once everything is mixed, create a well in the center of the bowl and pour in the vegan buttermilk. With a spoon, gently stir the ingredients together. At this point there will likely be a great deal of dry ingredients remaining, so use your hands to scrape the dry ingredients from around the edges of the bowl and combine everything together to create a ball of dough. Careful not to overwork the dough!
Now that you have your ball of dough formed, grab a ¼ measuring cup or large cookie scoop to create each biscuit and transfer the dough to a baking sheet lined with parchment paper. Because there is no rolling or cutting involved, these are referred to as “drop biscuits.” So drop ’em right onto your baking sheet and bake them in the oven for 15 minutes.
Once they’re done, you’re ready to enjoy! I know you’ll love these Vegan Jalapeño Cheddar Drop Biscuits! They’re super easy to make, and are the perfect spicy, cheesy, savory side dish for your favorite recipes. Give this recipe a try and let me know what you think in the comments below!
Are these Vegan Jalapeño Cheddar Drop Biscuits Spicy?
The spice level in these biscuits is completely up to you! If you would prefer a more mild version, simply remove the seeds from the jalapeño when slicing. A great deal of heat comes from the seeds so only add as much as you think you can handle.
Personally, I like to add about ¾-½ the seeds from a single jalapeño. But if you’re nervous about it, always opt for less. There’s nothing worse than preparing a dish that’s too spicy to enjoy!
What to Pair with Vegan Jalapeño Cheddar Drop Biscuits
- Easy Vegan Tortilla Soup
- Easy Vegan Fried Cabbage
- Easy Vegan Dirty Rice
- Black Eyed Pea Fritters
- Spicy Chicken Fried Jackfruit
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Easy Vegan Jalapeño Cheddar Drop Biscuits
Ingredients
Biscuit Ingredients
- 1 cup unsweetened almond milk + 1 tbsp apple cider vinegar to create vegan buttermilk
- 2 cups all- purpose flour
- 1 tbsp organic cane sugar
- 2 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- 1 tsp salt
- 1 tbsp baking powder
- 2 tbsp vegan butter diced into small cubes
- 1½ cups vegan cheddar cheese
- ½ cup fresh jalapeños diced (for more spiciness keep the seeds. For less, remove them)
Instructions
- Preheat oven to 425°
- In a liquid measuring cup, measure out 1 cup of unsweetened almond milk, then add in 1 tbsp of apple cider vinegar to create vegan buttermilk. Set aside.
- In a high-speed blender, add in the remaining biscuit ingredients. Pulse a few times to combine.
- Add the vegan buttermilk to the blender and continue pulsing until a dough has formed.
- Use a ¼ measuring cup (or large cookie scoop) to scoop out the dough and transfer on to a baking sheet lined with parchment paper, spaced evenly.
- Transfer to the oven and bake for 15 minutes.
- Remove from the oven and let cool for 3-4 minutes. Enjoy!
