Easy Vegan Jalapeño Cheddar Drop Biscuits
Easy Vegan Jalapeño Cheddar Drop Biscuits that are savory, a little spicy and delicious! Even BETTER than anything store-bought and can be made easily in a blender!
Servings 10 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!
Notes
Don't have a blender? You can also make this recipe in a bowl. 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.
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!