These vegan jalapeño cheddar biscuits are everything you want in a savory baked good—fluffy, tender, golden on the outside, and packed with bold flavor. The spiciness of fresh jalapeños combines beautifully with melty vegan cheddar, creating a biscuit that’s perfect for breakfast, brunch, or anytime you crave a comforting, cheesy bite.
Why You’ll Love This Recipe
This recipe delivers a biscuit that’s both indulgent and plant-based, with just the right balance of heat, richness, and texture. They’re easy to prepare with simple ingredients and bake up beautifully in under 15 minutes. Whether served with vegan butter, alongside a warm bowl of chili, or as a savory snack, these biscuits are a crowd-pleaser. The addition of chives and maple syrup adds complexity and a touch of sweetness that rounds out the spicy cheddar flavor.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup vegan butter (cold, cubed)
- 3/4 cup unsweetened almond milk (plus 1 tablespoon apple cider vinegar)
- 1 tablespoon maple syrup
- 3/4 cup vegan cheddar cheese, shredded
- 1–2 fresh jalapeños, finely chopped (remove seeds for less heat)
- 1 tablespoon chopped chives (optional)
directions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a small bowl, mix the almond milk and apple cider vinegar. Let sit for 5–10 minutes to curdle and form vegan buttermilk.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cold, cubed vegan butter. Use a pastry cutter or fork to blend it into the flour until the mixture resembles coarse crumbs.
- Stir in the shredded vegan cheddar, chopped jalapeños, and chives.
- Pour in the vegan buttermilk and maple syrup. Mix gently until just combined—do not overwork the dough.
- Turn the dough out onto a floured surface and pat it into a 1-inch thick rectangle.
- Use a biscuit cutter to cut out biscuits and transfer them to the prepared baking sheet.
- Bake for 13–15 minutes, or until golden brown on top and risen.
- Serve warm, optionally with vegan butter or your favorite spread.
Servings and timing
Servings: 8 biscuits
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Calories per serving: 215 kcal
Variations
- Make them spicier: Leave the jalapeño seeds in or add a pinch of cayenne.
- Add herbs: Mix in rosemary, thyme, or parsley for extra flavor.
- Use other plant-based cheeses: Swap cheddar for mozzarella or pepper jack for a different profile.
- Mini biscuits: Cut into smaller rounds for bite-sized appetizers or party snacks.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend designed for baking.
storage/reheating
Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, place in a 350°F (175°C) oven for 5–7 minutes until warmed through. For freezing, wrap individually and store in a sealed container for up to 2 months. Reheat straight from frozen in the oven.
FAQs
Can I make these biscuits gluten-free?
Yes, use a gluten-free all-purpose flour blend that includes xanthan gum for best results.
How spicy are these biscuits?
With seeds removed, the heat is mild. Leave them in or use two jalapeños for a bolder kick.
Can I use another type of milk?
Yes, oat, soy, or rice milk all work well as long as they are unsweetened.
Do I need to chill the dough?
Chilling isn’t necessary, but keeping ingredients cold helps achieve a flakier texture.
What vegan cheddar works best?
A good melting vegan cheddar (such as one made with coconut oil or cashews) yields the best result.
Can I freeze the dough?
Yes, shape the biscuits and freeze them unbaked. Bake straight from frozen, adding a few extra minutes.
Are these suitable for breakfast sandwiches?
Absolutely. Slice them and fill with vegan sausage, tofu scramble, or avocado.
What’s the purpose of the maple syrup?
It balances the heat and enhances the cheddar’s flavor without making the biscuit sweet.
Can I omit the chives?
Yes, they’re optional and can be substituted with other herbs or omitted entirely.
What’s the texture of these biscuits?
They’re soft and fluffy inside with a slightly crisp, golden exterior—just like a traditional biscuit.
Conclusion
Vegan Jalapeño Cheddar Biscuits are a savory, spicy, and irresistibly fluffy treat that brings comfort and bold flavor to your table. Easy to make with pantry staples, they’re perfect for brunch, side dishes, or spicy snacks. With customizable heat levels and cheesy goodness in every bite, this recipe is sure to become a plant-based favorite in your kitchen.
PrintVegan Jalapeño Cheddar Biscuits
Fluffy, golden vegan biscuits bursting with spicy jalapeños and melty vegan cheddar—perfectly savory with a tender crumb and buttery finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup vegan butter (cold, cubed)
- 3/4 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 3/4 cup vegan cheddar cheese, shredded
- 1–2 fresh jalapeños, finely chopped (seeds removed for less heat)
- 1 tbsp chopped chives (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a small bowl, mix almond milk with apple cider vinegar and set aside for 5–10 minutes to curdle (vegan buttermilk).
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the cold cubed vegan butter and use a pastry cutter or fork to cut it into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in vegan cheddar, chopped jalapeños, and chives.
- Pour in the vegan buttermilk and maple syrup. Mix until just combined—do not overwork the dough.
- Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle.
- Use a round biscuit cutter to cut out biscuits and place them onto the prepared baking sheet.
- Bake for 13–15 minutes or until tops are golden and biscuits have risen.
- Serve warm with vegan butter or enjoy as a savory breakfast side.
Notes
- For extra cheesy flavor, sprinkle a bit of vegan cheddar on top before baking.
- Biscuits can be frozen before or after baking for later use.
- Adjust jalapeños to taste—use more or less depending on heat preference.
Nutrition
- Serving Size: 1 biscuit
- Calories: 215
- Sugar: 2g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg