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Vegan Jalapeño Cheddar Biscuits

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Fluffy, golden vegan biscuits bursting with spicy jalapeños and melty vegan cheddar—perfectly savory with a tender crumb and buttery finish.

Ingredients

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  • 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

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a small bowl, mix almond milk with apple cider vinegar and set aside for 5–10 minutes to curdle (vegan buttermilk).
  3. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  4. 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.
  5. Stir in vegan cheddar, chopped jalapeños, and chives.
  6. Pour in the vegan buttermilk and maple syrup. Mix until just combined—do not overwork the dough.
  7. Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle.
  8. Use a round biscuit cutter to cut out biscuits and place them onto the prepared baking sheet.
  9. Bake for 13–15 minutes or until tops are golden and biscuits have risen.
  10. 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

Find it online: https://yumfoodusa.com/vegan-jalapeno-cheddar-biscuits/