Vegan cheddar jalapeño everything biscuits made with vegan cheddar cheese, diced pickled jalapeños and everything but the bagel seasoning.
A classic vegan buttermilk drop biscuit is hard to beat, but these vegan cheddar biscuits are the perfect alternative for an ultra savory side dish. Cheesy, spicy, bold, while also being incredibly buttery and fluffy - who could say no?!
A few reasons I love these vegan cheddar jalapeño biscuits;
- They are easy to throw together and don't require much prep time
- Customizable; add extra cheese, change the cheese flavor, make them into whatever shape your heart desires, omit the jalapeños, etc.
- These babies are PACKED with flavor, making them a great companion with simple soups, mashed cauliflower or as a fun side dish at any holiday gathering.
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Vegan cheddar jalapeño biscuit ingredients
- Almond flour
- Oat flour
- Vegan buttermilk (plant milk & apple cider vinegar)
- Vegan butter
- Vegan cheddar cheese
- Nacho sliced jalapeños
- Everything but the bagel seasoning
- Baking powder
How to make vegan cheddar jalapeño biscuits
Combine all dry ingredients in a large mixing bowl.
Add diced vegan butter and combine with the dry ingredients by pinching with your fingers (or use a pastry cutter).
Add the vegan buttermilk, vegan cheese, and diced jalapeños, combine using your hands or a spatula.
Scoop and form into squares or circles. Drizzle or brush with avocado oil, top with an additional sprinkle of everything but the bagel and bake until golden.
Recipe tips for success
- Pack the flour: make sure to tightly pack the flour in the measuring cups, this ensures measurements are spot on.
- Cheese: use your favorite vegan cheese to ensure these vegan cheesy biscuits are absolutely delicious! I recommend Follow your Heart, Violife, and Field Roast Chao.
- Cool then slice: if you want to slice the biscuits, let the biscuits cool for at least 5-10 minutes after removing from the oven. This allows them to set, making it easier to slice them in half.
Substitutions
Vegan cheddar cheese: alternatively use your favorite type of vegan cheese.
Pickled jalapeños: use fresh diced jalapeños, serrano peppers or omit if you're sensitive spice.
Vegan butter: Miyoko's hint of sea salt European style cultured vegan butter is my favorite. Refined coconut oil also works, with slight taste variations to be expected
Vegan biscuit variations
- Extra spicy biscuits: add additional jalapeños and/or sub cheddar cheese for a spicy and bold monetary jack or Mexican blend.
- Garlic flair: add fresh minced garlic or garlic powder
- A less bold but still blissful biscuit: omit the jalapeños
Storing vegan cheddar biscuits
- Room temperature: I don't recommend storing the biscuits at room temperature as it contains cheese and they will dry out quickly.
- Fridge: store in the fridge for up to a week for best results.
- Freezer: add biscuits to an airtight container and freeze for up to two months. For easy removal, store biscuits in between pieces of parchment paper (so they do not freeze and stick together).
If you made these vegan cheddar jalapeno everything biscuits let me know your thoughts in the comments below! Additionally, be sure to tag @notablyvegan on your favorite social media app.
📋 Recipe
Vegan Cheddar Jalapeño Everything Biscuits (Gluten-Free)
Equipment
- baking dish or sheet + parchment paper
- mixing bowl + measuring spoons & cups
Ingredients
Dry
- 2 cup almond flour, packed
- ½ cup oat flour, packed
- 2 heaping tablespoons everything but the bagel seasoning
- 1 tablespoon baking powder
Wet
- ½ cup flax milk (or sub other plant-based milk)
- 1 tablespoon apple cider vinegar
- 2 tablespoons vegan butter, diced
- ¾ cup vegan cheddar cheese (I used Violife)
- 3-4 tablespoons pickled jalapeños, diced
Topping
- avocado oil or vegan butter
- additional everything but the bagel seasoning
Instructions
- Prep: Preheat oven to 415°F and line a baking sheet or dish with parchment paper.
- Combine dry ingredients: add all dry ingredients to a large mixing bowl and stir together.
- Add butter: dice butter and add to the dry ingredients. Using your hands, fold and pinch in the butter for 15-20 seconds. Alternatively use a pastry cutter.
- Add all other wet ingredients: combine milk and apple cider vinegar (this creates a vegan buttermilk) in a measuring glass, set it aside while you dice the jalapeños. Add diced jalapeños, cheese, and the vegan butter milk to the bowl and stir with a spatula or use your hands to combine.
- Scoop/shape: scoop batter and shape biscuits into desired shape with your hands. I prefer to use a large ice cream scoop (2.6 inch) and scoop it directly into my hand, roll it into a ball, then press down slightly. They can also be made into squares to look like dinner rolls instead. The recipe yields about 8 large or 12 small biscuits (depending on your desired shape). Alternatively, you can do classic drop style and just scoop with an ice cream scoop and place directly onto the parchment paper. *top tip: place them close together (touching) to help them rise vs expand sideways (see photo in blog post for reference).
- Brush & top: brush each biscuit with a bit of avocado oil (or melted butter). Top with an additional sprinkle of everything but the bagel seasoning.
- Bake: Slide the baking sheet into the oven, on the middle rack, & bake for 15-17 minutes or until the sides are golden brown. I also like to carefully check the bottoms of the biscuits and make sure they are golden too. Remove from the oven and let cool for 5-10 minutes.
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