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.
Notes
Store in the fridge for up to a week for best results, or freeze for up to two months.
This recipe is a spin on my classic drop biscuit.