While my waistline wouldn’t approve or be happy, I would totally happy to eat biscuits every single day. I love them! They’re perfect with butter and jam. But really? There’s no bad way to eat a biscuit! I found a recipe online and thought, “I’ve got to make these! What can I make them with?” Nick and I were working on our menu and he wanted to make Posole. I said, “YES! I can make biscuits to go with that!” And so I did. And I’m soooo glad I did. These are the bomb, yo. Spicy, fluffy, and all kinds of comforting. Mmmmm.
These are best out of the oven, but we made tofu and bacon seitan breakfast sandwiches the next day and they were still wonderful! YUM.
Jalapeño Cheddar Biscuits
(slightly adapted from Minimalist Baker)
1 cup unsweetened almond milk + 2 tsp apple cider vinegar
Scant 2 cups all-purpose unbleached flour
3 T nutritional yeast
1 T baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
4 T earth balance buttery stick, cold, and cut into cubes
1 medium jalapeño, finely diced
Preheat oven to 450 degrees F. Add apple cider vinegar to almond milk and set aside. Add dry ingredients together in a large mixing bowl. Add cold butter using a paddle attachment on the mixer, combine the two until only small pieces remain and it looks like sand. Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky. Finally, fold in jalapeños. Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – you don’t want to handle it too much. Form into a 1-inch thick disc. Using a 1-inch thick biscuit cutter or small drinking glass, push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch. Gently reform the dough and cut until all of the dough is used – you should have 8-10, depending on the size of your cutter. Gently press a small divot in the center using two fingers. This will help them rise evenly, so the middle won’t form a dome. Bake for 10-15 minutes or until fluffy and slightly golden brown. I baked mine 12 minutes and they were perfect! Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag. Will keep for a couple of days at room temperature.