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Modifying Recipe "Jalapeņo Cheddar Biscuits"
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Ingredients:
2 Cups All-Purpose Flour, plus additional for rolling 1 Tablespoon + 1 Teaspoon Baking Powder 2 Tablespoons Granulated Sugar 3/4 Teaspoon Salt (Kosher or Table Salt) 1/2 Teaspoon Freshly Ground Black Pepper 1/2 cup vegan butter, very cold (8 tbsp) 2 jalapeņos, seeds removed, chopped 1 cup Follow Your Heart Shredded Vegan Cheddar (I used Daiya cheddar block) 3/4 cup almond milk (I used soy and it was fine)
Directions:
Preheat oven to 400 degrees (F). Line a large baking sheet with a piece of parchment paper; set aside.In a large bowl combine the flour, baking powder, sugar, salt, and black pepper; whisk well to combine. Add the vegan butter to the flour and using your fingertips rub the butter into the mix, stopping when the mixture is a coarse meal. Stir in the chopped jalapeņo and vegan cheddar. Gradually add the almond milk stir with a fork just until a messy (sticky) ball is formed. Turn the dough out onto a generously floured surface and knead (with very floured hands) until the dough has been worked into a ball; about 6-7 times should do it. Don't overwork the dough as they won't rise well. Pat the ball down into a 1" thick round, then use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed. I like to fold the dough in half creating 2 layers, then cut out the biscuits to create larger ones. Place the biscuits on the prepared baking sheet bottom side up as it should be more flat. Bake for 18-20 minutes, or until golden brown.
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