Make easy cheesy jalapeno vegan biscuits with this healthy, oil-free recipe for savory, slightly spicy drop biscuits that are easy to make in 30 minutes. They're the perfect side dish for chili, soup, stews, or smothering with your favorite sweet jam.
I've been inspired to make biscuits for a long time. I'll admit they took more than a few attempts to perfect, but here they are, ready to share with you. I'm kind of excited to do just that!
The fluffy texture and spicy cheese flavor make them a top favorite with simple dinners like chipotle black beans, zucchini chili, 5-alarm vegan chili, black bean chili with cocoa powder, or smothering with sweet raspberry chipotle sauce. That's if you can get them to the table before eating them straight off the wire rack. 😉
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Table of Contents
Why You'll Love This Recipe
- No vegan butter or added oil is required.
- Drop biscuits make the process easier than rolling and using a biscuit cutter. Drop, bake, and eat!
- Homemade biscuits taste better and don't contain additives you don't want.
Ingredients and Substitutions
- Flour. I used strong wheat flour, weighing about the same as all-purpose flour (1 cup = 120 grams). If you use gluten-free flour or whole wheat, measure it and adjust the thickness of the batter if necessary.
- Almond flour. Almond flour is critical for this recipe because it adds healthy fat for moist biscuits that don't fall apart.
- Apple Cider Vinegar. The acid in vinegar adds a buttermilk flavor to the plant milk. Use rice wine vinegar or lemon juice as a substitute.
- Mustard. Yes, yellow-prepared mustard enhances the cheesy flavor of the biscuits. I learned this when making vegan pizza cheese, and it's excellent in cheesy biscuits.
- Nutritional Yeast. 'Nooch' adds savory cheese flavor to the biscuits. If you don't like the flavor, the best swap is an additional teaspoon of prepared mustard and a teaspoon of dry mustard powder.
- Jalapenos. Use 1-3 deseeded jalapenos. I leave this decision to the cook because jalapenos and our tastebuds vary in spiciness. I recommend deseeding jalapenos first because this reduces the heat. You can also use another type of chili or diced pickled jalapenos.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
- If you want to skip the jalapenos, add 1-2 teaspoons of homemade chili powder, chipotle chili powder, or a tablespoon of chopped chipotle chilies in adobo.
- Like bacon? Add 2-3 tablespoons of hemp seed bacon bits for the ultimate breakfast biscuit.
Step-by-Step Instructions
Mix the plant milk, apple cider vinegar, and mustard in a small dish.
Combine the flour, almond flour, baking powder, baking soda, salt, and nutritional yeast in a medium bowl. Add the diced jalapenos and toss with the dry ingredients.
Add the wet ingredients to the dry and mix until all the flour is moist.
Drop about ½ cup of the biscuit mixture onto a heated baking sheet lined with parchment paper. Press sliced jalapenos on top of the biscuits. Bake at 425 F (215 C) for 9-12 minutes until they are firm and brown.
Pro Tips
- Heating the baking sheet before adding the biscuits helps to prevent them from spreading. I use this method to make vegan pizza crust or quinoa pizza base.
- Don't overblend the batter. Stir until all the dry ingredients are moist.
- The batter should be thick, not runny. You should be able to scoop it on a spoon without it running off. If it's too thin, stir in flour, a tablespoon at a time.
- Use a large ice cream scoop or a ½ cup measuring cup and run a dull knife around the sides so the batter drops onto the baking tray. Spoon it into a round pastry cutter or an open-ended, round cookie cutter if you want circular biscuit perfection.
Serving Suggestions
I like to whip up a batch of jalapeno biscuits to serve with hearty dishes like French lentil soup, vegetable tempeh stew, quick Lebanese pea stew, or Chilean green bean stew. They liven up the simplest meals, like canned tomato soup or rice and beans.
And yes, you can use these biscuits for a spicy version of my famous vegan biscuits and gravy or tucked with tempeh sausage patties. Breakfast with pizzazz!
Frequently Asked Questions
After they are cooled, store vegan biscuits in an airtight container at room temperature for 3-4 days or in the refrigerator for 5 days.
Reheat biscuits on a baking sheet loosely covered with foil. Reheat in the oven at 350 F (176 C) for 8-10 minutes until they are warm. You can also reheat them in the air fryer for 1-2 minutes using the reheat function or set to 320 F (160 C).
Yes. Start with completely cooled biscuits (this reduces the moisture content). Wrap each biscuit individually in foil, then add them to a freezer bag. Freeze for 3 months. Reheat frozen (unwrapped) biscuits on a parchment-lined baking sheet at 350 F (176 C). Loosely cover the biscuits with foil and reheat for 15-20 minutes.
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👩🏻🍳 Recipe
Cheesy Jalapeno Vegan Biscuits (Oil-Free Recipe)
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Ingredients
- 1 ⅛ cups plant milk - (1 cup + 2 tablespoons)
- 1 tablespoon apple cider vinegar - or lemon juice
- 1 teaspoon mustard - prepared yellow mustard
- 1 ½ cups flour - 180 grams
- ½ cup almond flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons nutritional yeast
- 1-3 medium jalapenos - 1-2 deseeded and diced + 1 sliced
Instructions
- Preheat the oven to 425 F (215 C). Cut a piece of parchment paper to fit the baking tray and set aside. Place the baking tray in the oven without the parchment paper to heat it.
- Combine the plant milk, apple cider vinegar, and mustard in a small bowl. Set aside.
- Mix the flour, almond flour, baking powder, baking soda, salt, and nutritional yeast in a medium bowl. Stir to combine the ingredients.
- Add the diced jalapenos to the dry ingredients and toss to mix.
- Pour the wet ingredients into the flour mixture. Stir to combine until all the flour is dry.
- Remove the heated baking tray from the oven and carefully place the parchment paper on it.
- Scoop about ½ cup of the biscuit mixture and drop it onto the baking tray. Run a knife around the sides of the measuring cup so the biscuit slides out easily. Repeat until you have 8-10 biscuits.
- Press 2-3 jalapeno slices into each biscuit.
- Place the biscuits on the middle rack of the oven and bake for 9-12 minutes until they are brown and firm.
- Remove the biscuits from the tray and place them on a wire cooling rack. Enjoy!
Notes
- The biscuit batter should be thick, not runny. When you scoop it with a spoon, the batter should sit and not readily drip off. If necessary, thicken it by adding flour a tablespoon at a time.
- Store cooled biscuits in an airtight container for 3-4 days or in the refrigerator for 5 days. Reheat on a baking tray, loosely covered with foil at 350 F (176 C) for 8-10 minutes. Or use the reheat function (320 F/160 C) for 1-2 minutes in the air fryer.
- To freeze biscuits, wrap each biscuit in foil and then add them to a freezer bag. Freeze for 3 months. Unwrap and reheat in the oven at 350F (176) for 15-20 minutes or 3-5 minutes in the air fryer.
Nutrition
Nutritional information is an estimation only.
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