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Jalapeno vegan biscuits on a plate with a cut biscuit in front.
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Cheesy Jalapeno Vegan Biscuits (Oil-Free Recipe)

Make easy cheesy jalapeno vegan biscuits with this healthy, oil-free recipe for savory, spicy drop biscuits that are easy to make in 30 minutes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Diet: Vegan
Servings: 8
Calories: 156kcal
Author: Denise Perrault

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
US Customary - Metric

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

Calories: 156kcal | Carbohydrates: 24g | Protein: 6g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 396mg | Potassium: 105mg | Fiber: 2g | Sugar: 3g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 156mg | Iron: 2mg