Name: Jalapeño u0026amp; Cheddar Biscuits…or Scones
Total time: 45 min
Ingredients: 2 Cups All-Purpose Flour; 1/3 Cup Nutritional Yeast; 1 Tbsp Baking Powder; 1/2 Tsp Salt; 1 Tsp Sugar; 1/3 Cup Vegan Butter, cold (I used Earth Balance); 3/4 Cup Soymilk; 1 Tbsp Lemon Juice; 1/2 Cup Vegan Cheddar Cheese (I used VioLife); 5 Jalapeños, seeded/diced finely; 1/2 Tsp Adobo seasoning, optional

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Jalapeño & Cheddar Biscuits…or Scones
vegan ~ dairy-free

Makes: 8
Total Time: 45 minutes includes prep
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

These Jalapeño & Cheddar Biscuits…or Scones are super moist and delicious! In truth, I bought the jalapeños to make Jalapeño Poppers. But I was not quite ready to create a recipe for it. I felt like I was missing a couple key ingredients. So, I created this recipe instead. The base of this recipe was similar to another scones recipe I made previously. So, this Jalapeño & Cheddar Biscuits…or Scones recipe came together pretty quickly. I was able to create this one in about 15 minutes, which was nice.

Scones – For more scones recipes try these:

Cranberry & Almonds Scones ~ Vegan -OR – Blueberry Scones with Lemon Glaze

Speaking of scones, you can make this recipe by shaping them into scones. Otherwise, you can make biscuits – which I found to be easier. For the biscuits, I took a large spoon and simply dropped the batter into the pan. I used the spoon to separate them and loosely shape them into round biscuit shapes. In addition, these may bake together, but they are easy to pull apart to serve. The cheddar I used in this recipe was VioLife cheddar cheese, which I had on hand. You can use another vegan cheddar cheese brand, if you prefer. The jalapeños pop perfectly in this recipe, and it is not too spicy, if you are afraid of heat. Enjoy!

*Note: Check out @veganrescue on Instagram. -Don’t forget to Like/Share/Follow.

Ingredients:
2 Cups All-Purpose Flour
1/3 Cup Nutritional Yeast
1 Tbsp Baking Powder
1/2 Tsp Salt
1 Tsp Sugar
1/3 Cup Vegan Butter, cold (I used Earth Balance)
3/4 Cup Soymilk (you can substitute
1 Tbsp Lemon Juice
1/2 Cup Vegan Cheddar Cheese (I used Violife)
5 Jalapeños, seeded/diced finely
1/2 Tsp Adobo seasoning, optional

Directions:
-Pre-heat oven to 400 degrees F.
-Coat a cast iron skillet with butter. -OR- For this recipe, today I used a 9-inch cake pan. The pan was lined with parchment paper; or you can butter/flour the cake pan.
-Next, measure out the soymilk into a cup and stir in the lemon juice. This will create a buttermilk.
-In a large mixing bowl, mix together the dry ingredients: flour, nutritional yeast, baking powder, salt, sugar, and adobo (if using). Whisk these dry ingredients to blend.
-To the flour mixture, add the vegan butter (Earth Balance) and cut the butter into the flour. I use my hands to incorporate the butter into the flour mixture.
-Into the dry mixture, pour in the wet ingredients: soymilk/lemon juice mixture. Mix together with a fork to combine.
-Add the jalapeños and cheddar and mix to incorporate in the batter.
Notes: I’ve made this recipe two-ways as a scone and as biscuits.
-For scones, I turn out the dough onto a piece of parchment paper that has been lightly floured.
-Shape into a large flat circle and cut into eight pieces. Shape the dough into a triangular scone shape before place into the pan.
-For biscuits, with a large spoon drop round scoops of batter into pan. This also will make eight biscuits.
-Bake in the oven at 400 degrees F for 30 minutes.
-Let them cool slightly but I love these still warm.
-Enjoy!

Note: I store these in an air-tight container in the refrigerator. I re-heat for 30 seconds in the microwave. You can also re-heat in a toaster oven until warm.