Vegan Cheddar Jalapeno Biscuits

The biscuits are super fluffy, buttery, and hot out of the oven. Thankfully, I have my Best Damn Vegan Biscuit. A girl needs more than just one biscuit recipe. So, I started from scratch.

Origins of Biscuits

is believed that soft, flaky biscuits were created in the South before the Civil War. Because flour was costly back then, these biscuits were only eaten on Sundays. This concept was possibly inspired by British biscuits, which looked more like thin cookies or crackers.

This recipe was inspired by Southern style, but it is a plant-based version with a kick!

Vegan Cheddar Jalapeno Biscuits

If you’ve read Minimalist Baker for a while, you know I>adore/em> spicy food. If you’ve read Minimalist Baker, you already know that I love spicy foods. It was only natural that I would want to make my version of a cheddar-jalapeno biscuit.

It’s a great pleasure to announce that the results were a huge success. These little gold gems are real!

The recipe starts with the basic dry ingredients and nutritional yeast. It’s the nutritional yeast that gives it its amazing yellow color.

While your vegan buttermilk is activating, mix your dry ingredients and then add your vegan coconut butter or butter. Then, add the buttermilk to your jalapenos. Stir. Cut into discs, then butter them! The whole process should take about 10-15 minutes.

The result is worth it. A buttery, tender biscuit that begs to be eaten. Look at these beauties!

These are great for a weekend brunch, a slow breakfast, or to serve with your favorite soups and summer grill items. I’m excited to serve these to some cheese-loving guests. They’ll probably not even realize that they are dairy-free. Cheers!


  • 1 cup plain unsweetened almond milk
  • Fresh lemon juice, 1 tbsp
  • Unbleached All-Purpose Flour, 2 cups
  • 3 Tbsp nutritional yeast
  • Baking powder, 1 Tbsp
  • 1/2 tsp baking soda
  • Sea salt, 3/4 tsp
  • Use Earth Balance butter or coconut oil instead of 4 Tbsp.
  • 1/4 cup jalapeno (seeds removed // finely diced)


  • Preheat oven to 450 degrees F (223 C).
  • Add lemon or vinegar to almond milk to activate/curdle.
  • Mix all dry ingredients in a large mixing bowl.
  • Use a pastry knife or fingers to combine butter with flour until it resembles sand. Be sure to work quickly so that the butter does not get too hot. Add jalapenos to the butter and mix.
  • Pour 1/4 cup of almond milk into the well. Stir gently with a wooden spatula. It’s possible that you won’t need it all. Mix until it is just barely combined. It will be sticky.
  • Dust the surface with flour, then gently fold the dough 5-6 times.
  • As little handling as possible, form into a disc of 1-inch thickness.
  • Push straight through the dough with a 1-inch thick dough cutter or an object of a similar shape (such as a drinking glass or cocktail shaker), then twist.
  • Place biscuits in two rows on the baking sheet, making sure that they are just touching. This will help them to rise evenly.
  • You should be able to get 8-10 biscuits (according to the original recipe), depending on your cutter size.
  • Then, brush the tops of the cookies with some more melted butter. Press a small dimple in the middle using your fingers. It will also make them rise more evenly so that the middle doesn’t form a sphere.
  • Bake for 10-15 minutes or until fluffy. Serve immediately. Allow biscuits to cool before storing them in an airtight bag or container. The biscuits will be kept at room temperature for two days.

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