Recipe Club: Vegan Jalapeño Cheddar Biscuits
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Vegan Jalapeño Cheddar Biscuits
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Jalapeño Cheddar Biscuits
Warm, hot-from-the-oven biscuits are always welcome at our tables. Toss in some vegan cheddar and a dash of jalapeño peppers and we're double sold. Vegan chef Ayinde Howell shares his recipe, inspired by his father's signature treats with VN readers. Enjoy!
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Serves 6 to 8
What You Need:
2 cups flour, plus extra for dusting
1 tablespoon baking powder
1-1/2 teaspoons salt
1 tablespoon nutritional yeast
1/3 cup cold vegan margarine
1 cup unsweetened, plain soymilk
1 cup vegan cheddar cheese shreds, divided
1 tablespoon diced jalapeño pepper, divided
1-1/4 cups diced onion
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What You Do:
1. Preheat oven to 425 degrees. In a medium mixing bowl, combine flour, baking powder, salt, and nutritional yeast. Add margarine and combine using a fork. Add milk and mix. The batter should be sticky.

2. Fold in 1/2 cup cheese, 1/2 tablespoon jalapeño, and onions and mix well. On a floured surface, sprinkle on remaining cheese and peppers. Place dough on the surface and roll until dough is covered on all sides by flour, cheese, and peppers.

3. Using hands, pull 3-ounce portions of dough (roughly the size of a deck of cards) and roll into balls. Roll in flour, shaking off excess, and place on a nonstick cooking sheet. Bake for 13 to 15 minutes. Serve warm.

Photo by Kate Echle
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