4 Servings 15 min Cook
1 Cup Almond Milk
1 Tbsp Lemon Juice
2 Cup Wheat Flour
1 1/2 Tbsp Nutritional Yeast
1 Tbsp Baking Powder
1 Tsp Baking Soda
4 Tbsp Smart Balance Light Buttery Spread
3/4 Tsp Salt
4 Pepper Jalapeno Peppers
Preheat oven to 450 degrees F.
Halve jalepenos and remove seeds, then finely chop and set aside.
Add lemon juice to almond milk in a bowl to activate/curdle.
In separate large bowl, mix dry ingredients together.
Add vegan butter to these dry ingredients and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand.
Work quickly so the butter doesn’t get too warm.
Then add jalapeños and toss.
Make a well in the dry ingredients and using a wooden spoon stir gently while pouring in the almond milk mixture 1/4 cup at a time.
You may not need all of it.
Stir until just slightly combined – it will be sticky.
Turn onto a lightly floured counter top or surface, dust the top of dough with a bit of flour and then very gently turn the dough over on itself 5-6 times, barely kneading.
Form into a 1-inch thick disc, handling as little as possible.
Use a 1-inch thick dough cutter or a drinking glass and push straight down through the dough, then slightly twist.
Repeat and place biscuits on a baking sheet in two rows, making sure they just touch (this will help them rise uniformly).
Gently reform the dough and cut out one or two more biscuits or until all of the dough is used– should yield about 8-10.
Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers.
This will also help them rise evenly.
Bake in a 450 degree oven for 10-15 minutes or until fluffy and slightly golden brown.
Let remaining biscuits cool completely before storing them in an airtight container or bag.
Will keep for a couple of days at room temperature.