It’s a good thing that biscuits are supposed to be consumed on the day that you bake them, and ideally while they’re still warm out of the oven. It gives you an excuse to shovel the entire batch into your mouth within hours. I think the photographing these biscuits while they were still hot has been the hardest thing I’ve had to wait for to date. And I make and photograph a lot of pizzas. Like seriously, a lot. It was all I could do to keep myself from stealing bites between shots. And if I’m being 100% honest with you, my dog Selkie felt the same way, helping herself to the remaining few biscuits from our most recent batch when Omar and I stepped out of the house for a couple hours. Oops, guess we should have put them out of her reach.
These biscuits are super tall and fluffy. I mean, look at those layers. And stuffed with roasted jalapeño cheese, I mean, COME ON. Cheesy, tender biscuits with a kick. What’s not to love? I think biscuits are one of those things that people find intimidating to make. Don’t worry, this doesn’t have to be you! I will give you all the important tips for making tall fluffy biscuits of your own. With these few tips, you really have everything you need to make the most beautiful, best flakiest biscuits of your life! Now to answer the burning question I know you’re dying to ask at this point: YES, you can make some gravy and have vegan jalapeño cheese biscuits and gravy. It’s delicious. Do it. Here’s a photo of non-cheesy biscuits and gravy for inspiration. You’re welcome. Let me know if you try this recipe for jalapeño cheesy biscuits! I love hearing about when you guys make my recipes! Leave a comment and/or rate the recipe below, tag me on Instagram (or #thecuriouschickpea), or share with me on Facebook!
Notes:
Use a bench scraper to help fold the dough or bring it together if it’s a bit sticky. You can also flour your hands to prevent sticking. This recipe works really well with my homemade butter, which is a variation of Miyoko’s vegan butter recipe. Try to use a high quality vegan butter, as the flavor is going to come through in the final biscuits! But the most important thing is that you don’t use a tub-style spreadable butter. That will have too much water in it. You can use whatever firm or semi-firm vegan cheese you’d like in the recipe, I of course used my homemade roasted jalapeño cheese, but you can buy some vegan pepper jack or cheddar at the store. Add some diced roasted or fresh jalapeños if you’d like. Of course, you can also just make plain biscuits using this recipe, just skip the cheese!
*to clabber non dairy milk to make a vegan buttermilk, you’ll need to use a richer milk such as soy milk or almond milk. Rice milk will not perform the same way. *can substitute any other vegan cheese, shredded or crumbled. If you want to keep the pepper flavor, just add some roasted or fresh jalapeños (~2 tbsp minced) along with the cheese.
