2 Cups All-Purpose Flour, plus additional for rolling
1 Tablespoon + 1 Teaspoon Baking Powder
2 Tablespoons Granulated Sugar
3/4 Teaspoon Salt (Kosher or Table Salt)
1/2 Teaspoon Freshly Ground Black Pepper
1/2 cup vegan butter, very cold (8 tbsp)
2 jalapeños, seeds removed, chopped
1 cup Shredded Vegan Cheddar
3/4 cup almond milk
Preheat oven to 400 degrees (F).
Line a large baking sheet with a piece of parchment paper; set aside.In a large bowl combine the flour, baking powder, sugar, salt, and black pepper; whisk well to combine.
Add the vegan butter to the flour and using your fingertips rub the butter into the mix, stopping when the mixture is a coarse meal.
Stir in the chopped jalapeño and vegan cheddar.
Gradually add the almond milk stir with a fork just until a messy (sticky) ball is formed.
Turn the dough out onto a generously floured surface and knead (with very floured hands) until the dough has been worked into a ball; about 6-7 times should do it.
Don’t overwork the dough as they won’t rise well.
Pat the ball down into a 1″ thick round, then use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed. I like to fold the dough in half creating 2 layers, then cut out the biscuits to create larger ones.
Place the biscuits on the prepared baking sheet bottom side up as it should be more flat. Bake for 18-20 minutes, or until golden brown.
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