Brands we loveRecipesIron Vegan Jalapeño Biscuits

May 7, 2021


Iron Vegan Jalapeño Biscuits

These savory, fluffy, slightly spicy jalapeño biscuits from Iron Vegan pair perfectly alongside your favorite soups and fresh salads, and make a great snack or part of a special weekend brunch.
Prep Time 25 minutes
Cook Time 30 minutes
Servings 10 biscuits


Plant-based cheese

  • 1 cup overnight soaked cashews or sunflower seeds
  • ½ cup butternut squash, peeled and chopped into cubes
  • ½ cup unsweetened coconut yogurt
  • 1 tbsp lime or lemon
  • ¼ cup water
  • ¼ cup melted coconut oil
  • 1 tsp nutritional yeast
  • ½ tsp smoked sweet paprika
  • ¼ tsp garlic powder
  • ½ cup scallions or white onion
  • ½ piece of lime
  • 1 tsp salt


  • 1 cup organic soy milk or any nut milk
  • 1 tbsp apple cider vinegar
  • cup GF flour or regular
  • ¼ cup Iron Vegan Sprouted Protein - Unflavoured
  • ½ tsp baking soda
  • 1 tbsp baking powder
  • ½ tsp salt
  • ¼ cup cold plant-based butter


  • 2 pieces sliced jalapeño


  • Preheat your oven to 450 degrees F

Plant-based cheese

  • Add the butternut squash to a pot and cover with water. Bring to a boil for 15 minutes or until tender.
  • If you couldn't soak your cashews or sunflower seeds overnight, add them to a separate pot and cover with water. Bring them to a boil for 20 minutes and set aside to allow them to cool for 10 minutes.
  • In a medium-sized bowl, blend together all the ingredients. Add salt to taste. If the cheese it too thick, add more water until it is the appropriate consistency.


  • Trim off the stringy root ends of the jalapeño by slicing about ¼ inch above the roots. Discard the roots.
  • Chop the scallions or white onion.
  • In a small skillet or pan heat oil or coconut butter over medium heat until hot. Add the chopped scallions/onions and salt and sauté until fragrant.
  • Add in the jalapeño and lime juice and cook for 5- 7 minutes. If you are feeling brave, you can add as much jalapeño as you want, or you can replace it for serrano pepper or charred poblano pepper.


  • Curdle the milk by adding apple cider vinegar to the plant-based milk.
  • In a large bowl mix the dry ingredients.
  • Cube the cold butter, then add it to the dry mixture; you can use a fork or a pastry cutter to combine. The texture should look slightly sandy.
  • Pour the curdled milk into the dry mixture, slowly, stir gently with a wooden spoon/ spatula until just slightly combined.
  • Knead the dough on a floured surface. Turn the dough 7 times, very gently. Try not to overwork it.
  • With a rolling pin, roll the dough out to 2-3 cm thick.
  • Cut the dough using round dough cutters, place each disk on a baking sheet and brush them on top with olive oil or vegan butter. Put on plant-based cheese and the scallions/onions mixture.
  • Cook the biscuits in the oven for about 15 minutes until they have doubled in size and are nice and golden.
  • Remove biscuits from the oven and allow time for them to cool. Once they have warmed, serve immediately. Enjoy!