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.
- 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
- 1¾ 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
- 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!