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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 mins
Cook Time 30 mins
Servings 10 biscuits

Ingredients
  

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

Biscuits

  • 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

Topping

  • 2 pieces sliced jalapeño

Instructions
 

  • 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.

Topping

  • 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.

Biscuits

  • 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!