Vegan Jalapeño Cheddar Biscuits

Posted by in 4th of July, Biscuits, Breads, Breakfast, Christmas, Cinco De Mayo, Cooking, Thanksgiving | 14 comments














Hello & Happy Thursday!!





Believe it or not, there once was a time that I hated things with spice. However, it’s a fact that the more you age your tastebuds die out and your palate shifts. Today, I love all things with a lil bit of heat. In many ways, it’s like adding salt or pepper to a dish, it only enhances the flavor. 


If you can get the trifecta of a lil’ sweet, heat, and salt into a recipe, I’m all about it lol. 


While I typically crave only things in season, with the pregnancy hormones eat 37 weeks I’ve been craving many food staples that fall into anything, but summer lol. However, being a girl from the south, I love a good biscuit anytime of the year!! What’s fab about my staple biscuit recipe is that it’s dairy and egg free, quick, easy, and they come out buttery soft and not dry or oversaturated. Needless to say, I found the perf base, so there will be endless biscuit concepts coming to EDS!!








What’s fab about this recipe, is everything! It’s quick, easy, affordable, packed with flavor, vegan cheese, has a little bit of heat, aesthetic appeal, the perf texture, you can mix up the fillings to cater to the season or your tastebuds, perf to pair with countless dishes, and hands down one of my favorite biscuits!!




If you love all things with heat or crave a good biscuit, you’re going to love these new vegan Jalapeño Cheddar Biscuits!!













Why this recipe is great








Packed with vegan cheese and a lil heat

No dairy or eggs 

Perf for any season and to compliment countless dishes!










































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Vegan Jalapeno Cheddar Biscuits

  • Author: Eat Drink Shrink
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 5-10 1x


  • 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 vegan Shredded Cheddar Cheese
  • 3/4 cup almond milk


  1. Preheat oven to 400 degrees (F).
  2. 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.
  3. 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.
  4. Stir in the chopped jalapeño and vegan cheddar.
  5. Gradually add the almond milk stir with a fork just until a messy (sticky) ball is formed.
  6. 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.
  7. 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.
  8. Place the biscuits on the prepared baking sheet. Chill in the fridge for 30 minutes while you preheat the oven. This isn’t required, but if you want to retain the most height with biscuits, chill the dough.
  9. Bake for 18-20 minutes, or until golden brown. I like to rotate the pan mid bake.


  • Serving Size: 1








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  1. Looks yummy!

  2. I made these last night for a big dinner crowd and they were incredible! So flaky and tender. THE vegan biscuit I’ve been chasing. Thank you so much for the recipe. It’s going into our regular rotation.

    • Oh I love this! They came out so good that they went into my regular recipe rotation too! Thanks for sharing!

  3. Hi! if I wanted to sub all purpose flour with self-rising flour, would i just remove the baking soda?

    • Hi Stacey, I believe so! Let me know how these turned out!

  4. Followed this recipe for my first time making US style biscuits and I am really pleased with how they turned out. Will make again. Thanks!

  5. Oh man these look amazing, I gotta make it!!

  6. Can these be made with regular ingredients instead of vegan? Like regular butter and regular cheese? They look sooo good but I don’t have any vegan ingredients

    • Hi Brie, Absolutely! Let me know how they turn out!

  7. Easy and tasty!

  8. These came out well for the first time baking them. I would prefer a little more jalapeno flavor and they didn’t rise as much as I would like even after chilling the dough. Next time I’ll double the flour over and make bigger biscuits. I subbed coconut sugar for granulated. This recipe yielded about 25 biscuits

  9. Hi they look amazing, so you think they would work with gluten free whole meal flour

    • Hi there! It should work, but the biscuit texture may be different with gluten free flour.

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