Jalapeno Cheddar Breakfast Biscuits

30 minutes | Serves 1, Makes 8 Biscuits

Ingredients:

  • 2 1/4 cups biscuit mix (we used Bisquick)
  • 1/2 Tbsp baking powder
  • 1 tsp garlic powder
  • 2 diced fresh jalapeños (about 1/2 cup)
  • 1 cup vegan cheddar cheese shreds
  • 2/3 cup plant-based milk
  • 2 Tbsp vegan butter

Additional Toppings

Spicy Mayo

  • 1 Tbsp vegan mayo
  • 1 Tbsp hot sauce
  • Cayenne to taste
  • Splash of vinegar

Directions:

  1. Preheat oven to 450 degrees.
  2. Melt the vegan butter and set aside (we’re going to brush the biscuits with it before and after we cook them).
  3. Combine the dry ingredients for the biscuits, make a well in the middle, then add the plant milk, and mix with a fork until combined, being careful not to overmix.
  4. On a floured surface, gently knead the biscuit dough, and fold over itself 3-4 times. Gently flatten with your hand to 1/2 inch thick (or 1 inch thick for bigger biscuits).
  5. Use a cookie cutter or mason jar to cut out round biscuits. Do not twist the cutter/jar as this will seal the dough and keep it from rising. Place them on a baking sheet lined with parchment paper or a silicon mat. You should have about 8 biscuits.
  6. Brush with the vegan butter, then bake for 8-12 minutes depending on your oven. I start checking around 8 and then just cook until the top gets a little golden brown.
  7. Once Biscuits are cooked to your preference, remove from heat, brush with more butter.
  8. For the breakfast sandwich, simply make the spicy mayo and set aside, then cook up an Alpha sausage patty and vegan egg, and assemble. Enjoy!