These biscuits are so damn good! They are soft, buttery and “cheezy”. I am drooling right now as I am writing this description. They are a little spicy and so fluffy. This is the perfect side for your next holiday gathering. I’m thinking about making these for Christmas and shocking my family on how good they taste.
As a child, one of the best things about going out to eat was the bread sticks and biscuits. I loved Olive Garden-my favorite restaurant growing up (don’t judge lol). I looked forward to the pasta and of course the bread sticks. But these biscuits take a spin on the Cheddar Bay Biscuits at Red Lobster. I didn’t visit Red Lobster a lot growing up because I am allergic to shellfish. However, when I did go there, I loved to eat the Cheddar Bay Biscuits.
These biscuits are guilt-free and delicious! No “cheddar” in these biscuits but nutritional yeast. I’m so happy that I have nutritional yeast. If you don’t know, nutritional yeast adds a cheese-like flavor to any dish. That’s how we get the “cheezy” flavor in these Cheddar Jalapeno Biscuits!
These biscuits are so easy to make and takes less than 30 minutes. First, you combine all the dry ingredients together. Then, you add your apple cider vinegar to your almond milk to give it that “buttermilk” consistency. Next, combine all your wet ingredients with your dry ingredients. Mix everything well. With a 1/4 cup, place biscuits on the baking sheet and bake for 10 minutes until golden brown. Then, you top the biscuit with melted margarine and parsley. That’s it! Pure deliciousness!
If you try this recipe, let me know and #freshcreole on social media.
- 2 cups of all-purpose flour
- 1 cup of unsweetened almond milk
- ¼ cup of earth balance, softened
- ¼ cup of nutritional yeast
- 1 tbs. of apple cider vinegar
- 1 tbs. of baking powder
- 1 tbs. of cane sugar
- 1 tsp. of garlic powder
- 1 tsp. of baking soda
- 1 jalapeno,unseeded & diced
- Pinch of salt
- Dried parsley
- Melted margarine
- Preheat oven to 450 degrees F.
- In a large bowl, combine flour, nutritional yeast, baking powder, baking soda, garlic powder, sugar and salt.
- In a medium bowl, combine almond milk and apple cider vinegar. Let sit for 5 minutes until it curdles.
- Pour the curdled almond milk and melted margarine into the dry ingredients' bowl.
- Combine well and fold in the jalapenos.
- Using a ¼-cup measuring cup, place batter on baking sheet.
- Bake for 10 minutes until golden brown.
- While the biscuits are cooling, brush the biscuits with melted margarine and sprinkle dried parsley on top.