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–+ servings
gluten-free biscuits with pepper jack and jalapenos
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5 from 1 vote

Jalapeno, Pepper Jack & Thyme Gluten-free Biscuits Recipe

This easy and simple Vegan & Gluten Free Biscuits recipe features Vegan Pepper Jack Shreds and Jalapeno Peppers. They taste buttery, flaky, fluffy, cheesy - everything you want in a biscuit! Allergen Information: Free of Dairy, egg, yeast, Gluten, gum. It can be made nut-free, corn-free.
Makes 9-12 biscuits depending on size.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side, Snack
Cuisine: American
Keyword: gluten-free cheese biscuits, jalapeno cheddar biscuits, vegan cheese biscuits
Servings: 9 -12
Author: Vegan Richa

Ingredients

Dry:

  • 1/4 cup brown rice flour
  • 1/4 cup white rice flour
  • 1/4 cup amaranth flour or sorghum or millet or other gf flour
  • 1/4 cup tapioca flour/starch
  • 1/4 cup potato starch
  • 1 Tablespoon cornstarch or arrowroot starch
  • 1/3 tsp salt
  • 2 tsps baking powder
  • 1/4 tsp baking soda
  • 1/2-1 tsp dried thyme
  • 1/2 tsp garlic powder
  • a generous dash of black pepper

Wet:

  • 1/3 cup almond milk or other non-dairy milk + 2 Tablespoons
  • 1 tsp apple cider vinegar or lemon juice
  • 1/4 cup firm or silken tofu or use non dairy yogurt or applesauce or sweet potato puree
  • 1.5 Tablespoons flax meal
  • 2 Tablespoons oil or /vegan butter, I use 1 Tbsp evoo + 1 Tbsp solid virgin coconut
  • 1/4 cup Daiya pepper jack shreds diced to make the shreds a bit small (or cheddar)
  • 1/2 Jalapeno finely chopped or 2 Tbsp dried Jalapeno
US Customary - Metric

Instructions

  • In a large bowl, add all the dry ingredients and whisk well.
  • Curdle 1/3 cup of non-dairy milk by adding a tsp of vinegar or lemon juice. Mix and keep for a few minutes. Blend the tofu, 2 Tbsp milk, Oil, flax meal into a smooth consistency. Add the blended tofu+oil into the flours and mix well to make crumbs. Add curdled milk into the flour mix and knead for 2-3 minutes. If the dough appears dry or stiff, add 1-3 tsp water. Add in the jalapeno and pepper jack and knead for a minute to distribute well.
  • Drop the soft(not stiff and not too sticky) dough onto a parchment-lined sheet. Press with your hands to make a 1/2-3/4 inch flat rectangle. use a bit of oil or rice flour if needed. Use a cookie cutter to make the biscuits or hands to roll up into free form bun style biscuits. I used 1.5 inch round cookie cutter. Place biscuits half an inch apart on a greased or parchment-lined sheet or pan. Spray water all over the biscuits. Then brush the tops with melted vegan butter or EVOO. Lightly cover the sheet with aluminum foil.
  • Bake in pre-heated 425 degrees F for 18-20 minutes until the tops just start to get golden. Remove the foil from the top at the 17-minute mark, if you like the biscuits more golden and crisp, and bake without the foil for 2+ minutes. Remove biscuits from the oven and let cool for 2-3 minutes. Slice open and serve with vegan butter, gravy, soups. If you bake them for the entire time without the foil, the biscuits might appear hard on the outside, but they will be moist and soft on the inside.

Notes

  • The secret to soft and moist glutenfree and vegan baked goods? Steam which we trap by covering the biscuits with foil! Gluten-free bakes tend to dry out really quickly. You can see the difference between the baked with steam biscuits in the two pictures above and the drier looking ones in the rest of the post. You can squish these completely. If you capture the steam during baking, you get a higher rise and do not need the gum.
  • I like to make rolls instead of biscuits. When making biscuits, the dough gets dryer because of additional flour added to make the dough easier to work with.
  • The dough can also make a great pot pie crust.
  • You can use non-dairy yogurt, like "So delicious dairy-free plain coconut milk or almond milk yogurt" instead of tofu.
  • If you are looking for a regular vegan biscuit recipe (with gluten), try these Spelt Sweet Potato biscuits
  • You can double the potato starch and eliminate tapioca.
  • Use cold tofu and milk directly from the refrigerator.
 

Nutrition

Calories: 126.79kcal | Carbohydrates: 18.28g | Protein: 2.39g | Fat: 5.09g | Saturated Fat: 0.97g | Cholesterol: 2.79mg | Sodium: 150.25mg | Potassium: 156.44mg | Fiber: 1.25g | Sugar: 0.39g | Vitamin A: 24.14IU | Vitamin C: 0.29mg | Calcium: 83.23mg | Iron: 0.68mg