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Vegan Jalapeño Cheddar Biscuits
















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!


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

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5 from 1 review

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


Units Scale
  • 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 jalapenos, 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. You may not use all of it.
  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. Roll the dough out and continue folding to create layers. The more layers you get, the more height you get and the better the biscuits. I like to get 3 if possible. You can also just 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.
  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.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes


  • Serving Size: 1








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  1. 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.

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

      1. Easy peasy recipe! I didn’t chill and they rose still great! Next time I’ll chill to see the difference! Delicious 😋

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

  3. 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!

  4. 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

  5. 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

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

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

  7. Stephanie says:

    Can this be made with gluten free flour?

    1. Hi Stephanie, I’ve yet to explore a gluten free option, but you’re welcome to try. Like all gluten free items the texture may be different.

  8. Hi, I am making these this weekend. What do you mean by folding the dough to create layers? Like stack the dough and then cut pieces stacked?

    1. Gabrielle says:

      So when you’re rolling out the dough you keep folding it. I do it at least 4x, then cut. This enables you to create layers in the biscuits. Let me know if that makes sense. You may get a better idea of watching this video. I hope it helps! https://www.youtube.com/watch?v=u9rjIag6W-s

  9. ⭐⭐⭐⭐⭐
    A jam of recipe in the sea of Google. Nice flavor, layers, and cute round shapes! Even a non-vegan would enjoy this!

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