Recipe Difficulty: Medium (if you have made lots of biscuits in your life, then I'd say this is easy, if making biscuits and baking is a new to you thing, there is a bit of skill to it, but it isn't the most complicated thing in the world... you can do it!)
Recipe Keywords: Biscuits, Vegan, Jalapeno Cheddar, Chili, Comfort Food, Baking
Biscuits From the Past
I have made more biscuits in my life than I could ever count and I can't write a biscuit post without a quick walk down memory lane. When I was fresh out of my first year of the Culinary Arts program at the CIC in Charlottetown, I started my internship at the Pearl Eatery in North Rustico, PEI. I'll never forget Maxine Delaney showing me how to make her recipe. Folding the dough over several times to create beautifully flaky, perfect biscuits. This was a daily ritual, one for each guest before their meal...not to mention the time I had to make 300 for a function we did. Oh my.
My Vegan Biscuits Recipe Notes
With all that being said, these are so good!!! I am proud of my veganized version and I think, Maxine, you would approve. For my first trial I used Daiya vegan cheddar, and for the 2nd trial I used Parmela Sharp Cheddar. The Parmela is a bit pricier but in this context it was the clear winner, it is aged 60 days and made from cultured cashew milk. Some fresh chopped jalapeño adds lots of flavour, but they aren't at all spicy. Next time I make chili I will be whipping up a batch of these. For the butter I used Melt Organic Buttery Spread. It is one of my favourites and I recommend checking out their site & products. The cheese and the butter I picked up at Sobeys. Onto the recipe. This is a small batch, double it if you're feeding a crowd.
Shop Biscuit Cutters
Hey! I'm Trisha