Vegan Corn Cheddar Biscuits
Mini round buttery rolls with vegan cheddar cheese, jalapeno, and corn.
Equipment
- Baking Tray
- Mixing bowl
- Round cookie cutter 4cm-6cm
Ingredients
- 2 Cups All-purpose flour 270 gr
- 1 Tbsp. Baking powder
- ½ Tsp Cream of tartar powder or videgar
- ½ Tsp Pepper
- 1 Tsp Salt
- ¾ Cup Soy milk 180 gr
- ½ Cup Vegan butter 115 gr, cubed
- 2 Cups Corn
- 2 Jalapeno Chopped
- 1 Cup Vegan cheddar cheese Shredded
Instructions
- Preheat oven to 200 ° C. Get a tray with baking paper ready in advance.
- Mix all the dry ingredients in a bowl: flour, salt, pepper, baking powder, and cream of tartar. If you have vinegar instead, add it to the soy milk first.
- Add the butter to the bowl with the flour and mix by hand until an oily sandy texture is obtained.
- Add the soy milk and mix well with your hand or stirring spoon. The mass should be quite sticky.
- Add the cheese, chopped substitutes, and corn and mix until a sticky but uniform dough is obtained.
- Flour the surface generously, and flour the hands well so that the dough does not stick to the hands, but still remains sticky on the inside.
- Remove the dough mixture to the floured surface and knead for about 2 minutes with your hands until a ball is formed. Once you have created a ball, flatten it to a height of 1.5 cm with your hands or a rolling pin.
- Cut circles out of the dough using the cookie cutter and place each biscuit on the baking tray. Unite all the leftover dough, form a ball again, flatten and form more circles as much as possible.
- Bake in the oven for 25-30 minutes until the biscuits are lightly golden.
- Serve with a vegan butter spread, guacamole, or vegan cream cheese and fresh salad. Enjoy!