Cheez-y Green Chile Biscuits from Vegan Baking for Beginners

Standard / by / July 5, 2020 / No Comments

If you're new to vegan baking, might I recommend starting with these tasty biscuits? These Cheezy-y Green Chile biscuits are in my new cookbook Vegan Baking for Beginners: 75 Recipes for Sweet and Savory Treats!

 

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Cheez-y Green Chile Biscuits

"I added green chiles to this otherwise classic biscuit recipe as a nod to the Southwest. Upon moving from New York to Colorado, I soon learned that everyone around here is pretty serious about green chiles. If you prefer a plain biscuit, simply leave out the chiles and cheese. Mixing bowls, chef’s knife, pastry cutter, wooden spoon, biscuit cutter, baking sheet, parchment paper."

Excerpt from Vegan Baking for Beginners: 75 Recipes for Sweet and Savory Treats by JL Fields (Rockridge Press, July 7, 2020)

Servings 8 biscuits
©JLFields JL Fields

Ingredients

  • 1 4-ounce can Hatch green chiles (about ½ cup)
  • ¾ cup almond or soy milk
  • 1 tablespoon freshly squeezed lemon juice
  • 2¼ cups all-purpose or gluten-free flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt ⅓ cup cold vegan butter
  • ½ cup shredded vegan cheddar cheese

Instructions

  1. Preheat the oven to 450°F. Line the baking sheet with parchment paper.
  2. In a small bowl, combine the chiles, milk, and lemon juice. Cover and refrigerate for 10 minutes.
  3. In a large bowl, mix together the flour, baking powder, baking soda, and salt with a wooden spoon. Use a knife to cut the butter into small pieces, then add the butter to the flour mixture. Use a pastry cutter or fork to break up the butter and create a crumbly mixture the texture of bread crumbs. Add the chilled milk mixture, and mix with a wooden spoon until a dough forms. Fold in the vegan cheese.
  4. Transfer the dough to a floured work surface. Dust the top of the dough with more flour, then fold and press it out 5 or 6 times, or until you achieve a round of dough that is about 1 inch thick. Use a biscuit cutter or circular mold to cut 4 biscuits from the dough.
  5. Place the biscuits on the lined pan so they are just touching. Gather the dough scraps, form another round, and cut out 4 more biscuits. Do this quickly, as overhandling the dough will impact how the biscuits rise.
  6. Place the baking sheet in the oven and bake for 13 to 16 minutes, until the biscuits are golden brown.
  7. Remove the biscuits from the oven and serve warm. Place leftover biscuits in an airtight container and store at room temperature for up to 3 days.

Recipe Notes

SOY-FREE OPTION, NUT-FREE OPTION, GLUTEN-FREE OPTION
Excerpt from Vegan Baking for Beginners: 75 Recipes for Sweet and Savory Treats by JL Fields (Rockridge Press, July 7, 2020) 

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