Jalapeño Buttermilk Biscuits

BAM! It's Compassionate Cooking Sundays!

Credit: @anissabklyn/@sweetnisbakes

Ingredients

1 cup of unsweetened almond milk

1 Tablespoon of lemon juice

2 cups of flour

1/2 teaspoon of baking soda

1 Tablespoon of baking powder

3/4 teaspoon of sea salt

4 Tablespoons of vegan butter, cubed (VERY COLD, put in the freezer before you make the biscuits)

1 diced jalapeño

Instructions

Preheat oven to 450℉
Make your vegan buttermilk by adding your lemon juice to the almond milk. Place to the side
Core and dice your jalapeños. Set aside.
Whisk together dry ingredients in a big bowl.
Take your butter cubes and use a pastry cutter, fork, or your hands to combine them until they look like sand. Do this as quickly as possible to prevent the butter from melting. Work quickly so the butter doesn’t melt.
Use a wooden spoon to create a well in the dry ingredients, and then gently stir while adding the vegan buttermilk a little at a time. Add in your chopped jalapenos. Stop when it resembles a moldable dough. DO not overstir! The dough will be slightly tacky.
Place the dough on a lightly floured surface, dust the top with a bit of flour, and then gently knead it about 7 or 8 times with your hands. Add more flour as needed.
Create a disc about 1 inch thick.
Use a dough cutter or a metal round measuring cup if you don't have one and push down to make your biscuits. Place the dough on a baking sheet lined with parchment paper, with the pieces touching each other. You should have about 6-8 biscuits, depending on what size you made them.
With a pastry brush, spread on some melted butter and create a small divot in the center of each biscuit.
Bake for 12 minutes or until fluffy and slightly golden brown.
Enjoy with even more butter or even some jam! Believe it or not, jam and jalapeno are surprisingly good together.