Is Spring a busy and exciting time for everyone? I’d like to think so. Although I say the same about Summer….and the holidays. But back to Spring–the weather has been lovely, the produce equally as lovely. I’ve been inspired and working away in my kitchen and when I’m not there, you can likely find me in a tree or shrub of some kind, foraging the magical edible goodies that Spring has to offer–more on that later.
Today I wanted to bring you a recipe for this dang good biscuit. It’s a layered delight with little pockets of vegan cream cheesy goodness and spicy, sweet jalapeños mixed in.
Vegan Cream Cheese Biscuits w/ Candied Jalapeños
Inspired & Adapted from Clockwork Lemon
2 1/2 c unbleached all-purpose flour
1 tbsp baking powder
1 tsp sea salt
1 tsp cane sugar
half a stick of Earth Balance buttery spread or 1/4 c cold and cut into cubes (as you would for pie crust)
1 c vegan buttermilk (1 c non-dairy milk/So Delicious Cashew Milk + one tsp apple cider vinegar–leave for a few min to curdle)
2/3 cup of candied jalapeños, drained (TONS of recipes out there–if you don’t have a jar on hand, just Google and you’ll see a bunch of recipes to choose from. They are SO worth making) 🙂
4 oz vegan cream cheese (half a tub of most store bought brands), chilled and cut into small pieces
Preheat oven to 400°F. Line a baking sheet with parchment or silpat. Place your cream cheese pieces/chunks in the freezer or back in the fridge so they stay cold
Combine flour, baking powder, salt and sugar. Whisk together. Cut in the Earth Balance with a pastry cutter/whisk until you’re Earthy B is in small pieces. Alternatively, you can do this in a food processor with your dough blade. Mix in the jalapeños. Then slowly mix in the buttermilk until a sticky dough forms. Don’t dump it in all at once–just mix it in slowly until your dough forms. You might use all of the milk, but maybe not. If you don’t have enough, add a tbsp of additional cold milk until your dough comes together.
Flour a work surface and pat the dough into a rectangle. Add about a third of the cream cheese. Fold the dough in half and repeat the process of adding cream cheese and folding until the cream cheese is gone. Cut as many squares from the dough as possible–or circles, it’s up to you. 🙂 Depending on the size of your biscuit cutter, you’ll get 8-12. Place the biscuits on the prepared baking sheet and brush with a bit of So Delicious cashew milk. Bake 15-19 min or until the tops start to golden. These were delicious and spicy on their own or add a bit of Earth Balance or homemade jam, like prickly pear cactus jelly. 🙂