Vegan Jalapeno Cheddar Biscuits

Updated: Feb 11, 2021

These Vegan Jalapeño Cheddar Biscuits are spicy, easy, and friggin YUM YUM!

If you've ever been intimidated of making biscuits like me, fear not, for these biscuits are super easy and fairly fool proof! I'm using a hack and instead of making them totally from scratch, I'm using some Bisquick and then adding some vegan cheddar cheese and jalapeños! Just melt and brush some butter on 'em and you got a heckin good biscuit!

You could also do as I did and make a breakfast sandwich with it. Another way to make these super quick is to use some premade breakfast sausage. I made these using Alpha Foods Sausage Patties and they complimented the biscuits just right! For the egg, you can use tofu, or a vegan egg replacement. I used the new folded Just Egg which is ready in about the same time as the sausage. The new folded egg isn't out yet, not until April, so keep your peepers peeled!

This post was sponsored by my friends at Alpha Foods! They have a bunch of great plant-based products which you can check out HERE!

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Makes 8 Biscuits

Cooking Time: 30


  • 2 1/4 cups Bisquick

  • 1/2 Tbsp baking powder

  • 1 tsp garlic powder

  • 2 diced fresh jalapeños (about 1/2 cup)

  • 1 cup vegan cheddar cheese shreds

  • 2/3 cup plant milk

  • 2 Tbsp vegan butter

Additional Toppings

  • 1 Alpha Foods Sausage Patty

  • 1 Just Folded Egg (or any vegan egg of choice)

  • 1 slice vegan cheese

Spicy Mayo

  • 1 Tbsp vegan mayo

  • 1 Tbsp hot sauce

  • Cayenne to taste

  • Splash of vinegar


  1. Preheat oven to 450 degrees.

  2. Melt the vegan butter and set aside (we're going to brush the biscuits with it before and after we cook 'em).

  3. Combine the dry ingredients for the biscuits, make a well in the middle, then add the plant milk, and mix with a fork until combined, being careful not to overmix.

  4. On a floured surface, gently knead the biscuit dough, and fold over itself 3-4 times. Gently flatten with your hand to 1/2 inch thick (or 1 inch thick for bigger biscuits).

  5. Use a cookie cutter (I used a 3 1/2 inch cookie cutter) or mason jar to cut out round biscuits. Do not twist the cutter / jar as this will seal the dough and keep it from rising. Place them on a baking sheet lined with parchment paper or a silicon mat. You should have about 8 biscuits.

  6. Brush with the vegan butter, then bake for 8-12 minutes depending on your oven. I start checking around 8 and then just cook til the top gets a little golden brown.

  7. Once Biscuits are cooked to your preference, remove from heat, brush with more butter. If you want to make a sandwich, simply make the spicy mayo and set aside, then cook up a sausage patty and vegan egg, and slap it together!

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