Corn and Jalapeno Biscuits Vegan

When I was younger I loved those biscuits from Red Lobster. I've made quite a few variations on them over the years. This time I wanted to add corn and jalapeno to create a cheddar bay and cornbread fusion style biscuit.

When I first went vegan I kinda thought that classically egg based baked goods would be something difficult or impossible. Nothing could be further from the truth. Flour and water are more than enough structure for most baked items. When you add leavening the product is lightened and aerated.

1 3/4 cups ap flour
1/4 cup nutritional yeast
2 tsps baking powder
2 tsps ground garlic
1 tsp Aleppo pepper, or crushed pepper flakes
2 tsps salt
1/2 cup frozen yellow corn, defrosted
1 jalapeno, deseeded and finely minced
3/4-1 cup almond milk
1/4 cup olive oil

Preheat oven to 425 F.

Add flour, baking powder, yeast, garlic and salt to a medium mixing bowl. Stir with a spoon just to incorporate everything evenly.

Add corn, jalapeno and oil. Stir lightly to combine.

Add 3/4 cup of the almond milk and stir gently to form a sticky dough. If the batter is too dry add the remaining 1/4 cup almond milk. You want a sticky, wet, thick batter with all the flour well incorporated. If you've ever made the recipe for drop biscuits on the side of the Bisquick box, this is the consistency we're looking for. You can add more almond milk if needed, but you shouldn't need it.

If you want a tender biscuit, try to stir as little as possible while still getting a cohesive mixture.

For a chewier biscuit you can stir a little more briskly and more often to create some extra gluten.

Drop by heaping spoonfuls onto a medium size non-stick cookie sheet. Try to get each biscuit as close as possible to the same size so that they'll cook at the same rate.

This will yield 6 large or 8 medium biscuits.

Bake for 15-20 minutes or until set and lightly golden.

As an extra flavor enhancer you can brush them with salted, spiced olive oil after they come out of the oven.



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