Cheddar Jalapeño Biscuits (V/GF)

Course Breakfast, Side Dish

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 7

Author Bunny

1 1/4 cup gluten-free all purpose flour
1 cup chickpea (garbanzo bean) flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup olive oil
1 cup vegan buttermilk (1 cup non-dairy milk + 1 tbsp apple cider vinegar mixed and set for 5-10 minutes)
3 tbsp nutritional yeast
1 tbsp flax seeds
1 tsp garlic powder
1 tsp onion powder
1 tsp pink Himalayan salt
1 tsp red pepper flakes *optional
2 medium jalapeños (stems and seeds removed) diced

Preheat oven to 400 degrees F.
Add both flours, baking powder, baking soda, salt and oil to food processor.
Pulse a few times until fully mixed (should be a little crumbly).
Either transfer to a bowl along with the remaining ingredients and mix until combined or add the remaining ingredients to the food processor and pulse until combined.
Lightly oil a cast iron biscuit pan with oil.
Scoop biscuit batter (about 1/3 cup) into each biscuit mold.
Smooth out the top of the biscuits and make sure they’re nicely packed in the biscuit molds.
Lightly brush olive oil or melted vegan butter the tops of the biscuits.
Bake until firm and golden brown on top, 15-20 minutes.
Let cool slightly before serving and enjoy!