Vegan Jalepeño "Cheese" Biscuits

Ingredients:

1 cup Unsweetened Almond Milk, Plain
1 Tbsp Fresh Lemon Juice
2 cups Whole Wheat Pastry Flour
4 Tbsp Nutritional Yeast (use more if you want them more "cheesy")
1 Tbsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Sea Salt
4 Tbsp Coconut Oil
1/4 cup Fresh Jalapeños, Finely Diced, Seeds Removed

Directions:

1. Preheat oven to 450 degrees. Add lemon juice to almond milk to activate, and set aside. Mix dry ingredients together in a large bowl.
2. Add coconut oil to dry ingredients and combine using your hands, until only small pieces remain and the mixture looks like sand. Then, add jalapeños and mix together.
3. Make a well in the dry ingredients.  Using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. Stir until just slightly combined. Mixture should be sticky.
4. Turn mixture onto a lightly floured surface, dust the top with flour and then very gently turn the dough over on itself 5-6 times. Form mixture into a 1-inch thick disc, handling as little as possible.
5. Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (we used a drinking glass) and push straight down through the dough, then slightly twist.
6. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch, which will help them rise uniformly.
7. Gently reform the dough and cut out one or two more biscuits or until all of the dough is used– you should have 8-10 biscuits.
8. Brush the tops with a bit more melted coconut oil and gently press a small divot in the center using two fingers.
9. Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container.