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
- Preheat oven to 450 degrees. Add lemon juice to almond milk to activate, and set aside. Mix dry ingredients together in a large bowl.
- 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.
- 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.
- 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.
- 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.
- Repeat and place biscuits on a baking sheet in two rows, making sure they just touch, which will help them rise uniformly.
- 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.
- Brush the tops with a bit more melted coconut oil and gently press a small divot in the center using two fingers.
- 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.