Biscuits are an amazingly comforting breakfast or brunch food. These Vegan Poblano Cheddar Biscuits are an adaptation of one of my mom’s recipes she’s been making for years. These are a slightly different, milder take on the traditional cheddar jalapeño biscuit. If you’re a fan of extra spicy foods, feel free to sub in jalapeños to this recipe!
If you’d like to read more about the differences between poblano peppers and jalapeño peppers, check out this informative article! In general, jalapeño peppers are much spicier than poblano peppers. Their flavors are also different, but both flavor profiles work well in this biscuit recipe.
How to Make Flakey Vegan Biscuits
The key to a good biscuit is lots of flakey layers in the dough. These biscuits use baking powder and very cold vegan butter to create light, flakey layers. The first time I made biscuits, I remember it being a bit intimidating. I was worried my butter wasn’t cold enough, that I touched the dough too much, and my biscuits wouldn’t rise. But I promise, these biscuits are actually very easy and I’ll walk you through exactly how to make them!
The first step to perfect biscuits is making sure your vegan butter is very, very cold. I recommend placing your vegan butter in the freezer for at least an hour prior to making these. I like to keep a stick or two in the freezer at all times (just in case). After taking the butter out of the freezer, you can dice it into small 1/2 inch cubes with a knife. This step makes it much easier and faster to cut the vegan butter into the flour mixture.
Folding the Biscuit Dough
Another crucial step to help get those perfect layers is folding the dough over on itself a few times. You can roll the biscuit dough out into a small rectangle, and then fold it over on itself once. You’ll want to repeat this 4 or 5 times, being careful not to push the layers into each other too much.
After folding the dough on itself, you can cut out the biscuits! You can use a biscuit cutter for this or a glass. I use a biscuit cutter with a rim of about 2 inches in diameter. When you cut out the biscuits be careful not to twist the biscuit cutter or the glass. Twisting the dough will make the biscuits actually rise unevenly. It’s definitely not the end of the world if they do rise uneven (because they’ll still be delicious, of course)!
Next, you can brush some melted vegan butter on the tops of the biscuits if you’d like. This helps create a browned crispy top. You’ll then pop the biscuits in the oven and bake them for a short 10 minutes at 475F. Then, you’ll decrease the heat to 450 F and bake for another 8 minutes. And presto! You have your fast, easy, and super delectable vegan poblano cheddar biscuits!
Using a Cast Iron Skillet
I highly recommend using a cast-iron skillet for this recipe. The one I use, and absolutely love, is by the brand Lodge.
On really good biscuits, the bottoms will have this crispy browned, buttery crust. That crust is actually really easy to achieve and helps elevate the texture of the biscuit! In this recipe, I’m making the biscuits in a cast-iron skillet. So, if using a skillet, you can heat up some butter on the stovetop and place the biscuits in the hot pan prior to baking. If you’re using a baking sheet, all you need to do is preheat a baking pan with some vegan butter on it.
Before combining any ingredients together, I recommend preheating your oven to 475 degrees Fahrenheit. You can then throw a tablespoon or two of vegan butter on your baking sheet and pop it in the oven for about 5 minutes. You’ll just want to make sure you don’t leave the baking sheet in too long or the butter will burn, so keep an eye on it!
And there you have it! Vegan Poblano Cheddar Biscuits. These are flakey, cheesy, savory, and infused with amazing flavor from the poblano pepper. They’re a great biscuit if you’re sensitive to spice but still want a similar flavor that jalapeño cheddar biscuits offer.
Serving the Vegan Poblano Cheddar Biscuits
These biscuits are best served fresh and warm with a dollop of vegan butter on them. I ended up freezing my leftovers the day I made them. You can place them into a freezer bag and freeze them for up to a month. When you’re ready to reheat them, place the biscuits in the microwave for about 30 seconds and they taste perfectly fresh!
These biscuits would be great for vegan ‘bacon’, ‘egg’, and ‘cheese’ sandwiches. Maybe another recipe for those will be coming soon… 🙂
If you’re looking for more comforting vegan recipes, check out these dishes!
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tablespoon sugar
- 1/2 teaspoon paprika
- ½ tsp salt
- 1/4 cup vegan butter, cold, I used Country Crock Plant Butter
- 3/4 cup plant buttermilk, add 1 tablespoon apple cider vinegar to 3/4 cup almond milk
- 1 cup (4 ounces) shredded vegan cheddar cheese, I used Daiya Brand
- 1/3 cup, about ¼ of diced poblano pepper (or sub jalapeno)
- Vegan butter for topping
- Preheat oven to 475 degrees Fahrenheit
- In a medium mixing bowl combine flour, baking powder, sugar, salt, and paprika with a fork. Then add the vegan butter and blend with fingertips until the mixture resembles coarse crumbs.
- Add in the cheese and the poblano and coat all the pieces with flour. Pour in 1/2 cup of the vegan buttermilk. If the mixture looks too dry and isn't coming together, continue adding the remaining buttermilk until the dough comes together nicely.
- Turn dough onto a lightly floured surface; knead lightly just until it forms a nice disc to roll. Fold the dough on top of itself multiple times.
- Roll out to 3/8-inch thickness and fold over (the dough will now be roughly 3/4 " thick and will rise nicely and have a natural breaking point in the fold); cut with a floured 2-in. biscuit cutter, reforming the trimmings and re-rolling these in the same fashion.
- Melt vegan butter in the cast iron skillet on the stovetop and place the biscuits in the skillet (6 on outside 1 in the middle). Brush tops with vegan butter and sprinkle lightly with coarse salt.
- Bake at 475° for 10 minutes then decrease the heat to 450° and bake for 8 more minutes. They will be light golden brown and should rise to 1 1/2 -2 inches high. Cool on rack or serve warm.
Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
I'm using a cast-iron skillet for this recipe. Please see the comments in the post above for how to use a normal baking pan.
Nutrition Information:Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 261Total Fat: 10gCarbohydrates: 24gFiber: 1gProtein: 3g
Nutritional info is an estimate.
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