jalapeño cornbread biscuits

I have slowly come to like faux cheese. I like it baked into things. I like it in small doses on little pizza mini bagels. I like it in large doses if it’s a wacky kind of pizza. And I heard that Daiya is coming out with new cheese slices, which I can’t wait to shove between some bread and dunk into a bowl of tomato soup. Oooohhh yes.

The thing is, I never really use all of the faux cheese when I buy it. The stuff ain’t cheap, you know? I’ll use half the bag and then the other half just sits in my fridge, sad and alone. But not anymore! I found a new way to use up cheese! Last weekend, I emptied a bag of pepperjack shreds by baking them into biscuits. I know, it seems so simple. But this was my first fake cheese + biscuit experiment that didn’t involve a casserole dish.

I love these biscuits. They’re biscuits but they’re cornbread. They don’t require a rolling pin. They’re savory and spicy, and if you dip them into a bowl of chili your life will be forever changed.

Oh wait! Before we go on, I just want to show you these adorable little vegan kitty chocolates!

If you order a box of Tabby Toffees in the month of March from Lagusta’s Luscious, $10 will be donated to the Teal Cat Project. They’re so cute, you won’t even want to eat them! But you will. The kitties want you to. Do it for your taste buds. Do it for kit kats.


Jalapeño Cornbread Biscuits
Recipe adapted from Saturday Nights
Makes 12 biscuits
Printable recipe


  • 1 cup unsweetened nondairy milk
  • 1 tablespoon distilled white vinegar
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 2 tablespoons Earth Balance Natural Buttery Spread or another vegan butter substitute, melted
  • 2 jalapeño peppers, seeds removed and finely chopped
  • 3/4 cup shredded pepperjack cheese (I used Daiya Pepperjack Style Shreds)

Preheat your oven to 375 degrees Fahrenheit.

In a small bowl, stir together the nondairy milk and distilled white vinegar. Set aside.

In a separate bowl, stir together the all-purpose flour, cornmeal, brown sugar, baking powder and sea salt.

Add the melted Earth Balance to the bowl of milk, then add the wet ingredients to the dry ingredients, stirring until fully combined.

Fold in the jalapeño peppers


and the pepperjack cheese.

Drop spoonfuls of the biscuits onto a baking sheet

and bake for 10-12 minutes, until the tops begin to brown.

Serve warm with vegan sour cream and a giant bowl of veggie chili.

6 thoughts on “jalapeño cornbread biscuits

  1. I made the jalapeno cheddar biscuits that Veg Times sent out recently, and they were really good .. but these look WAY better. Next time I’m looking for the jalapeno/cheddar combo, I’ll turn to these.

  2. I make a jalapeno-cheddar Daiya biscuit at work that people seem to go crazy for. I’m not a pepper person, so I don’t get it. But tempeh bacon and daiya makes a hell of a biscuit too!

  3. Thank you for the recipe! Looking for vegan cornbread with minimal oil and stumbled across this. It tastes better the second day! They were eaten between 2 people in 2 days!

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