Appetizer for 9

Jalapeno Pepper Jack Biscuits

Name: Jalapeno Pepper Jack Biscuits
Total time: 40 min
Yield: 9 servings
Cuisine: American
Ingredients: 1/4 cup brown rice flour; 1/4 cup white rice flour; 1/4 cup amaranth flour; 1/4 cup tapioca flour/starch; 1/4 cup potato starch; 1 tbsp cornstarch; 1/3 tsp salt; 2 tsp baking powder; 1/4 tsp baking soda; 3/4 tsp dried thyme; 1/2 tsp garlic powder; 1 generous dash of black pepper; 1/3 cup almond milk or other non-dairy milk; 1 tsp apple cider vinegar or lemon juice; 1/4 cup firm or silken tofu; 1 1/2 tbsp flax meal; 2 tbsp oil; 1/4 cup daiya pepper jack shreds; 1/2 jalapeno

Gluten-free biscuits combine rice, amaranth, and tapioca flours with tofu, jalapeno, thyme, and pepper jack shreds.

$0.23per serving $

40 minstart to table

9servings

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Ingredients

1/4 cup brown rice flour
1/4 cup white rice flour
1/4 cup amaranth flour
1/4 cup tapioca flour/starch
1/4 cup potato starch
1 tbsp cornstarch
1/3 tsp salt
2 tsp baking powder
1/4 tsp baking soda
3/4 tsp dried thyme
1/2 tsp garlic powder
1 generous dash of black pepper
1/3 cup almond milk or other non-dairy milk
1 tsp apple cider vinegar or lemon juice
1/4 cup firm or silken tofu
1 1/2 tbsp flax meal
2 tbsp oil
1/4 cup daiya pepper jack shreds
1/2 jalapeno

Steps

Heat the oven to 400 F and lightly oil a large baking sheet.
Whisk the flours, starches, salt, baking powder, baking soda, thyme, garlic powder, and pepper in a bowl.
Blend the almond milk, vinegar, tofu, flax meal, and oil in a second bowl.
Stir the wet mixture into the dry mixture, then fold in the cheese and jalapeno.
Divide the dough into 9 biscuits on the baking sheet.
Bake for 18 to 20 minutes, until the biscuits are firm and lightly browned.
Cool the biscuits on the pan for 5 minutes before serving.

Main ingredient on sale this week? See what to make with tofu on sale.