jalapeno cornbread biscuits

Jalapeño Cornbread Biscuits
Makes 12 biscuits 

  • 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)


  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a small bowl, stir together the nondairy milk and distilled white vinegar. Set aside.
  3. In a separate bowl, stir together the all-purpose flour, cornmeal, brown sugar, baking powder and sea salt.
  4. Add the melted Earth Balance to the bowl of milk. 
  5. Add the wet ingredients to the dry ingredients, stirring until fully combined.
  6. Fold in the jalapeño peppers
  7. Fold in the pepperjack cheese.
  8. Drop spoonfuls of the biscuits onto a baking sheet
  9. Bake for 10-12 minutes, until the tops begin to brown.