Spicy Cheeze Biscuits


Ahh, the magic of Pinterest.

I love apps that let me browse through fairly useless crap, that give me the illusion of doing something productive.  I’ve actually found a lot of great recipes based through my adventures in pinning and this was the first one I tested out.  I love that everything is based on the pictures, because if a recipe doesn’t photograph well, I’m generally not interested.  When it comes to cooking, usually it’s best to judge a book by its cover.

These biscuits are super yummy, a cinch to make and pair perfectly with any of our soup recipes-enjoy!

2 cups unbleached organic white flour

1 cup pepperjack Daiya cheese (or regular Monterey Jack or Colby cheese)

3/4 cup coconut milk

3 tbsp olive oil

3 tbsp chopped green onions

1 small jalapeno, minced

1 tbsp lemon juice

1 tbsp coconut oil

2 tsp baking powder

1/2 tsp sea salt

1/4 tsp black pepper

  • Preheat oven to 425 degrees
  • Stir coconut milk in with the lemon juice and set aside for 10 minutes
  • Meanwhile, mix together flour, baking powder, salt and pepper
  • Add olive oil and coconut oil and mix together, leaving some chunks in the dough
  • Stir in green onions, jalapenos and coconut milk mix until it forms a sticky dough
  • Roll out dough onto floured surface until it’s about 1/2 inch thick
  • Cut into 12-14 equal squares and bake at 425 degrees for 15 minutes


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