|► Makes 4 Servings|
|FOR THE BISCUITS:
11/2 cups (188 g) unbleached all- purpose flour
1 cup (120 g) whole wheat pastry flour
1 tablespoon (14 g) baking powder
1 teaspoon ground cumin
11/2 teaspoons salt
1/2 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
2/3 cup (150 g) refined coconut oil
3 tablespoons (30 g) diced white onion
7 ounces (200 ml) unsweetened soy- free non-dairy milk
Cooking oil spray
FOR THE CHEEZE SAUCE:
1 batch of Cheesy Cheddar Sauce
1/4 cup (60 ml) pickled jalapeño juice (the liquid from the pickled jalapeños)
2 tablespoons (18 g) diced pickled jalapeños
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
FOR THE ASSEMBLY:
1/4 cup (35 g) sliced black olives
1/4 cup (23 g) sliced fresh jalapeños
1/4 cup (60 g) Silky Sour Cream
1/4 cup (56 g) Simple Guacamole
1/4 cup (65 g) Roasted Chipotle Salsa
2 tablespoons (12 g) diced scallions
|To make the biscuits:
Preheat the oven to 450°F (230°C, or gas mark 8) and line a baking sheet with parchment paper.
In a large bowl, sift the all-purpose flour, pastry flour, baking powder, cumin, salt, chili powder, and black pepper together. Use a pastry cutter to cut the coconut oil into the flour until it is crumbly. Add the onion and soy-free non-dairy milk and fold together until everything is combined. Do not overmix.
Dust your work surface with flour and roll the dough out to 1 inch (2.5 cm) thick. Using a biscuit cutter, cut the dough into 8 biscuits and place them on the baking sheet. Give them a light coat of cooking oil spray and bake for 12 to 13 minutes until the tops are golden.
To make the cheese sauce:
In a small pot over medium-low heat, combine the Cheesy Cheddar Sauce, pickled jalapeño juice, pickled jalapeños, smoked paprika, and cayenne. Bring to a simmer, stirring occasionally, and then turn heat to low to keep the warm.
Split each biscuit in half. Place 4 biscuit halves in each of the serving bowls, cover them with nacho cheese sauce, and top each bowl with your choice of black olives, jalapeños, Silky Sour Cream, Simple Guacamole, Roasted Chipotle Salsa, and diced scallions. Serve hot.
To make this recipe soy-free, omit the Silky Sour Cream.