BISCUIT NACHO BOWL
SERVES
FOR THE BISCUITS
1 1/2cups (188 g) unbleached all- purpose flour
1 cup (120 g) whole wheat pastry flour
1 tbsp. (14 g) baking powder
1 tsp. ground cumin
1 1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. freshly ground black pepper
2/3 cup (150 g) refined coconut oil
3 tbsp. (30 g) diced white onion
7 oz. (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 tbsp. (18 g) diced pickled jalapeños
1/2 tsp. smoked paprika
1/4 tsp. 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 tbsp. (12 g) diced scallions
NUTRITIONAL VALUES
Calories: 760kcal
Fat: 47.8g (38.1g S.Fat)
Carbs: 67.1g
Protein: 11.2g
Sugar: 4.5g
Sodium: 1246mg
METHOD
To make the biscuits:
Preheat the oven to 230°C/450°F and line a baking sheet with parchment paper.
Sift together the all-purpose flour, pastry flour, baking powder, cumin, salt, chilli powder, and black pepper in a large mixing bowl. Cut the coconut oil into the flour with a pastry cutter until it is crumbly. Fold in the onion and soy-free nondairy milk until everything is combined. Avoid overmixing.
Flour your work surface and roll out the dough to 1 inch (2.5 cm) thickness. Cut the dough into 8 biscuits with a biscuit cutter and place them on a baking sheet. Coat them lightly with cooking spray and bake for 12 to 13 minutes, or until the tops are golden.
To make the cheese sauce: Combine the Cheesy Cheddar Sauce, pickled jalapeno juice, pickled jalapenos, smoked paprika, and cayenne in a small pot over medium-low heat. Bring to a simmer, stirring occasionally, and then reduce to a low heat to keep warm.
To assemble: Each biscuit should be cut in half. Fill each serving bowl with 4 biscuit halves, cover with nacho cheese sauce, and top with your choice of black olives, jalapenos, Silky Sour Cream, Simple Guacamole, Roasted Chipotle Salsa, and diced scallions. Serve immediately.
Sift together the all-purpose flour, pastry flour, baking powder, cumin, salt, chilli powder, and black pepper in a large mixing bowl. Cut the coconut oil into the flour with a pastry cutter until it is crumbly. Fold in the onion and soy-free nondairy milk until everything is combined. Avoid overmixing.
Flour your work surface and roll out the dough to 1 inch (2.5 cm) thickness. Cut the dough into 8 biscuits with a biscuit cutter and place them on a baking sheet. Coat them lightly with cooking spray and bake for 12 to 13 minutes, or until the tops are golden.
To make the cheese sauce: Combine the Cheesy Cheddar Sauce, pickled jalapeno juice, pickled jalapenos, smoked paprika, and cayenne in a small pot over medium-low heat. Bring to a simmer, stirring occasionally, and then reduce to a low heat to keep warm.
To assemble: Each biscuit should be cut in half. Fill each serving bowl with 4 biscuit halves, cover with nacho cheese sauce, and top with your choice of black olives, jalapenos, Silky Sour Cream, Simple Guacamole, Roasted Chipotle Salsa, and diced scallions. Serve immediately.
RECIPE NOTES
Remove the Silky Sour Cream from the recipe to make it soy-free.
