Why is it important to use cold extra virgin coconut oil and grate it?

Grating cold coconut oil into the flour mixture helps distribute it evenly and keeps it from melting too quickly, resulting in a flakier biscuit texture.

Can I use a different type of apple or skip it in this recipe?

Fresh grated apple adds moisture and a subtle sweetness that balances the chili powder; while you could use a different firm apple, skipping it would alter the intended flavor and texture.

How spicy are these Apple Chili Biscuits with the amount of chili powder listed?

The teaspoon of chili powder provides a mild, warming kick that complements the apple's sweetness without being overly spicy, but you can adjust to your preference.

Why shouldn't I twist the biscuit cutter when cutting the dough?

Pushing the cutter straight down without twisting helps seal the edges of the biscuit, allowing them to rise higher and more evenly in the oven.

How should I store leftover Apple Chili Biscuits?

Store baked Apple Chili Biscuits in an airtight container at room temperature for up to 2-3 days, or freeze for longer storage and reheat gently.

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Apple Chili Biscuits
[Vegan]

KR By: Kate Ramos

Author Bio

Kate Ramos is the recipe developer, food stylist, writer, and photographer behind ¡Hola! Jalapeño, a... Read More

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Warm, golden-brown vegan Apple Chili Biscuits, some split open to reveal a tender interior, arranged in a rustic cast-iron skillet.

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Ingredients You Need for Apple Chili Biscuits [Vegan]

2 1/2 cups self-rising flour
1 tablespoon granulated sugar
1 teaspoon chili powder
1/2 cup cold extra virgin coconut oil (see notes)
1 cup grated fresh apple (about 1 medium apple)
3/4 cup cold soy milk

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How to Prepare Apple Chili Biscuits [Vegan]

Preheat oven to 450°F.
Combine flour, sugar, and chili powder in a medium bowl. Grate cold coconut oil on the large holes of a box grater into the flour mixture. Add grated apple and toss the two into the flour mixture to coat.
Pour milk over the mixture and stir into the flour. Gather dough together and place on a lightly dusted counter.
Knead dough into a ball, then flatten it into a disk. Roll out into a 1/2-inch thick circle. Cut into biscuits using whatever size cutter you'd like. When you cut the biscuits, push the cutter down without twisting, this will let them rise higher in the oven.
Place biscuits in a cast-iron skillet or on a lined baking sheet. You don't need to space them apart. Re-roll remaining dough and repeat until all dough is used.
Bake for 12-15 minutes or until the bottoms are brown and the biscuits are cooked.