Can I use store-bought fig jam instead of making my own?

Absolutely! You can use store-bought fig jam, or any other flavor you enjoy. Raspberry or apricot would be lovely too.

Can I substitute the cashew cheese with another vegan cheese?

Yes, you can substitute the cashew cheese with another plant-based cheese alternative, like almond-based or oat-based cheese. Just be sure it melts well!

Do I have to soak the cashews for the cheese?

For best results, use full-fat cashews that have been soaked. This helps create the creamiest cashew cheese. If you're short on time, you can boil the cashews for about 15 minutes instead of soaking.

How should I store leftover biscuits?

These biscuits are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat as needed.

Can I use self-rising flour instead of all-purpose flour and baking powder?

Yes, you can! Just make sure your baking powder is still active, as it can lose its potency over time.

Can I leave out the black pepper?

If you don't have black pepper on hand, you could try using a pinch of red pepper flakes for a little heat, or omit it altogether. The biscuits will still be delicious!

Alright, picture this: warm, flaky biscuits bursting with the savory tang of cashew cheese and a generous kick of black pepper. Now, slather those babies with a luscious, homemade fig jam that's both sweet and a tiny bit sassy. Sounds like heaven, right? Well, buckle up, because that's exactly what we're making today! One of my friends mentioned they tried a similar biscuit from a local bakery and wanted to replicate it but couldn't find a recipe, so I experimented.

This isn't your grandma's biscuit recipe (though, bless her heart, her biscuits were probably amazing!). We're taking things up a notch with a dairy-free cashew cheese that's surprisingly easy to make and packs a serious flavor punch. Paired with the peppery bite and sweet fig jam, these biscuits are the perfect balance of savory and sweet, making them an ideal brunch treat or a delightful addition to any cheese board. Plus, they're a total showstopper at any potluck or gathering. I baked these for a neighborhood brunch, and they were gone in minutes!

Black Pepper Cashew Cheese Biscuits with Fig Jam

Name: Black Pepper Cashew Cheese Biscuits with Fig Jam
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Cuisine: Dairy-Free
Ingredients: 2 1/2 cups All-Purpose Flour; 1 tbsp Baking Powder; 1 tsp Sugar; 1/2 tsp Salt; 1/2 cup (1 stick) Cold Unsalted Butter; 3/4 cup Buttermilk; 2 tbsp Melted Butter; 1 tsp Black Pepper; 1 cup Dried Figs; 2 tbsp Balsamic Vinegar; 2 tbsp Water; 1 tbsp Maple Syrup; 1 cup Raw Cashews; 2 tbsp Lemon Juice; 2 tbsp Nutritional Yeast; 1/2 tsp Garlic Powder

Savory Black Pepper Cashew-Cheese Biscuits meet sweet, homemade Fig Jam in this delightful recipe! These biscuits are a unique blend of flavors, perfect for brunch or a sophisticated snack.

⏳ Yield & Time

Yield: 8 servings

Preparation Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

📖 Instructions

Alright, let's tackle the Fig Jam first. In a saucepan, combine the chopped figs, balsamic vinegar (gives it a nice tang, ya know?), a splash of water, and a touch of maple syrup. Simmer this over medium heat, stirring occasionally, until the figs soften and the mixture thickens. This usually takes about 15-20 minutes. You'll know it's ready when it coats the back of a spoon. Set aside to cool – it'll thicken further as it cools, I promise.
Now, onto the Cashew Cheese. If you haven’t already, drain those soaked cashews! Place them in a food processor along with the lemon juice (that's where the zing comes from!), nutritional yeast (because, cheesy flavor!), garlic powder, and a pinch of salt. Process until smooth and creamy. You might need to scrape down the sides a couple of times. If it's too thick, add a teaspoon of water at a time until you reach your desired consistency. Taste and adjust seasoning as needed. Trust your gut, and don't be afraid to experiment with the seasonings.
Let's get these biscuits going! Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper – makes cleanup a breeze. In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt. The dry ingredients need a good blend!
Add the cold butter (cut into cubes!) to the flour mixture. Using a pastry blender or your fingertips (cold hands are key here), cut the butter into the flour until the mixture resembles coarse crumbs. The smaller the butter pieces, the better, for flakier biscuits! If the butter starts to get too warm, pop the bowl into the freezer for a few minutes. Trust me it works.
Gently stir in the cashew cheese and buttermilk until just combined. Do NOT overmix! The dough will be shaggy – that's perfectly fine. Overmixing leads to tough biscuits, and we don't want that.
Turn the dough out onto a lightly floured surface. Gently pat it down into a 1-inch thick rectangle. Use a biscuit cutter (or a knife, if you're feeling rustic) to cut out the biscuits. Place them onto the prepared baking sheet. If you re-roll the scraps, know that those biscuits won’t rise as high, but they'll still taste amazing.
Brush the tops of the biscuits with a little melted butter (optional, but highly recommended!) and sprinkle generously with black pepper. This is what will make em pop!
Bake for 15-20 minutes, or until the biscuits are golden brown and have risen nicely. Keep an eye on them – ovens vary!
Let the biscuits cool on a wire rack for a few minutes before serving. Split them open and spread generously with the fig jam. Then prepare for an explosion of flavor.