The Edgy Veg
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5 min Prep
15 min Cooking
12 Portions
100% VEG


  • 2½ cups Bisquick baking mix
  • ¼ cup cold dairy-free butter/margarine
  • 1 cup grated Mozzarella Style cheese
  • 3 Apple Maple GUSTA sausages, crumbled
  • ¾ cup cold unsweetened soy milk
  • ¼ tsp garlic powder
  • 1 jalapeno, deseeded and chopped
Butter Glaze
  • ¼ cup dairy-free butter/margarine, melted
  • ½ tsp garlic powder
  • ½ tsp dried parsley flakes


  1. Preheat your oven to 400 degrees F.
  2. Combine the Bisquick with ¼ cup cold butter in a medium bowl using a pastry cutter or a fork. Do not over mix, you want to ensure there are small chunks of butter about the size of a pea to ensure flaky biscuits.
  3. To that same bowl, add cheese, soy milk, sausages, garlic powder, and jalapeno. Mix with a wooden spoon to combine, making sure not to over mix.
  4. Using an ice cream scoop, drop dough onto a lined baking sheet.
  5. Bake for 15-17 minutes or until the top of the biscuits turn golden brown.
  6. Meanwhile, prepare your butter glaze. In a small bowl, stir together ¼ cup melted butter, garlic powder, and parsley.
  7. When the biscuits are baked through, brush each biscuit with the butter glaze.
  8. Serve warm.
Is the amount of kilos of grains saved each day with a vegan diet.

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