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Vegan Cheddar Biscuits with Garlic Butter

Recipe Courtesy of: Eat.Drink.Shrink

For the biscuits
  • olive oil (grease the pan)
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons baking powder
  • 2 1/2 teaspoons sugar
  • 1/4 teaspoon sea salt
  • 3 tablespoons vegetable vegan butter, at room temperature (coating)
  • 1 sprig fresh parsley (chopped)
  • 4 tablespoons cold unsalted vegan butter, cut into 1/2-inch pieces
  • 3/4 package Vegan Gourmet Cheddar Shreds (about 1 1/4 cups)
  • 3/4 cup almond milk
  • 1 tbs apple cider vinegar
For the garlic butter
  • 3 tablespoons unsalted vegan butter
  • 1 clove garlic, smashed
  • 1 teaspoon chopped fresh parsley
  1. Directions
  2. Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly coat a large baking sheet with olive oil.
  3. Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the cold butter and pulse until combined. Pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the shredded vegan cheese and pulse 2 or 3 times. Combine the apple cider vinegar and milk, whisk together until it curdles.
  4. Pour in the almond milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
  5. Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
  6. Meanwhile, make the garlic butter: Melt the vegan butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in chopped parsley. Brush the biscuits with the garlic butter and serve warm.


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