Vegan Cheddar and Chive Biscuits

Posted by in Biscuits, Breads, Breakfast, Cooking, Sides | 4 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We can all agree on one thing, biscuits are a win win for just about every meal. You can pack them with whatever you please, tailor them to the season, pair them with anything or just enjoy solo with some butter. Believe it or not, biscuits are one of the easiest concepts to throw together. It’s a handful of ingredients, the less touching of the dough the better, just create layers and bake!

 

 

If you have a good biscuit cutter and can create layers, you’re going to be good at making biscuits!

 

 

 

 

 

 

Since my Rosemary Biscuits with Truffle “Honey” were such a hit, I knew I had to produce another staple biscuit.. and I instantly knew, they had to be some staple Cheddar & Chive!! There is something about this combination that just resonates with everyone. Whether you’re from the South or just love classic recipes, you’re guaranteed to love these new vegan biscuits!!

 

Worried about vegan cheese?

 I promise vegan cheese works great in biscuits! 

 

 

 

 

 

 


 

What’s fab about this recipe, is everything! It’s quick, easy, affordable, contains minimal ingredients, requires minimal steps, packs tons of flavor, has aesthetic appeal, is perfect for any season, is a perfect side item for everything from soups to salads, great for entertaining, and can easily be made in bulk!!

 


 

 

If you love all things easy and cheesy, you have to try these new vegan Cheddar & Chive Biscuits!!

 

 

 

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

 

Quick

Easy 

Cheesy

Affordable 

Perf for any season

Pairs well with countless dishes

Perf for entertaining 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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Vegan Cheddar & Chive Biscuits


  • Author: Eat Drink Shrink
  • Total Time: 30 minutes
  • Yield: 6-10 biscuits depending on size 1x

Ingredients

Units Scale
  • 2 cups All-Purpose Flour, plus additional for rolling
  • 1 Tablespoon + 1 Teaspoon Baking Powder
  • 2 Tablespoons Granulated Sugar
  • 3/4 Teaspoon Salt (Kosher or Table Salt)
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 1/2 cup vegan butter, very cold (8 tbsp)
  • 1/4 cup Fresh Chives, Chopped
  • 1 cup Follow Your Heart Shredded Vegan Cheddar
  • 3/4 cup almond milk

Instructions

  1. Preheat oven to 400 degrees (F).
  2. Line a large baking sheet with a piece of parchment paper; set aside.
  3. In a large bowl combine the flour, baking powder, sugar, salt, and black pepper; whisk well to combine.
  4. Add the vegan butter to the flour and using your fingertips rub the butter into the mix, stopping when the mixture is a coarse meal.
  5. Stir in the chives and vegan cheddar.
  6. Gradually add the almond milk and stir with a fork just until a messy (sticky) ball is formed. You may not use all the milk.
  7. Turn the dough out onto a generously floured surface and knead (with very floured hands) until the dough has been worked into a ball; about 6-7 times should do it. Don’t overwork the dough as they won’t rise well. Less kneading is better.
  8. Pat the ball down into a 1″ thick round, then use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed. If you’re like me and prefer layers, I like to fold the dough a few times, then cut out the biscuits to create larger ones with more layers.
  9. Place the biscuits on the prepared baking sheet bottom side up as it should be more flat. Bake for 18-20 minutes, or until golden brown.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 1

 

 

 

 

 

 

 

 

 

 

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4 Comments

  1. Thanks for the recipe. Can I sub Almond flour or coconut flour for all purpose flour?

    • Hi Cynthia! I would not sub for alternative flours to make a biscuit recipe as the result will be nothing like the traditional variety. You may be able to achieve something with almond flour, but coconut flour has a high absorbency and typically just ruins recipes.

  2. Hi can I substitute the almond milk with oat milk?

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