It’s not even the right time of year for this recipe, but here I am making Vegan Cheddar and Herbed Biscuits. The thing is timing has never been my forte. Maybe it’s because I listened too closely to my mom when she used to tell me, “There’s no time like the present!” I think she might have been urging me to finish getting ready so we could get going to wherever it was we were headed. Mixed messages. I’ll have to write about that next time.
I can’t think of too many meals that aren’t improved by a biscuit. Soup? Salads? Yep. They’re both better with a biscuit (or two) on the side. And if it’s scrambled tofu for breakfast, a biscuit goes quite nicely with that as well. The next time you sit down for dinner just say this to your spouse, “I’ll take a side order of biscuits…and make it snappy”
They love it when you say that.
I know the goal is not to heat things up in the kitchen when it’s hot outside. Keep it cool — that’s the motto. But it’s not as if we’ll go through the summer eating carrot sticks and popsicles…although that doesn’t sound too terribly awful. OK. Maybe it does. Just keep this in mind — the baking time for these biscuits is about the same as a batch of chocolate chip cookies…and I don’t see anyone complaining about making those, no matter what time of year it is!
So keep eating those summertime salads! Just throw this biscuit on a plate and spice up that salad with a few herbs…baked with a little vegan cheese. You’ll be glad you did!
Vegan Cheddar and Herbed Biscuits
Yield: 16 small biscuits
- 2 ¼ cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon dried parsley
- 1 tablespoon dried basil
- 1 tablespoon nutritional yeast flakes
- ½ teaspoon garlic powder
- 4 tablespoons dairy free margarine, softened
- ½ cup vegan cheddar cheese, grated
- 1 cup vegan buttermilk (dairy-free milk combined with 1 teaspoon of apple cider vinegar)
- Heat your oven to 400F. Lightly spray your baking pan with vegetable spray.
- In a large bowl combine the flour, baking powder, baking soda, salt and sugar and stir until combined. Or use a whisky thing if that floats your boat.
- Cut in the margarine by using a pastry cutter…or you can do like me and get two knives and move them toward each other in a scissor motion. Or, better yet, you can do all this in a food processor and simply pulse for a few seconds until the mixture margarine is well-combined with the flour mixture, but still crumbly.
- Add the parsley, basil, nutritional yeast flakes, garlic powder, cheese, and buttermilk and stir (or pulse) until combined.
- Use a cookie dough dispenser to drop rounded spoonfuls of the biscuit dough onto your prepared baking sheet. Bake for 12 – 15 minutes, until lightly golden on top.
- Remove from oven and cool slightly before serving.
By the way, these freeze nicely. Just let them cool completely, throw them in a ziplock back and pop them in the freezer. Then, when you’re ready for a hot biscuit with your salad, just toss a frozen biscuit (or two) in the microwave to thaw and either serve them warm or toast them in a toaster oven to get that crunchy coating on the top. Delicious. Enjoy!