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!
How to Make Vegan Cheddar Biscuits
Use these ingredients to make vegan cheddar biscuits:
- all-purpose flour
- baking powder
- baking soda
- dried parsley
- dried basil
- nutritional yeast flakes
- garlic powder
- vegan butter, softened
- vegan cheddar shreds
- 1 cup vegan milk
- apple cider vinegar
Follow these steps:
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 vegan butter 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 scoop 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.
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Vegan Cheddar and Herbed Biscuits
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon dried parsley
- 1 tablespoon dried basil
- 1 tablespoon nutritional yeast flakes
- ½ teaspoon garlic powder
- 4 tablespoons vegan butter softened
- ½ cup vegan cheddar cheese grated
- 1 cup plant-base milk
- 1 teaspoon apple cider vinegar
- Preheat oven to 400F. Lightly spray a baking pan with vegetable spray.
- In a large bowl combine the flour, baking powder, baking soda, salt and sugar and stir until combined.
- Cut in the butter by using a pastry cutter until the mixture is well-combined with the flour mixture, but still crumbly.
- Add the parsley, basil, nutritional yeast flakes, garlic powder, cheese, milk, and vinegar. Stir until combined.
- Use a cookie dough scoop to drop rounded spoonfuls of the biscuit dough onto prepared baking sheet. Bake for 12 – 15 minutes, until lightly golden on top.
- Remove from oven and cool slightly before serving.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
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!