Vegan Cheddar Bay Biscuits
The BEST vegan biscuits you'll ever eat! Yes I know it's bold, but the truth is the truth lol. Enjoy!
2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
3 teaspoons garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon old bay seasoning (optional/if preferred)
1 cup ripple original UNSWEETENED dairy free milk
1.5 tablespoons of apple cider vinegar
3/4 cup unsalted vegan butter, cold/chopped
1 1/2 cups violife cheddar shreds
FOR THE TOPPING
three tablespoons unsalted butter, melted
1 tablespoon chopped contemporary parsley leaves
1 teaspoon garlic powder
1/2 teaspoon sea salt
Preheat oven to 450 degrees.
In a big bowl, whisk flour, sugar, baking powder, garlic powder, salt and old bay, if utilizing.
Add butter and use a fork to mix until the butter is mixed and broken down into pea sized pieces.
In a separate bowl, mix milk and apple cider vinegar and whisk until the milk begins to thicken.
Pour combination over dry ingredients, along with the cheese. Then gently fold until combined.
Using an ice cream scooper. Scoop equal sized amounts of mixture and shape (if desired) and place onto cookie sheet. Add pan to oven and bake for 12-14 minutes, or till golden brown.
For the topping, whisk melted butter, parsley, garlic powder & salt in a small bowl. Brush the mix on each biscuit and serve immediately.
*Tip: If you plan on saving some of the biscuits for later, don’t add the melted butter to them. Let them cool, wrap in plastic wrap and place in a tightly sealed container. They will keep for up to a week in the refrigerator or up to 1 month in the freezer. Reheat them in the oven at 350 degrees and add the melted butter mixture, when ready to serve! ENJOY :)