Are you ready to elevate your snack game with a delightful twist on a classic favorite? These Vegan Cheddar and Chive Biscuits are not only irresistibly cheesy and herbaceous, but they are also incredibly easy to make! Perfect for brunch, as a side for soups, or simply enjoyed on their own, these biscuits will have your taste buds dancing with joy. With just 25 minutes from prep to plate, you’ll wonder why you didn’t try this recipe sooner. Get ready to impress your friends and family with these fluffy, flavorful treats that are 100% plant-based!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 10 biscuits
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup vegan butter, softened
- 1 cup vegan cheddar cheese, shredded
- 1/4 cup chopped fresh chives
- 3/4 cup non-dairy milk
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Add the softened vegan butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse, pea-sized crumbs.
- Fold in the shredded vegan cheddar cheese and chopped fresh chives, distributing them evenly throughout the flour mixture.
- Gradually pour in the non-dairy milk, stirring gently with a fork or wooden spoon until a shaggy dough forms. Be careful not to overmix, as this can make the biscuits tough.
- Turn the dough out onto a lightly floured surface and gently knead 2-3 times to bring the dough together. Pat or roll the dough to about 3/4-inch thickness.
- Use a
- 5-inch round biscuit cutter to cut out biscuits. Press straight down without twisting to ensure even rising.
- Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between each biscuit.
- Optional: Brush the tops of the biscuits with additional non-dairy milk for a golden finish.
- Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and the edges are crisp.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve warm and enjoy the cheesy, herbal flavor of these vegan biscuits.
Tips
- Chill Your Ingredients: For an even flakier biscuit, consider chilling your vegan butter and non-dairy milk before mixing them with the dry ingredients.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until the dough comes together. Overmixing can lead to tough biscuits.
- Experiment with Cheese: Feel free to try different types of vegan cheese or add spices to customize the flavor of your biscuits.
- Use Fresh Chives: Fresh herbs can make a world of difference. If you can, use freshly chopped chives for a burst of flavor.
- Brush for Shine: For a beautiful golden top, brush the biscuits with a little extra non-dairy milk before baking.
- Storage: These biscuits are best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days. Reheat them in the oven for the best texture.
- Serving Suggestions: Pair these biscuits with vegan butter or your favorite plant-based spread for an extra indulgent treat!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 5g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 0mg
