Scallion Cheddar Drop Biscuits Vegan Recipes

CHEDDAR SCALLION DROP BISCUITS

Steps:

• Preheat oven to 400 degrees. In a medium mixing bowl stir together flour, baking powder, baking soda, garlic powder, mustard powder, pepper, and salt.
• Cut in butter until mixture resembles a coarse meal. Mix in cheese and scallions. Stir in yogurt and milk.
• Spoon 12 (1/4 cup) mounds of dough spacing 2 inches apart onto an ungreased baking sheet. Bake for 12 to 15 minutes. Transfer biscuits to a cooling rack to cool.

SCALLION & CHEDDAR DROP BISCUITS - VEGAN

Steps:

• Preheat oven to 450°F.
• Add 1 tsp apple cider vinegar to 1 cup almond milk and set aside to curdle while you measure the dry ingredients.
• Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in the Earth Balance with your fingertips or a pasty cutter until mixture resembles coarse meal.
• Stir in the Daiya Cheddar and scallions.
• Add buttermilk and stir until just combined, do not over mix.
• Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet.
• Bake in middle of oven until golden, 18 to 20 minutes.

CHEDDAR-SCALLION BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper
• Whisk together the flour, Cheddar, Parmesan, baking powder, sugar, 1/2 teaspoon salt, a few grinds of black pepper and the scallion in a large bowl. Add the cream and the lemon juice. Stir the mixture with a wooden spoon until it just forms a dough. Gather the dough into a ball and transfer it to a flour-dusted surface. Pat it into a 1/2-inch-thick circle. Cut as many mini biscuits as you can with a 2-inch biscuit cutter. Gently press the scraps together and repeat. Arrange the rounds 1 inch apart on the prepared baking sheets. Brush the biscuits with some cream. Bake them in the middle rack of the oven until they are just golden on the bottom, about 12 minutes.

CHEDDAR SCALLION DROP BISCUITS

Steps:

• Preheat oven to 450°F.
• Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in Cheddar and scallions. Add buttermilk and stir until just combined.
• Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until golden, 18 to 20 minutes.

CHEDDAR-SCALLION BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper and set aside.
• Whisk flour, baking powder, salt, steak seasoning, and baking soda together in a large bowl. Add shredded butter and blend with your fingertips until the mixture is crumbly.
• Gradually pour buttermilk into the bowl, stirring with a stiff rubber spatula until you have a soft, moist dough that holds together. Fold in Cheddar cheese and scallions quickly, mixing just until all of the flour is incorporated.
• Drop biscuit dough onto a large baking pan using a two-tablespoon cookie scoop, spacing them 3 to a row. Gently brush tops of biscuits with melted butter.
• Bake until biscuits are cooked through and golden brown on the outside and nicely risen, 17 to 22 minutes. Let cool on the pan for about 5 minutes, and serve warm.

CHEDDAR ONION DROP BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Whisk the flour, baking powder, baking soda, and salt together in a bowl. Cut the butter into the flour mixture until the mixture resembles course crumbs. Stir the onion, Parmesan cheese, and Cheddar cheese into the flour mixture. Pour the buttermilk into the bowl; stir until evenly combined. Drop by 1/4-cupfuls onto prepared baking sheet, about 2 inches apart.
• Bake in the preheated oven until the tops of the biscuits are lightly browned, 12 to 15 minutes. Serve warm.