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Chef Veggie - Cristina Carolan

Scallion Biscuits

A vegan drop biscuit featuring scallions
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Servings: 12
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all purpose flour or gluten-free all-purpose flour replacement
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup vegan cheese shreds
  • 1/2 cup scallions, sliced
  • 1/2 cup vegan butter I like Miyoko's
  • 1 cup non-dairy milk (soy, almond, hemp)
  • 1 tsp apple cider vinegar

Equipment

  • Baking sheet
  • Parchment paper
  • large bowl
  • knife
  • cutting board
  • mixing spoon
  • dry and liquid measuring cups

Method
 

  1. Preheat oven to 450.
  2. Using a knife and cutting board, slice 2-3 scallions/green onions and set aside.
  3. Measure flour into a large bowl. Add salt, baking powder, baking soda and mix.
  4. Melt vegan butter in a small pot and put aside.
  5. Measure 1 cup of non-dairy milk in a liquid measuring cup and add apple cider vinegar and mix. Then add this liquid to your melted butter.
  6. Add cheese and scallions to the bowl with the flour and mix.
  7. Then add the butter and milk mixture to the flour mixture and stir until combined.
  8. Place parchment paper on baking sheet and using a 1/4 cup measuring cup, scoop out the biscuit dough on to the baking sheet. You should have enough for about 12 biscuits.
  9. Bake for 10-12 minutes or until golden brown.

Notes

Vegan Cheese I've tried in these: Daiya, Follow Your Heart, Miyoko's, Violife
Vegan Butter or Spreads: Earth Balance, Melt, Miyoko's Cultured Butter, Forager, even just coconut oil, Spectrum vegan shortening
These also taste great with caramelized onions if you don't want to use scallions.