‘Cheddar’ Herb Biscuits

‘Cheddar’ Herb Biscuits
(Makes about 10 vegan biscuits)

 

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I hope everyone enjoyed their holiday. We sure did and are still enjoying one of the best parts, leftovers! I wanted to make some quick biscuits for Thanksgiving and had my Quick Biscuits with Capers (Dinner Rolls in 20 minutes!) recipe in mind. So I used this recipe to build and create this one. I really wanted something quick but wanted to experiment with creating a ‘cheddar’ biscuit without having to utilize actual vegan cheddar cheese, like Daiya. These came out pretty good, although I think I may still play around with this one to perfect it more.
With Thanksgiving leftovers in mind, I pictured myself sopping these biscuits up in my leftover mushroom gravy, Mmm… Enjoy!

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Ingredients:
1 ¾ Cup Self-Rising Flour (plus additional for rolling)
½ Tsp Salt
1 ½ Tsp Italian Seasoning
3 Tbsp Nutritional Yeast
3 Tbsp Vegenaise (Vegan Mayo)
1 Cup Milk (I use soy or almond)
1 Tbsp Fresh Parsley, chopped
½ Tsp Liquid Smoke, optional

Topping:
2 Tbsp Earth Balance (Vegan Butter), melted
1-2 Tbsp Fresh Parsley, chopped
1 Tsp Nutritional Yeast
Directions:
-Preheat oven to 450 degrees F.
-Combine all dry ingredients by whisking together to combine.
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-Stir in wet ingredients: vegenaise, milk, liquid smoke, if using, and toss in fresh parsley last. Do not over mix.
-Turn out dough on generously floured counter and roll out with a rolling pin.
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-Cut out biscuits and place into 9-inch round pan. (I simply used a drinking glass to cut out biscuits). Makes about 10 biscuits depending on size of glass or cutter.
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-Combine melted Earth Balance with Fresh Parsley for the topping. Gently brush the tops of each biscuit with the melted butter mixture and sprinkle each with the additional nutritional yeast.
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-Bake for 15-20 minutes and enjoy!
(Cover with napkin to keep warm before serving)
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Cheddar Herb Biscuits

  • Servings: Makes about 10 Biscuits
  • Time: 20mins
  • Difficulty: easy
  • Print

Credit: http://www.veganrescue.com

Ingredients:
1 ¾ Cup Self-Rising Flour (plus additional for rolling)
½ Tsp Salt
1 ½ Tsp Italian Seasoning
3 Tbsp Nutritional Yeast
3 Tbsp Vegenaise (Vegan Mayo)
1 Cup Milk (I use soy or almond)
1 Tbsp Fresh Parsley, chopped
½ Tsp Liquid Smoke, optional

Topping:
2 Tbsp Earth Balance (Vegan Butter), melted
1-2 Tbsp Fresh Parsley, chopped
1 Tsp Nutritional Yeast

Directions:
-Preheat oven to 450 degrees F.
-Combine all dry ingredients by whisking together to combine.
-Stir in wet ingredients: vegenaise, milk, liquid smoke, if using, and toss in fresh parsley last. Do not over mix.
-Turn out dough on generously floured counter and roll out with a rolling pin.
-Cut out biscuits and place into 9-inch round pan. (I simply used a drinking glass to cut out biscuits). Makes about 10 biscuits depending on size of glass or cutter.
-Combine melted Earth Balance with Fresh Parsley for the topping. Gently brush the tops of each biscuit with the melted butter mixture and sprinkle each with the additional nutritional yeast.
-Bake for 15-20 minutes and enjoy!

 

Pictured below illustrates our awesomely yummy all Vegan Thanksgiving spread:
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Bean Salad
Mashed Potatoes
Collard Greens
Mushroom Gravy
Mac-n-Cheese
Arroz con Gandules (Rice with Pigeon Peas)
Cranberry Sauce
Wild Rice, Mushroom and Sage Stuffing
V-Loaf

I also made (not pictured above): Sweet Potato Pie; Chocolate Peanut Butter Pie; Cheddar Biscuits and Spinach with Pomegranate Salad.

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