Ingredients

The following ingredients have 16 Servings
  • 1 cup plant-base milk
  • 2 teaspoons apple cider vinegar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons garlic powder
  • ½ teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup vegan butter, (melted)
  • 1 cup vegan cheddar shreds
  • 2 tablespoons vegan butter, (melted)
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon garlic powder

Instruction

  • Preheat oven to 450°F/230°C. Line a baking sheet with parchment paper.
  • Create vegan buttermilk: Stir together the milk and vinegar. Set aside.
  • Mix Dry Ingredients: Stir together the flour, baking powder, salt, and sugar in a large bowl.
  • Make the Batter: Combine the vegan buttermilk with the butter. Stir and then pour this into the bowl with the flour mixture until just combined. Gently stir in the vegan cheese.
  • Drop and Bake: Use a ¼ cup measuring cup to drop the biscuit dough onto the prepared baking sheet. Bake for 10 to 15 minutes, until lightly golden on top.
  • Prepare the topping: While the biscuits are baking, stir together the topping ingredients.
  • Brush Biscuits: When the biscuits are done, remove them from the oven and brush them with the topping. Serve immediately.
  • Storing: Store biscuits in an airtight container in the fridge for up to 5 days. They can be frozen in appropriate freezer containers for up to 2 months.