Cheezy Vegan Biscuits

When I was a kid, cheese biscuits were the best. Mom would make them to do with soup or stew, and I loved toasting the leftovers to have with apple jelly. We don’t keep cheese in the house for me to make them with, so I had to fiddle around until I found something with the spirit of cheese biscuits without actually containing any cheddar.


Nutritional Yeast is something that many vegans use to give foods a cheese-ish flavour. It has a musky, umami, slightly bitter taste by itself, but is fantastic added to other savoury foods – I use it in homemade seitan, and in a few salad dressings and sauces. Buy a little of it in the bulk section of your local health food/organic store and see if you like it!


Cheezy Vegan Biscuits

Makes 6-9 biscuits, depending on size. Doubles easily.


  • 1/2 cup almond or soy milk
  • 1.5 Tbsp lemon juice
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp salt
  • 4 tsp nutritional yeast flakes
  • 3/4 tsp paprika
  • generous pinch garlic powder
  • 40g (2  Tbsp+ 2tsp) shortening (For an even richer biscuit, use a hard margarine like Earth Balance)


  1. Preheat your oven to 450F.
  2. In a small bowl, stir together the milk and lemon juice until the milk curdles. Set aside.
  3. In a large bowl, combine the flour and other dry ingredients.
  4. Using a pastry cutter, cut the shortening into the flour mixture until the bits of shortening are the size of peas (not too fine!)
  5. Pour in the sour milk and stir with a spatula until combined.
  6. Tun the dough onto a floured surface (it will be sticky at first) and knead about four times.
  7. Pat into a rectangle about 1/2 inch thick. Cut into squares, or use a cutter to make shapes. You will get 6 medium biscuits, or 9-10 smaller biscuits.
  8. Place on a parchment-lined baking sheet. Bake for 12-14 minutes, until risen and golden on top.
  9. Serve hot with margarine or jam!


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