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)
- Preheat your oven to 450F.
- In a small bowl, stir together the milk and lemon juice until the milk curdles. Set aside.
- In a large bowl, combine the flour and other dry ingredients.
- Using a pastry cutter, cut the shortening into the flour mixture until the bits of shortening are the size of peas (not too fine!)
- Pour in the sour milk and stir with a spatula until combined.
- Tun the dough onto a floured surface (it will be sticky at first) and knead about four times.
- 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.
- Place on a parchment-lined baking sheet. Bake for 12-14 minutes, until risen and golden on top.
- Serve hot with margarine or jam!