Scallion & Cheddar Drop Biscuits

Veganized from Gourmet Magazine. These were fan-FREEKIN-tastic! You might remember my Buttermilk Biscuit making post from a few months back.  I actually made these for St. Patrick's Day, 2012. They turned out fluffy, flaky and were very simple to make. I used Daiya Vegan Cheddar cheese shreds, and reduced the amount of cheese to 1 cup (instead of 1 1/2, which was in the original recipe).  If you want more vegan cheesy goodness, go for it and use the full amount.  For me, sometimes a little Daiya goes a long way... 


I also used my large cookie scoop from Pampered Chef to make the drop biscuits puffy and even.

SCALLION & CHEDDAR DROP BISCUITS

Ingredients:
1 cup almond milk, unsweetened (or unsweetened soy milk)
1 teaspoon apple cider vinegar
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons Earth Balance buttery sticks, cold, cut into 1/2-inch cubes
1 cup vegan cheddar cheese, grated (I use Daiya brand)
4 scallions, finely chopped

Directions:

• 1.  Preheat oven to 450°F.
• 2.  Add 1 tsp apple cider vinegar to 1 cup almond milk and set aside to curdle while you measure the dry ingredients.
• 3.  Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in the Earth Balance with your fingertips or a pasty cutter until mixture resembles coarse meal.
• 4.  Stir in the Daiya Cheddar and scallions.
• 5.  Add buttermilk and stir until just combined, do not over mix.
• 6.  Drop dough in 12 equal mounds about 2 inches apart onto a greased large baking sheet.
• 7.  Bake in middle of oven until golden, 18 to 20 minutes.