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.

Flaky Buttermilk Biscuits

Pillsbury "GRANDS", step aside. There's some pure, non-hydrogenated goodness  coming from my kitchen.

I follow a lot of vegans on Twitter, and occasionally, a recipe pops up in my Twitter feed that really catches my eye.  The recipe for the flaky, fluffy pillows of goodness pictured above, comes from the blog: Where's the Revolution.  I posted a direct link to it so you can check it out and try them; I guarantee, you will NOT be disappointed!! 

I'm not on Twitter a lot, so I am quite surprised that I even caught Bazu's tweet. It must have been fate, because at the time, I just so happened to be looking for a simple, yet mind blowing, flaky biscuit recipe!! So I marked it with a star, and vowed to get back to it later... (it ended up being months later, but better late than never...)

Now, some background on me and biscuit making:

I have tried the Vegan with a Vengeance Biscuits and Tempeh Sausage gravy recipe:

Gravy was two thumbs up for me, but not so much for L (who is an avid tempeh hater, and devout sausage gravy fan...) Probably not the best gravy to make for her, but, oh well, I tried.

The biscuits turned out pretty well too, except for the fact that I did not have biscuit cutters at the time, and resorted to using a glass. Definitely not the best move on my part, as you can see:  I committed the cardinal sin of biscuit making by twisting the glass to cut through my dough, resulting in no fluffy, flaky sides at all :(

So, one Pampered Chef party later, and I had me some brand new biscuit cutters in FOUR sizes!!

 These work wonderfully! Can you see the difference between the ones above and these?

I though so!

So, for a change of pace, one weekend morning, treat yourself to some home made baked biscuits.  I serve mine piping hot from the oven, with lots of Earth Balance vegan margarine, and blackberry or strawberry jam. A batch of ten can usually serve TWO in my house ^_^