Breakfast, Lunch or Dinner these Vegan Cheddar Dill Biscuits are a win!
While this recipe makes a perfect ten biscuits
I would recommend to double it since they sure do disappear fast!
Dill is my all time favorite herb!
So I am always looking for another reason to use it!
Naturally these Vegan Cheddar Dill Biscuits are the best way!
Flaky, light and full of cheddar and dill in every bite!
You can even turn them into petite tea sandwiches with your favorite fixin’s!
Behold my version of the TLT with tempeh facon grilled to perfection!
Notes for Success
Cream of tartar and baking soda are the leaveners in this recipe which act in tandem with the acid in the plant milk otherwise known as “mock buttermilk”
Essentially this combination is homemade baking powder,
If you cannot get cream of tartar use 3 teaspoons of baking powder in place of both the baking soda & cream of tartar listed in the recipe below
Soy milk is the only plant milk that will thicken like buttermilk from our past lives. But of course you can use any plant milk of your choice
Fresh herbs are the absolute best for baking and I really recommend to use fresh for this recipe
But if you cannot get fresh dill you will add 2 teaspoons of dried instead
Cold butter is the key to a successful flaky light and airy biscuit
My pro trick for using a box grater to cut the butter into the dry ingredients is the best! *see video for visual
Be sure not to overwork the mixture once you add the butter and if you have really hot hands plunge them into ice water before beginning!
WATCH HOW TO MAKE MY BISCUIT RECIPE!
Vegan Cheddar Dill Biscuits
Ingredients
For the Scones
- 2 cups All Purpose Flour 250g
- 1 teaspoon Cream of Tartar
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 5 Tbs Cold Vegan Butter 70g
- ¾ cup Plant milk 177ml
- 2 teaspoon Apple cider vinegar 10ml
- 1 cup Shredded Vegan Cheddar 125g
- 4 Tbs Fresh Chopped Dill
- 1 Tbs Additional Vegan Butter for brushing *optional
Instructions
- Preheat the oven to 400°F
- First combine the plant milk with the vinegar ~ let stand for 5 minutes to thicken
- In a large mixing bowl combine the flour, baking soda, cream of tartar & salt and mix well.
- Add the grated COLD vegan butter (or small diced if you do not have a box grater) then mix by hand incorporating the butter throughout the flour until it resembles course meal.
- Add the dill & cheddar & toss by hand to distribute evenly throughout
- Add the plant milk & mix gently by hand just until it is all absorbed & forms a sticky dough
- Turn out onto a lightly floured surface & gently fold it over a couple times so it is no longer super sticky then press it out to a disc approximately 8" in diameter & cut it into 6 equal pieces like a pizza for traditiojnal large bakery sized biscuits or cut out with a 3" cutter (or for smaller biscuits just scoop the dough straight out of the bowl with a 2 ounce scoop, no need to roll out!)
- Place on a parchment paper lined sheet pan spaced 2" apart & brush with that additional Tbs of melted vegan butter *optional
- Bake immediately in a preheated 400°F oven for approximately 20 minutes for the smaller scooped or 3" cut out biscuits & closer to 30-35 minutes for the large triangle sized biscuits ~ or until golden brown & baked through.
Video
Notes
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