© 2014 mathewguiver

Vegan chive and cheese biscuits

I came up with this biscuit recipe for two main reasons. First, I had chives on hand from a soup I’d made. Second, my mother left some of her vegan mozzarella style shreds at my place when she was visiting recently. I don’t usually buy a lot of processed foods, but waste not, want not, so I decided to use the shreds in some cheesy vegan biscuits.

The biscuits came out good, but to be perfectly honest, I’m not sure how ¬†much the vegan shreds added. They didn’t really melt into the biscuits like regular cheese does, and since I added nutritional yeast to the dry ingredients I’m not sure how much they contributed to the overall “cheese” flavor. So I’m including them as an optional ingredient, because if you don’t have any then don’t worry about it.

Ingredients:

1 c bread flour
1/2 c whole wheat flour
1/2 c corn flour
1 Tbsp baking powder
1 tsp baking soda
1/2 Tbsp nutritional yeast
1/2 c shortening
1 Tbsp finely diced chives
1/4 c vegan shredded cheese (optional)
3/4 c sunflower milk

Directions:

1. Dice chives into small pieces. 

2. Combine all dry ingredients in a glass bowl.

3. Cut in shortening, then add vegan mozzarella shreds and chives. Toss with a fork, then let rest in the freezer for half an hour.

4. Press dough out on a lightly floured surface until it’s about an inch and a half thick. Cut biscuits into squares using a knife, or an upside down juice glass. Place them on a parchment paper (or silicone) lined cookie sheet, and let them rest again in the freezer for a few minutes.

5. Remove biscuits from the freezer and immediately bake at 450 degrees fahrenheit (425 convection) for 11 to 14 minutes.

6. Let cool on a rack for at least twenty minutes before eating.

Enjoy with a bit of vegan butter spread, honey, or onion jam.

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