Simple Cheddar Herb Biscuits (gluten free)
One of my all-time favorite health food stores is a tiny place in Park City called Fairweather Foods. Whenever we are in town, I can’t resist stopping by for a bowl of whatever delicious soup they’ve whipped up and one of their vegan cheese biscuits.
But, unfortunately we aren’t in town very often these days so I’ve had to try and figure it out on my own. And while these definitely aren’t the original, they’re still pretty damn good in my opinion.
INGREDIENTS
2 cups Gluten Free flour (i like Bob's Redmill)
1 cup milk of choice (with 1 tsp apple cider vinegar or lemon juice added to make buttermilk)
1 T baking powder
1 tsp sea salt
1/2 tsp fresh ground black pepper
4 T vegan butter (cold + cut into pieces)
1/4 cup nutritional yeast
1/3 cup cheddar cheese shreds (regular or plant based)
Handful fresh chopped parsley (optional)
INSTRUCTIONS
Heat oven to 450 degrees.
In a medium sized bowl, add all of the dry ingredients and mix until well combined.
Using your hands, work the butter into the flour until crumbly, the butter should still be in small chunks and not thoroughly incorporated.
Slowly add the vegan buttermilk about ¼ cup at a time and fold in with your hands or a spatula until a dough forms. The dough should be slightly sticky.
If using fresh parsley and shredded cheese, fold in now.
Place the dough onto a lightly floured surface and shape into a large square. Cut the dough into quarters and stack on top of each other. Flatten and repeat 3 times, adding more flour as needed.
Place the stack on a baking sheet lined with parchment paper.
Using a rolling pin, roll out the dough to about an inch thick and score with a knife in 2 inch squares or use a circle cookie cutter if desired.
Bake until the biscuits are fluffy and golden brown on top, about 12-15 minutes.
Serve warm with a steaming bowl of your favorite soup or try one from my cookbook, Nourish + Thrive. The Everyday Lentil and Creamy Vegan Tomato are favorites!