The holidays are about to get extra scrumptious with these vegan cheesy chive biscuits!
This easy recipe for vegan cheesy chive biscuits is exactly what you need! They’re moist, flaky, vegan biscuits that are perfect for sopping up every last drop on your plate. Make sure to top them with some vegan butter or mushroom gravy for an extra savory bite!
Thanks to Silk Canada for partnering with me to bring you this delectable idea. Check out the video below and scroll down for the full written recipe.
vegan cheesy chive biscuits
These vegan cheesy chive biscuits are the perfect addition to your holiday or Thanksgiving table.
- 1 C Silk Unsweetened Almond
- 2 tsp tomato paste
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- 2 C all-purpose flour
- 3 tbsp nutritional yeast
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp garlic powder
- 1 tsp sea salt
- 5 tbsp cold coconut oil
- 3 tbsp snipped chives
- 1/4 C all-purpose flour, for rolling out biscuits
Preheat oven to 450°F.
In a mixing bowl, combine Silk unsweetened almond with tomato paste, lemon juice, and apple cider vinegar. Let it sit while you combine the dry ingredients in a separate bowl.
In another bowl, combine all-purpose flour with nutritional yeast, baking powder, baking soda, garlic powder, and sea salt.
- Take chunks of the cold coconut oil and place it in the flour mixture. Blend it with a pastry blender until it forms a crumb like mixture.
Create a well in the middle of the dry ingredients and pour the liquid ingredients into it. Then gently fold the batter a few times until it just comes together, but isn’t fully mixed. Add snipped chives and then fold the dough a few more times until it comes off the sides of the bowl.
Flour a clean dry surface with extra all-purpose flour. Place the ball of dough on the floured surface and lightly flour your hands so it doesn’t stick. Flatten the dough slightly until it’s approximately 8-inches to 10-inches wide and 1-inch to 1 1/2-inches thick.
Lightly flour a 2-inch to 2 1/2-inch round cookie cutter and cut as many biscuits out as you can. Place them on a lightly oiled baking sheet (use a little coconut oil on the baking sheet).
Try not to handle the dough too much, but create another smaller round of dough and cut out more biscuits. Depending on the size of your cookie cutter you will get 10 to 12 biscuits total.
Bake for 10 minutes or until puffed and golden.
- Serve warm with vegan butter and/or this hot for food mushroom vegan gravy!
You can also add in a vegan cheese product, like chunks or shreds, for extra flavour. Fold this into the dry ingredients at the same time as you add the liquid ingredients.