Cheddar Biscuit Recipe

All-purpose flour: The base of the biscuit dough, providing structure and texture.

Baking powder: A leavening agent that helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Vegan butter: Adds richness and a buttery flavor while keeping the recipe dairy-free.

Vegan cheddar cheese: Provides a cheesy taste and texture without using dairy.

Plant-based milk: Binds the ingredients together and adds moisture to the dough.

When cutting in the vegan butter for this recipe, use a pastry cutter or two knives to ensure the butter is evenly distributed throughout the flour mixture. This technique helps create a flaky texture in the biscuits. Make sure the butter remains cold to achieve the best results.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the biscuits denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is less processed.

• cold vegan butter - Substitute with coconut oil: Coconut oil can mimic the fat content and texture of vegan butter, though it may impart a slight coconut flavor.

• shredded vegan cheddar cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is rich in B vitamins, though it won't provide the same texture.

• plant-based milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor, making it a good substitute for other plant-based milks.

• Allow the cheddar biscuits to cool completely at room temperature before storing or freezing. This helps maintain their texture and prevents condensation from making them soggy.

• For short-term storage, place the biscuits in an airtight container or a resealable plastic bag. Store them at room temperature for up to 2 days. If you prefer them warm, reheat in a preheated oven at 350°F (175°C) for about 5 minutes.

• For longer storage, wrap each biscuit individually in plastic wrap or aluminum foil. Place the wrapped biscuits in a resealable freezer bag or an airtight container. Label the container with the date to keep track of freshness.

• When ready to enjoy, remove the desired number of biscuits from the freezer. Allow them to thaw at room temperature for about 1 hour. For a quicker option, microwave on a low setting for 30-60 seconds.

• To restore their freshly baked texture, reheat the thawed biscuits in a preheated oven at 350°F (175°C) for 5-7 minutes. This will bring back their delightful crispiness and warmth.

• If you prefer a softer texture, you can wrap the biscuits in a damp paper towel and microwave on a low setting for 20-30 seconds. This method helps retain moisture while reheating.

• For an extra burst of flavor, brush the reheated biscuits with a bit of melted vegan butter or sprinkle with additional shredded vegan cheddar cheese before serving.

• Preheat your oven to 350°F (175°C). Place the cheddar biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Bake for about 10 minutes or until they are warmed through.

• For a quick reheat, use a microwave. Place a damp paper towel over the cheddar biscuits and microwave on medium power for 20-30 seconds. Check for warmth and repeat if necessary, but be cautious not to overheat as this can make them rubbery.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cheddar biscuits in the basket and heat for 3-5 minutes. This method helps maintain their crispiness.

• For a stovetop method, use a skillet over medium-low heat. Add a small amount of vegan butter or olive oil to the skillet. Place the cheddar biscuits in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Wrap the cheddar biscuits in aluminum foil and place them in the toaster oven. Heat for about 10 minutes or until they are warmed through.

• Oven: Preheat to 450°F (230°C) to bake the biscuits until golden brown.

• Mixing bowl: Combine the flour, baking powder, and salt, and later mix in the vegan butter, cheese, and plant-based milk.

• Pastry cutter: Cut in the cold vegan butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, baking powder, salt, vegan butter, shredded vegan cheddar cheese, and plant-based milk accurately.

• Baking sheet: Drop spoonfuls of the dough onto this surface for baking.

• Spoon: Use to drop the dough onto the baking sheet.

• Grater: Shred the vegan cheddar cheese if it is not pre-shredded.

• Oven mitts: Protect your hands when placing the baking sheet in the oven and removing it once the biscuits are done.

• Cooling rack: Allow the biscuits to cool slightly after baking.

Prepare ingredients ahead: Measure and pre-mix dry ingredients like flour, baking powder, and salt the night before.

Use a food processor: Quickly cut in the vegan butter by pulsing it with the dry ingredients.

Pre-shred cheese: Shred the vegan cheddar cheese in advance and store it in the fridge.

Line baking sheet: Use parchment paper to line your baking sheet for easy cleanup.

Batch bake: Double the recipe and freeze extra biscuits for quick reheating later.