Cheddar and Chive Biscuits

Alex Oh's avatar
Alex Oh

Ingredients

  • 480
    g All Purpose Flour
  • 1
    T Baking Powder
  • 1/2
    tsp Baking Soda
  • 1 3/4
    tsp Kosher Salt
  • 170
    g Salted Vegan Butter
  • 300
    ml Plant Milk
  • 1
    T Vinegar
  • 3/4
    C Vegan Cheddar Cheese
  • 3
    T Chives
    finely chopped

Instructions

1
Add vinegar to milk, then set in the fridge to keep cold. Add all the dry ingredients to a large bowl and mix.
2
Add cold cubed butter and toss in flour, then smoosh into until you have walnut sized pieces that are all coated in flour (don’t over mix, if butter starts to get warm, place the bowl in the freezer for 5 minutes to firm up). Add in cheese and chives and
3
Add cold milk (start with 1 cup and add more if needed) gently toss to coat the flour, taking care not to mix again.
4
Turn the dough out onto a flat surface covered in some flour, gently press together to form a log of dough.
5
Fold the dough in half, then pat it down. Use a bench scraper or knife to cut in half and stack one half on the other. Pat down again- repeat 3 or 4 more times. On the last fold and cut, make sure the dough is 3/4 to 1 inch thick.
6
Flour a round dough or cookie cutter and press straight down through the dough (don’t twist and turn or that seals up the edges) * you can also make square buns if you don’t have a cutter * Place dough rounds on a cookie sheet and place in the freezer fo
7
Remove from freezer and place cookie sheet on the middle rack. Bake 20-22 minutes or until tops and bottoms of biscuits are golden brown. Brush with melted butter when biscuits come out of the oven, then let cool for 5 minutes. Transfer to a cooling rack
Alex Oh's avatar
Add vinegar to milk, then set in the fridge to keep cold. Add all the dry ingredients to a large bowl and mix.