Garlic powder: To amp up the savory flavor in these biscuits.Baking powder: To give rise and create those flaky layers.Sugar: Choose organic to ensure your sugar is vegan.You can substitute lemon juice or white vinegar. Vinegar also adds the tangy flavor of classic buttermilk biscuits. Apple cider vinegar: This adds acid to help the baking powder activate so the biscuits rise nicely.Non-dairy milk: Any kind of plain, unsweetened vegan milk will work (almond, cashew, soy, etc.).Simply fold together the dough, shape into rounds, and bake until golden! Reminder: You can find the printable, detailed recipe in the recipe card below. You don't need any special ingredients to make these dairy-free cheddar biscuits other than your favorite vegan cheese. I can't wait to enjoy them alongside my Vegan Pot Pie and Sweet Potato Casserole. These cheesy, garlicky biscuits are full of fluffy layers and make the perfect vegan Thanksgiving side dish. Which means that the holiday season is not far behind it! This year, I feel that it's more important than ever to celebrate by feeding my family wholesome, healthy meals that happen to be delicious.Īnd you can bet that every holiday dinner menu in my house will feature a piping hot basket of freshly made vegan cheddar biscuits. Thanksgiving is somehow already right around the corner. So in honor of the upcoming holidays, I decided to make my own vegan cheddar biscuit recipe that is every bit as delicious as Red Lobster's. They're incredibly flaky, cheesy, and buttery––it's hard to believe they're dairy-free and egg-free.īefore I went vegan, Red Lobster's Cheddar Bay Biscuits were one of my favorite appetizers to order out. These Vegan Cheddar Biscuits are a plant-based remake of Red Lobster's Cheddar Bay Biscuits.
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