Vegan Cheddar Drop Biscuits

Published August 20, 2010 by Vegan Derby Cat Party

Wednesday, out of nowhere, I had a craving for cheddar cheese. I hadn’t bought any Daiya for awhile, so I stopped by WF & picked up some cheddar style shreds on my way home. It goes without saying that I was also craving bread, because I’m always craving bread. (Always!) And so, I adapted this simple, classic recipe to give you vegan cheddar drop biscuits. I especially like that it doesn’t require any yeast, and ground flax seed does the ole switcharoo for the egg here. Enjoy!

Vegan Cheddar Drop Biscuits

3 c. unbleached all-purpose flour
1 c. whole wheat pastry flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 c. cold vegan butter, cut into pieces and chilled
2 c. of vegan cheddar flavor shreds

1 egg equivalent (1 tbsp. ground flax seeds + 3 tbsp. hot water, whisked)

1 3/4 c. vegan buttermilk (1 1/2 tbsp. vinegar or lemon juice + enough soymilk to make 1 3/4 c.)


1. Preheat oven to 350*F. Prepare two 12 cup muffin pans. This recipe makes 20 biscuits. Make sure to fill the blank cups with water to prevent your pan from warping! If you only want to make 12 now, you can freeze the rest of the dough for later. (See note at bottom.)

2. In the bowl of a stand mixer, add flours, baking powder and soda, and salt, and stir on low speed with paddle attachment. Add butter, and stir until it resembles coarse crumbs. Add cheese to mixture and stir until combined. Add flax mixture and all but 2 tbsp. of buttermilk. A dough ball will form. Add the last of the buttermilk and scrape up any extra dry mix at bottom.

3. Turn dough out onto a floured surface. It will be very sticky. Gently fold about 8 times and cut dough in half. Divide each half into 10 pieces and place into muffin cups.

4. Bake for 25-30 minutes, or until golden and firm to the touch. Remove from pan and place on a cooling rack to cool slightly. Serve warm.


I baked 12 for the first batch, and then froze the other 8 for the weekend. They still came out fantastic with the same wonderful light texture as the first time. So feel free to freeze if you’re not going eat all 20 within a couple of days. They are so good, and the cheese is nice and melty straight out of the oven : )

To Freeze: Wrap the dough ball twice in plastic wrap and then pop it in a freezer bag for good measure.

Here is a link to show you how! freezer vegan cheddar biscuits

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