Yield: 10–12 biscuits
Time: ~30 minutes total
Ingredients
Biscuits
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon garlic powder
¾ teaspoon salt
½ teaspoon smoked paprika (optional, but recommended)
½ cup vegan butter, cold and cubed
¾ cup unsweetened plant milk (soy or almond work best)
1 cup shredded vegan cheddar cheese
2 tablespoons chopped fresh parsley (optional)
Garlic Butter Topping
¼ cup vegan butter, melted
½ teaspoon garlic powder
¼ teaspoon salt
1 tablespoon chopped fresh parsley
Instructions
Preheat oven
Preheat to 425°F (220°C). Line a baking sheet with parchment paper.
Mix dry ingredients
In a large bowl, whisk together flour, baking powder, sugar, garlic powder, salt, and smoked paprika.
Cut in the butter
Add cold vegan butter cubes and cut into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add wet ingredients
Pour in plant milk and gently stir until just combined. Do not overmix.
Fold in cheese & parsley
Gently fold in the vegan cheddar and parsley until evenly distributed.
Form biscuits
Drop large spoonfuls (about ¼ cup each) onto the prepared baking sheet, leaving space between biscuits.
Bake
Bake for 14–16 minutes, or until lightly golden on top.
Make garlic butter
While biscuits bake, mix melted vegan butter, garlic powder, salt, and parsley.
Brush & serve
Remove biscuits from the oven and immediately brush generously with garlic butter. Serve warm.
