Eating cheese biscuits with homemade jam was always a delicious Christmas morning tradition in our family. This more mindful version is in honour of our two wonderful daughters, both vegan now! New traditions!
Rate this recipe!
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
biscuits
|
Ingredients
- 2 cups all purpose flour I use the unbleached white.
- 3 heaping teaspoons baking powder
- 1/4 teaspoon salt
- 1 Tablespoon white sugar
- 1/2 cup vegan butter I use Earth Balance.
- 1/2 cup plant milk I use almond or oat milk.
- 1 flax egg 1 Tablespoon of ground flax with 3 Tablespoons of warm water. Let sit for a few minutes.
- 1 cup grated cheddar-type vegan cheese
Ingredients
|
Rate this recipe!
|
Instructions
- Heat your oven to 400 degrees F. Line a cookie sheet with parchment paper.
- In a large bowl, stir together your first four dry ingredients.
- Rub the butter into your flour mixture until it feels evenly distributed.
- Gently fluff the shredded cheese into the mixture.
- Stir your flax egg and your milk together.
- Stir very gently and for the minimum amount of time. The less you work this dough, the better. You do want it to be fully mixed.
- Once it is combined, gently turn it out on to parchment paper. At this point, your can divide it into two six-inch wide circles and cut each into six triangles. You could also cut it into shapes. Pat your dough out to no less than 1 inch thick.
- Place your biscuits on your parchment paper-lined sheet at least an inch apart. If desired, you can brush the tops with a little mik and a dusting of coarse sugar.
- Bake for about 10-12 minutes, or until lightly golden brown. These are wonderful served warm from the oven with your favourite homemade jam!! Enjoy!
Recipe Notes
Leftover biscuits are very tasted when split and toasted, especially with Fresh Raspberry Preserves!
