Biscuit Business: Cheddar-Chive Drop Biscuits

Grab this

• 1 cup (240 mL) unsweetened soy milk
• 1 tablespoon apple cider vinegar
• 2 cups (250 g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon garlic powder
• 2 tablespoons nutritional yeast
• 1 cup (100 g) shredded vegan cheddar-style cheese
• 1/4 cup finely sliced fresh chives
• 1/3 cup (75 g) vegan butter, melted and cooled slightly

Do this

1. Heat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Stir the soy milk and apple cider vinegar together in a small bowl, then let the mixture stand for 5 minutes.
3. Whisk the flour, baking powder, baking soda, salt, garlic powder and nutritional yeast together in a large bowl.
4. Add the vegan cheddar and chives to the dry ingredients and toss until evenly distributed.
5. Pour in the soy-milk mixture and melted vegan butter. Stir gently just until no dry flour remains; the dough should be thick and slightly shaggy.
6. Scoop 10 equal mounds onto the prepared sheet, leaving about 5 cm (2 inches) between them.
7. Bake for 14 to 17 minutes, until the tops and edges are golden. Cool on the pan for 5 minutes before serving warm.