Scallion Cheddar Drop Biscuits Vegan

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Veganized from gourmet magazine. these were fantastic! made for st. Patrick's day 2012. They turned out fluffy and flaky and were so simple. i used daiya brand vegan cheddar cheese shreds, and reduced the amount of cheese to 1 full cup (instead of 1 1/2, which was in the regional recipe) i also used my pampered chef large cookie scoop to make the drop biscuits puffy and even!!

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Steps

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Preheat oven to 450f.

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Add 1 tsp apple cider vinegar to 1 cup almond milk and set aside to curdle while you measure the dry ingredients.

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Whisk together flour , baking powder , sugar , baking soda , and salt in a bowl , then blend in the earth balance with your finger.

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Stir in the daiya cheddar and scallions.

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Add buttermilk and stir until just combined , do not over mix.

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Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet.

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Bake in middle of oven until golden , 18 to 20 minutes.

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Ingredients

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almond milk, apple cider vinegar, all-purpose flour, baking powder, sugar, baking soda, salt, earth balance buttery sticks, vegan cheddar cheese, scallions