Perfect Vegan Cheddar Bay Biscuits

Perfect Vegan Cheddar Bay Biscuits

20 g (4 tsp) Baking Powder (I use Rumford)
112 g (1/2 c) Vegan Butter (I use Earth Balance Buttery Spread)
225 g (1 c - 1 TBS) Original Soy or other Plant Milk
255 g (2 c) Gluten Free Flour Blend (made with The Plant Based Egg) or All-Purpose Wheat Flour
15 g (1 TBS) Distilled Vinegar

  • First step is Every step in this recipe is important, so please read through all of them before beginning. Keeping your ingredients really cold is critical to getting beautiful biscuits so don’t skip the chilling times!
  • And then, Add the vinegar to the soy milk. You will have 240 g (1 c) of vegan buttermilk. (If you are measuring your ingredients, add the TBS of vinegar to your measuring cup and then add milk until you have one cup.) Place the “buttermilk” in the freezer and set a timer for 30 minutes. Add your grated vegan cheese to the freezer now as well.
  • And then, visit for full instruction :

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