American•quick

Cheddar Bay Biscuits (Gluten-Free & Dairy-Free)

These biscuits are easy and quick to make and are uber buttery, savory, and cheesy!

Ingredients

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2 Cups Bob's Red Mill 1:1 Gluten-Free Baking Flour
¾ Cup Plant Butter (I used Earth Balance)
⅔ Cup Dairy-Free Buttermilk (combine 2/3 cup plant milk with 1 teaspoon vinegar (lemon juice works too))
½ Cup Violife's Dairy-Free Cheddar Cheese
1 Large Egg
1 Clove Fresh Garlic
2 Tsp Baking Powder
½ Tsp Baking Soda
½ Tsp Old Bay Seasoning
¼ Cup Plant Butter (melted)
¼ Cup Fresh Parsley (chopped)
½ Tsp Old Bay Seasoning

1
Preheat oven to 425°F.
2
Line a baking sheet with parchment paper and set aside.
3
In a medium bowl combine plant milk, vinegar, egg, and microplaned garlic. Whisk until the egg is fully combined. Set aside.
4
In a large bowl come flour, salt, baking powder, baking soda. Mix with a clean fork or spoon until baking powder and baking soda are evenly combined throughout the flour.
5
Add cold plant butter to the dry ingredients and mix with your hands, pressing the butter between the dry ingredients creating smaller and smaller clumps. Continue this until the butter clumps are approximately the size of a pea throughout.
6
Add shredded dairy-free cheddar cheese (or regular cheddar if you're not dairy-free) to the butter and flour and gently toss until the cheese is evenly incorporated.
7
Pour wet ingredients into the dry ingredients and use a spoon or rubber spatula to gently fold just until combined. Make sure to scrape the bottom of the bowl for remaining dry bits.
8
Using a spoon, dollop the dough into six portions onto the lined baking sheet.
9
Bake at 425ºF for 16 minutes or until golden brown.
10
While the biscuits bake, melt the butter in a separate bowl, add old bay seasoning and chopped parsley into the bowl. Mix and set aside.
11
Once the biscuits are golden brown, remove from the oven and immediately brush with the old bay buttery goodness. Serve while hot and enjoy!