When it comes to cooking pet peeves, I hate rolling out doughs of any kind, so I made these biscuits "drop biscuits." Sort of amoeba-like, they're free-form, kick-ass yumminess. I suppose you could use some fresh garlic, though I don't really know how that would turn out. Don't blame me if it's shitty...I tried to warn you. Though I highly recommend melting the butter and some garlic salt (not powder) and brushing it over the cooked biscuits. So good. And kind of like the old-school cheddar bay biscuits from Red Lobster, which was the only thing I ever ate there when I was younger. Now you know the story, get to work. Make these biscuits.
Makes 4 large biscuits....and I'm not ashamed to admit that I ate 2.
- 3/4 cup plus 1 TB all-purpose flour (unbleached, of course)
- 1/3 cup almond milk
- 3/4 tsp apple cider vinegar
- 1 tsp baking powder
- 1 1/2 TB butter flavored shortening
- scant 1/4 tsp salt
- 1/3 cup Daiya cheddar
- 1 tsp garlic powder
- Optional ingredients for glazing the tops:
- 1 TB vegan butter
- 1/2 tsp garlic SALT
- Preheat oven to 430 degrees F. Line a baking sheet with silicone mat or parchment paper
- Pour the milk and vinegar into a measuring cup and let sit about 4-5 minutes. Meanwhile, start step 3.
- In a mixing bowl, combine flour, baking powder, salt, garlic powder and shortening. Use a fork or pastry cutter to mix until the shortening pieces are no larger than pea-size.
- Pour the milk into the dry ingredients and stir until just combined and no dry spots remain. Then, gently fold the cheese into the dough. The dough should be kind of sticky, yet firm. It will want to stay in one big piece.
- Use a fork and scoop out the batter into 4 equal-sized chunks on the baking sheet.
- Bake on middle rack for 14-18 minutes. The biscuits will be lightly browned around the edges and bottom.
- Then, melt the butter and garlic salt in a tiny bowl in your microwave. Mix well and brush it on the tops of the biscuits, if you feel like it. I highly recommend it.