Cheddar Scallion Biscuits

These biscuits are awesome. And if there’s any doubt that that last statement is just a result of my I-haven’t-had-a-biscuit-in-years brain talking, my husband ate seven of these last night along with his meal.

Ever since I discovered Daiya cheese, I’ve had this idea that I wanted to make cheddar-scallion biscuits. It was sort of one of those recipes that lingered in the back of my mind, but one I never tried to execute for one reason or another. Maybe I was out of an ingredient. Maybe I was tired. Maybe I was watching my calories and didn’t really feel like testing batches of biscuits for days. Whatever the reason, the gluten-free, vegan cheddar-scallion biscuit was, for a long time, a figment of my imagination — a recipe that seemed destined to live forever in my head.

One advantage of being unemployed (always have to look for a silver lining, right?) is that all of the recipes that have made homes in my imagination have actually been given an opportunity to come to life. The best part about this one is that it’s even easier to make in reality than it was in my head. While the first batch I made contained xanthan gum, I found that the Daiya cheese held everything together nicely enough, and the addition of gum only served to make these chewier and gummier; less flaky.

Serve these with chili or soup. I think they’re the perfect addition to a fall evening. I don’t even think the picture does justice, because it struck me that these appear sort of dry-ish and heavy in the picture, and they are actually quite light and flaky and soft inside. While I thought the addition of garbanzo bean flour lightened up the batter and made the final product even flakier, you could use 1 cup of brown rice flour if that’s all you have on hand. The final product will be slightly more dense, but still good.

On that note, I’m off to apply to do more job applications and maybe make some more recipes while I’m at it. I’m curious: what recipes have you conjured-up in your head but never actually got around to trying?

Gluten-Free, Vegan Cheddar Scallion Biscuits:

The reason I’ve listed the brands I’ve used here is that I’ve noticed a stark contrast between results with different brands of flours — especially when it comes to brown rice flour. Feel free to use whichever brand you have on hand, but keep in mind that the results might vary.

3/4 cup Bob’s Red Mill Brown Rice Flour

1/4 cup Bob’s Red Mill Garbanzo Bean (chickpea) Flour

1/2 cup Bob’s Red Mill Potato Starch

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

5 tablespoons Spectrum Organic Shortening

1/2 cup + 1 tablespoon light coconut milk, plus more for brushing

1 tablespoon agave nectar

3/4 cup Daiya vegan cheddar cheese

1/4 cup scallions, chopped

Directions:

1. Preheat oven to 350.

2. In a large mixing bowl, whisk together flours, baking powder, baking soda and salt. Add shortening and, using your hands, crumble into the flour mixture. Add in agave and coconut milk and stir until everything just comes together. You can use a little more (about a tablespoon) coconut milk if necessary but try to stick with the 1/2 cup + 1 tablespoon (the more liquid, the more dense and chewy these will be). Add Daiya and scallions and knead into the dough using your hands until evenly distributed.

3. Drop batter by packed 1/4 cup onto a pre-greased or parchment-lined baking sheet, a few inches apart. Press down slightly on each biscuit with the bottom of measuring cup to flatten. Brush tops with coconut milk.

4. Bake biscuits in preheated oven for 25-30 minutes, until golden brown. Eat while still warm or let cool on a rack until ready to eat.

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