There is virtually no meal than cannot be enhanced by biscuits. Seriously, I challenge you to find one, I’ll wait.

Growing up, the only thing I knew about homemade biscuits was that they came out of can. While quick to make, canned biscuits do have a distinctly chemically, processed taste. They are great when you are short on time, but when you realize how easy and quick it is make them from scratch, you might ditch the can forever.

When it comes to biscuits, there are 2 distinct types: kneaded and drop. Kneaded biscuits are great, but they do require some counter space for folding, kneading and cutting. This in turn yields lots of light and flaky layers. Sometimes, when I make kneaded biscuits, they don’t rise as much as I would like. This is likely due to over handling of the dough. Drop biscuits on the other hand require no extra space. Once you make the dough, you simply drop it on to your baking sheet. While drop biscuits don’t have layers, they will rise up and to be light and fluffy. I like both kinds, but when I am in a hurry,  I go for drop biscuits. I give these Cheesy Biscuits a quick brushing with melted butter right when they come out of the oven, so no butter is needed when I serve them.

Ingredients

3 cups all-purpose flour
2 tablespoons baking powder
1/4 teaspoon salt
12 tablespoons vegan butter, cold and chopped
1 3/4 cups unsweetened, non-dairy milk
2 teaspoons garlic powder
1/4 cup nutritional yeast
1/4 cup shredded vegan cheddar cheese
4 tablespoons vegan butter
1/2 teaspoon chopped fresh parsley
1/2 teaspoon garlic powder

Directions

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl combine flour, baking powder, and salt. Mix well. Add the 12 chopped tablespoons of cold vegan butter and use an electric mixer to combine, starting at a slow speed and gradually working your way up to medium speed, until you’ve formed a dough with pea-sized lumps. With the mixer on low, slowly add in non-dairy milk.

Fold in garlic powder, nutritional yeast and vegan cheddar cheese. Use a spoon to place 2″ mounds of dough onto the prepared baking sheet. Bake until lightly golden, 18 to 20 minutes.

While the biscuits are baking, in a small saucepan, melt the remaining 4 tablespoons of vegan butter. When the butter is completely melted, stir in parsley and garlic powder. Brush on top of each biscuit as soon as they’re out of the oven. Serve immediately.

Makes 24 biscuits