Description
These easy one-bowl vegan garlic cheese biscuits bake up soft and fluffy with a lightly crisp exterior. They’re dairy-free, customizable, and ready in about 20 minutes — the perfect cozy side for chili, soup, or any weeknight dinner.
Ingredients
3/4 cup plant milk of choice
1 tablespoon apple cider vinegar
1 1/2 cups spelt flour
3/4 cup almond flour
1 tablespoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon garlic granules
1 cup vegan cheese shreds
Instructions
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Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
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Add the plant milk and apple cider vinegar to a mixing bowl. Let the mixture sit for 1–2 minutes. It won’t thicken much (plant milk rarely does), but it helps the flavors blend and activates the baking ingredients later.
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Add the spelt flour, almond flour, baking powder, baking soda, salt, and garlic granules to the bowl. Stir until the mixture is almost combined.
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Fold in the vegan cheese shreds until the dough fully comes together. It will be thick — that’s perfect.
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Use a 2 to 2¼ inch, or 2 ounce scoop to portion the dough onto your parchment-lined baking sheet.
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Bake for about 12 minutes, or until the tops feel set and the biscuits look lightly golden.
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Let cool for a minute, then serve warm.
Notes
To make plain biscuits: Skip the garlic granules and cheese shreds for a simple, tender drop biscuit. These are delicious served with jam, vegan butter, or alongside breakfast.
Gluten-free option: Swap the spelt flour 1:1 for GF Oat Flour, no one will know the difference!
Storage: Store cooled biscuits in an airtight container in the fridge for up to 5 days.
Freezing: Freeze biscuits in a single layer until firm, then transfer to a freezer-safe bag or container. They keep well for 1–2 months.
Reheating: Warm biscuits in the oven at 325°F (162°C) for 6–8 minutes to restore the soft interior and lightly crisp exterior.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American