Dairy-Free Cheddar Biscuits
Indulge in the irresistible comfort of Dairy-Free Cheddar Biscuits, a perfectly flaky and buttery delight minus the dairy! These easy-to-make biscuits combine a homemade dairy-free buttermilk substitute with rich, shredded dairy-free cheddar cheese, offering a savory flavor that will leave everyone at the table craving more. Lightly seasoned with garlic powder and paprika, these biscuits boast a subtle kick that pairs beautifully with their tender, golden-brown texture. Coconut oil provides the perfect fat for a melt-in-your-mouth crumb, while almond milk ensures these treats are completely plant-based. Ready in just 30 minutes, these biscuits make a versatile addition to breakfast spreads, soup sides, or any holiday feast. Whether you follow a dairy-free diet or just love a creative twist on a classic, this vegan-friendly recipe promises pure comfort food bliss with every bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Paprika
- 0.5 cup Coconut oil
- 0.75 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 1 cup Dairy-free cheddar cheese, shredded
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, salt, garlic powder, and paprika until well combined.
Cut the coconut oil into small chunks and add to the flour mixture. Use a pastry cutter or your fingers to work the coconut oil into the flour until the mixture resembles coarse crumbs.
In a separate small bowl, combine the almond milk and apple cider vinegar. Stir and let sit for about 5 minutes to curdle slightly, creating a dairy-free buttermilk substitute.
Pour the almond milk mixture into the dry ingredients and gently mix until just combined. Do not over-mix.
Fold in the shredded dairy-free cheddar cheese evenly throughout the dough.
Using a spoon or ice cream scoop, drop large spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the biscuits in the preheated oven for 12-15 minutes, or until the tops are golden brown.
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 429 mg | 19% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.1 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 147 mg | 11% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 35 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
