Gluten-free Cheddar Bay Biscuits (Vegan)

I am just as guilty as every other American for going to, as my father calls it, Dead Lobster, and stuffing my face with their glorious biscuits. You know they’re so bad for you, but the flavor is just so good! Obviously, I haven’t been there in so long and I do not miss that dark, sad establishment one bit. Remember, anything you can make, I can make vegan, and as of late, gluten free too!

These come together very quickly and are great as a snack, for a breakfast sandwich, with pasta, or my favorite way, stuffed with sausage. I’m still perfecting my andouille recipe for y’all, so you’ll be seeing sausages a lot until I get it just perfect! If you decide to stuff these, use about 1-inch pieces of sausage and wrap the dough around it. But be sure to brown the sausage first so it can release a lot of the oil. You don’t want soggy, limp biscuits! Roll into a ball and bake according to the directions in the recipe. Easy as biscuits.

Speaking of easy, I found the recipe for gluten-free Bisquick mix here. It worked out really well and I cannot wait to experiment further with it! Thank you for cracking the code, Elizabeth!

Brush the tops with plant milk or vegan butter before popping into the oven to ensure the tops brown. I added the seasoning right into the batter to get the maximum amount of flavor, but you can melt a little butter and add the seasoning to that instead if you want to brush the tops after baking. I figured with the fat already in the biscuits, I didn’t need to go overboard with more butter, but you do you! Parsley is traditional, but it doesn’t really taste like much to me so I used chopped chives and dill.

RECIPE

2 cups fine rice flour

1 cup tapioca starch

2 tablespoons sugar

1.5 tablespoons baking powder

1.5 teaspoons salt

1 teaspoon xanthan gum

1/2 cup of vegan butter or vegetable shortening

2 cups of cold milk + 1 tablespoon vinegar

2-4 tablespoons of nutritional yeast (optional but makes it extra cheesy)

3-4 ounces shredded vegan cheddar

1 teaspoon garlic powder

1/4 teaspoon onion powder

Dash of black pepper

1/2 teaspoon of chopped herbs (parsley, green onion, dill, etc.)

1/4 teaspoon Old Bay + extra for sprinkling on top

1/2 pound of vegan sausage, sliced into 1-inch pieces and browned (optional)

1/8 cup plant milk for brushing the tops

1/4 cup melted vegan butter for brushing on top (optional)

METHOD

Preheat oven to 425°F. Line a baking sheet with parchment paper.

Decide if you want to make a garlic butter to brush on top or if you want to add the seasoning to the biscuits. If making the butter, combine the melted butter with the garlic, black pepper, herbs, onion, and Old Bay. Set this on top of the oven so it stays warm.

Mix together the remaining dry ingredients and stir well. If adding the seasoning and herbs to the dough, do so now. Use a fork or pastry cutter to cut the butter or shortening into the dry mix. You want it to be well incorporated, no giant lumps of fat, so take your time. This will ensure a fluffy biscuit!

Once the fat is evenly distributed throughout the mix, add the milk and vinegar mixture 1/2 a cup at a time. You want the dough to be a little on the wet side, but still a dough that you can shape. You might not need all the milk depending upon how humid it is where you are. I used about 1.75 cups of milk.

Gently mix in the shredded cheese and roll into balls using about 1/4 to 1/3 a cup of dough for each. This is the point where you will add the sausages, if using. Just make a ball, flatten a bit, place the sausage in the middle, fold up the sides, and roll into a ball. Repeat until all the dough is used.

Brush the tops with milk or melted butter, but not the seasoned butter!

Bake for about 15-20 minutes. This will vary depending upon your individual oven and how big you make them. Keep an eye on them as you want them golden, but not burned. If you don’t brush the tops with anything, they’ll be pale, but still delicious!

Once cooked through, turn off the oven and let them rest in there for 1 minute before removing. Brush the tops with the seasoned butter, sprinkle a little Old Bay, and serve immediately!

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