Best Scallion Cheddar Drop Biscuits Vegan Recipes

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SCALLION & CHEDDAR DROP BISCUITS - VEGAN



Scallion & Cheddar Drop Biscuits - Vegan image

Veganized from Gourmet Magazine. These were fantastic! Made for St. Patrick's Day 2012. They turned out fluffy and flaky and were so simple. I used Daiya brand vegan Cheddar cheese shreds, and reduced the amount of cheese to 1 full cup (instead of 1 1/2, which was in the regional recipe) I also used my Pampered Chef Large cookie scoop to make the drop biscuits puffy and even!

Provided by Kozmic Blues

Categories     Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup almond milk, unsweetened (or unsweetened soy milk)
1 teaspoon apple cider vinegar
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons Earth Balance buttery sticks, cold, cut into 1/2-inch cubes
1 cup vegan cheddar cheese, grated (I use Daiya brand)
4 scallions, finely chopped

Steps:

  • Preheat oven to 450°F.
  • Add 1 tsp apple cider vinegar to 1 cup almond milk and set aside to curdle while you measure the dry ingredients.
  • Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in the Earth Balance with your fingertips or a pasty cutter until mixture resembles coarse meal.
  • Stir in the Daiya Cheddar and scallions.
  • Add buttermilk and stir until just combined, do not over mix.
  • Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet.
  • Bake in middle of oven until golden, 18 to 20 minutes.

Nutrition Facts : Calories 90.2, Fat 0.2, Sodium 349.4, Carbohydrate 19.2, Fiber 0.8, Sugar 0.9, Protein 2.5

CHEDDAR SCALLION DROP BISCUITS



Cheddar Scallion Drop Biscuits image

These rustic biscuits they perfect to serve along side soup on a cold day. I found that these biscuits are better when they are cooled slightly then straight at of the oven.

Provided by Cupcake-Princess

Categories     Breads

Time 27m

Yield 12 biscuits

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon ground black pepper
1 pinch salt
5 tablespoons cold butter, cut into pieces
3/4 cup shredded cheddar cheese
2 tablespoons finely chooped scallions
3/4 cup plain yogurt
1/3 cup milk

Steps:

  • Preheat oven to 400 degrees. In a medium mixing bowl stir together flour, baking powder, baking soda, garlic powder, mustard powder, pepper, and salt.
  • Cut in butter until mixture resembles a coarse meal. Mix in cheese and scallions. Stir in yogurt and milk.
  • Spoon 12 (1/4 cup) mounds of dough spacing 2 inches apart onto an ungreased baking sheet. Bake for 12 to 15 minutes. Transfer biscuits to a cooling rack to cool.

Nutrition Facts : Calories 133.3, Fat 5.8, SaturatedFat 3.5, Cholesterol 15.7, Sodium 170.9, Carbohydrate 17.3, Fiber 0.6, Sugar 0.8, Protein 3

BLUE CHEESE SCALLION DROP BISCUITS



Blue Cheese Scallion Drop Biscuits image

From smittenkitchen.com. We haven't tried these yet, but I'm putting them here for safekeeping. You can use cheddar if you don't like blue cheese. Update: We made these tonight. They were very salty. Next time, we'll use 1/4 t. salt instead of a full teaspoon. We may eliminate it altogether.

Provided by Paris D

Categories     Cheese

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

2 1/4 cups flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons unsalted butter, cold and cut into 1/2-inch cubes
1 1/2 cups blue cheese, crumbled
4 scallions, finely chopped
1 cup buttermilk

Steps:

  • Preheat oven to 450°F.
  • Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl.
  • Blend in butter with your fingertips until mixture resembles coarse meal.
  • Stir in blue cheese and scallions.
  • Add buttermilk and stir until just combined.
  • Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet, or one lined with parchment paper.
  • Bake in middle of oven until golden, 16 to 20 minutes.
  • Do ahead: Biscuits are always best the day they are baked. However, if you wish to get a lead on them, you can make them, drop them onto your baking sheet, freeze them until they are firm, and place them in a freezer bag or container until you're ready to bake them. They can be baked while still frozen (straight from the freezer), you'll just want to add a few minutes to the baking time.

Nutrition Facts : Calories 208.8, Fat 11, SaturatedFat 7, Cholesterol 28.7, Sodium 607, Carbohydrate 20.6, Fiber 0.8, Sugar 1.9, Protein 6.9

MY OWN BEST CHEDDAR DROP BISCUITS



My Own Best Cheddar Drop Biscuits image

This is my own concoction for a copycat kind of Red Lobster biscuit. Easy to make, and they don't even need butter! Enjoy!!

Provided by Wildflour

Categories     Breads

Time 20m

Yield 10 biscuits

Number Of Ingredients 10

2 cups Bisquick baking mix
2/3 cup milk
1 cup sharp cheddar cheese, grated
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dry mustard
1/8 teaspoon cayenne pepper (1/4 if you like them a bit spicy!)
1/4 cup butter
1/2 teaspoon garlic powder
1/2 teaspoon italian seasoning

Steps:

  • Heat oven to 450º.
  • Combine first 7 ingredients in medium-sized bowl just til all is moistened.
  • Drop heaping Tbls. of dough onto ungreased baking sheet making 10 mounds.
  • Melt butter with rest of ingredients, and spoon on top of each biscuit.
  • Bake for 8-10 minutes or til golden brown.
  • My oven takes 10 minutes.

Nutrition Facts : Calories 207.6, Fat 12.9, SaturatedFat 6.7, Cholesterol 26.9, Sodium 436.1, Carbohydrate 17.4, Fiber 0.6, Sugar 3.1, Protein 5.5

CHEDDAR SCALLION DROP BISCUITS



Cheddar Scallion Drop Biscuits image

Categories     Bread     Cheese     Breakfast     Brunch     Side     Bake     Thanksgiving     Quick & Easy     Mother's Day     Father's Day     New Year's Day     Cheddar     Pastry     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 biscuits

Number Of Ingredients 9

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
6 oz Cheddar, coarsely grated (1 1/2 cups)
3 scallions, finely chopped
1 cup well-shaken buttermilk

Steps:

  • Preheat oven to 450°F.
  • Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in Cheddar and scallions. Add buttermilk and stir until just combined.
  • Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until golden, 18 to 20 minutes.

CILANTRO & CHEDDAR DROP BISCUITS



Cilantro & Cheddar Drop Biscuits image

I threw this together...tryin' to get into switchin' things up. I thought they were amazing and so did my family! They are very easy to whip together as well.

Provided by crazycookinmama

Categories     Breads

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups flour
1 teaspoon salt
1/4 teaspoon baking soda
3 teaspoons baking powder
2 tablespoons shortening
1 cup buttermilk (more or less depending on consistency)
1 cup cheddar cheese
2 green onions, Chopped
1 teaspoon granulated garlic
2 tablespoons cilantro, Chopped

Steps:

  • 1. Mix the flour, salt, baking soda, and baking powder together.
  • 2. Add the shortening, and cut in until mixture resembles coarse crumbs.
  • 3. Stir in the buttermilk.
  • 4. Add in remaining ingredients. (Cheese, Onions, Garlic, & Cilantro).
  • 5. Preheat oven to 425°, drop by heaping tablespoonfuls onto greased baking sheet.
  • 6. Bake for 10-12 minutes, or until a toothpick inserted comes out clean.

Nutrition Facts : Calories 214.5, Fat 8.5, SaturatedFat 4, Cholesterol 16.1, Sodium 587.5, Carbohydrate 26.4, Fiber 1, Sugar 1.8, Protein 7.9

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