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breakfast/ entrees/ snacks

Vegan Cheddar and Chive Biscuits


One of my favorite flavor combinations happens to be cheddar and chive. So when I sit down and think about what I miss eating and what I think others would really have a craving for, I think about a cheddar and onion type flavor. A big thing for me is proving that anyone can be vegan, I think if I hone in on all the reasons people come up with for why they CAN’T be vegan, and create alternatives, no one will have an excuse. I hear a lot of, “I need more protein”, “I love cheese too much!”, “What about baked goods and butter?” I have got you covered.


Working with this theory, I also thought a lot about when I was a kid and my dad would take us for a “fancy” dinner at The Red Lobster. I don’t remember what I ate there, except for their biscuits. From what I remember, these biscuits taste very similar! That is the only thing I can think of that I miss about eating at chain seafood restaurants. These biscuits are super flaky and buttery, and they were eaten in my house in a matter of minutes. I can not think of a regular non vegan biscuit I have eaten anywhere that I liked better than these.


I put quite a bit of vegan cheddar and chives into my biscuit mixture, and I think it was the perfect amount. There is a bit of cheese and chives dotted in every part of the biscuit. I ate one warm with a bit of vegan butter, my husband made a breakfast sandwich( that looked insane), so many options. I think a biscuits and gravy situation would be fantastic!


These biscuits are also one of the easiest recipes I have made. I am pretty confident, that even if you have very little cooking or baking experience, you could manage to make them. You are literally throwing everything in a bowl, mixing, kneading a bit, cutting and baking. They are pretty fool proof. I know many people say they can’t cook or bake and that is why they can’t be vegan. Yes, when you are vegan you have to make a lot of your own food, but it’s popularity is on such a rise, that I can find pretty much everything I need at any grocery store! However, for the things that are not mass produced at this point, I’ve got you covered! Please enjoy! 


1 C. Almond milk

1 Tbsp. Apple cider vinegar

1/2 C. Chives(chopped)

1 C. Daiya Cheddar Style Shreds

2 C. All purpose flour + more for kneading

1 Tbsp. Baking powder

1 tsp. Baking soda

1 1/2 tsp. Salt

5 Tbsp.  Cold vegan butter ( I use Earth Balance)


  1. Make vegan buttermilk by mixing the milk and apple cider vinegar together and set aside.
  2. Preheat oven to 450.
  3. In a large mixing bowl, add 2 cups of flour, baking powder, baking soda and salt. Stir just to combine.
  4. In a small mixing bowl, mix Daiya cheddar and chives with 1 Tbsp. of flour. Toss to coat.
  5. Using a fork or a pastry cutter, cut the vegan butter into the dry mixture. Make sure your vegan butter is very cold. Cut in until the butter is small pea size.
  6. Add the cheddar and chive mixture into the dough and stir.
  7. Pour the vegan buttermilk into the flour mixture and stir to combine. It will still be a little sticky.
  8. Turn dough out onto floured surface, and add a little more flour, kneading and adding until it is no longer sticky.
  9. Pat dough down in a large circle until it is about an inch thick. Using a large circle cutter or a cup, cut out your biscuits.
  10. Place on a baking sheet lined with parchment paper, and bake at 450 for about 15-20 minutes. I topped with a little more vegan butter half way through baking to help them brown.
  11. Eat them all!

Tools I used:

Winco 5 Blade Pastry Blender, Stainless Steel
ChefLand Mixing Bowls Standard Weight Stainless Steel, Mirror Finish, 3/4, 11/2, 3, 4, 5, and 8 Qt. (Set of 6)
Wilton Recipe Right 3 Piece Cookie Pan Set
Baker’s Secret 1067738 3-Piece Biscuit Cutter Set