Flaky Garlic Cheese Biscuits

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A method to create the most irresistible flaky cheesy buttery biscuits that you'll want to keep eating.

Course Breakfast

Cuisine American

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings biscuits

Calories 475

Author Timothy Pakron

Ingredients

½ cup plain unflavored oat milk barista style is best
½ cup thick plain coconut yogurt about 5 oz (like Culina or CoYo)
4 cups soft winter wheat flour plus more for dusting
2 teaspoons sea salt
4 teaspoons baking powder
½ teaspoon baking soda
2 tablespoons organic sugar
½ cup vegan cheddar style shredded cheese
¼ cup chopped garlic
½ cup chopped chives fresh
½ cup chopped dill fresh (optional)
3 tablespoons vegetable shortening chilled (should be solid)
1 cup Country Crock Plant Butter (two plant butter sticks), chilled and chopped into cubes + more to brush on top (melted)

Instructions

Preheat oven to 450° and place a large baking sheet in the oven.
In a small bowl, whisk together oat milk and yogurt. Place in fridge to chill. Combine flour, sea salt, baking powder, baking soda and sugar in a food processor. Pulse a few times to fluff up the mixture. Add cheese, garlic, chives and dill, if using. Pulse a few more times to incorporate.
Roughly chop shortening and butter and add to food processor. Pulse ingredients until pieces of butter and shortening are pea-sized. Do not pulse too much! Transfer mixture to a bowl.
Create a well in the dough and add chilled oat milk and yogurt mixture. Using a large fork, gently incorporate the dry into the wet. If there are any large chunks, use the fork to break them up.
Transfer dough to a flour-dusted surface. Press with your hands a couple of times to combine the dough and further incorporate. Pat into a 2-inch thick square.
Using a sharp and flour-dusted knife, cut dough into 4 pieces. Stack pieces on top of one another, press down to flatten. Pat dough into a 2-inch thick square. Repeat this step. Using the floured-knife, trim a thin border around sides of dough to create clean edges. Cut into 9 biscuits.
Carefully, remove the heated pan out of the oven and line with parchment paper. Transfer the biscuits to the pan, leaving a few inches of space in between. Brush the tops with melted butter and bake for 25 minutes, until golden brown.

Notes

You want to use a soft winter wheat flour like White Lily for these as this will result in the best texture. Second best, you could also use all-purpose flour if that's all you have access to. I recommend King Arthur.

These biscuits freeze beautifully! I can't tell you what a treat it is for house guests to pull out a few frozen biscuits to bake off in the morning. They will be not only impressed but very happy. Unless they are gluten-free which means they would already be cranky because they can't eat bread.

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