Cheezy Dill Biscuits

Everyone I have served these biscuits to absolutely loves them! The sharp cheese paired with the sweet then sour taste of dill makes this recipe unique from your traditional buttermilk biscuit. Crispy on the outside and soft on the inside these cheezy dill biscuits are great on their own. However, making larger biscuits is perfect for breakfast sandwiches. Cheezy dill biscuits also make a great side with soup, salad, or any entree. I recommend making a double batch because there never seems to be enough.

I have always used Daiya Cheddar Shreds to make this recipe but any vegan shredded cheese will work. Experiment by swapping out the dill for your favorite fresh herb and I assure you it will be just as delicious.

If you are looking for great recipes to pair with these biscuits here are a few suggestions.

Baked Eggy Tofu

This is a baked version of my original pan-fried eggy tofu. It uses less oil than the original recipe and still has great flavor. Plus, you can bake it all at once on one baking sheet instead of cooking in shifts.

Check out this recipe

Tempeh Bacon

This is a quick and easy version of vegan bacon that will make you stop reaching for the store-bought version.

Check out this recipe

French Inspired Lentil Soup

Bacon is added to a traditional lentil soup recipe to add smoky warm flavor.

Check out this recipe

Arugula, Cherry Tomato, and Sauteed Zucchini Quinoa Salad

This salad is loaded with healthy ingredients and is substantial enough to eat as a meal. The addition of herbs and lemon adds great flavor. The quinoa and avocado give you a dose of plant-based protein and healthy fats to keep you full longer.

Check out this recipe

Cheezy Dill Biscuits

Sharp cheddar and fresh dill are so flavorful you can enjoy these biscuits as is or use them for breakfast sandwiches, alongside soup, or as the perfect side for any meal.

Servings 12 biscuits

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Equipment

• baking sheet
• Mixing bowl
• Measuring cups
• Measuring spoons

Ingredients

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1 tsp kosher salt
• 1/8 cup + 2 Tbsp olive oil divided
• ⅔ cups + 2 Tbsp unsweetened plain almond milk
• 2 Tbsp nutritional yeast
• 3 cloves garlic pressed
• ½ cup vegan cheddar shreds
• 1 Tbsp fresh dill chopped divided
• ¼ tsp dried thyme
• ¼ tsp dried rosemary
• flakey salt for topping

Instructions

• Preheat oven to 450°F.
  
• In a large mixing bowl combine flour, baking powder, salt, 2 Tbsp olive oil, almond milk, garlic, ½ Tbsp of fresh dill, and nutritional yeast until combined.
• Stir vegan cheddar shreds into mixture.
  
• On a parchment-lined baking sheet drop 2 Tbsp clumps of the mixture and bake for 15-18 minutes until golden.
• While biscuits are baking combine remaining olive oil, remaining dill, thyme, and rosemary in a small mixing bowl.
  
• Once the biscuits come out of the oven brush them with the oil mixture and sprinkle with flakey salt.
  

Notes

You can make larger biscuits for breakfast sandwiches by dividing the dough into 6 biscuits. The cooking time should stay the same, but you can cook longer if the biscuits aren’t golden.

Course: Bread, Breakfast, Side Dish, Snack

Cuisine: American

Keyword: Bakery, Bread, breakfast, brunch, Easy Recipe, Plant-based Cheese, Quick & Easy, side dish, snack

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.