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.
Cheezy Dill Biscuits
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
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.