Vegan Cheddar Biscuits

These are a riff on Red Lobster Cheddar Bay Biscuits. It's a pretty simple recipe as I'm not much of  a baker beyond yeast breads. But drawing on my experience with Bisquick biscuits and the like this idea came together pretty easily.

2 cups ap flour
2 1/2 tsps baking powder
1 tsp baking soda
2 tsps salt
1 tsp sugar
2 tbls vegan mayo
2 tsps dry dill
1 tsp garlic powder
2 tbls nutritional yeast
water, as needed

Stir together all ingredients except water. Add 1 cup water and mix. Continue adding water in 1/4 cup increments until a tick, yet sticky dough is formed.

Let rest in the fridge for 30 minutes.

Drop by heaping spoonfuls onto a greased baking sheet. Leaving at least 1 inch between each. You should wind up with 5 or 6 biscuits.

Preheat oven to 450 F.

Let rest again for 30 minutes in the fridge.

Bake for 12-15 minutes. Or until lightly golden brown.

Cool for 10 minutes.


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