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Here’s a recipe for #vegan dill pickle cheddar biscuits that I think are just divine! If you want more exclusive recipes and perks you gotta sign up for my members-only platform EAT IT by hot for food. Have questions about it? Drop a comment below 👇

DILL PICKLE CHEDDAR BISCUITS
(makes 6 square biscuits)
PREP TIME: 15 minutes
COOK TIME: 24 minutes

TOPPING
1 tbsp soy milk
1 tsp pickle brine
1/2 tsp granulated cane sugar
1 small pickle, sliced thinly (optional, for garnish)

BISCUITS
1/3 C + 1 tbsp unsweetened soy milk
1/3 C + 1 tbsp dill pickle brine (liquid only, strained of solids)
6 tbsp very cold vegan butter, cut into ¼-inch cubes
1/2 C finely diced dill pickles (about 3 small-medium pickles – pat dry)
3/4 C vegan cheddar shreds
1/4 C tightly packed fresh dill, finely chopped
2 C all-purpose flour
1 tbsp baking powder
2 tsp granulated sugar
1 tsp granulated garlic powder
1/4 tsp sea salt

Preheat oven to 450°F.

To make the topping, combine soy milk, pickle brine, and sugar into a small bowl. Stir until the sugar is dissolved. Set this aside.

To make the biscuit dough, in a liquid measuring cup, stir together unsweetened soy milk and pickle brine. Place in the fridge to keep cold and allow the liquid to slightly thicken. Cut the butter into cubes and place in a freezer-safe bowl or container. Freeze for about 10 minutes while you continue prepping.

Line a large baking sheet with parchment paper. If you have room in your freezer, place this in the freezer to chill as well.

In a small bowl, combine diced pickles, cheddar shreds, and fresh dill. Set this aside until ready to combine into the biscuit dough.

In a large bowl, add all-purpose flour, baking powder, sugar, granulated garlic powder, and sea salt. Add the very cold cubed butter and coat cubes with flour using your fingertips. Rub each cube of butter in between your fingers to flatten it into petals. You want the mixture to be crumbly with small and larger pieces of butter. Mix in the cheddar shreds, pickles, and dill, gently, and coat with flour.

Make a well in the center of the dry ingredients. Pour the liquid mixture in and use a fork to gently fold the mixture together, until you have a ragged dough that’s still slightly crumbly. Turn out the dough into the center of the chilled parchment-lined baking sheet. Lift the sides of the parchment to gather the dough together and gently press with your hands to form a mass of dough. Continue to form it, as best you can, into a 6 x 5-inch rectangle.

Fold the dough onto itself from the short side and press your hands over the parchment paper gently to form another 6 x 5-inch rectangle or 6 x 6-inch square. Use a floured dough cutter or knife to cut the large piece into 6 even biscuits – which may be square or rectangular depending on how you formed the dough. Place the tray back in the freezer or fridge to keep the biscuits chilled, if necessary. You’ll want to do this if the dough has warmed up or is feeling soft. The biscuits will have the best texture if they’re chilled going into the hot oven.

Brush the tops of the chilled biscuits with the topping mixture and top with a pickle slice, if using. Baking for 20 to 24 minutes. Until they look risen, and tops and edges are golden brown. Remove onto a warm rack to cool before serving. They can still be slightly warm for serving.

Leftovers can be frozen if needed. Reheat biscuits on a baking sheet in a 450°F oven for about 10 to 12 minutes.

#hotforfood #LaurenToyota #veganchannel #veganrecipes #easyveganrecipes #veganfood #baking
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