• Chef Martha Morgan

Cheddar Biscuits Gluten-Free Allergy-Friendly & Vegan Recipe!

Updated: Jul 17

On June 18th, I taught a fabulous hybrid class which means you can attend both in-person and virtual at Rainbow Blossom Wellness Demo Kitchen. We had loads of interaction with this class. Keep reading my complete recipe for making gluten-free, allergy-friendly, and vegan cheddar biscuits. Subscribe to my website for more class info and recipes.


Cheddar Biscuits Gluten-Free Allergy-Friendly and Vegan!


Ingredients:


3 cups GF flour or regular flour

1/4 cup corn starch or tapioca startch

8 oz of shredded cheddar cheese or vegan cheese

1 1/2 cup of safe milk (I am using rice milk)

1/2 cup of spectrum organic shorting or butter room temp

1 teaspoon of sugar

1/2 tsp salt

1 tsp chives

1 to 2 tsp ground garlic or shallots (both if you can have them)

1 tablespoon vinegar( any kind) or lemon juice

1/2 tablespoon baking powder

1/2 tablespoon baking soda

*optional oil or butter to brush tops of biscuits as they come out of the oven

Spatula, mixing bowl, parchment paper, spoon, or cookie scoop



Getting ready for class!

Let's get started!

Remove your cold ingredients from the refrigerator to allow them to come to room temperature around an hour before using them. Room temperature ingredients will make your bake quicker and more evenly, especially with this recipe.

Pour out your milk and add the vinegar to allow the milk to thicken as buttermilk would. Usually takes a few minutes approx 5 to 10 minutes.

Next, preheat your oven to 375 degrees.

Combine your dry ingredients, flour, sugar, salt, spices, baking powder, and baking soda, and stir together to combine them. Next, mix the shorting or butter at room temperature with a pastry cutter or fork. When cutting in the shorting, it doesn't have to be perfect, but you want your pieces of shorting to break down into details about the size of small pebbles. Then add the cheese and mix into the flour till the cheese is coated. Next, pour in your "buttermilk" and stir with a spatula or your hand. I prefer to start with my spatula, and then I use my hand to knead the ingredients into a dough. The dough will be mouldable but not wet.

You can drop your biscuits by using a large scoop or spoon. Next, you can roll them out using flour to cover the counter and top of the dough. Then you can cut it into circles. Next, place them onto the parchment-lined sheet pans, then bake. At 375 degrees for 20 to 25 minutes, turn down to 300 degrees and bake for 10 to 15 minutes until light brown.

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