Scallion & Cheddar Drop Biscuits - Vegan

Veganized from Gourmet Magazine. These were fantastic! Made for St. Patrick's Day 2012. They turned out fluffy and flaky and were so simple. I used Daiya brand vegan Cheddar cheese shreds, and reduced the amount of cheese to 1 full cup (instead of 1 1/2, which was in the regional recipe) I also used my Pampered Chef Large cookie scoop to make the drop biscuits puffy and even!

• Ready In: 30 mins
• Serves: 12

Ingredients

• 1  cup  almond milk, unsweetened (or unsweetened soy milk)
• 1  teaspoon apple cider vinegar
• 2 1⁄4 cups all-purpose flour
• 2 1⁄2 teaspoons baking powder
• 2  teaspoons sugar
• 3⁄4 teaspoon baking soda
• 1  teaspoon salt
• 6  tablespoons  Earth Balance buttery sticks, cold, cut into 1/2-inch cubes
• 1  cup vegan cheddar cheese, grated (I use Daiya brand)
• 4  scallions, finely chopped

Directions

1. Preheat oven to 450°F.
2. Add 1 tsp apple cider vinegar to 1 cup almond milk and set aside to curdle while you measure the dry ingredients.
3. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in the Earth Balance with your fingertips or a pasty cutter until mixture resembles coarse meal.
4. Stir in the Daiya Cheddar and scallions.
5. Add buttermilk and stir until just combined, do not over mix.
6. Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet.
7. Bake in middle of oven until golden, 18 to 20 minutes.