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recipe image Flaky Garlic Cheese Biscuits

Flaky Garlic Cheese Biscuits

Flaky Garlic Cheese Biscuits

  • Prep time45 min
  • Cooking time15 min
  • PortionsPortions 9
  • DifficultyMedium


  • 1/2 cup plain, unflavored oat milk (barista style is best)
  • 1/2 cup thick plain coconut yogurt (about 5 oz.)
  • 4 cups soft winter wheat flour or all-purpose flour, plus more for dusting
  • 2 teaspoons sea salt
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons organic sugar
  • 1/2 cup vegan cheddar style shredded cheese
  • 1/4 cup chopped garlic
  • 1/2 cup chopped chives,fresh
  • 1/2 cup chopped dill,fresh (optional)
  • 3 tablespoons vegetable shortening, chilled (should be solid)

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat oven to 450°F and place a large baking sheet in the oven.
  2. In a small bowl, whisk together oat milk and yogurt. Place in fridge to chill. Combine flour, sea salt, baking powder, baking soda and sugar in a food processor. Pulse a few times to fluff up the mixture. Add cheese, garlic, chives and dill, if using. Pulse a few more times to incorporate.
  3. Roughly chop shortening and Country Crock Plant Butter and add to food processor. Pulse ingredients until pieces of butter and shortening are pea-sized. Do not pulse too much! Transfer mixture to a bowl.
  4. Create a well in the dough and add chilled oat milk and yogurt mixture. Using a large fork, gently incorporate the dry into the wet. If there are any large chunks, use the fork to break them up.
  5. Transfer dough to a flour-dusted surface. Press with your hands a couple of times to combine the dough and further incorporate. Pat into a 2-inch thick square.
  6. Using a sharp and flour-dusted knife, cut dough into 4 pieces. Stack pieces on top of one another, press down to flatten. Pat dough into a 2-inch thick square. Repeat this step. Using the floured-knife, trim a thin border around sides of dough to create clean edges. Cut into 9 biscuits.
  7. Carefully, remove the heated pan out of the oven and line with parchment paper. Transfer the biscuits to the pan, leaving a few inches of space in between. Brush the tops with melted butter and bake for 25 minutes, until golden brown
Recipe by Timothy Pakron @mississippivegan You want to use a soft winter wheat flour like White Lily for these as this will result in the best texture. Second best, you could also use all-purpose flour if that's all you have access to. I recommend King Arthur. These biscuits freeze beautifully! I can't tell you what a treat it is for house guests to pull out a few frozen biscuits to bake off in the morning. They will be not only impressed but very happy. Unless they are gluten-free which means they would already be cranky because they can't eat bread.