1 cup plant-based milk, unsweetened
1 tbsp apple cider vinegar
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp organic white sugar
1 tsp salt
2 tsp garlic powder
1½ tsp old bay seasoning
½ cup vegan butter, melted (plus more for topping)
1½ cups vegan cheddar cheese
chopped parsley (for topping)
1. Preheat your oven to 475°F (245°C).
2. In a small bowl, mix together the plant-based milk and apple cider vinegar. Let it sit to curdle while you proceed with the next steps.
3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, organic white sugar, salt, garlic powder, and Old Bay seasoning until well combined.
4. By now, the buttermilk mixture should have curdled. Add the vegan butter to the curdled buttermilk and whisk. It’s okay if the butter isn’t fully incorporated.
5. Pour the buttermilk and butter mixture into the bowl with the dry ingredients. Use a rubber spatula to mix until just combined. Be careful not to overmix the batter.
6. Gently fold the vegan cheddar into the batter until evenly distributed.
7. Line a large baking sheet with parchment paper.
8. Grease a quarter-cup measuring cup and use it to scoop out portions of the batter onto the prepared baking sheet. Make sure to leave about 2 inches of space between each biscuit.
9. Bake in the preheated oven for 12-14 minutes, or until the biscuits are golden brown.
10. Once out of the oven, generously brush the tops of the biscuits with melted vegan butter and sprinkle with chopped parsley.
11. These biscuits are best served warm but can also be enjoyed at room temperature. Enjoy!