Cheesy biscuits: Two ways

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It seems that with cooler weather comes more hearty, substantial food. San Francisco has been feeling extra blustery lately, and these biscuits make a great partner to a fall soup or even a pasta dish. They are so tasty you can even eat them for breakfast- with an egg or tofu scramble and some veggies. Jess’s jalepeno-scallion cheesy biscuits would go great with a vegan chili or your favorite pasta. Also, Nikki shows you how to make a cheddar buttermilk biscuit reminiscent of an American classic, Red Lobster Cheddar Bay biscuits.  Both recipes would make great additions to most dinners. In fact, they may not even make it to the table!

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 Click the continue reading link below to see delectable biscuits, two ways!

VEGAN JALAPEÑO SCALLION CHEESY BISCUITS 

These biscuits have a ton of flavor and are super easy! Spicy, buttery and light, they get their cheesy flavor from nutritional yeast, which can be found in most health food stores. You can also add half a cup of vegan cheese shreds if you’re looking for even more cheesy goodness. Top with vegan butter for a melt in your mouth treat!

Ingredients:

  • 1 cup unsweetened milk alternative (soy, almond, coconut)
  • 1 tablespoon lemon juice
  • 2 cups flour
  • Three tablespoons nutritional yeast (Plus one extra tablespoon for the topping)
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 4 tablespoons Earth Balance (Plus one extra tablespoon for the topping)
  • 1/4 cup jalapenos, deseeded and cut into rings or diced
  • 1/4 cup scallion, diced

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Preheat your oven to 450 degrees. In a small bowl combine lemon juice and soy milk and set aside. This allows the milk to “curdle” and have a more traditional milk-like consistency.

Combine flour, baking soda, nutritional yeast, baking soda, baking powder, and salt. Add the earth balance and use your hands to combine, until only little butter pieces are left. It should be a loose powder consistency. Mix in the jalapeños and scallions (and optional vegan cheese shreds). Make a well in your bowl and add the milk mixture a little bit at a time, stirring.  You may end up having a little bit left over; you’re looking for a sticky consistency but not too wet.

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Flour your rolling surface and very lightly toss and press the dough, forming a pizza-like circle. Use a cookie cutter or the top of a drinking glass to cut your biscuits out of the dough. Place the biscuits together on the sheet just lightly touching. Reform the dough and cut additional biscuits as needed.
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Melt your extra tablespoon of Earth Balance and brush the tops of the biscuits. Press down in the center of each biscuit using your thumb. This helps the biscuits rise correctly. Sprinkle nutritional yeast on the tops, as well.

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Bake for 10-15 minutes. You want them to be light golden brown. Serve warm!

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 CHEDDAR BUTTERMILK BISCUITS

A.K.A.

RED LOBSTER “CHEDDAR BAY” BISCUITS

Every fall soup or chili needs a sidekick- a fluffy, cheesy biscuit! These biscuits are super easy and require no kneading or rolling. They are packed full of flavor and can easily be compared to a childhood favorite of mine- Cheddar Bay biscuits from Red Lobster. Those buttery, flaky biscuits get their name from the Old Bay seasoning that packs an extra punch, which is included in this recipe, along with some cayenne pepper. Let’s get started!

INGREDIENTS

Biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon Old Bay seasoning
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups freshly grated sharp cheddar cheese

Topping:

  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon chopped fresh parsley leaves
  • 1/2 teaspoon garlic powder

First, preheat your oven to 450 degrees F. Line a cookie sheet with parchment paper. If you have a nonstick baking sheet like this one that I used, you can just place the biscuits right on the sheet, so you can skip the lining!

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Next, it’s time to prep your ingredients. For this recipe, the only required prep is chopping the parsley. You will need about one tablespoon chopped parsley. Also, I decided to use freshly grated sharp cheddar, so if you are doing the same now is a good time to grate it. Otherwise, feel free to buy shredded cheese to save yourself some time!

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Now combine all dry ingredients for the biscuits in a large mixing bowl (Our dry ingredients are flour, sugar, baking powder, garlic powder, salt, cayenne pepper and Old Bay).

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In another medium mixing bowl, whisk together the buttermilk and butter.

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Then pour the buttermilk mixture over the dry ingredients and stir until moist. 

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Gently fold in cheese until evenly incorporated.

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Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet, about 1 1/2- 2 inches apart.

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Place into oven and bake for 10-12 minutes, or until golden brown.

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For the topping, whisk together butter, parsley and garlic powder in a small bowl.

Working one at a time, brush the tops of the biscuits with the butter mixture as soon as they are out of the oven. 

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OMG! Do these not give you flashbacks to Red Lobster? In my opinion, they taste even better, especially if you let them rest for about 5-10 minutes (the temptation makes this the hardest part of the recipe). They are so buttery and delicious, almost like a cheese cloud. Enjoy!

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