Why you’ll love these cheddar biscuits:
Fresh Herbs: The sage brings so much flavor to their cheddar biscuits. It’s seriously so comforting! Quick: Prep these babies up in only 20-minutes. Who said baking had to be complicated? Versatile: Eat them on their own for any meal or as a side to a big bowl of soup or stew
Ingredient Notes:
Fresh Sage: Use fresh herbs here as they’ll give you the best flavor. If you don’t have sage, you can also make these with fresh thyme or even dill. Each herb brings out a different flavor profile to these delicious cheddar biscuits. Cheddar: Use your favorite cheddar. I love a good, sharp cheddar. If you are wanting to make this vegan, just swap out regular cheese for your fav vegan substitute. Lemon Juice: Don’t skip this. The lemon juice and milk work together to make a plant-based buttermilk that works perfect for these cheddar biscuits.
How do you make cheddar biscuits?
How do I make this recipe vegan? Substitute the milk for your fav plant-based option, and swap out the butter to a vegan alternative. Lastly, use vegan cheese instead of dairy cheddar. You can also remove the cheese altogether. I don’t have lemon juice. This is what makes the milk “buttermilk”. If you don’t have lemon juice your alternative is to use buttermilk and omit the lemon juice completely. How do I serve these? Serve with your fav butter. If you change the ingredients to have more sweet add-ins then you can serve with jam, or honey. They go great with a side of soup! Larger Biscuits: Use a 3-inch size cookie cutter instead to make 12 larger biscuits, bake for 12-14 minutes. Storage: Store biscuits at room temperature in an airtight container for 2 days OR in the freezer for 1 month.
Other recipes you’ll love:
Creamy Lentils with Spinach Maple Butter Roasted Acorn Squash Vegan Gluten-Free Stuffing Compound Butter Recipes
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