Vegan Cheddar Bay Biscuits Recipe

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Vegan Cheddar Bay Biscuits Recipe Fancy Plating

I still remember the first time that I tasted cheddar bay biscuits from a certain seafood chain. That was many years ago, but I've been making them ever since. 

But, for a long time now, I make them vegan. I used to make them with nutritional yeast. Which was good, 

But  since vegan cheese has gotten better and cheaper in recent years, I've changed things up. 

Nooch is a good cheese substitute, but making them with vegan cheese shreds really ups the deliciousness quotient. 

I like to make mine using oat flour. It results in a lighter, fluffier finished biscuit. Plus, nutritionally, it's better. They are also, gluten free. 

Ingredients
3 cups ground old fashioned oats
2 cups water
3 tbls canola oil
1 tbl baking powder
2 tbls soy protein isolate
1/2 cup vegan cheddar shreds
1 jalapeno, minced
1 serrano, minced
1 habanero, minced
3 cloves garlic, minced
2 tsps paprika
2 tsps turmeric
2 tsps dry thyme
2 tbls salt

Make your oat flour by pulsing the old fashioned oats in a spice grinder. 

In a medium mixing bowl combine all the dry ingredients, including the shreds, chiles and garlic. 

Then add all the wet ingredients. Stir to form a loose batter.  You can stir all you like. They won't get tough since there's no gluten. 

Grease a 12 serving muffin tray with non stick spray. Pour the batter evenly into each cup. 

Bake at 400F for 15 minutes. 

The steam from the chiles and garlic help the baking powder with its rise and you'll get light, fluffy biscuits. 

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