1cupsoy milk+ 1 tablespoon apple cider vinegar (Stir together, and set aside until you need this.)
⅓cupolive oil
Instructions
Preheat your oven to 450° F, and line a baking sheet with parchment paper.
Whisk together the flour, baking powder, garlic powder, baking soda, salt, and rosemary in a large bowl. Add the vegan cheese, soy milk-vinegar mixture, and olive oil. Mix until well combined.
Use an ice cream to scoop the dough into approximately 12 drop biscuits.
Bake for 12-15 minutes, until the tops begin to brown.
Video
Notes
If rosemary-cheddar isn't your thing, try one of these variations instead!
plain - Just omit the garlic powder, vegan cheese, and rosemary.
Italian - Use vegan mozzarella instead of cheddar and a tablespoon of Italian seasoning instead of the fresh rosemary.
garlicky - Omit the garlic powder, vegan cheese, and rosemary. Add 2-4 cloves of minced, fresh garlic to the dough instead.