Easy Cheesy Biscuits

I have a go-to no sugar added dough recipe that I use for scones and biscuits. So, when I was looking for something to serve with tomato soup, I decided to use it to make cheesy biscuits.

 The beauty of this recipe is it works with both animal dairy products and vegan non-dairy versions.

This recipe also can be doubled or quadrupled to serve more people. When I make larger batches, I sometimes need to adjust the milk to flour ratio. If you feel comfortable measuring by feel, I recommend you do so rather than measuring out the milk exactly.

Easy Cheesy Biscuits
Serves 2

1/4 cup flour
1 teaspoon baking powder
1 Tablespoon butter or non-dairy margarine
3 Tablespoons dairy or no-dairy milk*
1/3 c. shredded cheese or cheese substitute**
2 pinches dried Italian seasoning, optional

1. Preheat the oven to 400 degrees Fahrenheit.
2. Stir together flour and baking powder.
3. Using a pastry blender or fork, cut in the butter.
4. Stir in the milk one Tablespoon at a time until it forms a soft, moist dough.  You may need to use more or less milk.
5. Stir in shredded cheese.
6. Drop two spoonfuls of dough onto greased baking sheet. If making larger batches, you can also drop the dough into a greased muffin tin. Sprinkle a pinch of dried Italian seasoning over each biscuit.
7. Bake 10-15 minutes until a toothpick inserted comes out clean.

*Vegan Adaptation: I have tried this using soymilk. I suspect it would work with other unsweet non-dairy milks, like rice milk or hemp milk. Coconut milk, almond milk, or flavored soymilk will probably detract from the cheesy flavor. 

**Cheese Note: I used shredded cheddar for the biscuits pictured, but other hard cheeses would also work. For example, you might want to use shredded pepper jack for a spicier product.

 Did you make this recipe? Let me know how it turned out and what any modifications you made. 

Looking for more dietitian-approved recipes? Click here to see all of mine or click here for a month of vegan meal plans. 


The information provided in this blog is not intended to replace individualized medical advice provided by your own doctor, dietitian, or other healthcare professional.
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