Cheddar Cheesy Garlic Biscuits and Potato & Corn Soup/Chowder

October 19th, 2011 12:15 pm by Kelly Garbato

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I’ve had my eye on these Cheddar Biscuits for quite some time – if my delicious account is any indication, last November! – and I honestly don’t know why I’ve waited for veganmofo to make them. I mean, it’s such a simple recipe! And so easy to veganize, with just a few substitutions! Okay, so maybe it’s a wee bit messy – but deliciously so. And cheesy, too. If you’re to know one thing about me, it’s that I LOVE MY (VEGAN) CHEESE!

Interestingly enough, the best part of this recipe isn’t the cheese, but the garlic spread that goes on top. So tasty, y’all! I almost think that you could omit the cheese entirely and still produce a pretty tasty biscuit. I mean, Daiya is expensive, yo!

Because sixteen fist-sized biscuits aren’t carbtastic enough, I served them alongside a steaming pot of potato soup-slash-chowder. Carbs dipped in carbs and loaded with more carbs. That’s how I roll, people.
 

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Cheddar Cheesy Garlic Biscuits

Ingredients

2 cups of a vegan biscuit mix (e.g., Bisquick)
1/2 teaspoon of garlic powder
1 to 2 cups of vegan cheddar cheese, shredded (I used 1 1/2 cups of Daiya)
2/3 cup soy milk, plain
2 tablespoons margarine
2 teaspoons oregano
1 teaspoon garlic salt

Directions

1. Preheat your oven to 400 degrees F.

2. In a large bowl, combine the biscuit mix, garlic powder and cheddar cheese. Add the soy milk and mix until well blended. If the batter is too thick, you can add a little extra milk – but you don’t want it to get too sticky! Likewise, if the batter’s on the sticky side, toss in a little more biscuit mix.

3. Drop balls of the dough onto a greased cookie sheet by the spoonful. Bake at 400 degrees F for ten minutes.

4. As the biscuits are baking, melt the margarine and combine with the oregano and garlic salt. Remove the biscuits from the oven and brush the margarine mix on top of each biscuit.

5. Bake for another five minutes, or until they’re lightly browned. Enjoy warm! Reheat in the toaster oven at 350 degrees for five minutes, or until warm.
 

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8 Responses to “Cheddar Cheesy Garlic Biscuits and Potato & Corn Soup/Chowder”

  1. Sarah (appifanie) Says:

    They’re like the Red Lobster ones? AWESOME.

  2. Kelly Garbato Says:

    @ Sarah – I think! I’ve never been, but that’s what the husband says.

  3. The Perfect Pizza Press » Blog Archive » Recipe: Extra-Easy Vegan Bisquick Cheese Pizza Says:

    […] doesn’t call for it, I added a teaspoon of garlic powder, hoping to mimic the taste of these Cheddar Cheesy Garlic Biscuits (also Bisquick-based) I made for veganmofo. The garlic powder helped, but more spices would […]

  4. The Perfect Pizza Press » Blog Archive » Recipe: “Buttery” Bisquick Crust Pizza (Vegan, of course!) Says:

    […] back. The recipe was a mashup of Bisquick’s own Extra-Easy Pizza recipe and these incredible Cheddar Cheesy Garlic Biscuits I made for veganmofo. It was yummy, but nowhere near as amazaballs as the biscuits, mainly because […]

  5. The Perfect Pizza Press » Blog Archive » “Buttery” Bisquick Crust Pizza with Daiya Cheddar Cheese Says:

    […] an effort to make the “Buttery” Bisquick crust pizza taste even more like the Cheddar Cheesy Garlic Biscuits that inspired it, Shane and I tried another version, this time topped only with red sauce, Daiya […]

  6. you are what you eat (and I am a pizza!) » V for Vegan: easyVegan.info Says:

    […] time with a margarine/garlic sauce on the crust. Amazaballs! It tastes a lot like the incredible Cheddar Cheesy Garlic Biscuits I made for veganmofo, only all pizza-like. In fact, this whole series of Bisquick pizzas was […]

  7. U is for The Ultimate Corn Chowder Experience » V for Vegan: easyVegan.info Says:

    […] to consider myself the arbiter of such titles – but it is pretty damned good. It gives my own recipe a run for the money, anyway. With two kinds of corn and potatoes (creamed and frozen and fresh and […]

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