These dairy free cheese biscuits are also gluten free and can be made vegan with an egg substitute. They are fluffy and cheesy and go great with soup, stew or just as a snack.
Mix all of your dry ingredients together in a stand mixer or large mixing bowl.
Add your dairy free cheese shreds and mix.
Add all of your remaining wet ingredients and mix thoroughly. Your dough should be wet and sticky but not too runny. If your dough seems too dry, add an additional ¼ cup of dairy free milk slowly until you achieve the desired consistency.
Line a baking sheet with parchment paper.
Form 8 biscuits on your parchment-lined baking sheet. Use a spoon to smooth out the dough into biscuit-like shapes. Alternatively, you can use a rolling pin and biscuit cutter (pastry cutter) to form them. Because this dough is pretty wet and sticky, you will need to heavily dust them with flour to use this method.
Bake the biscuits for 25 to 30 minutes or until cooked through and the tops of the biscuits are golden brown.
Once they come down to room temperature, keep these biscuits in the fridge for up to one week, or in the freezer for longer. Store them in an airtight container or freezer bag. Reheat them in your toaster oven or microwave.
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Notes
Above in the blog post I provide recipe ingredient substitutions as well as dietary modifications. I also provide step-by-step instructions with photos to make this recipe.