These vegan biscuits remind me of restaurant herb cheese biscuits. They are so simple to make and you can freeze them.
2 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons nutritional yeast flakes
1/3 cup non-hydrogenated vegan margarine, softened
3/4 cup soy or rice milk
1/4 teaspoon dried parsley, dill and chives (optional)
Mix dry ingredients in a medium bowl.
Add margarine and mix with a fork until mixture is crumbly. Add milk and stir until well blended.
Drop spoonfuls of dough onto a lightly greased baking sheet.
Bake at 450-degrees for 10 minutes or until golden brown. Serve hot. These are great for breakfast or with a soup or stew.
Serves: 15 biscuits
