Recipe: Very Good Vegan Biscuits with Miso & Green Onions

Ingredients

Preheat the oven to 425°F and line a baking sheet with parchment.
In a large bowl, whisk together flour, baking powder, baking soda, nutritional yeast, salt, and green onions.
Grate the vegan butter into the flour mixture and place the bowl in the freezer for 10 minutes.
In a small bowl, whisk together ⅔ cup of non-dairy milk, apple cider vinegar, and miso.
Take the flour mixture out of the freezer and mix the butter into the flour until coarse.
Add the non-dairy milk mixture to the flour and butter and stir until just combined.
Flour a surface, dump the dough out, and shape it into a rectangle about 1½ inches thick.
Cut the dough into 8 squares and transfer them to the baking sheet, then freeze for another 10 minutes.
Brush the biscuits with the remaining non-dairy milk mixed with maple syrup, and add toppings if desired.
Bake for 13-17 minutes until puffed and golden brown, then let cool slightly before serving.

Servings

8 biscuits

Calories

250

Total fat

12g

Total carbohydrates

34g

Total protein

Sodium

300mg

Cholesterol

0mg