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Scallion & Cheddar Drop Biscuits - Vegan

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.328
Energy (kCal)262.003
Carbohydrates (g)57.5431
Total fats (g)3.256
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450°F. | 2. Add 1 tsp apple cider vinegar to 1 cup almond milk and set aside to curdle while you measure the dry ingredients. | 3. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in the Earth Balance with your fingertips or a pasty cutter until mixture resembles coarse meal. | 4. Stir in the Daiya Cheddar and scallions. | 5. Add buttermilk and stir until just combined, do not over mix. | 6. Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet. | 7. Bake in middle of oven until golden, 18 to 20 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    almond milk 1 cup unsweetened 91.2 15.815999999999999 1.008 2.496
    apple cider vinegar 1 teaspoon - - - -
    purpose flour 2 1/4 cups - - - -
    baking powder 2 1/2 teaspoons 6.095 3.1855 0.0 0.0
    sugar 2 teaspoons 36.708 9.1816 0.0 0.0
    baking soda 3/4 teaspoon 0.0 0.0 0.0 0.0
    salt 1 teaspoon - - - -
    earth balance buttery 6 tablespoons cut - - - -
    vegan cheddar cheese 1 cup grated - - - -
    scallion 4 chopped 128.0 29.36 7.32 0.76

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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