baking · cooking

Cheddar Cheeze and Garlic Drop Biscuits

Over the past couple months I have found that when I do use “cheeze” I prefer the vegetarian friendly ones over the vegan ones. There is something about the texture . Who knows, eventually I will keep trying all the brands and maybe find one I like. Either way I rarely use any form of cheese or cheeze these days so this was a treat! The Original Almond Cheddar Style has casein in it, it melts wonderfully but is low in calories, fat and no cholesterol (and even better no saturated fat!). Had I used that much real cheddar cheese the recipe would have been a mess of cholesterol.

Cheddar Cheeze and Garlic Biscuits


  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • ½ tsp granulated garlic
  • 3 Tbsp Earth Balance buttery stick, diced
  • 8 ounce block cheddar cheeze, grated
  • ¾ cup unsweetened almond milk


Preheat the oven to 450°.

Sift the flour, baking powder, salt and garlic into a large mixing bowl.

Add the Earth Balance and crumble in using your fingers, till small crumbs.

Stir in the cheeze and then the milk, until just combined.

Divide into 12 drop biscuits on a baking sheet – I used a 2 Tablespoon disher.

Bake for 10 to 14 minutes or until turning golden brown on top.

Leftovers freeze well!


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