Cheesy Dill Tea Biscuits

My Measurements Tips

• T – is for Tablespoon
• t – is for teaspoon

Yields: 12 small biscuits or 6 large
Prep Time: 10 minutes
Bake Time: 10 to 12 minutes

WHAT TO GRAB

Buttermilk

• 2 cups soy milk
• 2 T apple cider vinegar

Extra Buttermilk

• 4 T soy milk
• 1/2 t apple cider vinegar

Tea Biscuits

• 1 cup chilled vegan butter
• 2 1/2 cups all purpose flour
• 2 T baking powder
• 3/4 t sea salt
• 2 T chopped fresh dill weed
• 1/2 cup vegan cheddar cheese

RECIPE INSTRUCTIONS

1. Preheat the oven to bake at 450F. Line a large baking sheet with parchment paper.
2. Grate the vegan butter and set aside to chill.
3. To make the Buttermilk; add the soy milk and apple cider vinegar to a small bowl. Whisk together for 10 seconds and set aside.
4. Make the Extra Buttermilk by whisking the soy milk and apple cider together for 10 seconds. Set aside.
5. For the Tea Biscuits; add the flour, baking powder, sea salt and dill weed to a large mixing bowl . Stir the contents together well.
6. Create a little hole in the middle of the flour mixture. Sprinkle the chilled butter and vegan cheese around the sides. Pour the Buttermilk into the hole and begin folding the entire mixture
7. together gently. Be careful not to over fold the ingredients. You want to bring the ingredients together but not mix.
8. Sprinkle some flour onto a clean counter surface. Remove dough from the bowl and place on a floured counter.
9. Gently press the dough down to 2 inches thick. Fold the dough in half over onto itself. Repeat the press and fold two more times.
10. Using a round biscuit cutter or mason jar lid, cut out your biscuits. Place the cheesy dill tea biscuits on the parchment paper.
11. Baste each tea biscuit with extra buttermilk.
12. Bake the tea biscuits for 10 minutes or until golden brown. Best served warm with vegan butter.