Scallion & Cheddar Drop Biscuits - Vegan - cooking recipe

Ingredients

1 cup almond milk, unsweetened (or unsweetened soy milk)
1 teaspoon apple cider vinegar
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons Earth Balance buttery sticks, cold, cut into 1/2-inch cubes
1 cup vegan cheddar cheese, grated (I use Daiya brand)
4 scallions, finely chopped

Preparation

Preheat oven to 450\u00b0F.
Add 1 tsp apple cider vinegar to 1 cup almond milk and set aside to curdle while you measure the dry ingredients.
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.
Stir in the Daiya Cheddar and scallions.
Add buttermilk and stir until just combined, do not over mix.
Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet.
Bake in middle of oven until golden, 18 to 20 minutes.