Scallion Biscuits

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

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Servings: 12

Serving Size: 2.63 ounces

Ingredients

3/4 cup non-dairy milk, unsweetened
1 tablespoon miso paste
3/4 teaspoon apple cider vinegar
3 cups all-purpose flour
3 tablespoons green onions, sliced thinly on bias
1 1/2 tablespoon nutritional yeast
1 1/2 tablespoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon Kosher salt
18 tablespoons non-dairy butter, unsalted, cold, cubed
1 1/2 tablespoons water
3/4 teaspoon maple syrup

Preparation

1. Mix together milk, miso paste and apple cider vinegar to completely dissolve miso.
2. In a food processor, combine flour, green onions, nutritional yeast, baking powder, baking soda and salt. Pulse until blended.
3. Scatter butter evenly over flour and pulse 8-10 times until the mixture resembles coarse meal and the largest butter pieces are 1/4-inch wide.
4. Add reserved milk mixture and pulse until dough comes together. Be careful not to overprocess.
5. Transfer dough to a clean, floured work surface and knead into a ball. Using a rolling pin, roll dough until it’s 1 inch thick. using a 2 1/2 inch biscuit cutter, cut out biscuits and place on a lined sheet pan spaced one inch apart. Repeat until all dough is used.
6. Preheat oven to 425 degrees Fahrenheit. Mix water and maple syrup and brush on top of biscuits. Bake biscuits for 15 minutes or until golden brown. Rotate pan halfway through baking. Remove biscuits from oven, cool for 5 minutes.

Nutrition information

Calories: 292 Total Fat: 18g Saturated Fat: 3g Trans Fat: 3g Carbohydrate: 28g Fiber: 1g Total Sugars: 0g Protein: 4g Sodium: 174mg