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Vegan Chocolate Chip Cream Cheese Biscuits


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  • Author: Liv B
  • Total Time: 40 minutes
  • Yield: approx 8 biscuits

Description

These biscuits are extra special, made with layers of cream cheese in the flaky biscuit, dotted with chocolate chips


Ingredients

  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1 cup nondairy milk + 1 tbsp apple cider vinegar or lemon juice
  • 6 tbsp vegan butter
  • 6 tbsp vegan cream cheese
  • 1/2 cup dairy-free chocolate chips

Instructions

  1. Preheat oven to 425 F. Line a sheet pan with parchment paper.
  2. Mix together the nondairy milk and vinegar and set aside.
  3. In a large mixing bowl whisk together the flour, baking powder, sugar and salt until combined.
  4. Add the vegan butter and use a pastry blender, fork or a whisk to incorporate it into the flour mixture until the mixture looks like crumbly wet sand, with the butter broken into very small lumps.
  5. Whisk or stir in the chocolate chips until combined.
  6. Add the buttermilk mixture and stir until just combined into a raggy dough.
  7. Lightly dust a clean surface with flour and turn the dough out onto the surface, using your hands to form a rectangle about 8 inches by 6 inches. Use your fingers to dot 3 tbsp of cream cheese overtop. Just break off small lumps or pieces and dot them around the top. Fold the dough in half encasing the cream cheese and press down, forming a rectangle again.
  8. Repeat one more time with the remaining cream cheese, folding dough over to encase it and forming dough to be about 2 inches thick.
  9. Use a round cookie cutter or glass, or just slice square biscuits. Place biscuits on prepared baking sheet.
  10. Bake in preheated oven for about 12-14 minutes, or until lightly golden brown on top.
  11. Remove from oven and let cool slightly before serving with a generous pat of butter. Store in an airtight container at room temperature for up to 2 days, or in the fridge up to 4 days.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes

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