Biscuits are probably my favorite kind of quick bread. I have mentioned before that my grandmother is not one for much cooking, so our biscuits came from the can. As did much of our food. I think that mainly speaks to her 1950’s housewifery. But even for biscuits out of the can, Pillsbury did a darn good job. And on special occasions, we would get the “buttery” or “flaky”. I am drooling just thinking about those layered morsels.

But canned biscuits did actually turn with the century when they introduced frozen biscuits. I was old enough at this point to reason with my parents. I was able to convince my grandmother that frozen biscuits were better, because you did not have to cook all of them at once. You can just seal the bag and save them. That was a sale, because boy do these old people like to store stuff in the freezer. You could feed a small army with the amount of “Manager’s Special” meat they stock.

Anyway, now that I am older and love food, I have found that making your own biscuits is not that hard and it’s cheaper. I have some vegan cream cheese on hand as well as two recipes for chive and cheddar biscuits. One recipe is from the Paula Deen’s Southern Cooking Bible and the other is from King Arthur Flour (seems like they have been in the content marketing game for a century now). I am not going to even try to replace the cheddar, because I do actually love the flavor and so many vegan companies do it so wrong. I am just going to keep it simple and let the chives and garlic shine.

Find me:

Vegan Chive and Garlic Cream Cheese Biscuits Recipe

2 1/2 cups unbleached all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup vegan butter or vegetable shortening
8 ounces Galaxy Chives and Garlic Vegan Cream Cheese
3/4 cup vegan buttermilk (3/4 cup almond milk + 1 tablespoon white vinegar)


Preheat oven to 425 degrees F.

In a large mixing bowl, whisk together the all purpose flour, baking powder, baking soda, salt, and black pepper.

Cut the vegan butter or shortening and cream cheese into the flour using a fork or pastry blender. Mix until the dough it crumbly.

Stir in the vegan buttermilk until the mixture holds together forming a cohesive dough.

Use an ice cream scooper to drop the dough onto an ungreased baking sheet about an inch apart.

Bake for 16 -18 minutes until golden brown.

Best served warm with a little bit of vegan garlic butter.

My Verdict:

I loved these biscuits. But, I must warn you; they are not sweet. They are savory. I would not serve them with jelly or syrup. These chive and garlic biscuits are perfect for white sausage gravy or a dinner quick bread. The pepper is just the right touch!

About the Southern Queen of Vegan Cuisine Project

Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 328 butter-laden, pork-filled recipes in 328 days. This is a test . . . . this is only a test of skill, imagination, and physical & mental fortitude.

Project Inspired by

Paula Deen’s Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes


Julie and Julia: My Year of Cooking Dangerously

Other video recipes for Chive Garlic and Cream Cheese things

Betty’s Cream Cheese-Chive Biscuits

Betty’s Garlic and Chive Texas Toast

Betty’s Garlic and Chive Butter

JessicaDee1987 Homemade Cream Cheese Drop Biscuits


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