Interstitial Cystitis Friendly Vegan Garlic Cheddar Biscuits
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Learn more →Ingredients
9 servings
For the biscuits
- 1 cup unsweetened plant-based milk
- 1 tbsp apple cider vinegar
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp garlic powder
- ½ tsp onion powder
Ingredient noteOnion powder can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid onion powder, please tap it and change its rating to Red.
- ½ tsp salt
- ¼ tsp black pepper
Ingredient noteBlack pepper can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ⅓ cup vegan butter, cold and cut into small cubes
- 1 cup vegan cheddar cheese, shredded
For the garlic butter topping
- 3 tbsp vegan butter, melted
- ½ tsp garlic powder
- ¼ tsp dried parsley
- 1 pinch salt
Instructions
- 1
Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper.
- 2
Stir together the plant-based milk and apple cider vinegar in a small bowl and set aside for 5 minutes until slightly curdled.
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