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"Chip & Dip" Biscuits

Source: Eat Shrink Drink | Makes: 4-8 | Time: 30 min

Onion Bagel Biscuits

Changes: I also used Penzeys Chips & Dip seasoning instead of making my Everything Bagel seasoning.


2 cups all purpose flour, plus additional for rolling

1 tbsp + 1 tsp baking powder

2 tbsp sugar

3/4 tsp salt

1/2 tsp Freshly Ground Black Pepper

1 1/2 tbsp Penzeys Chips & Dip seasoning

1/2 cup vegan butter, very cold

3/4 cup almond milk

Vegan cream cheese, to serve


Preheat oven to 400F.

Line a large baking sheet with a piece of parchment paper; set aside.

In a large bowl combine the flour, baking powder, sugar, salt, and black pepper, and Everything Bagel seasoning; whisk well to combine.

Add the vegan butter to the flour and using your fingertips rub the butter into the mix, stopping when the mixture is a coarse meal. Gradually add the almond milk stir with a fork just until a messy (sticky) ball is formed.

Turn the dough out onto a generously floured surface and knead (with very floured hands) until the dough has been worked into a ball; about 6-7 times should do it. Don’t overwork the dough as they won’t rise well.

Pat the ball down into a 1″ thick round, then use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed. Top with melted butter.

bake for 18-20 minutes, or until golden brown.

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