Thursday, March 1, 2018

Everything Drop Biscuits with Vegan Cream Cheese

I just discovered "Everything" mix at Trader Joe's and couldn't wait to find something to make with it.  These biscuits are less filling than bagels and are taken to another level when eaten warm, with a dab of vegan butter smeared on them.

Everything Drop Biscuits with Vegan Cream Cheese

Seed Mix  (or use a pre-made “Everything” mix Trader Joe’s carries in spice area)

2            tablespoons sesame seeds
2            tablespoons poppy seeds
1            tablespoon dried minced onion
2            teaspoons dried minced garlic
1            teaspoon coarse salt


2 and 1/2            cups all-purpose flour
2 and 1/2            teaspoons baking powder
1                        teaspoon coarse salt
4                        tablespoons vegan butter, cut into cubes
4                        ounces vegan plain cream cheese
1                        cup vegan buttermilk or regular vegan milk (1 cup vegan milk, 1 tablespoon                                                                    apple cider vinegar) mix together and set  aside a few minutes.

Heat the oven to 450 degrees.  Line a large baking sheet with parchment paper.  Combine the seeds with the dried onion, garlic, and coarse salt in a small bowl.  (Or the premade mix)

Put apple cider vinegar into the vegan milk and set aside.

In a larger bowl, combine the flour baking powder, and 1 teaspoon salt.   Scatter the cold vegan butter and vegan cream cheese over the dry mixture, and use your fingertips or pastry blender to work them in until the mixture resembles sand.  Add the vegan milk or vegan buttermilk, and stir until just combined, with the dough clumping together

Drop the dough in about twelve equal mounds, one at a time, into The Everything seed mixture.  (I dropped all on baking sheet first then dipped into seed mixture one at  time and returned to baking pan).   Use your fingertips to give them a little half-roll through the seeds, and space them evenly on the baking sheet.  Repeat with remaining dough. 

Bake until golden, about 12 minutes ( cooked about 15 minutes).


  1. Have you had any luck with a vegan egg wash substitute? I want to make soft pretzels but can't figure out how to give them that brown effect and get the salt to stick.

  2. I've tried a bit of vegan milk or melted butter and it usually works. I think the Flax Egg mixture might be a bit too goopy. Let me know if you find anything that works to your liking!