I might be a bit obsessed with biscuit bombs lately, but for good reason! They are easy and cheap to make, can be frozen and made in bulk, and are definitely picky-eater approved. Plant-based cheddar oozing out of homemade warm biscuits is enough to get anyone excited, but throw in some Beyond grounds, and you’ve got a whole new way to think about “veggie burgers.”
I know that every non-lifelong vegan in the world has food they crave that they can’t have anymore– but I can’t be the only one who’s main craving is greasy-spoon diner burgers, right? Well now you can make these cheezeburger biscuit bombs and be the envy of even your most carnivorous friends.
These biscuit bombs use Beyond Meat and Violife Just Like Epic Mature Cheddar (which if you haven’t tried Violife before, please do because it is truly fantastic) which is more pre-made stuff than I usually like to base my dishes in, but honestly using those ingredients make these biscuit bombs not only suspiciously vegan, but also suspiciously easy and quick to make.
Not to mention that while this recipe yields only four bombs, it also only uses 1/2 a package of Beyond Meat, so it’s super easy to double and make extra of, and then they totally can be frozen! If you’ve got kids (or a kid-like palette, since I did literally make these for my husband for Valentine’s Day) it’s probably pretty easy to imagine how handy and awesome it is to have these bad boys pre-made to quickly heat up for lunch or a snack later in the week.
Yes, this is all plant-based. Makes being vegan a little bit easier, right?
“Cheezeburger” Biscuit Bombs
Prep for 1 hour 10 minutes
Cook for 20 minutes
Ready in about an hour and a half
Serves 4 biscuit bombs
It’s Vegan! ✌🏻
Veggies & Bulk:
- Beyond Beef, Ground (½ package, 8 ounces)
- Violife Just Like Epic Mature Cheddar
- Yellow Onion (1)
- Jalapeño, fresh (1-3)
- Garlic, fresh
Seasonings & Extras:
- Plant-Based Butter
- Vegan Worcestershire Sauce
- Black Pepper
- Garlic Powder
- Nutritional Yeast
- Lemon Pepper
- Whole Wheat Flour
- Baking Powder
- Baking Soda
- Sea Salt
- Plant-Based Butter, cold
- Unsweetened Almond Milk
- Lemon Juice
- Plant-based Parmesan
- Fresh Rosemary
- Black Pepper
- First, begin to thaw your Beyond Beef Ground, if it is not already thawed.
- Start by using an electric mixer and a large bowl – or a standing mixer – to mix the following ingredients on low, in order:
- 2 cups Whole Wheat Flour
- 1 tbsp Baking Powder
- ½ tsp Baking Soda
- ¾ tsp Sea Salt
- 1 cup Almond Milk
- 1 tbsp Lemon Juice
- 4 tbsp cold nondairy butter
Take a few moments to mix this blend, and make sure those ingredients incorporate fully. Then, add:
- ½ cup Plant-Based Parmesan
- 1 tbsp fresh Rosemary
- ¼ tbsp ground Black Pepper
- Incorporate all ingredients well, keeping your mixer on low until you have a nice, thick dough.
- Place a small bit of cellophane or other food cover over your dough in the bowl, and set aside in the refrigerator.
- Preheat oven to 450F, and allow your oven to heat while the dough cools.
- Now, get out a pan and place on low heat. Toss in about a tablespoon of Plant-Based Butter and allow that to begin to melt.
- Quickly rough-chop one yellow onion, and throw those pieces into the pan to allow to sauté with the butter.
- You want your onion to cook slowly in the butter for a while, so while your onion is sautéing, take out the Violife Just Like Epic Mature Cheddar block and slice about half the block into very thin slices– or just use a cheese grater, and grate it into very thick pieces — and set aside.
- Now, slice off about ½ of your block of Beyond Meat (that is hopefully thawed!) and place it into your pan with the onions and butter. Take a moment to stir those ingredients, and add a bit more plant-based butter or cooking oil (I use Olive Oil) into the pan, if needed.
- Turn the heat up on your pan up to medium-high, and stir your ingredients continuously, breaking up the Beyond block into grounds as it cooks.
- Next, add the following seasons liberally, to taste: Salt, Black Pepper, Garlic Powder, and Nutritional Yeast; plus a dash or two of Lemon Pepper.
- Continue to stir your ingredients, and then let sit for a few minutes.
- While your pan is sitting, take a moment to seed, pit and small-chop one jalapeño pepper, and then toss that into your pan.
- Now, mince a bit of fresh Garlic (at least one clove) and throw that in there, too. Stir it up!
- Turn up the heat just a bit to crisp up your ingredients now that you’re almost done, and just add a bit of extra Salt & Black Pepper while you’re at it.
- Once the pan is very hot, begin stirring your ingredients continuously.
- Measure out and include 4 tsp of vegan Worcestershire sauce and 1 tbsp of plain Ketchup, and incorporate completely.
- Your filling is almost done! Just turn down the heat all the way to medium-low, toss in your prepared Just Like Cheddar and then cover with a lid to allow the cheddar to melt completely into the rest of the filling.
- While that sits and melts, quickly grab and grease a muffin pan, and grab your dough out of the fridge.
- Place the dough onto a prepared surface (such as a counter top sprinkled with flour) and beat it down with your hands, and then tear it into 4 equal parts.
- With each part of dough, take a moment or two to roll it out to about ¼” thick and then lay it out over a single muffin cup on your pan.
- Using your fingers or a fork, gently press the dough to form a bowl-shape within the muffin cup, leaving the top open.
- Ready each of the dough pieces in this same way, and by then the cheddar should be fully melted into your filling.
- Take a moment to ensure that all of your filling is evenly mixed – and very cheezy – and then scoop about one or two heaping spoonfuls into each dough cup.
- Once you have distributed all of your filling, simply top each with a few pickle chips or a bit of relish (optional).
- Finish up your cheezeburger biscuit bombs by pinching the dough completely closed at the top.
- Now, simply top with a bit of extra Rosemary and Plant-Based Parmesan for garnish and then place in the oven!
- Bake for about 20-25 minutes.
Allow to cool for at least five minutes after they leave the oven, and then enjoy!
Thanks for reading!
~ Chef G.
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